Strawberry Cheesecake Doughnut Burger

I came up with this outrageous dessert last summer during our annual backyard barbecue when I couldn't decide between serving doughnuts or cheesecake for dessert. On a total whim, I sliced a glazed doughnut in half, stuffed it with leftover cheesecake filling and some macerated strawberries from the fridge, and my cousin Tom (who's always been my most honest taste-tester) declared it "possibly the best thing I've ever eaten." This over-the-top treat combines everything wonderful about summer desserts into one gloriously messy, absolutely unforgettable indulgence.

Last month I served these at my daughter's graduation party, and my usually reserved father-in-law ate THREE of them! He kept saying, "I shouldn't, but I just can't stop." My teenage niece snapped about a dozen photos before taking her first bite, then immediately asked if she could include the recipe on her food blog. These definitely aren't everyday treats, but for special occasions, they're absolutely worth the splurge.

Heavenly Ingredients

• Glazed doughnuts: The absolute foundation of this dessert. I prefer using Krispy Kreme when I can get them fresh, but any good bakery doughnut works beautifully. Don't use the super-dense cake doughnuts—you want that light, airy texture to contrast with the rich filling.
• Cream cheese: Full-fat Philadelphia brand is my go-to. I've tried the lower-fat versions, and while they work in a pinch, they just don't create that same luxurious mouthfeel. Let it sit out for at least an hour to truly soften—cold cream cheese is impossible to work with and leaves lumps.
• Fresh strawberries: These make ALL the difference! During peak strawberry season in June, these burgers taste absolutely magical. In winter, I've used frozen berries (thawed and drained well), and they work surprisingly well when fresh aren't available.
• Heavy cream: This gets whipped and folded into the cream cheese for that perfect light-yet-rich cheesecake texture. Don't substitute with Cool Whip—I tried once when I was in a hurry, and the artificial taste completely ruined the dessert.
• Vanilla extract: Just a touch enhances all the other flavors without taking center stage. I splurged on real Madagascar vanilla beans once for a special occasion, and while delicious, honestly, good quality extract works perfectly fine here.

Pin it

Step-by-Step Instructions

Smooth cheesecake perfection

Creating that ideal filling texture begins with patience. Make sure your cream cheese is genuinely at room temperature—not just slightly softened—for a perfectly smooth mixture without lumps. Beat it with the powdered sugar until completely smooth before even thinking about adding the vanilla. That heavy cream needs to be COLD for the best whipping (I even chill my bowl and beaters in the freezer for 10 minutes first). When folding the whipped cream into the cream cheese mixture, use a light touch with a rubber spatula—don't stir vigorously or you'll deflate all that wonderful air you just whipped in.

Strawberry sauce secrets

Developing the perfect berry topping takes a gentle touch. Cook those strawberries just enough to release their juices without turning them to mush—about 5 minutes is perfect. The lemon juice brightens the flavor and helps maintain that beautiful red color. I've found that adding the cornstarch is totally dependent on your strawberries—if they're super juicy, you might want that thickening power, but often I skip it for a more natural fruit topping. Let it cool completely before assembling or you'll melt your cheesecake filling (learned that lesson the hard way at my first attempt).

Perfect assembly technique

Creating that ideal dessert "burger" is all about balance. You can slice the doughnuts horizontally like a traditional burger bun, but sometimes I just use them whole for an even more over-the-top treat. The key is applying the cheesecake filling generously but keeping it away from the very edges—it will spread as you bite into it. I use the back of a spoon to create a little well in the middle of the cheesecake layer to hold the strawberry topping, preventing too much runoff. And don't even think about trying to eat these neatly—embrace the beautiful mess!

Serving temperature wisdom

Finding that perfect temperature balance makes all the difference. The cheesecake filling should be cold from the refrigerator, but I like to let the doughnuts sit at room temperature (or even warm them slightly for 5-10 seconds in the microwave) before assembly. This temperature contrast creates this amazing sensory experience when you bite into it. If you assemble them too far in advance, the doughnut absorbs moisture from the filling and loses that wonderful texture—these are definitely best made just before serving.

