Introduction

Raspberry Cheesecake Donuts combine the richness of creamy cheesecake with the bright, tangy burst of raspberry jam, all wrapped in a soft, fluffy donut. These treats are fried to golden perfection and coated in sugar for an irresistible bite. Perfect for a special breakfast or an indulgent snack.

The image shows several round doughnuts covered in a light layer of granulated sugar, giving them a slightly rough texture. Each doughnut has a golden-brown outer crust with a soft, fluffy inside that is visible in one doughnut cut in half. Inside this cut doughnut, there is a bright red, glossy jelly filling with a smooth, shiny surface. On top of most whole doughnuts, there is a dollop of white whipped cream with soft peaks, topped with a spot of the same red jelly, creating a glossy contrast. All doughnuts are closely arranged on a white marbled surface, filling the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm milk (whole milk preferred, 90-100°F)
1 tablespoon instant yeast (or active dry yeast)
3 tablespoons granulated sugar
4 cups bread flour (spooned and leveled, all-purpose flour works too)
2 large eggs (room temperature)
1 teaspoon salt
8 tablespoons unsalted butter (room temperature)
2 quarts vegetable oil (for frying)
3 cups frozen raspberries
4 tablespoons granulated sugar
1 teaspoon lemon juice
8 ounces cream cheese (softened)
0.75 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 cups granulated sugar (for coating)

Instructions

Step 1: Combine the warm milk, yeast, and 3 tablespoons of granulated sugar. Let this mixture rest for about 5 minutes until it becomes wonderfully foamy – this confirms your yeast is active and ready.
Step 2: Add the flour, eggs, and salt to your bowl. Using a dough hook on low speed, mix for one minute until the ingredients are just combined. Scrape down the sides, then increase to medium speed and mix for another 2 minutes until the dough starts pulling away from the bowl.
Step 3: With the mixer still on medium, gradually add the softened butter, one tablespoon at a time. The dough will appear sticky at first, but keep mixing with the dough hook for about 5 more minutes until it transforms into a smooth, elastic consistency that feels almost dry to the touch.
Step 4: Lightly grease a large bowl, transfer your dough into it, and cover loosely with greased plastic wrap. Place it in a warm spot to rise until it has doubled in size, which typically takes 60 to 90 minutes.
Step 5: While the dough rises, combine the frozen raspberries, 4 tablespoons of granulated sugar, and lemon juice in a small saucepan. Stir until the sugar dissolves, then simmer gently for 8 minutes until it thickens into a delightful jam-like consistency. Set aside to cool completely.
Step 6: In a separate mixing bowl, combine the softened cream cheese, heavy cream, 2 tablespoons of granulated sugar, and vanilla extract. Whisk until the mixture is beautifully thick and smooth. Place it in the fridge to chill until you’re ready to fill the donuts.
Step 7: Once your dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface, shape it into a ball, then use a sharp knife or kitchen scissors to cut it into 16 equal pieces. Roll each piece into a tight, smooth ball.
Step 8: Arrange your donut balls on parchment-lined baking sheets, ensuring there’s space between each one to allow for expansion. Loosely cover the sheets with greased plastic wrap and let the donuts rise again for about 30 minutes until they look visibly puffed up.
Step 9: Pour the vegetable oil into a large, heavy-duty pot or Dutch oven and heat it to 330°F to 350°F (use a thermometer for best results). Carefully place 3-4 donuts into the hot oil at a time, being careful not to deflate them. Fry for 2 minutes on each side, or until they’re a lovely golden brown. Use a spider strainer to lift them out and let them drain briefly on a metal cooling rack.
Step 10: Immediately after frying, gently toss each warm donut in a bowl containing the 2 cups of granulated sugar until it’s lightly coated. Place them back on the wire rack to cool slightly.
Step 11: Once the donuts are cool enough to handle, use scissors or a sharp knife to make a small hole in the side of each. Transfer the cooled raspberry compote and chilled cheesecake filling into separate piping bags with the ends snipped off. First, pipe a bit of raspberry filling into each donut, followed by a generous amount of cheesecake filling until they feel plump and satisfyingly full.
Step 12: Enjoy these delightful raspberry cheesecake donuts while they’re still fresh and warm!

Tips & Variations

Use bread flour for a chewier donut texture, but all-purpose flour works well if that’s what you have on hand.
If you prefer, swap frozen raspberries for fresh ones and adjust simmering time to thicken the jam accordingly.
Add a pinch of cinnamon or lemon zest to the dough for a subtle flavor twist.
For a lighter option, bake the donuts instead of frying at 375°F for about 12 minutes until golden.

Storage

Store the filled donuts in an airtight container in the refrigerator for up to 2 days. For best flavor and texture, consume within 24 hours. To reheat, warm gently in the microwave for 10-15 seconds, but be mindful that the sugar coating may melt slightly.

How to Serve

The image shows several round doughnuts covered in a light layer of white sugar, giving a sparkling texture on the outside. Most doughnuts have a topping of white whipped cream on top, with some red jelly spilling over the cream. The doughnut in the center is cut open showing its soft, fluffy light beige inside with a generous amount of shiny red jelly filling in the middle. The doughnuts are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but activate it first by dissolving it in warm milk with sugar until foamy before adding to the flour.

Why do the donuts need two rises?

The first rise develops the dough’s flavor and texture, while the second rise allows the shaped donuts to puff up for a light, airy result when fried.