Raspberry Cheesecake Stuffed Donuts

Fluffy, golden donuts filled with a tangy-sweet raspberry cheesecake cream—these Raspberry Cheesecake Stuffed Donuts are pure joy in every bite. They’re soft and pillowy on the outside, with a luscious, creamy center that’s swirled with bright raspberry flavor. Whether you enjoy them for brunch, dessert, or just because you deserve a treat, these donuts feel like a bakery indulgence you made right in your own kitchen.

Why You’ll Love This Recipe

• Bakery-style at home—no need to run to the café for gourmet donuts.
• Two textures in one—light and fluffy outside, creamy and decadent inside.
• Beautiful presentation—a swirl of raspberry and cheesecake makes each bite stunning.
• Make-ahead friendly—the filling can be prepared in advance.

Chef’s Pro Tips for Perfect Results

• Let the donuts cool slightly before filling to prevent the cheesecake cream from melting.
• Use seedless raspberry jam for a smooth swirl in the filling.
• Don’t overfill—too much filling will cause leaks when you bite in.
• Pipe the filling from the side of the donut for the cleanest result.

Ingredients

For the Donuts:

• 2¼ tsp active dry yeast
• ¾ cup warm milk (110°F / 43°C)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, softened
• 2 large eggs
• 3 cups all-purpose flour
• ½ tsp salt
• Oil, for frying

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup heavy cream, whipped to soft peaks

For the Raspberry Swirl:

• ½ cup seedless raspberry jam
• 1 tbsp water (optional, to loosen if thick)

Instructions

1. Activate yeast: In a small bowl, mix yeast, warm milk, and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
2. Make dough: In a large mixing bowl, beat butter and remaining sugar until creamy. Add eggs, yeast mixture, flour, and salt. Knead until smooth (about 5–7 minutes).
3. First rise: Place dough in a greased bowl, cover, and let rise until doubled in size (about 1–1.5 hours).
4. Shape donuts: Roll out dough to about ½-inch thick. Cut into rounds and place on a parchment-lined tray. Cover and let rise again for 30–45 minutes.
5. Fry donuts: Heat oil to 350°F (175°C). Fry donuts in batches, 1–2 minutes per side, until golden. Drain on paper towels.
6. Make cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
7. Prepare raspberry swirl: Warm jam slightly and stir until smooth. Swirl into cheesecake filling—do not fully mix to keep the marbled effect.
8. Fill donuts: Use a piping bag with a filling tip to inject each donut with raspberry cheesecake filling.
9. Finish: Dust with powdered sugar or drizzle with extra jam if desired.

Flavor & Texture Secrets

The key is balancing richness with brightness—creamy cheesecake filling gets a burst of fruity tartness from the raspberry, while the pillowy donut shell provides a soft, buttery base.

Serving Ideas

• Serve warm with a dusting of powdered sugar for a bakery feel.
• Pair with coffee or tea for a sweet afternoon break.
• Arrange on a tiered stand for a dessert table showstopper.

Storage Tips

• Best eaten the day they’re made.
• Store leftovers in the refrigerator for up to 2 days. Bring to room temperature before serving.
• Filling can be made a day ahead and stored in the fridge.

FAQs

1. Can I bake instead of fry? Yes, bake at 375°F (190°C) for 12–15 minutes, but the texture will be slightly different.
2. Can I use fresh raspberries? Yes, mash them and mix with sugar to create a quick jam before swirling.
3. Can I make the dough the night before? Yes, let it rise slowly in the fridge overnight.
4. What oil is best for frying? Neutral oils like canola or vegetable oil work best.
5. Can I use store-bought donuts? Absolutely—just skip to the filling and assembly.

Conclusion

Raspberry Cheesecake Stuffed Donuts are indulgent, impressive, and surprisingly doable at home. They deliver that perfect bite of creamy, fruity, and fluffy all at once—making them a treat you’ll want to make again and again.

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