Make-ahead strategy

Planning ahead keeps assembly stress-free. The cheesecake filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The strawberry topping can also be made a day ahead and kept chilled. Store these components separately and do the final assembly right before serving for the freshest experience. When I'm hosting a big gathering, I set up a little "doughnut burger bar" with the fillings, toppings, and doughnuts, and let everyone build their own—it's always a huge hit!

Customization creativity

Making this treat your own is half the fun! Sometimes I add a thin layer of Nutella beneath the cheesecake filling for a chocolate twist. For my husband's birthday, I used chocolate-frosted doughnuts instead of glazed ones. During the holidays, I've added a sprinkle of cinnamon to the cheesecake filling and used spiced apple topping instead of strawberries. The possibilities are endless—just maintain that magical contrast of textures and temperatures.

I've tweaked this recipe at least a dozen times since my first experimental creation last summer. Originally, I tried using sliced fresh strawberries without cooking them, but they were too difficult to eat—the sauce version gives you all that strawberry flavor in a more manageable form. I've also played with the sweetness level of the cheesecake filling; too much sugar overwhelms the tangy cream cheese flavor that makes it so delicious. My kids prefer when I add a handful of mini chocolate chips to the cheesecake filling, which is admittedly pretty amazing, especially with chocolate-glazed doughnuts.

Serving Style

These indulgent treats deserve a special presentation! I serve them on colorful dessert plates with extra strawberry sauce on the side for dipping. For backyard gatherings, I wrap them in parchment paper tied with twine—this makes them easier to hold and contains some of the inevitable mess. They pair beautifully with cold milk for kids or a dessert wine for adults. For an over-the-top dessert table, I arrange them on a tiered stand surrounded by fresh berries and mint sprigs. And for my absolutely most decadent version, I serve each one with a scoop of vanilla ice cream on the side—because why not go all in?

Creative Twists

These versatile "burgers" can be adapted for endless flavor combinations. During blueberry season, I swap the strawberry topping for a quick blueberry compote. For fall gatherings, apple pie filling with a sprinkle of cinnamon in the cheesecake layer creates a wonderful seasonal variation. My chocolate-loving son prefers when I use chocolate bavarian cream-filled doughnuts and add a layer of chocolate ganache. And for a tropical twist, try pineapple topping with a touch of coconut extract in the cheesecake filling—it tastes like summer vacation on a plate!

Fresh Keeping

These treats are definitely best enjoyed immediately after assembly. If you absolutely must store them, keep them in the refrigerator for no more than a few hours, but know that the doughnut will gradually absorb moisture from the filling and lose its ideal texture. For a party, I prepare all components ahead of time and then do a quick assembly line right before serving. If you end up with leftover cheesecake filling, it's delicious as a fruit dip or spread on morning toast. The strawberry topping keeps well for about 5 days in the refrigerator and is amazing on pancakes or ice cream.

Pin it

I created these strawberry cheesecake doughnut burgers on a whim, but they've become our signature family dessert for celebrations. There's something about that combination of warm doughnut, cold creamy cheesecake, and juicy strawberries that just hits every perfect dessert note. Yes, they're completely over-the-top indulgent. Yes, they're gloriously messy to eat. And yes, everyone who tries them immediately asks for the recipe! While I wouldn't recommend them for everyday dessert (my waistline couldn't handle it!), for those special occasions when calories don't count, they're absolutely worth every delicious bite.

Frequently Asked Questions

→ Can I use store-bought strawberry topping instead of making my own?

Absolutely! For a quicker version, you can use store-bought strawberry pie filling or preserves instead of making the strawberry topping from scratch.

→ What type of doughnuts work best for this recipe?

Traditional glazed yeast doughnuts work best because they're soft and not too sweet, which balances nicely with the rich filling. However, you could also try cake doughnuts for a denser texture.

→ Can I make the components ahead of time?

Yes! The cheesecake filling and strawberry topping can be made up to 2 days ahead and stored in the refrigerator. Just assemble the doughnut burgers shortly before serving.

→ How do I prevent the doughnuts from getting soggy?

Assemble the doughnut burgers just before serving, and make sure the strawberry topping has cooled completely before adding it to the cheesecake layer.

→ Can I use other fruits besides strawberries?

Definitely! Try blueberries, raspberries, peaches, or cherries using the same cooking method for delicious variations on this dessert.