Strawberry Cheesecake Donut Holes (Print Version)
# Ingredients:
→ For the Donuts
01 -
1 cup self-raising flour (or all-purpose flour)
02 -
2 tablespoons sugar (white, raw, or coconut sugar)
03 -
1/4 teaspoon salt
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda (if using all-purpose flour)
06 -
2 tablespoons olive oil (or canola/melted coconut oil)
07 -
1 large egg
08 -
2 teaspoons pure vanilla extract
09 -
1/2 cup unsweetened almond milk (or low-fat milk)
10 -
1/4 cup sugar for coating
→ For the Filling
11 -
1/3 cup reduced-fat cream cheese, softened
12 -
2 tablespoons powdered sugar
13 -
2 tablespoons strawberry jam or jelly
# Instructions:
01 -
Heat your oven to 350°F. Give a 24-count mini muffin pan a light coat of cooking spray, wiping off any extra with a paper towel.
02 -
Whisk all your dry ingredients in a big bowl. Make a well in the middle, then add your wet ingredients - oil, egg, vanilla, and milk. Whisk until your batter is smooth and there aren't any lumps.
03 -
Spoon about 2 teaspoons of batter into each muffin cup, filling them about 3/4 full. Bake for 10-15 minutes until they're golden and a toothpick comes out clean.
04 -
Let them cool for 5 minutes, then while they're still warm, roll each donut hole in sugar until they're coated all over.
05 -
Mix the soft cream cheese with powdered sugar until smooth. Slowly stir in the strawberry jam to create pretty swirls. Remove any big fruit pieces so they won't clog your piping tip.
06 -
Put your strawberry cheesecake filling in a piping bag with a small tip. Carefully fill each donut until they puff up slightly - but don't overfill or they'll burst!
# Notes:
01 -
These donut holes are only 2 Weight Watchers Smart Points each!
02 -
You can freeze these for later - they thaw beautifully.
03 -
If using a cake pop maker, follow the manufacturer's cooking times.