Did you know that 75% of people who claim they don’t have a sweet tooth will still, without fail, say yes to a warm donut?

It’s a little piece of data I absolutely adore because it speaks to a universal truth: there’s something profoundly comforting and irresistibly joyful about a freshly fried donut. It bypasses all our usual defenses and goes straight to the heart. But what if we took that simple, soul-warming joy and elevated it into something truly spectacular? What if we created a donut so decadent, so bursting with flavor, that it feels less like a breakfast treat and more like a celebration?

That, my dear friends, is the exact daydream that led me straight to my kitchen, a bag of flour in one hand and a pint of ruby-red raspberries in the other. I was on a mission to create the ultimate indulgence, a recipe that would marry the homely charm of a donut with the luxurious elegance of a dessert. The result? These utterly divine Best Raspberry Cheesecake Stuffed Donuts.

Imagine this: a pillow-soft, yeast-risen donut, golden brown and still faintly warm. You pick it up, feeling its delicate weight, and give it a gentle squeeze. That’s when you see it—a tiny hint of vibrant pink peeking out from a discreet slit on the side. You take that first, anticipatory bite, and your taste buds are met with an explosion of contrasts. The tender, slightly sweet dough gives way to a cool, luxuriously creamy cheesecake filling, swirled with a tart and tangy homemade raspberry compote. It’s not just a donut; it’s an experience.

I’ll be the first to admit that the idea of making yeast donuts from scratch can feel a little intimidating. The waiting, the rising, the frying—it can seem like a project. But I promise you, the process is a form of kitchen therapy. There’s a special kind of magic in watching the dough double in size, in shaping the little rounds, and in the satisfying sizzle as they hit the oil. And the reward? Oh, the reward is so much more than worth it.

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The Day I Stuffed a Cheesecake into a Donut (And Why You Should Too)

It all started with a pun, honestly. My husband, ever the comedian, looked at the jar of raspberry jam on the breakfast table and said, “Well, that’s just the jam!” And something in my baker’s brain clicked. Jam is wonderful, but what if we went further? What if we took the creamy, dreamy filling of a New York cheesecake, swirled it with tart, vibrant raspberries, and tucked it inside the softest, warmest, most pillowy donut? The result is nothing short of magic, and I am so utterly delighted to share the first half of this recipe with you today.

Gathering Your Cozy Kitchen Companions

Before we begin, let’s talk ingredients. Baking is a little like alchemy, and the quality of your components truly makes a difference. Here’s what you’ll need to create this masterpiece:

For the Donut Dough:

• 2 ¾ cups all-purpose flour: I always fluff my flour with a spoon before gently scooping and leveling it off. It prevents those dense, sad donuts we want to avoid.
• ¼ cup gra
  nulated sugar: Just a touch of sweetness for the dough itself.
• 1 packet (2 ¼ tsp) instant yeast: The tiny miracle worker that gives our donuts their incredible lift and airy texture.
• ½ cup whole milk, warmed: Whole milk lends a richness that water just can’t provide. Warm it to about 110°F—think comfortably warm bath water, not hot. This wakes the yeast up gently.
• 2 large eggs,
  at room temperature: Room temp eggs incorporate so much more smoothly into the dough. I just pop them in a bowl of warm water for 5 minutes if I’ve forgotten to take them out.
• 6 tablespoons unsalted butter, softened: Softened butter is key for a tender crumb. If it’s too cold, it won’t blend properly; if it’s melted, it can affect the yeast. A little give when you press it is perfect.
• 1 teaspoon vanilla extract: The soul-warming scent of vanilla is non-negotiable in my kitchen.
• ½ teaspoo
  n fine sea salt: To balance all the sweetness and make the flavors pop.

For the Raspberry Cheesecake Filling:

• 8 oz full-fat cream cheese, softened: This is the heart of the operation. Full-fat is essential for that luxuriously creamy, non-greasy texture.
• ¼ cup granulated sugar: Sweetens the filling without making it cloying.
• ¼ cup see
  dless raspberry jam: The star of the show! A good quality jam makes all the difference. I adore Bonne Maman for its pure fruit flavor.
• 1 teaspoon fresh lemon juice: A tiny splash to brighten everything up and cut through the richness.
• 1 large egg yolk: This helps to thicken and stabilize the filling as it bakes, so it stays put inside your donut.

Let’s Make

Some Magic: The Dough & The Filling

Now, pull on your favorite apron, put on some calming music, and let’s get our hands dusty with flour. This process is a meditation.

Step 1: Wake Up the Yeast

In the bowl of your stand mixer fitted with a dough hook, whisk together the warm milk, sugar, and yeast. Let it sit for about 5-7 minutes. You’re waiting for it to get foamy and fragrant—that’s how you know your yeast is alive and happy! If it doesn’t foam, your milk may have been too hot or your yeast may be old. It’s worth starting over to ensure fluffy donuts.

Step 2: Create the Dough

Once the yeast is frothy, add the eggs, softened butter, and vanilla. Mix on low just to combine. Now, add about half of the flour and all of the salt. Mix on low until a shaggy dough forms. Gradually add the remaining flour until the dough pulls away from the sides of the bowl. It should be soft and slightly sticky, but not overly wet. Let the mixer knead the dough for 5-7 minutes on medium speed until it’s smooth and elastic.

