Raspberry Cheesecake Stuffed Donuts
Fluffy homemade donuts filled with sweet-tart raspberry jam and creamy cheesecake, coated in sugar for the ultimate indulgent dessert.
- Prep Time: 30 minutes
- Cook Time: 2 minutes per batch
- Total Time: 32 minutes (plus proofing time)
- Yield: 16 servings
- Category: Desserts
- Method: Deep Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
→ 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 (approx. 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
Instructions
Activate Yeast: In a mixing bowl or stand mixer, whisk together warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
Make Dough: Add flour, eggs, and salt. Mix on low with dough hook until combined. Scrape bowl, then mix 2 minutes on medium speed.
Incorporate Butter: Add butter one tablespoon at a time on medium speed. Continue mixing until dough is smooth and elastic.
First Rise: Lightly grease a bowl, place dough inside, cover with greased plastic wrap, and let rise in a warm spot until doubled (60–90 minutes).
Make Raspberry Filling: In a small saucepan, simmer raspberries, sugar, and lemon juice for 8 minutes until thick. Let cool completely.
Make Cheesecake Filling: Whisk cream cheese, heavy cream, sugar, and vanilla until thick. Chill until ready to use.
Shape Donuts: Punch down dough, divide into 16 pieces, roll into balls, and place on parchment-lined baking sheet. Let rise for 30 minutes.
Fry Donuts: Heat oil to 330°F–350°F. Fry 3–4 donuts at a time, 2 minutes per side until golden. Transfer to a cooling rack.
Sugar Coat: While still warm, roll donuts in granulated sugar until fully coated.
Fill Donuts: Cut a small hole in each donut. Pipe in raspberry filling, followed by cheesecake filling. Serve immediately for best texture.
Notes
Keep oil between 330°F–350°F to avoid greasy or raw donuts.
Let all fillings cool before piping for easier handling.
Donuts are best enjoyed fresh but can be filled just before serving if made ahead.
Use a piping tip with a long nozzle for clean filling.
Find it online: https://allrecipesmade.com/raspberry-cheesecake-stuffed-donuts/
