Raspberry Cheesecake Donuts

Introduction

There’s nothing quite like the aroma of freshly fried donuts wafting through your kitchen—especially when those donuts are filled with velvety cheesecake and topped with a luscious raspberry glaze. These Raspberry Cheesecake Donuts are a delightful combination of tangy fruit, rich cream cheese, and soft, pillowy dough that melts in your mouth. Whether you’re making them for a weekend brunch, a special dessert, or simply to treat yourself, this recipe brings bakery-quality indulgence right to your home kitchen.

This recipe is perfect for anyone who loves the marriage of fruity and creamy flavors. With a yeast-raised base that’s light and airy, a smooth cheesecake filling that adds decadence, and a fresh raspberry glaze that gives a burst of brightness, these donuts are irresistible from the first bite to the last crumb. Plus, they’re easier to make than you might think—once you master a few simple techniques, you’ll be creating these gourmet donuts like a pro.

My recipe story

The inspiration for these Raspberry Cheesecake Donuts came from a memorable trip to a small European bakery nestled in a quiet side street in Paris. The shop specialized in filled donuts of all flavors—from lemon curd to pistachio cream—but the raspberry cheesecake version stood out. The balance of tart berries and smooth cream cheese was unforgettable. When I returned home, I knew I had to recreate that experience using fresh, simple ingredients.

After several rounds of testing, this version became a family favorite. The secret lies in the dough’s texture—soft, slightly chewy, and perfectly golden once fried—and the creamy filling that tastes just like classic cheesecake. The raspberry glaze, made from fresh or frozen berries, adds just the right touch of sweetness and vibrant color. Every time I make these, they bring back that same sense of indulgence and nostalgia.

Ingredient breakdown

These donuts come together with a few simple ingredients that work harmoniously to create a soft, flavorful, and creamy treat. Each element has an important role to play, ensuring the final product is fluffy, rich, and perfectly sweet.

For the donuts: The foundation of this recipe starts with warm milk—ideally around 90°F to 100°F—to activate the yeast and provide richness. Instant yeast gives the dough a reliable rise, while granulated sugar adds sweetness and helps feed the yeast. Using bread flour creates a chewier texture, but all-purpose flour works well if you prefer a softer crumb. The addition of eggs and butter enriches the dough, resulting in that classic golden color and soft bite.

For the cheesecake filling: The heart of these donuts lies in the cream cheese, which provides that signature tang and creaminess. Powdered sugar adds sweetness without grittiness, and a touch of vanilla extract ties everything together. Once whipped, the filling becomes light and smooth—perfect for piping into the center of each donut.

For the raspberry glaze: Fresh or frozen raspberries are cooked down and strained to create a vibrant puree. Combined with powdered sugar and a bit of lemon juice, the glaze becomes glossy and full of natural berry flavor. It adds a pop of color and a refreshing tang that balances the rich cheesecake filling beautifully.

Equipment you’ll need

• Large mixing bowl
• Stand mixer with dough hook (optional but helpful)
• Rolling pin
• Donut cutter or round cookie cutter
• Deep fryer or heavy-bottomed pot
• Kitchen thermometer (for oil temperature)
• Piping bag with small round tip
• Wire rack and baking sheet
• Fine mesh strainer (for raspberry puree)

Step-by-step directions

Step 1: Activate the yeast
In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until frothy. This ensures the yeast is active and ready to create that airy donut texture. If using instant yeast, you can skip the proofing step and mix it directly into the flour.

Step 2: Prepare the dough
Add eggs, softened butter, and flour to the yeast mixture. Mix until the dough begins to come together. Knead for about 8–10 minutes using a stand mixer or by hand until it’s smooth and elastic. The dough should pull away from the sides of the bowl but remain slightly tacky to the touch.

Step 3: First rise
Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size. Patience during this step ensures your donuts turn out light and fluffy.

Step 4: Shape the donuts
Punch down the dough and roll it out on a lightly floured surface to about ½-inch thickness. Cut out circles using a donut cutter or a cookie cutter. Place the cutouts on a parchment-lined baking sheet, leaving space between each one. Cover and let rise for another 30–45 minutes until puffy.

Step 5: Fry the donuts
Heat oil in a deep pot to 350°F (175°C). Fry each donut for about 1 minute per side until golden brown. Avoid overcrowding the pot to maintain a consistent temperature. Remove with a slotted spoon and transfer to a wire rack to drain excess oil.

Step 6: Make the cheesecake filling
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Transfer the mixture to a piping bag fitted with a small round tip.

Step 7: Prepare the raspberry glaze
Cook raspberries with a bit of sugar and lemon juice over medium heat until they break down. Strain to remove seeds and combine the puree with powdered sugar until smooth and glossy. Adjust thickness with a splash of milk if needed.

Step 8: Assemble the donuts
Once the donuts have cooled slightly, use the piping bag to fill each donut with the cheesecake mixture. Dip the tops into the raspberry glaze, allowing any excess to drip off. Place them back on the rack to set for about 10 minutes before serving.

