Decadent Raspberry Cheesecake-Filled Golden Donuts (Primary Keyword)
There’s something about warm, pillowy donuts filled with creamy raspberry cheesecake that makes even a hectic Tuesday feel like a celebration. These Decadent Raspberry Cheesecake-Filled Golden Donuts (Primary Keyword) are one of those recipes that turn ordinary mornings into something a little magical—perfect for busy moms, coffee-fueled professionals, or anyone who needs a sweet hug in pastry form.
I know you’re juggling a hundred things, so I’ve written this recipe to be clear and friendly without skimping on flavor. If you like the idea of mixing comforting classics with a playful twist, you’ll also love my savory weeknight favorite, Decadent Creamy Garlic Mushroom Spinach Chicken—it’s one of those recipes that makes weeknights feel fancy without the fuss.
Why You’ll Love This Decadent Raspberry Cheesecake-Filled Golden Donuts (Primary Keyword)
- They taste like a bakery visit without the line.
- The raspberry cheesecake filling is smooth, fruity, and just tangy enough to cut through the sweet donut.
- You can make the filling ahead, then fry or bake the dough for a quick assembly when guests arrive.
- Great way to impress at brunch, birthdays, or when you need to win back “best mom ever” points.
Ingredients
For the dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup warm milk (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 3 cups all-purpose flour, plus more for dusting
- 1/2 tsp salt
- Vegetable oil, for frying (about 4 cups)
For the raspberry cheesecake filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup fresh or frozen raspberries, warmed and strained to remove seeds (or use seedless jam)
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream (to reach desired consistency)
For the glaze (optional):
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk or cream
- 1/4 tsp vanilla extract
- Fresh raspberries and zest (for garnish)
Kitchen tools you’ll want:
- Candy thermometer (if frying)
- Piping bag with round tip (or a zip-top bag)
- Stand mixer with dough hook (optional, but helpful)
Step-by-Step: How to Make These Raspberry Cheesecake Donuts (filled donuts recipe)
Activate the yeast
- In a small bowl, stir the warm milk with sugar and yeast. Let sit 5–8 minutes until foamy. If it doesn’t foam, your yeast might be old—try again with fresh yeast.
Make the dough
- In a large bowl (or your mixer), whisk eggs and melted butter. Add the foamy yeast mixture. Stir in 2 cups of flour and the salt until combined. Add remaining flour, 1/2 cup at a time, until the dough pulls away from the sides but is still slightly tacky.
Knead and rise
- Knead by hand on a floured surface for 6–8 minutes, or use a mixer with a dough hook for 4–5 minutes. Place dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot until doubled—about 1 to 1.5 hours.
Prepare the raspberry cheesecake filling (while dough rises)
- Beat the softened cream cheese with powdered sugar and vanilla until smooth. Stir in the strained raspberry puree until swirled but not fully mixed for a marbled effect, or combine fully for an even color. Add heavy cream 1 tbsp at a time until the filling pipes smoothly. Transfer to a piping bag and chill until you’re ready to fill.
Shape the donuts
- Turn the risen dough onto a floured surface and roll to 1/2-inch thickness. Cut rounds with a 3-inch cutter. Place on a parchment-lined tray, cover lightly, and let rest 20–30 minutes until puffy.
Frying method (traditional, golden donuts)
- Heat oil to 350°F (175°C). Fry donuts a few at a time, 60–90 seconds per side, until golden brown. Use a slotted spoon to transfer to a paper towel-lined rack to drain.
Baking alternative (for a lighter version, baked donuts)
- Preheat oven to 375°F (190°C). Brush the tops of rounds with melted butter and bake 10–12 minutes until golden. These won’t get the same deep-fried crust, but are delicious and quicker to clean up.
Fill the donuts
- Once donuts are slightly cool but still warm, insert a piping tip into the side of each donut and pipe in about 2–3 tablespoons of the raspberry cheesecake filling. For neatness, twist the tip as you pull out.
Glaze and garnish (optional)
- Whisk glaze ingredients until smooth. Dip the filled donuts tops into the glaze or drizzle with a spoon. Finish with a fresh raspberry or a sprinkle of zest.
Serve and enjoy
- These are best the day they’re made, but the filling can be made ahead and stored in the fridge for up to 2 days. If you need to keep donuts, store them in an airtight container for up to 24 hours—refresh briefly in a warm oven if you like.
Cooking Tips (short and useful)
- If your filling seems too runny, pop it in the fridge for 15–20 minutes; it will firm up and be easier to pipe.
- Don’t overcrowd the fryer—temperature drops make greasy donuts. Fry in small batches for the best texture.
- For a seedless filling without straining, use seedless raspberry preserves or a high-speed blender.
- Want a shortcut? Use store-bought dough (like brioche or sweet roll dough) and fill after baking for fast homemade donuts. This keeps the heart of a filled donuts recipe but saves time.
