Raspberry Cheesecake Donuts

Imagine biting into a pillowy-soft donut filled with creamy cheesecake and bursting with tart raspberry goodness. These Raspberry Cheesecake Donuts are the kind of bakery-style treat that feels indulgent, yet you can make them right at home. With a golden, sugar-coated exterior and a rich, fruity center, every bite delivers the perfect balance of sweet, tangy, and creamy.

What makes these Raspberry Cheesecake Donuts stand out is their soft, yeasted dough paired with two luscious fillings, a silky cream cheese mixture and a homemade raspberry compote. They’re light, fluffy, and generously filled, making them the ultimate dessert or a special breakfast treat.

If you love the mix of sweet and tangy in these Raspberry Cheesecake Donuts, you’ll also enjoy my Lemon Raspberry Cookies, they’re crisp on the outside, soft on the inside, and bursting with raspberry flavor.

If you’ve ever dreamed of making homemade donuts that look and taste like they came from a professional bakery, this is the recipe for you. We’ll walk you through each step with clear instructions, expert donut-making tips, and helpful answers to common questions. You don’t need fancy tools, just a love for baking and a craving for the best filled donut recipe you’ve ever tried.

Table of Contents

Why You’ll Love This Raspberry Cheesecake Donuts Recipe

There’s something magical about homemade donuts that are soft, warm, and filled with something sweet. These Raspberry Cheesecake Donuts check every box, they’re fluffy on the outside, creamy on the inside, and full of flavor that hits all the right notes. The tart raspberry compote balances perfectly with the rich cream cheese filling, making each bite a burst of sweet and tangy satisfaction.

Thanks to the yeasted donuts dough, the texture is light and airy, just like the ones you’d find at a bakery. But the best part? You don’t need a professional kitchen to make them. With this easy-to-follow recipe, you can recreate that bakery-quality experience right in your own home.

For a cool summer dessert that still celebrates berries, check out my No-Bake Summer Berry Icebox Cake. It’s light, fruity, and perfect for hot days when you don’t want to turn on the oven.

The recipe also gives you flexibility. Both the raspberry and cheesecake fillings can be made ahead of time, which makes assembly quick when you’re ready to fry. This is especially helpful if you’re planning to serve these for a brunch, party, or special holiday breakfast.

Looking to switch things up? These filled donuts are totally customizable. You can swap in other fruits for the compote or use dairy-free alternatives in the cheesecake filling. Whether you’re serving guests or treating yourself, their golden sugar-coated finish and rich filling make them a showstopper.

If you’re searching for the best filled donut recipe with homemade charm and impressive results, this is the one to try.

Ingredient Breakdown & Substitutions

Understanding your ingredients helps you bake with more confidence and better results. Here’s a breakdown of what goes into these Raspberry Cheesecake Donuts, plus smart substitutions to fit your dietary needs or pantry limits.

For the Donut Dough

Bread flour is preferred in this recipe because it contains more protein than all-purpose flour. That extra protein gives the dough more structure and chew, creating fluffier yeasted donuts with a better rise. You can use all-purpose flour if needed, but the texture may be a bit softer and less elastic.

The milk should be warm, between 90°F and 100°F. If it’s too cold, the yeast won’t activate. Too hot, and it can kill the yeast. Use a thermometer or test by touch, it should feel like warm bath water.

We use unsalted butter in the dough for richness. Butter gives the donuts a soft crumb and deeper flavor than oil. If needed, you can swap in neutral oil like canola, but you’ll miss some of that rich bakery taste.

For the Raspberry Filling

You can use frozen or fresh raspberries here. Frozen raspberries are more convenient and affordable year-round, and they break down easily into a smooth compote. Fresh raspberries work well too, but may take slightly longer to cook down.

The sugar in the filling can be adjusted to taste. If your raspberries are very tart, add an extra tablespoon. If they’re sweet, you might reduce the sugar slightly.