Variations & substitutions

If you’d like to experiment, these donuts are incredibly versatile. Try using strawberry or blueberry glaze for a different fruit twist. You can also flavor the cheesecake filling with lemon zest, almond extract, or even a touch of white chocolate for added indulgence. For a baked version, you can use a donut pan and bake at 350°F for about 10–12 minutes—though the texture will be slightly different, it’s still delicious.

Want to make it dairy-free? Substitute the milk with almond or oat milk and use vegan cream cheese and butter. The results are still rich and flavorful, perfect for anyone with dietary restrictions.

Storage, freezing & make-ahead

These Raspberry Cheesecake Donuts are best enjoyed the day they’re made, but you can store them in an airtight container at room temperature for up to 24 hours. If you need to prepare in advance, store the unfilled donuts (once fried) in the refrigerator for up to two days, then fill and glaze before serving.

For longer storage, freeze the plain fried donuts (without filling or glaze) for up to 2 months. Thaw at room temperature and warm slightly in the microwave before adding the filling and glaze. The cheesecake filling can also be made up to 3 days ahead and kept refrigerated in a sealed container.

Serving ideas & pairings

These donuts are an elegant addition to a weekend brunch spread or a sweet surprise for a loved one’s breakfast in bed. Pair them with a freshly brewed cup of coffee, cappuccino, or even a glass of cold milk for a classic combination. They also go wonderfully with a fruit salad, yogurt parfait, or a mimosa for a more indulgent treat.

For presentation, dust them with powdered sugar or drizzle extra glaze on top for a glossy finish. Add a few fresh raspberries or mint leaves to make them look as good as they taste.

FAQ

Can I bake these donuts instead of frying?
Yes, you can bake them at 350°F (175°C) for about 10–12 minutes. They’ll be slightly denser but still soft and delicious.

Can I use frozen raspberries for the glaze?
Absolutely! Just thaw them first and strain any excess liquid before cooking them down into a puree.

Can I make the dough the night before?
Yes, after the first rise, cover the dough and refrigerate overnight. Let it come to room temperature before shaping and frying.

How do I know when the donuts are cooked through?
The donuts should be golden brown on both sides. You can test one by cutting it open—it should be light and fluffy inside with no raw dough.

Can I use store-bought jam instead of making the glaze?
Yes! Warm a few tablespoons of raspberry jam and whisk with a bit of powdered sugar and lemon juice for a quick alternative.

Final thoughts

These Raspberry Cheesecake Donuts bring together the best of both worlds—the comfort of homemade donuts and the sophistication of cheesecake and raspberry flavors. They’re a show-stopping dessert that’s surprisingly approachable, whether you’re a seasoned baker or a weekend experimenter. Once you take that first bite—creamy, tangy, and perfectly sweet—you’ll understand why this recipe deserves a spot in your favorites collection. So, roll up your sleeves, heat up the oil, and treat yourself to these irresistible homemade donuts. Your taste buds will thank you!

Raspberry Cheesecake Donuts

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• Author: Sarah White
• Total Time: 2 hours 20 minutes
• Yield: 12 donuts
• Diet: Vegetarian

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Description

 Fluffy yeast-raised donuts filled with creamy cheesecake and topped with a tangy raspberry glaze. A bakery-quality treat you can easily make at home.

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Ingredients

 • 1 cup warm whole milk (90°F–100°F)
• 1 tablespoon instant yeast or active dry yeast
• 3 tablespoons granulated sugar
• 4 cups bread flour (or all-purpose flour)
• 2 large eggs
• 4 tablespoons unsalted butter, softened
• 1 teaspoon salt
• Oil for frying
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 1 cup powdered sugar (for glaze)
• 1 tablespoon lemon juice

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Instructions

1. Combine warm milk, sugar, and yeast in a large bowl. Let it sit for 5–10 minutes until foamy. 
2. Add eggs, butter, salt, and flour. Mix until a dough forms, then knead until smooth and elastic. 
3. Place the dough in a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size. 
4. Roll out the dough to ½-inch thickness and cut into circles using a donut or cookie cutter. 
5. Let the cut donuts rise for 30–45 minutes until puffy. 
6. Heat oil to 350°F (175°C) and fry donuts for 1 minute per side or until golden brown. Drain on a wire rack. 
7. Beat cream cheese, powdered sugar, and vanilla until smooth. Transfer to a piping bag. 
8. Cook raspberries with lemon juice until softened, then strain. Mix with powdered sugar to form a glaze. 
9. Fill each cooled donut with cheesecake mixture using the piping bag. 
10. Dip tops in raspberry glaze, let set for 10 minutes, and serve.
    

Notes

 Best enjoyed the same day. Store unfilled donuts in an airtight container for up to 24 hours. The filling and glaze can be made ahead and refrigerated for up to 3 days.

• Prep Time: 2 hours
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American