I love how these donuts combine two of my favorite desserts—cheesecake and jelly donuts—into one heavenly pastry. The raspberry filling has just the right amount of tartness to balance the sweetness, and the cheesecake center is smooth and creamy without being too rich. Even better, the dough is soft and fluffy with a light sugar coating that gives the perfect finish. While they take a bit of time to make, every step is worth it once I sink my teeth into one of these irresistible treats.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the donuts
1 cup warm whole milk (90°F to 100°F)
1 tablespoon instant yeast or active dry yeast
3 tablespoons granulated sugar
4 cups bread flour (or all-purpose flour)
2 large eggs, room temperature
1 teaspoon salt
8 tablespoons unsalted butter, room temperature
Vegetable oil for frying (about 2 quarts)
Raspberry Filling
3 cups frozen raspberries
4 tablespoons granulated sugar
1 teaspoon lemon juice
Cheesecake Filling
8 ounces cream cheese
¾ cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Sugar Coating
2 cups granulated sugar
Directions
I begin by whisking warm milk, yeast, and sugar together in a large mixing bowl or stand mixer. I let it sit for 5 minutes until foamy.
I add the flour, eggs, and salt, then mix on low with a dough hook until combined. After scraping down the bowl, I continue mixing at medium speed for 2 minutes.
I add the butter one tablespoon at a time, letting it fully incorporate. I mix until the dough is soft, elastic, and not sticky.
I transfer the dough to a lightly greased bowl, cover with greased plastic wrap, and let it rise in a warm spot for 60 to 90 minutes, or until doubled.
While the dough rises, I prepare the raspberry filling by simmering raspberries, sugar, and lemon juice in a small saucepan for 8 minutes until jammy. I let it cool completely.
For the cheesecake filling, I whisk together cream cheese, heavy cream, sugar, and vanilla extract until thick and smooth, then refrigerate until ready to use.
Once the dough has risen, I punch it down and divide it into 16 equal pieces. I roll each piece into a tight ball and place them on a parchment-lined baking sheet. I let them rise again for 30 minutes.
I heat oil in a heavy-duty pot to 330°F–350°F and fry 3–4 donuts at a time for about 2 minutes per side, until golden brown. I place them on a cooling rack.
While the donuts are still warm, I toss them in granulated sugar to coat completely, then return them to the wire rack.
Once cooled slightly, I cut a hole in the side of each donut and pipe in raspberry filling followed by cheesecake filling using piping bags. I serve them fresh and warm.
Servings and Timing
This recipe makes 16 servings and takes 30 minutes to prep and 2 minutes per batch to cook, with additional rise time. The total time is around 1 hour 30 minutes, making it perfect for a weekend baking project or special occasion.
Variations
Sometimes I swap the raspberry with strawberry or blueberry for a different fruity flavor. When I’m craving a chocolatey twist, I mix in a little cocoa powder with the cheesecake filling and drizzle the finished donuts with melted chocolate. If I want to make them a bit more elegant, I finish them with a dusting of powdered sugar instead of granulated.
Storage/Reheating
I store leftover donuts in an airtight container at room temperature for up to 1 day. They’re best enjoyed fresh, but if I need to reheat them, I pop them in the microwave for 10–15 seconds. The filling stays soft and the dough gets just warm enough to bring back that freshly made feeling.
FAQs
Can I make the dough ahead of time?
Yes, I make the dough the night before and let it rise in the fridge overnight. I take it out about 30 minutes before shaping and frying.
Can I bake these instead of frying?
While baking is possible, I find frying gives the best texture and flavor. If I do bake them, I brush them with melted butter and bake at 375°F for about 15 minutes.
How do I keep the filling from leaking out?
I make sure to seal the piping hole well and avoid overfilling. A chilled cheesecake filling also holds its shape better.
Can I use fresh raspberries?
Yes, I sometimes use fresh raspberries instead of frozen. I just reduce the simmering time slightly since fresh berries break down faster.
Is there a no-cream version of the cheesecake filling?
For a lighter option, I skip the cream and just beat the cream cheese with a bit of yogurt or milk to make it pipeable but still creamy.
Conclusion
These raspberry cheesecake stuffed donuts are the definition of indulgence—soft, sweet, tangy, and rich all in one bite. I love how they look bakery-perfect but taste even better because they’re homemade. Whether I’m impressing guests or treating myself, these donuts are always worth the effort and never last long on the plate.
