Raspberry Cheesecake Filled Donuts

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Raspberry Cheesecake Filled Donuts

Yield: 18 donuts
Prep Time: 30 minutes
Rise Time: 2 to 2½ hours
Cook Time: 15–20 minutes
Chill Time (Filling): 30 minutes
Total Time: ~3½ to 4 hours

Nutrition Facts (Per Filled Donut)

  • Calories: 290
  • Total Fat: 16g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 55mg
  • Sodium: 150mg
  • Total Carbohydrate: 34g
  • Dietary Fiber: 1g
  • Sugars: 14g
  • Protein: 4g
A tray lined with parchment paper holds six sugar-coated doughnuts, each topped with pink cream; one doughnut is cut open, showing pink filling inside.

How To Make Raspberry Cheesecake Filled Donuts

Five ingredients are arranged on a marble surface: a block of cream cheese on a plate, and small bowls of vanilla extract, berry jam, powdered sugar, and milk.

Donut dough:

  • 2 ¼ tsp (1 packet) active dry yeast
  • ¾ cup whole milk, warm (about 110°F / 43°C)
  • 2 tbsp sugar (for yeast activation)
  • 2 large eggs
  • ¼ cup sugar (separate from above)
  • 3 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 ½ cups all-purpose flour (start with 3 cups, add more as needed)
  • Vegetable oil (for frying)
  • Granulated sugar (for rolling)

Raspberry Cheesecake Filling:

  • ¾ cup heavy cream, cold
  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • ⅓ cup raspberry jam or puree (strained if seedy)
A row of sugar-coated doughnuts topped with pink whipped cream filling arranged in a white dish.

Step-by-Step Guide

Donut dough:

Activate yeast: In a large bowl, combine warm milk, 2 tbsp sugar, and yeast. Let
sit for 5–10 minutes until foamy.

  • A measuring cup pours milk into a large metal mixing bowl on a marble surface, with two small bowls of dry ingredients nearby.
  • A bowl of milk in a metal mixing bowl, with a small glass bowl of sugar being poured in, and another small bowl containing yeast nearby.
  • A metal mixing bowl with milk inside and a small glass bowl of dry yeast being held above it, on a marble surface.
  • A stainless steel mixing bowl containing a partially mixed light batter sits on a white marble surface.

Mix wet ingredients: Add eggs, remaining ¼ cup sugar, vanilla, and butter to the
activated yeast. Mix until smooth.

  • A glass measuring cup with two raw eggs is held above a metal mixing bowl containing a beige mixture on a marble countertop.
  • A metal mixing bowl with eggs and sugar inside, and a smaller bowl of granulated sugar being held above it, on a marble countertop.
  • A metal mixing bowl with sugar, eggs, and milk inside, while a hand holds a cup of vanilla extract above the bowl, ready to pour it in.
  • A metal mixing bowl contains eggs, sugar, and vanilla. A hand holds a measuring cup of melted butter above, about to pour it in.
  • A mixing bowl contains sugar, eggs, butter, and vanilla extract on a white marble surface, ready to be mixed.

Add dry ingredients: Gradually add flour and salt. Mix until dough forms.

  • A metal mixing bowl contains mashed bananas, flour, and wet ingredients. Nearby are a glass bowl of flour and a small glass bowl of salt on a marble countertop.
  • A glass bowl with pink salt is held above a mixing bowl containing flour and a yellow batter mixture, with another bowl of flour in the background.
  • A metal mixing bowl containing partially mixed yellow batter and white flour on a white marble surface.
  • A ball of dough rests in the center of a metal mixing bowl on a white marble countertop.

Knead: Knead on a floured surface for about 8–10 minutes (or use a stand mixer
with dough hook for 5 minutes) until smooth and slightly tacky.

First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place
until doubled—about 1 to 1½ hours.

  • Ball of yellow dough resting in a clear glass bowl on a white and gray marble surface.
  • A glass bowl filled with risen dough sits on a white marble surface.
  • A glass bowl of risen dough sits on a marble surface next to a white bowl of flour with a metal spoon.

Roll dough to about ½ inch thick. Cut into 2 ½–3 inch rounds. Place on
parchment-lined tray. Cover and let rise again until puffy, about 45 minutes.

