If you love the combination of raspberry and cheesecake, these Raspberry Cheesecake Donuts are about to become a favorite. They’re soft, fluffy, golden on the outside, coated in raspberry sugar, and filled with a creamy cheesecake filling and a sweet burst of raspberry jam.
These aren’t your average filled donuts. The dough is made with whole milk, eggs, butter, vanilla, and yeast, giving the donuts that soft, pillowy texture that makes them so good straight from the fryer. Once they’re golden and warm, they’re tossed in a vibrant raspberry sugar made with freeze-dried raspberries and granulated sugar.
Then comes the best part: the filling.
Each donut gets a little pocket of raspberry jam followed by a generous amount of cheesecake filling. The result is creamy, fruity, sweet, and slightly tangy all at once.
And while they look impressive, the process is actually very manageable. The key is giving the yeast dough enough time to rise and making sure your frying temperature stays steady.
Why You’ll Love These Raspberry Cheesecake Donuts
These donuts have everything you want from a homemade filled donut:
- Soft and fluffy yeast dough
- Golden, lightly crisp exterior
- Bright raspberry sugar coating
- Creamy cheesecake filling
- Sweet raspberry jam center
- A beautiful pink raspberry finish
- Perfect for breakfast, brunch, or dessert
The freeze-dried raspberry sugar is especially fun because it gives the donuts their gorgeous color and adds real raspberry flavor without making the coating wet or sticky.
The Secret to Soft, Fluffy Donuts
The dough is what makes these donuts special.
Because this is a yeast-raised dough, don’t rush the rising process. After kneading, the dough needs to rise until it has roughly doubled in size. Depending on the temperature of your kitchen, this can take anywhere from an hour to an hour and a half.
You also want to knead the dough properly.
The butter is added gradually rather than all at once. Adding one tablespoon at a time allows the butter to become fully incorporated while the dough develops gluten.
When the dough becomes smooth, elastic, and passes the windowpane test, you’re ready for the first rise.
A properly developed dough will give you donuts that are light and airy rather than dense.
How to Make Raspberry Cheesecake Donuts
1. Activate the yeast
Warm the milk until it is comfortably warm but not hot.
Add the active dry yeast and 1 tablespoon of honey, then let the mixture sit for 5–10 minutes.
It should become foamy. That tells you the yeast is active and ready to use.
2. Make the dough
Add the eggs, sugar, and vanilla extract to the yeast mixture and mix until combined.
Add the bread flour and salt and mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface or use a stand mixer fitted with a dough hook.
Knead the dough for about 10–20 minutes, adding the softened butter one tablespoon at a time.
Continue kneading until the dough is smooth, elastic, and passes the windowpane test.
3. Let the dough rise
Place the dough into a lightly greased bowl and cover.
Let it rise for approximately 1–1½ hours, or until doubled in size.
While the dough rises, prepare the cheesecake filling and have your raspberry jam ready.
4. Make the cheesecake filling
Beat together the softened cream cheese and butter until smooth.
Add the powdered sugar, heavy cream, vanilla, salt, and a dollop of raspberry jam.
Beat until the filling is fluffy and completely smooth.
Refrigerate the filling while the dough rises. Before filling the donuts, let it sit at room temperature briefly so it becomes easy to pipe.
5. Shape the donuts
Once the dough has doubled, gently punch it down.
Divide it into 12 equal portions, approximately 65g each.
Roll each portion into a smooth ball.
Place the dough balls on a parchment-lined baking tray, leaving enough space between each one.
Cover loosely and let them rise again for 30–40 minutes.
You want them to look noticeably puffy. When gently poked, the dough should slowly spring back and leave a slight indentation.
Frying the Donuts
Frying temperature is one of the most important parts of making homemade donuts.
Heat canola oil in a large, deep skillet to approximately 315–335°F, aiming for around 330°F.
If the oil is too hot, the outside will brown before the center has cooked. If the oil is too cool, the donuts can absorb too much oil and become heavy.
Carefully place the risen donuts into the oil.
Fry them for about 2–3 minutes total, flipping every 30–45 seconds so they brown evenly on both sides.
Once golden brown and cooked through, transfer them to a wire rack and let them drain for 1–2 minutes.
Don’t leave them sitting in oil for too long after frying. A wire rack allows excess oil to drip away while keeping the donuts from becoming soggy.
The Strawberry Sugar
While the donuts are still warm, it’s time for the strawberry coating.
Blend the freeze-dried strawberries into a fine powder if they aren’t already powdered.
Mix the raspberry powder with the granulated sugar.
Immediately toss each warm donut in the raspberry sugar.
