Introduction Baked donuts are the perfect balance between indulgent and approachable, offering all the joy of a fried donut without the excess oil. The addition of freeze-dried strawberry powder infuses the batter and glaze with vibrant color and natural fruit flavor. Meanwhile, the cheesecake swirl adds that irresistible creamy tang that melts beautifully into each bite. When topped with a glossy strawberry glaze, the result is a treat that looks as stunning as it tastes. Whether you serve them for Mother’s Day, Valentine’s brunch, or an afternoon snack, these donuts promise to impress anyone who takes a bite.

Step 3: Prepare the Cheesecake Swirl
In a small bowl, beat the cream cheese, sugar, sour cream, and vanilla together until smooth and creamy.
Transfer the mixture to a piping bag or small resealable bag (snip one corner when ready to pipe).

Step 4: Assemble the Donuts
Spoon the strawberry batter evenly into the donut pan cavities, filling each about ¾ full.

Tip: Use a piping bag or large ziplock bag for cleaner filling.
Snip the corner of your cheesecake mixture bag and pipe a small swirl (about 1 teaspoon) into the center of each donut.
Use a toothpick or skewer to gently swirl the cheesecake into the batter—just once or twice for a marbled look.
For donut holes, fill mini muffin cups halfway, add ½ tsp cheesecake filling, and swirl lightly.

Step 5: Bake
Bake for 10–12 minutes (or 9–10 for mini donuts) until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Step 6: Make the Strawberry Glaze
In a medium bowl, whisk together powdered sugar, strawberry powder, salt, and 2 tablespoons of milk.
Adjust consistency by adding more milk, ½ teaspoon at a time, until the glaze is thick yet pourable.

Step 7: Glaze the Donuts
Once donuts are completely cool, dip the tops into the glaze, letting the excess drip off.

Place back on the wire rack and allow to set for 15–20 minutes before serving.