  • A ball of dough dusted with flour rests on a floured marble surface, with a bowl of flour visible in the upper left corner.
  • Rolled out dough on a floured marble surface with a rolling pin and a bowl of flour nearby.
  • Rolled out dough on a floured surface with three circles cut out and a metal round cutter resting on the dough; flour and a rolling pin nearby.
  • Eight round, unbaked cookie dough pieces are arranged in two columns on a parchment-lined baking sheet atop a marble surface.

Fry: Heat oil to 340–350°F (170–175°C). Fry 2–3 donuts at a time, flipping once,
until deep golden brown. Drain on paper towels.

  • Eight unbaked round dough pieces are arranged in two columns on a parchment-lined baking sheet, set on a marble surface.
  • A round donut sits in a white bowl filled with granulated sugar, with a metal spoon resting on the side of the bowl, on a marble surface.
  • Four round pieces of dough are being deep-fried in hot oil in a frying pan on a marble countertop.
  • Four round pieces of dough are being deep-fried in hot oil in a gray frying pan on a marble surface.
  • A slotted spoon holds a golden-brown, fried pastry above a pan of hot oil on a marble countertop.
  • A golden-brown fried dough is held above a pan of hot oil with a slotted spatula.

Sugar coat: While warm, roll in granulated sugar.

  • A white rectangular dish filled with rows of sugar-coated round donuts, arranged neatly on a sheet of parchment paper.
  • A white rectangular dish containing ten sugar-coated round donuts arranged in two rows on a marble surface.

Raspberry Cheesecake Filling:

Whip cream: In a cold bowl, whip cream to stiff peaks. Set aside.

A stainless steel bowl containing whipped cream sits on a white marble countertop.

Cream cheese base: Beat cream cheese, powdered sugar, and vanilla until
smooth.

  • A stick of butter placed in the center of a stainless steel mixing bowl on a marble countertop.
  • A bowl of creamed butter and sugar with a smaller bowl of powdered sugar being held above it, ready to be added, on a marble surface.
  • A stainless steel bowl containing whipped cream cheese mixture sits on a marble countertop.
  • A glass bowl of vanilla extract held above a metal mixing bowl containing creamed butter and sugar on a marble surface.
  • A metal mixing bowl containing creamed butter and sugar with vanilla extract added, set on a marble countertop.
  • A metal mixing bowl filled with creamy, whipped mixture sits on a white marble countertop.

Combine: Fold in raspberry jam (and optional mashed raspberries). Gently fold in
whipped cream until combined and fluffy.

  • A hand holds a bowl of berry puree above a metal mixing bowl filled with whipped cream, on a marble countertop.
  • A metal mixing bowl containing creamed butter and sugar with a dollop of berry puree on top, placed on a white marble surface.
  • A stainless steel bowl filled with pink batter sits on a white marbled countertop.
  • Two metal mixing bowls on a marble surface; one contains whipped cream, the other contains a pink batter with a dollop of whipped cream on top.
  • A stainless steel mixing bowl containing a light pink whipped mixture sits on a white marble surface.

Chill: Refrigerate for 30 minutes to firm up before piping.

Assembly Tips:

Use a piping bag with a Bismarck tip (or a narrow round tip) to fill each donut from
the side. Fill generously until you feel resistance.

  • A stainless steel bowl filled with light pink ice cream mixture sits on a marble countertop next to a resealable plastic bag.
  • A white rectangular dish holds twelve sugar-coated doughnuts, each topped with a pink flower-shaped icing decoration, on a marble surface.
Three sugar-dusted donuts filled with pink raspberry cream are stacked on a white plate, with a fresh raspberry beside them.
A white baking dish filled with sugared donuts topped with pink cream, with a bowl of raspberries in the background on a marble surface.

Frequently Asked Questions

Q: Can I make the dough ahead of time?

Yes. After the first rise, you can cover and refrigerate the dough overnight. Let it come to room temperature before rolling and cutting.

Q: Can I bake instead of fry?

These are designed for frying for that classic texture, but you can bake at 375°F (190°C) for 8–10 minutes. Brush with butter and roll in sugar while warm.

