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Raspberry Cheesecake Donuts

Raspberry Cheesecake Donuts: A Sweet Indulgence You’ll Love

Raspberry Cheesecake Donuts are a delightful fusion of fluffy dough, rich cheesecake filling, and a tangy raspberry glaze that’ll make your taste buds dance.
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Prep Time 30 minutes
Cook Time 15 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Warm Whole Milk Activates the yeast, almond or oat milk for dairy-free version.
  • 1 tablespoon Instant Yeast Active dry yeast can be substituted if proofed first.
  • 3 tablespoons Granulated Sugar Adds sweetness and sustenance for yeast.
  • 4 cups Bread Flour All-purpose flour can be used for a softer crumb.
  • 2 large Eggs Enrich the dough.
  • 4 tablespoons Unsalted Butter, softened Adds richness and flavor.
  • 1 teaspoon Salt Enhances flavor.
  • Oil for Frying Necessary for cooking donuts.
For the Filling
  • 8 ounces Cream Cheese, softened Vegan cream cheese for dairy-free option.
  • ½ cup Powdered Sugar Sweetens without gritty texture.
  • 1 teaspoon Vanilla Extract Adds flavor.
For the Glaze
  • 1 cup Fresh or Frozen Raspberries Thawed frozen raspberries can be used.
  • 1 cup Powdered Sugar for Glaze Sweetens and thickens glaze.
  • 1 tablespoon Lemon Juice Adds acidity to balance sweetness.

Equipment

  • Stand mixer or mixing bowl
  • Donut cutter
  • deep pot or fryer
  • saucepan
  • piping bag

Method
 

Step-by-Step Instructions
  1. Activate Yeast: Combine warm milk, granulated sugar, and instant yeast. Let sit for 5-10 minutes until frothy.
  2. Prepare Dough: Add eggs, softened butter, and bread flour to the yeast mixture. Knead for 8-10 minutes until smooth and elastic.
  3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours until doubled in size.
  4. Shape Donuts: Punch down the dough, roll to ½-inch thick, cut out donuts and holes. Let rise on a floured sheet for 30-45 minutes.
  5. Fry Donuts: Heat oil to 350°F, fry donuts for 1 minute per side until golden brown.
  6. Make Filling: Beat cream cheese, powdered sugar, and vanilla until fluffy, transfer to a piping bag.
  7. Prepare Glaze: Cook raspberries with lemon juice and powdered sugar, simmer and strain to remove seeds.
  8. Assemble: Fill cooled donuts with cream cheese, dip tops in raspberry glaze, and let set.

Nutrition

Serving: 1donutCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 6mg

Notes

Best enjoyed fresh! Store unfilled donuts at room temperature for up to 24 hours. Fill and glaze just before serving.

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