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Decadent Raspberry Cheesecake-Filled Golden Donuts (a showstopper for busy home bakers)

There’s something about warm, pillowy donuts that makes weekday chaos pause for a second — and these Decadent Raspberry Cheesecake-Filled Golden Donuts do just that. If you’ve been craving a bakery-worthy treat that still feels doable on a rushed Saturday morning, this recipe is your new best friend. I promise — the payoff is creamy cheesecake filling, tangy raspberry jam, and that perfect golden crust that makes everyone say, “Wait, you made these?”

If you love berry-forward desserts, you might also enjoy this raspberry-blackberry cheesecake slice for another bright, fruity twist.

Why You’ll Love This Decadent Raspberry Cheesecake-Filled Golden Donuts

• It looks fancy but plays nice with a busy schedule. Think 90 minutes from start to finish (including rising).
• It pleases picky eaters — soft dough, sweet glaze, and a creamy center with bright raspberry notes.
• It’s flexible: make the filling ahead, swap raspberries for strawberries, or bake instead of frying when you want a lighter option.

Ingredients

Makes about 12 filled donuts

Dough

• 3 1/4 cups (400 g) all-purpose flour, plus more for dusting
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1/2 tsp salt
• 3/4 cup (180 ml) whole milk, warmed to 100–110°F (slightly warm to the touch)
• 2 large eggs, room temperature
• 1/4 cup (56 g) unsalted butter, melted and cooled slightly
• Vegetable oil for frying (about 4–6 cups, depending on your pan)

Raspberry Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• 1/3 cup (40 g) powdered sugar, sifted
• 1 tsp vanilla extract
• 1/2 cup (120 ml) heavy cream (whipped to soft peaks)
• 1/3 cup raspberry jam or seedless raspberry preserves (warm slightly to loosen)

Glaze (optional but recommended)

• 1 1/2 cups (180 g) powdered sugar
• 2–3 tbsp milk, plus more as needed
• 1/2 tsp vanilla extract
• 1–2 tbsp finely crushed freeze-dried raspberries (optional, for color/flavor)

Equipment you’ll need

• Stand mixer with dough hook (or a sturdy wooden spoon and strong arms)
• Deep heavy pot or deep-fryer
• Candy/instant-read thermometer (optional but helpful)
• Piping bag with a long round tip (for filling)

Step-by-step Directions

1. Activate the yeast
   In the bowl of a stand mixer or a large mixing bowl, combine warmed milk, a pinch of sugar, and the yeast. Let sit 5–7 minutes until foamy. If it doesn’t foam, your yeast may be dead — start again with fresh yeast and slightly warmer milk.

2. Make the dough
   Add eggs, melted butter, remaining sugar, salt, and 1 cup of the flour. Mix on low until combined. Gradually add the rest of the flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms. If using a mixer, knead with the dough hook 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead about 10 minutes.

3. First rise
   Place dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 45–60 minutes.

4. Shape the donuts
   Gently punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured surface. Use a 2 1/2–3 inch round cutter to cut rounds. Gather scraps, reroll once, and cut more rounds until done. Place rounds on a floured baking sheet, cover loosely, and let rise 20–30 minutes until puffy.

5. Heat oil
   Heat oil in a deep pot to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle and rise steadily but not burn. Maintain steady heat — adjust burner as needed.

6. Fry the donuts
   Working in batches, gently slide donuts into the oil, frying 1–1 1/2 minutes per side until golden. Use a slotted spoon to flip once. Don’t overcrowd the pot. Transfer fried donuts to a wire rack set over a sheet pan to drain.

7. Make the cheesecake filling
   Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream gently until light and airy. Swirl in warmed raspberry jam — you want ripple-like streaks, not a full blend, for pockets of jammy flavor. Transfer to a piping bag fitted with a long round tip.