Lemon juice is key, it sharpens the raspberry flavor and balances the sweetness. Don’t skip it, even if you’re tempted.

For the Cheesecake Filling

Let your cream cheese come to room temperature before mixing. Cold cream cheese can lead to lumps and won’t blend smoothly. This is essential for that creamy, pipeable texture.

Heavy cream adds volume and smoothness to the filling. You can substitute with full-fat coconut cream (chilled) or a non-dairy whipping cream for a dairy-free version.

Use pure vanilla extract, not imitation. It adds warmth and depth to the cheesecake flavor.

Smart Substitutions

Want to make homemade donuts gluten-free? Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture won’t be exactly the same, but they’ll still taste great.

For dairy-free donuts, use plant-based butter, dairy-free cream cheese, and almond or oat milk.

Need a sugar substitute? Try coconut sugar or monk fruit sweetener in the dough and fillings. Just note that flavor and browning may vary slightly.

Essential Equipment & Tools

To make these Raspberry Cheesecake Donuts successfully, having the right tools makes the process smoother and the results more consistent. Here’s what you’ll need in your kitchen.

A stand mixer with a dough hook makes kneading easy and hands-free, especially for yeasted donuts. If you don’t have one, you can mix and knead the dough by hand, it just takes more time and effort. Be sure to knead until the dough becomes smooth and elastic.

You don’t need a professional fryer. A heavy-bottomed pot works great as a home donut fryer. Look for something deep enough to safely hold at least 2 inches of oil. A deep-fry thermometer is crucial. Temperature control is key when frying, too hot and the donuts burn outside while staying raw inside. Too cold and they absorb too much oil.

For filling, piping bags with small round tips give you clean, even distribution of both the raspberry and cheesecake fillings. If you don’t have piping bags, you can use resealable plastic bags with a corner snipped off.

Lastly, use airtight storage containers to keep leftovers fresh for a day or two. Store unfilled donuts at room temperature and filled ones in the fridge for best results.

Investing in reliable donut making equipment helps ensure your homemade donuts turn out just right every time.

Step-by-Step Recipe Instructions

Making Raspberry Cheesecake Donuts at home is easier than it sounds when you follow each step carefully. This guide walks you through the full process, from mixing the dough to filling the donuts, for that perfect bakery-style result.

Preparing the Dough

Start by activating the yeast. In a large mixing bowl or stand mixer, combine 1 cup of warm whole milk (90°F to 100°F), 1 tablespoon of instant or active dry yeast, and 3 tablespoons of granulated sugar. Stir lightly and let the mixture sit for 5 to 10 minutes until it becomes foamy on top. This foam shows the yeast is alive and ready to help your donuts rise.

Next, add 4 cups of bread flour, 2 large eggs, and 1 teaspoon of salt to the bowl. If using a stand mixer, use the dough hook attachment on low speed for 1 minute. Scrape the sides of the bowl as needed. Then, increase to medium speed and mix for 2 more minutes.

Gradually add 8 tablespoons of room-temperature unsalted butter, one tablespoon at a time. The dough will start off sticky but will become smooth as the butter incorporates. Mix for about 5 more minutes until the dough is soft, elastic, and pulls away from the bowl.

Lightly oil a clean bowl and place the dough inside. Cover it with greased plastic wrap. Let it rise in a warm area for 60 to 90 minutes. The dough should double in size. Look for a puffy texture and visible bubbles, these are signs that your yeasted donuts dough is ready.

Making the Fillings

While the dough rises, begin preparing your donut fillings. For the raspberry compote, add 3 cups of frozen raspberries, 4 tablespoons of sugar, and 1 teaspoon of lemon juice to a saucepan. Heat on medium, stirring until the sugar dissolves. Let it simmer for about 8 minutes. You’ll know it’s done when it thickens to a jam-like texture. Let it cool completely before using.

