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Homemade Raspberry Cheesecake Donuts photo

Raspberry Cheesecake Donuts

These Raspberry Cheesecake Donuts are a delightful treat! Fluffy donuts filled with rich cream cheese and sweet-tart raspberry goodness.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup warm milk (whole milk preferred, 90°F to 100°F)
  • 1 tablespoon instant yeast or active dry yeast
  • 3 tablespoons granulated sugar
  • 4 cups bread flour (spooned and leveled; all-purpose flour can be used instead)
  • 2 large eggs (room temperature)
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter (room temperature)
  • 2 quarts vegetable oil (enough to fry the donuts)
For the Filling:
  • 3 cups frozen raspberries
  • 4 tablespoons granulated sugar
  • 1 teaspoon lemon juice
For the Cream Cheese Filling:
  • 8 ounces cream cheese
  • ½ cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Rolling Pin
  • Cookie cutter or round cutter
  • Frying thermometer
  • Slotted spoon
  • Piping bag

Method
 

Cooking Instructions:
  1. In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. Add the granulated sugar, eggs, salt, and room temperature butter to the yeast mixture. Whisk until well combined. Gradually add the flour, mixing with a spatula until a shaggy dough forms.
  3. Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour or until it has doubled in size.
  4. While the dough rises, prepare the raspberry filling. In a medium saucepan, combine the frozen raspberries, 4 tablespoons of sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let it cool.
  5. In a mixing bowl, beat the cream cheese until creamy. Add the heavy whipping cream, 2 tablespoons of sugar, and vanilla extract. Beat until light and fluffy. Transfer to a piping bag and set aside.
  6. Once the dough has risen, punch it down and roll it out to about ½ inch thickness. Use a cookie cutter to cut out donut shapes. Place the donuts on a floured baking sheet and cover them with a towel. Allow them to rest for about 30 minutes.
  7. In a large pot, heat vegetable oil to 350°F. Carefully drop in a few donuts at a time, frying for about 2-3 minutes on each side until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
  8. Once the donuts have cooled slightly, use the piping bag to fill each donut with the cream cheese mixture. Then, use a spoon to add the raspberry filling inside.
  9. Dust the filled donuts with powdered sugar or drizzle with a raspberry glaze for an extra special touch. Serve fresh and enjoy!

Notes

  • Store leftover donuts in an airtight container at room temperature for up to 2 days.
  • Freeze unfilled donuts for up to 3 months; thaw and reheat before filling.
  • For a non-dairy option, substitute milk with almond or oat milk.
  • Use coconut oil instead of butter for a dairy-free alternative.
  • Fresh raspberries can be substituted for frozen, adjusting cooking time accordingly.