Q: How long do they stay fresh?

Best enjoyed the day they’re made. You can store them in an airtight container in the fridge for up to 2 days, but filling may soften the donut texture.

Q: Can I use frozen raspberries in the filling?

Yes. Thaw and strain excess liquid. Blend into jam or puree before mixing in.

Q: Do I need a thermometer to fry?

Highly recommended. Maintaining 340–350°F (170–175°C) is key for even cooking without greasy donuts.

A tray of round, sugar-coated donuts, each topped and filled with pink cream. One donut is cut open, showing the creamy filling inside.
A row of sugar-coated doughnuts in a white dish, each topped with a swirl of pink cream filling.

Raspberry Cheesecake Filled Donuts

Print Recipe
A sugar-coated donut cut in half reveals a pink raspberry cream filling, with whole raspberries and more donuts visible in the background.
Prep Time:2 hours 30 minutes
Cook Time:20 minutes
Chill Time:30 minutes
Total Time:3 hours 20 minutes

Ingredients

Donut Dough:

  • 2 ¼ tsp 1 packet active dry yeast
  • ¾ cup whole milk warm (about 110°F / 43°C)
  • 2 tbsp sugar for yeast activation
  • 2 large eggs
  • ¼ cup sugar separate from above
  • 3 tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 ½ cups all-purpose flour start with 3 cups, add more as needed
  • Vegetable oil for frying
  • Granulated sugar for rolling

Raspberry Cheesecake Filling:

  • ¾ cup heavy cream cold
  • 8 oz cream cheese softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • ⅓ cup raspberry jam or puree strained if seedy

Instructions

Donut Dough:

  • Activate yeast: In a large bowl, combine warm milk, 2 tbsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
  • Mix wet ingredients: Add eggs, remaining ¼ cup sugar, vanilla, and butter to the activated yeast. Mix until smooth.
  • Add dry ingredients: Gradually add flour and salt. Mix until dough forms.
  • Knead: Knead on a floured surface for about 8–10 minutes (or use a stand mixer with dough hook for 5 minutes) until smooth and slightly tacky.
  • First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled—about 1 to 1½ hours.
  • Roll dough to about ½ inch thick. Cut into 2 ½–3 inch rounds. Place on parchment-lined tray. Cover and let rise again until puffy, about 45 minutes.
  • Fry: Heat oil to 340–350°F (170–175°C). Fry 2–3 donuts at a time, flipping once, until deep golden brown. Drain on paper towels.
  • Sugar coat: While warm, roll in granulated sugar.

Raspberry Cheesecake Filling:

  • Whip cream: In a cold bowl, whip cream to stiff peaks. Set aside.
  • Cream cheese base: Beat cream cheese, powdered sugar, and vanilla until smooth.
  • Combine: Fold in raspberry jam (and optional mashed raspberries). Gently fold in whipped cream until combined and fluffy.
  • Chill: Refrigerate for 30 minutes to firm up before piping.

Assembly Tips:

  • Use a piping bag with a Bismarck tip (or a narrow round tip) to fill each donut from the side. Fill generously until you feel resistance.

Notes

Q: Can I make the dough ahead of time?

Yes. After the first rise, you can cover and refrigerate the dough overnight. Let it come to room temperature before rolling and cutting.

Q: Can I bake instead of fry?

These are designed for frying for that classic texture, but you can bake at 375°F (190°C) for 8–10 minutes. Brush with butter and roll in sugar while warm.

Q: How long do they stay fresh?

Best enjoyed the day they’re made. You can store them in an airtight container in the fridge for up to 2 days, but filling may soften the donut texture.

Q: Can I use frozen raspberries in the filling?

Yes. Thaw and strain excess liquid. Blend into jam or puree before mixing in.

Q: Do I need a thermometer to fry?

Highly recommended. Maintaining 340–350°F (170–175°C) is key for even cooking without greasy donuts.
Servings: 18 donuts
Calories: 290kcal
A hand holding a bitten doughnut filled with pink cream, with more sugar-coated, cream-filled doughnuts in a tray in the background.
Two sugar-coated donuts on a white plate, one cut open to reveal a pink raspberry cream filling, with whole raspberries on the side.

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