For the cream cheese filling, combine 8 ounces of softened cream cheese, ¾ cup heavy whipping cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl. Use a hand mixer or stand mixer to beat the mixture until smooth, thick, and pipeable. If you want extra flavor, add lemon zest or a drop of almond extract.

Both fillings can be made ahead. Store in airtight containers in the fridge for up to 2 days. When ready to use, bring them back to room temperature slightly so they’re easier to pipe.

Want to add even more fruit flavor? A spoonful of Homemade Peach Sauce swirled into the cheesecake filling makes a sweet southern twist.

Shaping & Second Rise

Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and form it into a ball. Divide the dough into 4 equal parts. Then divide each part into 4 more pieces for a total of 16.

Roll each piece into a smooth ball. Place them on baking sheets lined with greased parchment paper, leaving space between each donut. Cover loosely with greased plastic wrap and let them rise again for about 30 minutes. They should look puffy and hold their shape when gently poked, this means they’re ready for frying.

Frying Technique

Pour about 2 quarts of vegetable oil into a heavy-bottomed pot or your home donut fryer. Heat the oil to 330°F to 350°F. Use a thermometer to maintain this range, consistency is key to getting evenly cooked donuts.

Carefully lower 3 to 4 donuts into the hot oil at a time using a slotted spoon. Fry for about 2 minutes on each side, until golden brown. Don’t crowd the pan or the temperature will drop too much.

Remove each donut with a slotted spoon and place on a cooling rack lined with paper towels. Immediately roll each hot donut in granulated sugar so it sticks well to the surface. This step must be done while the donuts are still warm for best results.

Always keep a close eye on the oil and never leave it unattended. Work in small batches, adjusting the heat as needed between rounds.

Filling & Assembly

Once the donuts have cooled slightly, it’s time to fill them. Transfer the raspberry compote and cheesecake filling into separate piping bags fitted with small round tips. If you don’t have tips, just snip the corner of a zip-top bag.

Cut a small slit in the side of each donut with a paring knife or skewer. First, pipe in a bit of raspberry compote, then add the cheesecake filling until the donut feels full and slightly heavy. This method gives you that classic layered filling bite.

Avoid overfilling or the donut may split or leak. Serve the Raspberry Cheesecake Donuts slightly warm or at room temperature for the best taste and texture. If storing, keep filled donuts in the fridge and enjoy within 24 hours for optimal freshness.

Pro Tips for Perfect Raspberry Cheesecake Donuts

Creating perfect homemade donuts takes practice, but a few expert tricks can make a big difference. These donut making tips will help you avoid common issues and get bakery-level results every time.

1. Master Temperature Control
Keep an eye on your oil with a thermometer. The ideal frying range is 330°F to 350°F. If the oil is too cool, the donuts absorb too much oil and become greasy. Too hot, and they brown too fast without cooking through. Also, make sure your milk is warm, not hot, when activating the yeast (90°F to 100°F).

2. Get the Dough Texture Right
Your dough should be soft and slightly sticky but not wet. If it’s too sticky, add flour one tablespoon at a time. If it’s too dry or stiff, add a splash of warm milk. A smooth, elastic dough will rise better and give you that signature fluffy texture.

3. Fillings Should Be Smooth, Not Runny
The cheesecake mixture should be thick and creamy, not loose. Whip it until it holds its shape. For the raspberry compote, simmer until it resembles jam, thick enough to pipe without dripping. This ensures both fillings stay inside the donut.

4. Store and Reheat Smart
Store filled donuts in the fridge in an airtight container for up to 24 hours. To reheat, warm in the microwave for 10 seconds or in a 300°F oven for 5 minutes. For unfilled donuts, store at room temperature and fill just before serving.

5. Avoid These Mistakes
Don’t skip the second rise, it helps develop airiness. Avoid overcrowding the frying pot, which lowers oil temperature. And always fill only after donuts cool slightly, or the heat may thin out your fillings.

