Name: Raspberry Cheesecake Donuts
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup warm whole milk (90°F–100°F); 1 tbsp instant or active dry yeast; 3 tbsp granulated sugar; 4 cups bread flour (or all-purpose); 2 large eggs, room temperature; 1 tsp salt; 8 tbsp unsalted butter, room temperature; Vegetable oil for frying (about 2 quarts); 3 cups frozen raspberries; 4 tbsp granulated sugar (for raspberry filling); 1 tsp lemon juice; 8 oz cream cheese; 3/4 cup heavy whipping cream; 2 tbsp granulated sugar (for cheesecake filling); 1 tsp vanilla extract; 2 cups granulated sugar (for coating)

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I bring to life a batch of soft, pillowy donuts rolled in sugar and filled with rich, creamy cheesecake and tangy raspberry compote—perfect for breakfast treats or special gatherings. Raspberry Cheesecake Donuts

Why You’ll Love This Recipe

I love how these donuts strike the perfect balance: made with simple, accessible ingredients, the texture is irresistibly fluffy and slightly crisp on the outside, and the fillings bring the perfect mix of sweet cheesecake richness and raspberry brightness. Plus, they’re highly customizable with different jams or custards!

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 milk (whole, 90 °F–100 °F)
1 tbsp instant or active dry yeast
3 tbsp granulated sugar
4 cups bread flour (or all-purpose)
2 large eggs, room temperature
1 tsp salt
8 tbsp unsalted butter, room temperature
Vegetable oil for frying (about 2 quarts)

Raspberry filling

3 cups frozen raspberries
4 tbsp granulated sugar
1 tsp lemon juice

Cheesecake filling

8 oz cream cheese
¾ cup heavy whipping cream
2 tbsp granulated sugar
1 tsp vanilla extract

Sugar coating

2 cups granulated sugar

directions

I proof the yeast by combining warm milk, yeast, and sugar; let it become foamy for about 5 minutes.
I add flour, eggs, and salt, mixing on low for 1 minute, then medium for 2 minutes until the dough begins to pull from the bowl.
I incorporate butter gradually, one tablespoon at a time, mixing for another 5 minutes until the dough is smooth and elastic—not sticky.
I transfer the dough to a greased bowl, cover, and let it double in size, about 60–90 minutes.
For the raspberry compote, I simmer raspberries, sugar, and lemon juice for 8 minutes until thickened; then I cool it.
I whisk the cheesecake filling ingredients until thick and set them aside in the fridge.
I punch down the dough, shape it into 16 balls, place them on baking sheets, and let them rise again for about 30 minutes.
I heat oil to 330–350 °F, fry the donuts 2–4 at a time for 2 minutes per side until golden, then roll them immediately in sugar.
To fill, I make a hole in each donut and pipe in the raspberry filling first, followed by the cheesecake filling. I enjoy them warm and fresh.

Servings and timing

This recipe yields 16 donuts. Prep time is 30 minutes, rise time totals about 2 hours, and frying plus finishing takes roughly another 30 minutes.

Variations

I sometimes add a pinch of cinnamon or nutmeg to the dough, substitute raspberry with blueberry or apricot jam, or use vanilla custard or lemon curd instead. I also like trying a dusting of powdered sugar instead of granulated.

storage/reheating

I know these donuts are best fresh—warm and fluffy. If I must store them:

Make-ahead dough: After the first rise, I chill the shaped donuts overnight; when ready, I let them come to room temperature and continue with the recipe.
Freezing options: I freeze un-fried shaped donuts (after the second rise) or fried unfilled donuts for up to 2 months. Thaw, reheat briefly in the microwave or air fryer, then fill and enjoy.
Reheat filled donuts: I warm them in the microwave just a few seconds for a fresh taste.

FAQs

What if the dough isn’t rising?

I always make sure my yeast is fresh and the milk isn’t too hot. I place the dough in a warm, draft-free spot—or gently warm the oven—to rise.

Can I bake these instead of frying?

Yes, I can bake them at 375 °F for 15–20 minutes, though the texture will be different from the classic fry.

Can I use instant yeast instead of active dry?

Absolutely—I can swap them 1:1. Instant yeast may reduce rise time slightly, but works just as well.

How do I know the oil is at the right frying temperature?

I use a thermometer to maintain 330–350 °F. If I don’t have one, I drop a piece of dough—if it floats and sizzles immediately, the oil is ready.

Can I customize the filling?

Definitely! I love switching the fillings—custard, lemon curd, or different jams are all great alternatives to the raspberry-cheesecake duo.

Conclusion

I’m truly smitten with these Raspberry Cheesecake Donuts—every bite is a dreamy blend of fluffy dough and creamy, fruity fillings. They’re perfect for when I want to treat myself or loved ones to something extra special. I hope I inspired you to try them—you can’t go wrong with these indulgent, joyful bites.