Name: Raspberry Cheesecake Donuts
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup warm whole milk (90°F to 100°F); 1 tablespoon instant or active dry yeast; 3 tablespoons granulated sugar; 4 cups bread flour (spooned and leveled; all-purpose flour can be used); 2 large eggs, room temperature; 1 teaspoon salt; 8 tablespoons unsalted butter, room temperature; Vegetable oil (enough for frying, about 2 quarts); 3 cups frozen raspberries; 4 tablespoons granulated sugar; 1 teaspoon lemon juice; 8 ounces cream cheese; ¾ cup heavy whipping cream; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 2 cups granulated sugar (for coating)

I find these Raspberry Cheesecake Donuts to be a delightful fusion of fluffy, sugar-coated donuts filled with a luscious no-bake cheesecake and a tangy raspberry compote. They make for an impressive treat, perfect for special occasions or simply to elevate a weekend breakfast.

Why You’ll Love This Recipe

Simple Ingredients: I appreciate that this recipe uses everyday pantry staples, making it accessible and straightforward.
Perfect Texture: The donuts turn out incredibly soft and fluffy inside, with a golden, slightly crisp exterior.
Customizable: I enjoy experimenting with different fillings like lemon curd, custards, or various jams to suit different tastes.

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 or active dry yeast
3 tablespoons granulated sugar
4 cups bread flour (spooned and leveled; all-purpose flour can be used)
2 large eggs, room temperature
1 teaspoon salt
8 tablespoons unsalted butter, room temperature
Vegetable oil (enough for frying, about 2 quarts)

For the Raspberry Filling:

3 cups frozen raspberries
4 tablespoons granulated sugar
1 teaspoon lemon juice

For the Cheesecake Filling:

8 ounces cream cheese
¾ cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

For the Sugar Coating:

2 cups granulated sugar

Directions

Prepare the Dough:
- In a large mixing bowl, whisk together warm milk, yeast, and 3 tablespoons of sugar. Let it sit for about 5 minutes until foamy.
- Add flour, eggs, and salt to the bowl. Using a dough hook, mix on low speed for 1 minute, then scrape down the sides and mix on medium speed for 2 minutes until the dough pulls away from the sides.
- Gradually add butter, one tablespoon at a time, mixing until the dough becomes smooth and elastic (about 5 minutes). The dough should feel soft and not sticky.
- Transfer the dough to a lightly greased bowl, cover with greased plastic wrap, and let it rise until doubled in size, approximately 60 to 90 minutes.
Prepare the Raspberry Filling:
- In a small saucepan, combine frozen raspberries, 4 tablespoons of sugar, and lemon juice. Stir until the sugar dissolves.
- Simmer the mixture for about 8 minutes until it thickens to a jam-like consistency. Set aside to cool.
Prepare the Cheesecake Filling:
- In a mixing bowl, combine cream cheese, heavy whipping cream, 2 tablespoons of sugar, and vanilla extract.
- Whisk until the mixture is very thick. Refrigerate until ready to use.
Shape and Fry the Donuts:
- Punch down the risen dough and transfer it to a floured surface.
- Shape the dough into a ball and divide it into 16 equal pieces.
- Roll each piece into a tight ball and place them on baking sheets. Cover with greased plastic wrap and let them rise until doubled in size, about 30 minutes.
- Heat oil in a deep fryer or large pot to 330°F to 350°F. Fry the donuts in batches of 3 to 4, cooking each side for 2 minutes until golden brown.
- Remove the donuts and place them on a wire rack to cool slightly. Immediately toss them in granulated sugar to coat.
Fill the Donuts:
- Use a sharp knife or scissors to make a hole in the side of each donut.
- Transfer the raspberry and cheesecake fillings into separate piping bags.
- First, pipe the raspberry filling into each donut, followed by the cheesecake filling.

Servings and Timing

Servings: 16 donuts
Prep Time: 30 minutes
Rise Time: 2 hours
Total Time: Approximately 2 hours and 30 minutes

Variations

Flavor Twists: I sometimes add a pinch of cinnamon or nutmeg to the dough for a warm spice flavor.
Alternative Fillings: Experimenting with different jams like blueberry or apricot, or even custard or chocolate, offers delightful variations.
Lemon Curd: For a zesty twist, I enjoy using lemon curd as a filling.
Vanilla Enhancement: Adding a teaspoon of vanilla extract to the dough enhances its flavor.
Sugar Coating: Dusting the donuts with powdered sugar instead of rolling them in granulated sugar provides a different texture and taste.

Storage/Reheating

Best Enjoyed Fresh: I find these donuts are best enjoyed freshly made.
Make Ahead: Preparing the dough in advance is convenient. After the first rise, I cut the dough into shapes, place them on a parchment-lined sheet pan, cover with plastic wrap, and refrigerate overnight. Before frying, I let the dough come to room temperature.
Freezing Unfried Donuts: After shaping and the second rise, I freeze the donuts on a sheet tray until solid, then transfer them to a freezer-safe bag for up to 2 months. I let them defrost at room temperature before frying.
Freezing Fried Donuts: I also freeze the fried donuts without filling for up to two months. When ready to enjoy, I thaw them at room temperature, warm them in the microwave or air fryer, and then add the filling.

FAQs

How can I tell if the oil is at the right temperature for frying?

I use a thermometer to ensure the oil is between 330°F to 350°F. If I don’t have a thermometer, I drop a small piece of dough into the oil; if it floats and sizzles, the oil is ready.

Can I bake these donuts instead of frying?

Yes, I can bake them at 375°F for 15 to 20 minutes. However, the texture will differ from the fried version.

What other fillings can I use?

I like to use puddings, custards, lemon curd, or various jams and jellies as alternative fillings.

How do I know if the dough has risen enough?

I perform the “poke test”: gently press a finger into the dough; if it springs back slowly and leaves a slight indentation, it’s ready.

Can I prepare the dough without a stand mixer?

Absolutely, I can mix and knead the dough by hand. It might require more effort and time, but the results are equally rewarding.

Conclusion

These Raspberry Cheesecake Donuts are a delightful treat that combines the richness of cheesecake with the tartness of raspberry, all encased in a fluffy, sugar-coated donut. I find them perfect for special occasions or simply to indulge in a sweet craving. With straightforward ingredients and steps, making these donuts at home is both fun and rewarding.

Raspberry Cheesecake Donuts