8. Fill the donuts
   Once donuts are slightly cooled but still warm, insert the tip into the side or bottom and pipe about 2 tbsp of cheesecake filling into each donut. You should feel gentle resistance when the donut is full.

9. Glaze and finish
   Whisk powdered sugar, milk, and vanilla until smooth. Dip the top of each donut into the glaze and let excess drip off. Sprinkle with crushed freeze-dried raspberries for color. Let set briefly and enjoy.

Baking option (if you prefer)

• Preheat oven to 375°F (190°C). Place shaped rounds on parchment-lined baking sheets. Bake 10–12 minutes until lightly golden. Cool slightly, then fill and glaze as above. This won’t create the same deep-fried exterior, but it’s a great, lighter shortcut.

Cooking Tips (short and useful)

• Room-temp ingredients make dough handling easier; take eggs out 30 minutes ahead.
• If your dough feels sticky, dust hands lightly with flour rather than adding too much flour to the dough. You want soft, airy donuts.
• Keep oil at steady temperature. If it’s too cool, donuts absorb oil; too hot and they brown too fast.
• You can make the cheesecake filling a day ahead and keep it refrigerated; pipe into chilled donuts for less melty filling.
• For extra flair, add lemon zest to the filling or swap in a blueberry jam swirl for seasonal variety.

A small personal note (because I can’t help it)
My sister Patricia and I made a batch of these the weekend my youngest decided to “help” in the kitchen — which mostly meant stealing raspberries and insisting every donut must be “fun-shaped.” They still vanished in record time. This recipe became my go-to for weekend brunches: impressive enough for guests, forgiving enough for the chaos of family life.

Want more cheesecake inspiration? Check out this indulgent white chocolate raspberry truffle cheesecake for another show-stopping dessert idea.

Frequently Asked Questions

Q: Can I substitute low-fat cream cheese or Greek yogurt in the filling?
A: Low-fat cream cheese will work, but the filling will be less rich and slightly tangier. I don’t recommend swapping in Greek yogurt alone — the texture will be too loose. If you want lighter filling, mix half regular cream cheese with half whipped ricotta.

Q: How do I store leftovers?
A: Filled donuts are best the same day. Store in an airtight container in the fridge for up to 2 days. Reheat briefly (10–12 seconds) in the microwave to warm the cheesecake center. If you’ve glazed them, keep glazed side up.

Q: Can I freeze these donuts?
A: Yes. Freeze unfilled donuts in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. Thaw, lightly warm, then fill. Do not freeze after filling — cream cheese filling can get watery when thawed.

Q: What’s the difference between donuts and doughnuts?
A: Both spellings are correct. I’m team “donut” because it’s quicker to type — but you pick whichever makes you happiest.

Q: Any tips for making the raspberry jam swirl smooth?
A: Warm the jam slightly in the microwave (10–15 seconds) so it’s spreadable. If it’s very seedy, press it through a fine mesh to make a smoother swirl.

A note on safety
When frying, always stay near the stove and keep a lid close by to smother flames if oil ignites. Don’t pour water on a grease fire.

Conclusion

If you’re craving a little weekend indulgence that still fits into a busy life, these Decadent Raspberry Cheesecake-Filled Golden Donuts are worth the handful of extra steps. They bring creaminess, jammy brightness, and that comforting golden crust that makes any morning feel special. For inspiration on filled doughnut techniques and flavor ideas, check out this helpful guide on Raspberry Cheesecake Filled Doughnuts, and for more filled doughnut flavor combos and piping tips try Filled Doughnuts 101: Nutella-Raspberry & Espresso-Banana.

Happy baking — and if your kitchen ends up exploding with raspberry crumbs and laughter, that’s exactly the point. From my kitchen to yours, with love (and a little powdered sugar), Anna and Patricia.

