Strawberry Cheesecake Stuffed Donut Holes (Print version)

Golden fried donut holes filled with strawberry cheesecake cream and rolled in cinnamon sugar.

# Ingredients:

For the filling

01 - 6 oz (170 g) cream cheese, softened

02 - 1/3 cup (40 g) powdered sugar

03 - 1 teaspoon vanilla extract

04 - 1/3 cup (105 g) thick strawberry jam or preserves

For the donut holes

05 - 1 can (16 oz / 450 g) refrigerated biscuit dough, 8-count

06 - 4 cups (950 ml) neutral oil, for frying

For coating and serving

07 - 1/2 cup (100 g) granulated sugar

08 - 1 teaspoon ground cinnamon

09 - 1/2 cup (75 g) fresh strawberries, sliced, optional

# Instructions:

01 - Beat the cream cheese, powdered sugar, and vanilla until smooth. Chill for 15 minutes so the mixture is easier to scoop.

02 - Separate the biscuits and cut each biscuit in half. Press each piece into a 3-inch round, keeping the center a little thicker than the edges.

03 - Add about 1/2 teaspoon cheesecake filling and 1/2 teaspoon strawberry jam to the center of each dough round. Pinch closed tightly and roll into a smooth ball.

04 - Pour oil into a heavy pot to a depth of about 2 inches. Heat to 350°F and line a plate with paper towels.

05 - Fry 4-5 donut holes at a time for 2-3 minutes, turning often, until puffed and deep golden brown. Keep the oil close to 350°F between batches.

06 - Stir the granulated sugar and cinnamon together. Drain the hot donut holes briefly, then roll in cinnamon sugar. Serve warm with fresh strawberries if using.

# Good to know:

01 - Best served warm within 30 minutes of frying.

02 - Chill the filling before stuffing for cleaner shaping.

03 - Makes 16 stuffed donut holes.

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