Step 3: The First Rise

(A Perfect Time for a Cuppa)

Lightly grease a large bowl with a bit of butter or oil. Place your beautiful ball of dough into the bowl, turning it once to coat it lightly. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let it rise for 1 to 1 ½ hours, or until it has doubled in size. I like to turn my oven on to its lowest setting for one minute, turn it off, and then place the bowl inside. It creates the perfect cozy proving environment.

Step 4: Whip Up the Cheesecake Filling

While the dough is rising, let’s make the glorious filling. In a medium bowl, beat the softened cream cheese and sugar together with a hand mixer until completely smooth and no lumps remain. This is crucial for a silky filling! Beat in the egg yolk and lemon juice until just combined. Now, gently fold in the raspberry jam. Don’t overmix here; we want beautiful pink swirls, not a uniformly pink filling. Cover the bowl and pop it into the fridge to firm up a bit while we work with the dough.

Pro Tips, Variations,

and Substitutions

Making these donuts is a joy, but a few little secrets can make them absolutely perfect. For the fluffiest donuts, make sure your milk is warm—not hot—to activate the yeast properly. If raspberries aren’t in season, frozen berries work beautifully; just thaw and drain them well to avoid extra moisture. Not a fan of raspberry? Swap it for strawberry jam, lemon curd, or even a rich chocolate hazelnut spread. For a lighter version, you can use Neufchâtel cheese instead of cream cheese in the filling—it’s just as creamy with a bit less fat.

What to Serve It With

These decadent donuts are wonderful on their own, but they also love company. Serve them warm with a cold glass of milk or a hot mug of coffee for the ultimate cozy morning. For a special brunch, pair them with fresh berries and a dollop of whipped cream. They also make a show-stopping dessert alongside a scoop of vanilla bean ice cream—the contrast of warm donut and cool ice cream is pure magic.

Why You’ll Love Making (and Eating!) These Donuts

There’s something deeply satisfying about making donuts from scratch. The process itself is a form of therapy—kneading the dough, watching it rise, filling each one with care. Beyond the joy of baking, these donuts are a crowd-pleaser. They’re perfect for celebrating weekends, holidays, or just because. Plus, homemade means you control the ingredients, so you can avoid preservatives and tailor the sweetness to your liking. Every bite is made with love, and that’s a benefit you can truly taste.

Real-Life Tips from My

Kitchen

Don’t rush the rise—let the dough double in size in a warm, draft-free spot. If your kitchen is cool, place the bowl near the oven (turned off) or on top of the fridge. When frying, keep your oil at a steady 350°F—too hot and the outside burns before the inside cooks; too cool and they’ll be greasy. And here’s my favorite tip: use a piping bag with a long tip to fill the donuts. It’s so much easier than trying to spoon in the cheesecake filling, and you’ll get every last bit of that creamy goodness right where it belongs.

Conclusion

And there you have it—the ultimate guide to creating Raspberry Cheesecake Stuffed Donuts right in your own kitchen. From that first blissful bite of the soft, yeasted dough to the moment you hit the sweet-tart raspberry and creamy cheesecake center, these donuts are pure magic. They’re a labor of love, yes, but one that fills your home with the most incredible aroma and rewards you with a treat that’s truly special.

I hope this recipe brin

gs as much joy to your kitchen as it has to mine. There’s nothing quite like the pride of serving a homemade donut that looks and tastes like it came from a professional bakery.

Now, I’d love to hear from you! Did you add a twist with a different jam? How did your family react? Share your stories and photos in the comments below—there’s nothing I enjoy more than seeing your creations. And if you’re looking for your next baking project, why not try our Lemon Lavender Scones or our decadent Salted Caramel Brownies?

Happy baking!

FAQs

Can I us

e frozen raspberries instead of fresh for the filling?

Absolutely! Frozen raspberries work wonderfully. There’s no need to thaw them first—just toss them straight from the freezer with the sugar and cornstarch. You might just need to add an extra minute or two to the cooking time for the filling to thicken properly.

My dough isn’t rising. What went wrong?

Oh, I’ve been there! The most common culprit is yeast that’s past its prime. Always check the expiration date on your yeast packet. Also, ensure the milk you use to activate it is warm, not hot—around 110°F is perfect. Too hot, and it will kill the yeast; too cold, and it won’t activate. A cozy, draft-free spot is also key for a good rise.

Can I make these donuts ahead of time?

You can! The filled donuts are truly best enjoyed the day they’re made, but you can prepare the cheesecake filling and the raspberry compote up to two days in advance and store them separately in airtight containers in the fridge. You can also freeze the un-filled, fried, and cooled donuts for up to a month. Just thaw and warm them slightly before filling and glazing.

I don’t have a p

iping tip. How else can I fill the donuts?

No special tip? No problem! You can carefully use a small, sharp knife to make a slit in the side of each donut and spoon the filling in with a small teaspoon. It might be a little messier, but it will be just as delicious!

Can I bake these instead of frying them?

While frying gives them that classic, irresistible donut texture, you can certainly bake them for a lighter version. Spoon the dough into a greased donut pan, let them rise until puffy, and bake at 350°F for about 10-12 minutes, or until golden. The result will be more like a donut-shaped brioche, but still utterly delicious once filled.