Raspberry Cheesecake Stuffed Donuts

These Raspberry Cheesecake Donuts are pure comfort and celebration in every bite. Each fluffy donut is rolled in fine sugar then packed with creamy cheesecake filling and a swirl of homemade raspberry compote. They taste like a bakery treat but you get to enjoy them fresh and still warm from your own kitchen. Whether you are baking for a brunch spread or want to surprise your family with something extra special on the weekend these donuts never disappoint.

I still remember the first time I served these at a coffee morning with friends. The tray was empty in minutes and everyone asked for the recipe. Now they are my go-to signature treat for celebrations big or small.

Ingredients

• Bread flour: provides structure and a lofty rise use all purpose in a pinch but bread flour gives more chew. Look for unbleached flour with a fine texture.
• Whole milk: keeps the dough tender and enriches flavor use one that is fresh and just slightly warm to the touch
• Instant yeast: gives reliable rise for fluffy donuts check the expiration before using for best results
• Granulated sugar: adds sweetness to dough and helps caramelize the coating opt for extra fine if possible
• Unsalted butter: offers rich flavor and a soft crumb room temperature butter blends seamlessly into dough
• Large eggs: bind the dough and add a touch of richness choose fresh eggs at room temperature for easier mixing
• Salt: sharpens the flavors do not skip it
• Frozen raspberries: work perfectly for the compote look for vividly colored berries without freezer burn
• Lemon juice: brightens the raspberry flavor always use freshly squeezed lemon if you can
• Cream cheese: forms the creamy base of the cheesecake filling go for full fat blocks not tubs
• Heavy cream: whips into the cheese for a silky smooth texture pick the coldest cream for best whipping
• Vanilla extract: gives depth and rounds out flavors pure vanilla works best
• Vegetable oil: for frying neutral taste and high smoke point use fresh oil for the cleanest flavor

Step-by-Step Instructions

Make the Dough:

Whisk together warm milk yeast and sugar in a stand mixer bowl. Let this sit until foamy about five minutes. This step activates the yeast to start the dough rising.

Mix and Knead:

Add flour eggs and salt to the yeast mixture and mix on low to combine ingredients. Continue at medium speed scraping the bowl as needed. Add the room temperature butter in small pieces and mix until you have a soft elastic dough. This thorough mixing ensures every donut is fluffy and light.

First Rise:

Transfer the dough to a greased bowl and cover with oiled plastic wrap. Let it rest until doubled in size in a warm spot about ninety minutes. Allowing a slow gentle rise develops the best flavor and texture.

Prepare Raspberry Compote:

Add frozen raspberries sugar and lemon juice to a small saucepan. Heat gently stirring often until the sugar dissolves and simmer eight minutes until thickened to a jammy texture. Cool completely before using so the filling stays put in the donut.

Prepare Cheesecake Filling:

In a medium mixing bowl blend cream cheese heavy cream sugar and vanilla until very thick. Keep this filling cold in the fridge until ready to use so it pipes smoothly.

Shape and Second Rise:

Punch down the risen dough to remove air bubbles then cut into sixteen equal pieces. Roll each into a tight ball and place on lined greased baking sheets. Cover loosely and let them rise again until puffy thirty minutes. This step ensures your donuts do not deflate while frying.

Fry the Donuts:

Heat vegetable oil in a heavy pot to three hundred fifty degrees Fahrenheit. Fry the donuts in batches turning after two minutes to brown both sides. Remove with a slotted spoon and immediately toss each hot donut in sugar for a sparkling crunchy finish.

Fill the Donuts:

Once the donuts are cool enough to handle use a knife to make a hole in the side. Pipe in the raspberry compote first followed by a generous dose of cheesecake filling. The donuts will feel heavy and full when stuffed just right.

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My absolute favorite part is the fresh raspberry compote. It brings a real burst of color and tangy flavor that takes these donuts from sweet to completely irresistible. One time I made a batch with my kids and we laughed as the kitchen filled with sweet berry scent.

Storage Tips

Keep leftover donuts in an airtight container at room temperature for up to one day. After that refrigerate especially if you used fresh cream. To maintain a tender bite rewarm briefly in the microwave or oven. You can freeze unfilled donuts after frying just thaw and fill right before serving for maximum freshness.

Ingredient Substitutions

If you do not have bread flour regular all purpose flour works fine just expect a slightly softer bite. Strawberry or blueberry can stand in for raspberries in the compote. You can blend in a dollop of Greek yogurt to the cheesecake filling for a tangier note or swap in mascarpone for a more Italian twist.

Serving Suggestions

Serve these donuts fresh and warm with coffee black tea or even as part of a brunch spread with fresh fruit and eggs. I sometimes dust the finished donuts with a little powdered sugar before placing on a platter for an extra pretty finish. They make an unforgettable dessert at parties or a weekend family treat.

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Cultural Spotlight

Donuts have roots in many cultures with different variations across the world. This recipe draws inspiration from classic American yeast donuts with a playful nod to bakery style fruit and cream filled pastries. I always feel a bit nostalgic when making them as they remind me of sharing boxes of filled donuts during summer fairs.

Recipe FAQs

→ How do I ensure the donuts turn out light and fluffy?

Allow the dough to rise until doubled in size and be gentle when shaping to keep the texture soft. Proper proofing is key for a tender crumb.

→ Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well in the compote, but you may need to reduce cooking time as they contain less water than frozen berries.

→ How do I fill the donuts cleanly?

Use piping bags for tidy and even filling; make a small hole in each donut, then pipe in both raspberry and cheesecake mixtures.

→ How should I store leftover donuts?

Store filled donuts in an airtight container in the fridge for up to 2 days. Bring to room temperature before enjoying for best texture.

→ Is it possible to bake instead of fry?

Baking will yield a denser result, but it’s possible—brush shaped dough balls with butter, bake until golden, then coat in sugar.