These tips are key to consistently making perfect homemade donuts with smooth fillings and golden, crispy exteriors.

Nutritional Information & Dietary Considerations

Before enjoying these Raspberry Cheesecake Donuts, it helps to know what’s inside. Here’s a complete breakdown of the donut nutrition facts per serving (1 filled donut):

• Calories: ~340 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Sugars: 18g
• Protein: 5g
• Cholesterol: 65mg
• Sodium: 210mg
• Fiber: 1g

Compared to store-bought donuts, which can range from 400 to 500 calories with more preservatives and added sugars, these homemade donuts offer a fresher and more natural treat. You can control the ingredients and skip the additives, making them a better option when enjoyed in moderation.

For dietary adjustments, there are plenty of options. Use a gluten-free flour blend with xanthan gum to make the dough celiac-friendly. For a dairy-free version, replace butter with plant-based margarine, use almond or oat milk, and swap in non-dairy cream cheese and coconut cream for the fillings.

If you’re watching your sugar intake, try monk fruit sweetener or erythritol in the dough and fillings. Just know that texture and browning may vary slightly with sugar substitutes.

Portion control is also important. These donuts are rich, so consider splitting one with a friend or saving half for later. They’re best enjoyed fresh, so serve right after filling for maximum flavor and texture.

Whether you’re comparing homemade vs store-bought donuts or adapting the recipe to fit your needs, this version gives you more flexibility and transparency over what you’re eating.

Storage & Make-Ahead Instructions

Knowing how to store donuts properly helps you keep them fresh and delicious even after day one. These Raspberry Cheesecake Donuts are best enjoyed the same day, but you can still plan ahead or save leftovers with a few simple storage tips.

Room Temperature Storage:
Unfilled donuts can be stored at room temperature in an airtight container for up to 2 days. Keep them away from moisture to maintain their soft texture. Avoid storing filled donuts at room temperature, as the cream cheese filling needs refrigeration.

Refrigeration:
Filled donuts should be placed in an airtight container and stored in the fridge. They’ll stay fresh for up to 2 days. Let them sit at room temperature for 10–15 minutes before serving to soften the texture.

Freezing:
To make ahead donuts, freeze the unfilled fried donuts once cooled. Wrap each donut in plastic wrap, then place in a freezer bag. They’ll keep for up to 2 months. To use, thaw at room temperature and reheat briefly in a 300°F oven.

Make-Ahead Components:
You can prepare the raspberry compote and cheesecake filling 1 to 2 days in advance. Store both in the fridge in separate airtight containers. Give them a quick stir before piping.

Reheating:
Reheat unfilled donuts in a low oven (300°F) for 5–7 minutes to restore their fluffy texture. Avoid microwaving filled donuts, as the cream cheese can overheat.

These tips make it easy to enjoy make ahead donuts without sacrificing quality.

Flavor Variations & Creative Ideas

One of the best things about Raspberry Cheesecake Donuts is how easy they are to customize. Once you’ve mastered the base recipe, try these donut flavor variations to keep things exciting all year long.

Berry Alternatives:
Not a fan of raspberries? No problem. Swap them for strawberries, blueberries, or blackberries to create your own berry cheesecake donuts. Simply adjust the sugar in the compote based on the sweetness or tartness of the fruit.

Seasonal Variations:
Bring fall flavors into your kitchen with apple cinnamon filling or a creamy pumpkin spice cheesecake center. These cozy versions are perfect for holidays or chilly mornings.

Chocolate Lovers:
For a richer twist, try a double chocolate donut using cocoa powder in the dough and a Nutella filling instead of raspberry. Pair it with a drizzle of melted chocolate on top for the ultimate treat.

Glaze Options:
Want a glossy finish? Dip your donuts in a simple glaze. Try vanilla glaze for a classic look, or experiment with lemon or chocolate glazes to match your filling flavor.

