• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Cheesecake
  • Layer Cakes
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Strawberry Cheesecake Donuts

September 22, 2022 By Gretchen 2 Comments

Every once in a while I love to splurge on a couple of good donuts

And the ultimate definition of “good donuts” would be these Strawberry Cheesecake Donuts

Correction, These are Great!

Strawberry Cheesecake Donuts

But since I can’t even get a “decent” vegan donut anywhere near me, I always have to make my own!

Taking my best donut recipe and stuffing them with quick stove top strawberry jam

Swirled with shelf stable cheesecake icing and a sprinkle of buttery graham cracker crumbles!

Strawberry Cheesecake Donuts

Of course you can take the easier route and stuff them up with a store bought jam

But don’t skimp on the cream cheese icing!

It really is what ties the whole thing together!

Since the dough recipe is a low sugar recipe and these donuts are baked and not fried

They are deliciously lower in guilt as well!

So have two~ I won’t mind if I do!

Strawberry Cheesecake Donuts

For those intimidated by working with yeast or the entire process of making doughs of any kind

Fear not! I have a step by step video tutorial that demonstrates exactly what to look for in a perfect dough

All you really need is a few hours and some patience!

CLICK HERE FOR THE VIDEO TUTORIAL FOR HOW TO MAKE THIS DONUT DOUGH RECIPE!

Cream Filled Powdered Donuts

I happen to live in Florida with optimal temperatures for making beautiful donut dough

Since the weather is almost always hot and humid it is a literal proof box right outside my door!

For those in cooler more dry climates you will just have to have a little more time and a little more patience to allow your dough to rise to it’s fullest potential!

Pumpkin Spiced Cinnamon Buns

Notes for Success:

When working with yeast dough recipes of any kind it is more of a “touch-y feel-y” kind of process

It is always a good idea to weigh your ingredients especially the flour since volume cups measure will always give you inconsistent results

For the compote I am using cornstarch as the thickener for the strawberry jam

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Many times people have complained that the result is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.

Strawberry Cheesecake Donuts

For more of the best vegan donut recipes click the links below!

Cookies and Cream Donuts
Cookies and Cream Donuts
Cream Filled Powdered Donuts
Custard Filled Donuts
Maple Donuts with crispy facon
Maple Bacon Donut

Cookies and Cream Donuts

Cream Filled Powdered Donuts

Maple Donuts with crispy facon

Strawberry Cheesecake Donuts
 
Print
Prep time
3 hours
Bake time
15 mins
Total time
3 hours 15 mins
 
I used a 3" cutter for my donuts this time and got 12 total
Depending on the size of your cutter and how thick you roll your donut will determine the yield There is a visual representation in the video tutorial
Serves: serves 12
Ingredients
  • 1 Recipe Tangzhong Donut Dough
  • 1½ cups store bought strawberry jam
  • OR 1 recipe Strawberry Compote
  • 2Tbs Cornstarch + 2 Tbs Cold Water for thickening
  • 1 Recipe 2-2-2 Cream Cheese Icing
  • approx 6 Graham crackers for crumble *optional
Instructions
  1. Prepare the donut dough recipe as per the instructions on that recipe post
  2. While the dough is proofing prepare the quick strawberry compote recipe, but be sure to leave it chunky rather than puree as the recipes directs
  3. You will add 2 Tbs of cornstarch to 2 Tbs of cold water and whisk smooth to create a slurry which will be added when the strawberry compote mixture comes to a boil, whisk smooth and boil for about 30 seconds to activate the cornstarch
  4. Transfer to a bowl and refrigerate to cool and thicken
  5. Fill the cooled donuts with the strawberry compote and ice each one with the cream cheese icing
  6. A sprinkle of crushed graham cracker for each one
Notes
As with all yeast breads & pastries these donuts will get stale before they go "bad"
It is always best to serve & consume yeast goods on the first day they are made fro optimal freshness.
For longer storage (2-3 days) keep wrapped or in an airtight container at room temperature
Refrigerate for longer storage up to 4 days
3.5.3251

 

 

 

 

Filed Under: All Recipes, Cheesecake, Donuts, Individual Desserts, Miniatures, Muffins and Breakfast, Yeast Breads

Previous Post: « Chocolate Raspberry Rugelach
Next Post: Snickerdoodle Poppers »

Reader Interactions

Comments

  1. sara

    September 23, 2022 at 2:16 pm

    There is no link to the dough recipe? Help! Need these in my life!

    Reply
    • Gretchen

      September 23, 2022 at 5:19 pm

      WOOPS! Thank you for letting me know! HERE IT IS!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My Cookbook is available!

See What's New! Subscribe to my email list!

loader

Email Address*

Name

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

Recipe Categories

Copyright © 2023 Gretchen's Vegan Bakery on the Foodie Pro Theme