Raspberry Cheesecake-Filled Golden Donuts

Enjoy warm, pillowy donuts filled with creamy raspberry cheesecake filling and topped with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 donuts

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dough

• 3 1/4 cups 3 1/4 cups all-purpose flour, plus more for dusting
• 1/4 cup 1/4 cup granulated sugar
• 2 1/4 tsp 2 1/4 tsp active dry yeast 1 packet
• 1/2 tsp 1/2 tsp salt
• 3/4 cup 3/4 cup whole milk, warmed to 100–110°F Slightly warm to the touch
• 2 large 2 large eggs Room temperature
• 1/4 cup 1/4 cup unsalted butter, melted and cooled slightly
• 4–6 cups Vegetable oil for frying Depending on your pan

Raspberry Cheesecake Filling

• 8 oz 8 oz cream cheese, softened
• 1/3 cup 1/3 cup powdered sugar, sifted
• 1 tsp 1 tsp vanilla extract
• 1/2 cup 1/2 cup heavy cream, whipped to soft peaks
• 1/3 cup 1/3 cup raspberry jam or seedless raspberry preserves Warm slightly to loosen

Glaze (optional)

• 1 1/2 cups 1 1/2 cups powdered sugar
• 2–3 tbsp 2–3 tbsp milk Plus more as needed
• 1/2 tsp 1/2 tsp vanilla extract
• 1–2 tbsp 1–2 tbsp finely crushed freeze-dried raspberries Optional, for color/flavor

Method

 

Activate the yeast

1. In the bowl of a stand mixer or a large mixing bowl, combine warmed milk, a pinch of sugar, and the yeast. Let sit for 5–7 minutes until foamy.
2. If it doesn’t foam, your yeast may be dead — start again with fresh yeast and slightly warmer milk.

Make the dough

1. Add eggs, melted butter, remaining sugar, salt, and 1 cup of the flour. Mix on low until combined.
2. Gradually add the rest of the flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms.
3. If using a mixer, knead with the dough hook for 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead for about 10 minutes.

First rise

1. Place dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 45–60 minutes.

Shape the donuts

1. Gently punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured surface.
2. Use a 2 1/2–3 inch round cutter to cut rounds. Gather scraps, reroll once, and cut more rounds until done.
3. Place rounds on a floured baking sheet, cover loosely, and let rise for 20–30 minutes until puffy.

Heat oil

1. Heat oil in a deep pot to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle and rise steadily but not burn.
2. Maintain steady heat — adjust burner as needed.

Fry the donuts

1. Working in batches, gently slide donuts into the oil, frying for 1–1 1/2 minutes per side until golden.
2. Use a slotted spoon to flip once. Don’t overcrowd the pot.
3. Transfer fried donuts to a wire rack set over a sheet pan to drain.

Make the cheesecake filling

1. Beat the softened cream cheese, powdered sugar, and vanilla until smooth.
2. Fold in whipped cream gently until light and airy. Swirl in warmed raspberry jam — you want ripple-like streaks, not a full blend, for pockets of jammy flavor.
3. Transfer to a piping bag fitted with a long round tip.

Fill the donuts

1. Once donuts are slightly cooled but still warm, insert the tip into the side or bottom and pipe about 2 tbsp of cheesecake filling into each donut.
2. You should feel gentle resistance when the donut is full.

Glaze and finish

1. Whisk powdered sugar, milk, and vanilla until smooth.
2. Dip the top of each donut into the glaze and let excess drip off.
3. Sprinkle with crushed freeze-dried raspberries for color. Let set briefly and enjoy.

Baking option

1. Preheat oven to 375°F (190°C). Place shaped rounds on parchment-lined baking sheets.
2. Bake for 10–12 minutes until lightly golden. Cool slightly, then fill and glaze as above.
3. This won’t create the same deep-fried exterior, but it’s a great, lighter shortcut.

Notes

Room-temp ingredients make dough handling easier; take eggs out 30 minutes ahead. If your dough feels sticky, dust hands lightly with flour rather than adding too much flour to the dough. You want soft, airy donuts.