A Quick Personal Note (because I’m Anna and I love sharing kitchen stories)
I made these for the first time on a sleepy Saturday while Patricia and I experimented with brunch ideas. The kitchen looked like a flour blizzard, my coffee went cold, and my kids declared them “officially the best donuts ever.” Ever since, they’ve been my secret weapon for sleepover mornings and surprise brunches. If my teens can be won over by a filling, I promise even picky eaters will give these a second bite.
FAQs — Raspberry Cheesecake Donuts and Filled Donuts Recipe Questions
Q: Can I substitute cream cheese with mascarpone?
A: Yes. Mascarpone gives a milder, silkier filling. You may need less sugar because it’s less tangy than cream cheese.
Q: Can I use frozen raspberries?
A: Absolutely. Warm them gently, mash, and strain for a smooth puree. Frozen raspberries are a great off-season option and work well in the filling or glaze.
Q: How do I store leftovers of these raspberry cheesecake donuts?
A: Store filled donuts in the refrigerator in an airtight container for up to 48 hours. For unfilled donuts, room temperature in an airtight container for 24 hours is fine. Warm briefly before serving.
Q: Any tips for a healthier version (baked donuts)?
A: Try baking instead of frying and use a light glaze or a dusting of powdered sugar. Using Greek yogurt in the filling can add protein and a tangy twist—just adjust sweetness.
Q: What’s the best way to pipe the donut filling?
A: A round piping tip (about 1/2 inch opening) is best. Stick the tip into the side, squeeze gently, and pull the tip out as the filling fills the donut.
Pairing ideas
- A dark roast coffee or a vanilla latte complements the tangy raspberry cheesecake filling.
- For brunch, pair with a fresh fruit salad and a light mimosa for company.
More sweet ideas and inspiration
If this filling style sparks your curiosity, you might enjoy my take on warm, nut-forward desserts like Decadent German Chocolate Pecan Pie Bites. They’re a great follow-up when you want to turn up the indulgence.
Conclusion
If you want a show-stopping pastry that still feels doable on a busy day, these Decadent Raspberry Cheesecake-Filled Golden Donuts (Primary Keyword) deliver in flavor and charm. For another spin on dough and filling technique, check out this approachable recipe for Raspberry Cheesecake Filled Doughnuts, and for inspiration on different filled-donut flavors and piping methods, take a look at Filled Doughnuts 101: Nutella-Raspberry & Espresso-Banana. Happy baking—and if you make these, tell me how they turned out. I live for donut photos and kitchen notes from fellow bakers.
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Decadent Raspberry Cheesecake-Filled Golden Donuts (Primary Keyword) are perfect for brunch or treats—quick, easy, and irresistibly creamy. Try this filled donuts recipe today!
Decadent Raspberry Cheesecake-Filled Golden Donuts
Ingredients
Method
- In a small bowl, stir the warm milk with sugar and yeast. Let sit 5–8 minutes until foamy. If it doesn’t foam, your yeast might be old—try again with fresh yeast.
- In a large bowl (or your mixer), whisk eggs and melted butter. Add the foamy yeast mixture. Stir in 2 cups of flour and the salt until combined. Add remaining flour, 1/2 cup at a time, until the dough pulls away from the sides but is still slightly tacky.
- Knead by hand on a floured surface for 6–8 minutes, or use a mixer with a dough hook for 4–5 minutes. Place dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot until doubled—about 1 to 1.5 hours.
- Beat the softened cream cheese with powdered sugar and vanilla until smooth. Stir in the strained raspberry puree until swirled but not fully mixed for a marbled effect, or combine fully for an even color. Add heavy cream 1 tbsp at a time until the filling pipes smoothly. Transfer to a piping bag and chill until you’re ready to fill.
- Turn the risen dough onto a floured surface and roll to 1/2-inch thickness. Cut rounds with a 3-inch cutter. Place on a parchment-lined tray, cover lightly, and let rest 20–30 minutes until puffy.
- Heat oil to 350°F (175°C). Fry donuts a few at a time, 60–90 seconds per side, until golden brown. Use a slotted spoon to transfer to a paper towel-lined rack to drain.
- Preheat oven to 375°F (190°C). Brush the tops of rounds with melted butter and bake 10–12 minutes until golden. These won’t get the same deep-fried crust, but are delicious and quicker to clean up.
- Once donuts are slightly cool but still warm, insert a piping tip into the side of each donut and pipe in about 2–3 tablespoons of the raspberry cheesecake filling. For neatness, twist the tip as you pull out.
- Whisk glaze ingredients until smooth. Dip the filled donuts tops into the glaze or drizzle with a spoon. Finish with a fresh raspberry or a sprinkle of zest.
- These are best the day they’re made, but the filling can be made ahead and stored in the fridge for up to 2 days. If you need to keep donuts, store them in an airtight container for up to 24 hours—refresh briefly in a warm oven if you like.