Raspberry Cheesecake Donuts

Why You’ll Love This Recipe

This recipe combines two irresistible flavors—cheesecake and raspberry—inside a freshly fried donut. The contrast of the creamy cheesecake filling, the tartness of the raspberry compote, and the sweetness of the sugar coating creates a well-balanced treat that’s both decadent and satisfying. Perfect for breakfast, brunch, or an afternoon snack, these donuts are sure to become a favorite in your recipe collection.

Ingredients

For the donuts:

• 1 cup warm milk (whole milk preferred, 90°F to 100°F)

• 1 tablespoon instant yeast or active dry yeast

• 3 tablespoons granulated sugar

• 4 cups bread flour (spooned and leveled, all-purpose flour can be used instead)

• 2 large eggs (room temperature)

• 1 teaspoon salt

• 8 tablespoons unsalted butter (room temperature)

• Vegetable oil (enough to fry the donuts, 2 quarts is good)

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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Donut Dough:
   In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let sit for 5 minutes until foamy. If it doesn’t foam, restart with fresh yeast.

2. Add the flour, eggs, and salt to the bowl. Mix with the dough hook on low speed for 1 minute until combined.

3. Scrape down the sides of the bowl and continue mixing on medium speed for 2 minutes. The dough should begin pulling away from the sides of the bowl.

4. Add butter one tablespoon at a time. The dough will be sticky, but continue mixing for another 5 minutes until the dough is smooth and elastic. If necessary, knead by hand on a lightly floured surface.

5. Grease a large bowl and transfer the dough into it. Cover with greased plastic wrap and let rise in a warm place for 60 to 90 minutes until doubled in size.

6. Prepare the Raspberry Filling:
   In a small saucepan, combine frozen raspberries, granulated sugar, and lemon juice. Stir until the sugar dissolves. Simmer for 8 minutes until thickened to a jam-like consistency. Set aside to cool.

7. Prepare the Cheesecake Filling:
   In a mixing bowl, whisk together cream cheese, heavy cream, sugar, and vanilla extract until thick. Place in the fridge until ready to fill the donuts.

8. Shape and Fry the Donuts:
   Line three large baking sheets with parchment paper, lightly greased. Punch down the dough and transfer it to a floured surface. Divide the dough into 16 equal pieces, rolling them into tight balls.

9. Transfer the shaped dough balls to the prepared baking sheets, leaving space between them. Cover loosely with plastic wrap and let them rise for another 30 minutes.

10. Heat vegetable oil in a large pot or Dutch oven to 330°F to 350°F. Use a thermometer to check the temperature. If you don’t have a thermometer, drop a small piece of dough into the oil—if it floats and sizzles, the oil is ready.

11. Fry the donuts in batches, 3 to 4 at a time, for 2 minutes on each side until golden brown. Remove from the oil and immediately coat in sugar. Place on a wire rack to cool.

12. Fill the Donuts:
    Transfer the raspberry filling and cheesecake filling into separate piping bags. Snip off the ends.

13. Use a sharp knife to make a hole in the side of each donut. Pipe the raspberry compote into each donut, followed by the cheesecake filling. Donuts should feel plump and heavy once filled.

14. Enjoy these donuts while they are still warm for the best flavor and texture!

Servings and Timing

• Servings: 16 donuts

• Prep Time: 30 minutes

• Rise Time: 2 hours

• Frying Time: 10 minutes

• Total Time: Approximately 2 hours 40 minutes

Variations

• Berry filling: Instead of raspberries, use other berries such as blueberries, blackberries, or strawberries for a different flavor profile.

• Cinnamon-sugar coating: After frying the donuts, toss them in a mixture of cinnamon and sugar for a spiced twist on the classic sugar coating.

• Glazed donuts: Instead of a sugar coating, dip the donuts in a simple glaze made from powdered sugar, milk, and vanilla extract for an added sweetness.

Storage/Reheating

• Storage: These donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

• Reheating: To enjoy the donuts warm again, reheat them in the microwave for 10-15 seconds or in the oven at 350°F for about 5 minutes.

FAQs

How can I tell if the yeast is active?

Check if the yeast mixture becomes foamy after 5 minutes. If it doesn't foam, the yeast might be expired or the water temperature might have been too hot or too cold. You’ll need to start over with fresh yeast.

Can I make these donuts in advance?

While these donuts are best when fresh, you can prepare the dough the night before and refrigerate it overnight for the first rise. Fry them fresh the next day for the best texture.

How do I prevent the donuts from deflating when frying?

Be gentle when transferring the donuts to the hot oil, and make sure the oil temperature is correct. If the oil is too hot or too cool, the donuts may not fry properly, which can affect their texture.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour. The texture might be slightly different, but the donuts will still turn out delicious.

Can I use fresh raspberries instead of frozen?

Frozen raspberries are preferred because they break down more easily into a compote. However, fresh raspberries can be used, though the texture may vary slightly.

Can I bake the donuts instead of frying them?

While frying gives the donuts their signature texture, you can bake them at 375°F for about 12-15 minutes. They may not be as light and crispy as fried donuts but will still be delicious.

What type of oil should I use for frying?

Vegetable oil is ideal for frying as it has a high smoke point and neutral flavor. You can also use other oils with a high smoke point like canola or peanut oil.

How do I make sure the donuts cook evenly?

Make sure to monitor the oil temperature while frying. Frying in batches and not overcrowding the pot ensures the donuts cook evenly and don’t get soggy.

Can I freeze these donuts?

Yes, you can freeze the unfilled donuts for up to a month. Let them cool completely before freezing. To serve, reheat them in the oven and fill with raspberry compote and cheesecake filling.

Can I use a different filling for the donuts?

Absolutely! Feel free to experiment with different fillings like chocolate ganache, lemon curd, or a simple vanilla custard.

Conclusion

These Raspberry Cheesecake Donuts are a decadent, sweet treat that's sure to impress anyone who tries them. With their light, fluffy texture, tangy raspberry compote, and creamy cheesecake filling, they’re the perfect indulgence for any time of day. Whether you’re serving them for breakfast, brunch, or as a dessert, they’re guaranteed to be a hit!