The warmth helps the sugar stick beautifully to the surface, giving the donuts a vibrant pink coating and a delicious raspberry flavor.
The contrast between the golden donut, pink sugar, and creamy white filling makes these especially pretty for brunches and parties.
Filling the Donuts
Once the donuts have cooled slightly but are still fresh, use a skewer, chopstick, or small piping tip to make a hole in the side of each donut.
Pipe in a little raspberry jam first.
Then fill the rest with the cheesecake filling.
You don’t want to overfill them to the point where the filling bursts through the sides, but don’t be shy either. A generous amount of filling is what makes these donuts so good.
For an extra pretty finish, you can pipe a small swirl of cheesecake filling on top and sprinkle it with a little extra raspberry powder.
Tips for Perfect Raspberry Cheesecake Donuts
Watch your oil temperature
Keep the oil close to 330°F and adjust the heat as needed while frying.
Don’t overcrowd the pan
Frying too many donuts at once can cause the oil temperature to drop.
Give the dough enough time to rise
Under-proofed dough can result in dense donuts. Look for a puffy appearance and a slow spring-back when gently pressed.
Add the butter gradually
This helps the dough develop properly and gives you a smooth, elastic dough.
Coat while warm
The raspberry sugar sticks best when the donuts are still warm.
Don’t fill them while they’re piping hot
Let the donuts cool slightly before filling so the cheesecake filling doesn’t become overly soft.
Use a piping bag
A piping bag makes filling the donuts much easier and lets you control exactly how much filling goes inside.
Make Them Ahead
You can prepare the dough and let it complete its first rise, then shape the donuts and continue with the second rise when you’re ready to fry.
For the best texture, these donuts are best served fresh on the day they’re made.
The cheesecake filling can be prepared ahead and refrigerated until needed.
If you’re serving these for a brunch or gathering, you can prepare the filling and raspberry sugar beforehand, then fry, coat, and fill the donuts shortly before serving.
How to Store Them
Because the donuts contain a cream cheese filling, store leftovers in the refrigerator in an airtight container.
They are best enjoyed fresh, but leftovers can be kept refrigerated for approximately 2–3 days.
The texture is best at room temperature, so allow refrigerated donuts to sit out briefly before serving.
Frequently Asked Questions
Can I use a different jam?
Absolutely. Strawberry, blackberry, or blueberry jam would all work, although raspberry gives these donuts their signature flavor.
Can I use instant yeast?
Yes. Instant yeast can generally be mixed directly into the dough, although you can still bloom it in the warm milk if you prefer.
Why are my donuts dense?
Dense donuts are often caused by insufficient kneading, under-proofing, or oil that is too cool. Make sure the dough doubles during the first rise and becomes properly puffy during the second rise.
Can I bake these instead of frying?
You can, although the texture will be different. This recipe is designed for frying, which gives the donuts their classic golden exterior.
Can I make the cheesecake filling ahead?
Yes. Keep it covered and refrigerated until you’re ready to fill the donuts.
Donuts
- 435 g bread flour
- 68 g granulated sugar
- 185 g whole milk, warm
- 60 g unsalted butter, softened
- 7 g active dry yeast
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tbsp honey
- Canola oil for frying
Cheesecake filling
- 5 oz cream cheese softened
- 250 g 2 cups powdered sugar
- 57 g 4 tbsp unsalted butter, softened
- 45 g 3 tbsp heavy cream
- 2 tsp vanilla extract
- 1 dollop raspberry jam
- ¼ tsp salt
Strawberry Sugar
- 15 g freeze-dried strawberries blended into powder
- 120 g ½ cup granulated sugar
Bloom yeast and honey in warm milk for 5–10 minutes, until foamy.
Add eggs, sugar, and vanilla and mix.
Add flour and salt and mix until a shaggy dough forms.
Knead for 10–20 minutes, adding softened butter one tablespoon at a time.
Knead until smooth, elastic, and able to pass the windowpane test.
Place in a greased bowl, cover, and let rise for 1–1½ hours, until doubled.
Beat cream cheese and butter until smooth. Add powdered sugar, heavy cream, vanilla, salt, and raspberry jam. Beat until fluffy. Refrigerate.
Divide dough into 12 portions of about 65g each and roll into balls.
Place on a parchment-lined tray, cover, and proof for 30–40 minutes.
Heat canola oil to 315–335°F, aiming for 330°F.
Fry donuts for 2–3 minutes total, flipping every 30–45 seconds.
Drain on a wire rack for 1–2 minutes.
Mix freeze-dried raspberry powder with sugar and coat the warm donuts.
Poke a hole into each donut and pipe in raspberry jam followed by cheesecake filling.
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