1. Prepare the Donut Dough

Start by making the donut dough. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon (if using). Mix the dry ingredients together to ensure they’re well-combined.

Next, add the wet ingredients. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.

If the dough feels too sticky to handle, add a little more flour, a tablespoon at a time, until it’s easier to work with. Once the dough is ready, cover the bowl with a clean kitchen towel and let it rest for 15-20 minutes. This will help it rise slightly and become a bit easier to roll out.

2. Roll Out the Donut Dough

After the dough has rested, transfer it to a floured surface. Using a rolling pin, roll the dough out to about 1/2-inch thickness. You can use a donut cutter to cut out the donuts, or you can use two round cookie cutters (one larger for the outside and one smaller for the hole). If you don’t have a donut cutter, you can also make donut holes by cutting the dough into small circles or squares.

Once you’ve cut out the donuts, gather any excess dough, reroll it, and continue cutting until all the dough is used. Place the donuts on a baking sheet lined with parchment paper.

3. Heat the Oil for Frying

In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready for frying.

4. Fry the Donuts

Carefully add the donuts to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry the donuts for about 1-2 minutes on each side, or until golden brown. You may need to adjust the heat slightly if the donuts are browning too quickly or too slowly.

Once the donuts are golden and cooked through, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Let them cool while you prepare the filling and glaze.

5. Make the Cheesecake Filling

While the donuts are cooling, make the cheesecake filling. In a medium bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s smooth and creamy. Add the powdered sugar and vanilla extract, and beat until fully incorporated. Add the heavy cream or milk, one tablespoon at a time, to reach a smooth, pipeable consistency. The filling should be thick but soft enough to pipe into the donuts.

Once the filling is ready, transfer it to a piping bag or a plastic sandwich bag with the tip of one corner cut off for easy piping.

6. Make the Strawberry Glaze

To make the strawberry glaze, start by mashing the fresh strawberries with a fork or using a food processor to puree them. In a small bowl, combine the mashed strawberries, powdered sugar, and lemon juice. Stir until smooth. Add milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to dip the donuts in.

7. Assemble the Donuts

Once the donuts have cooled completely, it’s time to fill and glaze them. Use the piping bag to inject the cheesecake filling into the center of each donut. You can insert the tip into the side or bottom of the donut and squeeze gently to fill it.

After filling the donuts, dip the tops into the strawberry glaze. Make sure the glaze covers the entire top of the donut. You can also drizzle the glaze over the donut if you prefer a lighter coating.

8. Add the Toppings

For the final touch, sprinkle graham cracker crumbs on top of the glazed donuts. This will give the donuts a cheesecake crust effect, adding a crunchy texture that complements the creamy filling.

If desired, garnish the donuts with fresh strawberry slices for an extra burst of color and flavor.