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Raspberry Cheesecake Filled Donuts

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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