Topping Ideas:
Add texture and color with fun toppings. Roll your filled donuts in toasted coconut, crushed nuts, colorful sprinkles, or even cookie crumbs. These filled donut ideas are a great way to match different occasions or themes.

Get creative and make each batch of homemade donuts uniquely your own!

For another fun twist on classic cheesecake, try my Cannoli Cheesecake Bars. They’re easy to slice, share, and store, great for parties or make-ahead treats.

Troubleshooting Common Issues

Even experienced bakers run into challenges when making homemade donuts. Here’s a helpful donut troubleshooting guide to fix common problems and get your Raspberry Cheesecake Donuts just right.

1. Dense or Heavy Donuts
If your donuts turn out dense, the dough likely didn’t rise long enough or the yeast was inactive. Make sure your milk is warm (90°F to 100°F) and allow the dough to double in size before shaping. Avoid adding too much flour, sticky dough is normal at first and becomes smoother with kneading.

2. Oil Temperature Too High or Low
Using a thermometer is essential. If the oil is too hot, the donuts brown too fast but stay raw inside. If it’s too cool, they absorb oil and get greasy. Keep the oil between 330°F and 350°F for even frying.

3. Filling Leaks Out
To prevent leaks, allow the donuts to cool before piping. Use thick fillings and insert the piping tip gently. Stop filling once the donut feels slightly heavy, overfilling leads to messes.

4. Dough Not Rising
If your dough isn’t rising, check the yeast. Expired yeast or a cold environment can stop the rise. Let the dough rest in a warm, draft-free spot for 60–90 minutes.

5. Too Sweet or Too Tart
If the filling tastes too sweet or sour, adjust the raspberry compote. Add sugar for balance or a splash of lemon juice to brighten dull berries. Taste as you go.

Use these fixing donut problems tips to avoid frustration and enjoy success with every batch.

Serving Suggestions & Pairings

Wondering what to serve with donuts to make the most of your homemade treat? These Raspberry Cheesecake Donuts shine on their own, but thoughtful pairings and presentation can take them to the next level.

Beverage Pairings:
Serve with freshly brewed coffee, hot espresso, or a foamy cappuccino for a cozy café-style experience. For something lighter, pair with unsweetened iced tea or sparkling water with lemon to balance the richness of the filling.

Presentation Ideas for Parties:
For a festive touch, arrange the donuts on a tiered dessert stand or wooden board with fresh raspberries, mint leaves, and powdered sugar dusted on top. These donut presentation ideas make your spread look polished and party-ready.

Seasonal Suggestions:
In spring and summer, serve chilled donuts with fresh berries on the side. In cooler months, try warming them slightly and pairing with spiced cider or hot chocolate.

Complementary Desserts:
Offer a variety of mini treats alongside the donuts, such as fruit tarts, lemon bars, or chocolate truffles. These add variety without overshadowing your star dessert.

With these tips, you’ll never run out of creative ways to enjoy and serve your donuts.

Serving these in the fall? Pair them with my Air Fryer Pumpkin Donuts for a cozy donut platter everyone will love.

FAQs About Raspberry Cheesecake Donuts

Time To Try! Raspberry Cheesecake Donuts

These Raspberry Cheesecake Donuts combine the best of both worlds, fluffy, golden dough and rich, fruity filling, for a treat that feels like it came straight from a bakery. With step-by-step instructions, smart tips, and make-ahead options, this is a recipe anyone can master.

Ready to impress your family or wow your guests? Give this recipe a try and taste the difference of truly homemade donuts.

If you make them, leave a comment and rating below! We’d love to hear how they turned out for you. Don’t forget to share your donut creations on Facebook & Pinterest and tag us for a chance to be featured.

Looking for more rich, bakery-style treats? Don’t miss my Caramel Apple Crisp Cheesecake, a showstopping fall dessert with layers of flavor.

And for more sweet recipes delivered to your inbox, be sure to sign up for our free newsletter!

Print