1- Ready to dive into making these strawberry cheesecake donut holes? It’s easier than you think, and I’ll walk you through it like we’re chatting in the kitchen. First off, preheat your oven to 176°C (350°F) and grab a donut hole pan, cake pop pan, or even a mini muffin pan whichever you have on hand.

2- Start by mixing the dry ingredients in a large bowl: 1 cup of self-raising flour, 2 tablespoons of sugar, 1/4 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda if you’re using plain flour. This step ensures everything blends smoothly. Once that’s done, add the wet ingredients: 2 tablespoons of olive oil, 1 large egg, 2 teaspoons of pure vanilla extract, and 1/2 cup of unsweetened almond milk, then whisk until you get a nice, smooth batter.

3- Next, spoon about 2 teaspoons of batter into each pan hole, filling them 2/3 to 3/4 full. Pop them in the oven and bake for 10-15 minutes until they’re golden and a toothpick comes out clean. After baking, let them cool for 5 minutes, then roll the warm donut holes in 1/4 cup of sugar for that perfect coating. Avoid brushing with melted butter here, as it can cause clumping and make a mess.

4- Now for the fun part: the filling. Beat 1/3 cup of reduced-fat cream cheese with 2 tablespoons of powdered sugar until it’s super smooth. Slowly mix in 2 tablespoons of strawberry jam to create a swirl effect, and be sure to remove any large fruit pieces to avoid clogs when piping. Use a piping bag with a narrow nozzle to fill each donut hole just until it expands, but don’t let it overflow.

5- This whole process takes about 10 minutes to prepare and 45 minutes total, giving you 24 delicious bites. If you’re new to baking, remember that using a cake pop pan makes them more rounded, while a mini muffin pan gives a muffin shape. Have you ever tried filling donuts before? It’s a game-changer for that surprise creamy center.