Did you know that 78% of home bakers believe making gourmet stuffed donuts is a weekend-long project?

I used to be part of that statistic, my dear reader. I’d gaze longingly at bakery case photos of impossibly fluffy donuts oozing with decadent fillings, convinced that such magic was reserved for pastry chefs with industrial mixers and a lifetime of patience. It felt like a delightful, yet utterly unattainable, dream for a cozy home kitchen.

But what if I told you that the path to one of the most heavenly treats—Easy Raspberry Cheesecake Stuffed Donuts—is actually paved with simplicity? That you can capture the essence of a luxurious bakery treat without the fuss, the fear, or the flour-dusted chaos? It’s a belief I’m so thrilled to challenge with you today.

It all starts with a memory, as the best recipes often do. For me, it’s the memory of my grandmother’s raspberry bushes, heavy with ripe, jewel-toned fruit in the peak of summer. She’d spend hours turning them into jam, her kitchen smelling like sweet, tangy heaven. I wanted to capture that very feeling—the burst of bright, fruity joy—but in a form that was a little more… indulgent. A little more celebratory.

That’s how the vision for these donuts was born. I imagined a cloud-like, baked donut, still warm from the oven, giving way to a shock of cool, creamy cheesecake filling swirled with a vibrant, slightly tart raspberry compote. It’s the perfect marriage of textures and temperatures, a dessert that feels both incredibly special and surprisingly approachable.

The true beauty of this recipe lies in its clever shortcuts. We’re using a simple, no-yeast batter that comes together in one bowl, skipping the need for proofing time. The filling is a effortless blend of cream cheese, sugar, and a dollop of that gorgeous raspberry goodness. It’s about working smarter, not harder, to create a show-stopping result that will have everyone believing you slaved away for hours.

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

It was one of those grey, drizzly afternoons that just begs for a project. The kind of day where the kitchen windows steam up and the scent of something sweet baking feels like a warm hug. I had a tub of cream cheese in the fridge that was whispering my name, and a punnet of raspberries that were just a little too tart for eating plain. And then, the idea struck. What if I took the creamy, tangy bliss of a no-bake cheesecake and tucked it inside a soft, pillowy donut? My friends, the result was nothing short of magical.

These aren’t just

donuts. They’re little pockets of joy, a surprise in every bite. The best part? They’re deceptively simple to make. No fancy equipment, no deep frying. We’re using canned biscuit dough as our secret shortcut to fluffy, golden perfection. So, tie on your favourite apron, my dear. Let’s bake some happiness.

Gathering Your Cozy Kitchen Treasures

First, let’s talk ingredients. Using the best you can find truly makes a difference here, especially with that beautiful raspberry swirl.

For the Raspberry Swirl

• 1 cup fresh or frozen raspberries: If using frozen, no need to thaw! They break down beautifully. I adore the little seeds for texture, but you can strain the sauce if you prefer it perfectly smooth.
• 2 tablespoons
  granulated sugar: Just enough to sweeten those tart berries and help them release their gorgeous juices.
• 1 teaspoon fresh lemon juice: A tiny splash to make the raspberry flavour truly sing.

For the Cheesecake Filling

• 4 ounces full-fat cream cheese, softened: This is non-negotiable for the creamiest texture. Leave it on the counter for a good hour before you start. It should feel like soft butter when you press it.
• 1/4 cup powder
  ed sugar: I prefer powdered sugar here because it dissolves instantly into the cream cheese, giving us a silky filling without any graininess.
• 1/2 teaspoon pure vanilla extract: The soul of any good dessert. That warm, comforting note is everything.

For the Donuts

• 1 can (16.3 oz) large, flaky refrigerated biscuit dough: Our brilliant shortcut! The flaky layers create the most wonderfully textured donut. I find the generic “grands” style biscuits work perfectly.
• 2 tablespoons
  unsalted butter, melted: For brushing the tops. This gives them that irresistible golden, buttery finish.
• Additional powdered sugar, for dusting: Because a snowy, sweet finish makes them look as beautiful as they taste.

Let’s Create Some Magic, Step-by-Step

Now for the fun part! This process is so satisfying. Just wait until you see that cheesecake peek out from the center.

Step 1: Make th

e Raspberry Swirl

In a small saucepan, combine your raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally and gently mashing the berries with your spoon, until they break down and the mixture thickens into a lovely saucy consistency, about 5-7 minutes. Remove it from the heat and let it cool completely. This is key—if it’s too warm, it will melt our creamy filling! I sometimes pop the saucepan into the fridge to speed this up.

Step 2: Whip Up the Cheesecake Filling

In a small bowl, use a

hand mixer (or a whisk and some serious arm power!) to beat the softened cream cheese until it’s completely smooth and lump-free. This is the most important step for a flawless filling. Scrape down the sides of the bowl, then beat in the powdered sugar and vanilla until everything is light and well combined. Set this aside for a moment.

Step 3: Prepare the Donut Base

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Open that can of biscuits—it’s the most satisfying sound!—and separate them. Using your thumbs, gently press and stretch each biscuit into a wider, flatter circle, about 4 inches across. They don’t need to be perfect! A rustic, hand-stretched look is part of their charm.

Step 4: The Gra

nd Assembly

Now, place a heaping teaspoon of your cream cheese filling right in the center of each stretched biscuit circle. Then, drizzle about half a teaspoon of your cooled raspberry sauce right over the cream cheese. Here’s my tip: don’t overfill! It might be tempting, but we need to be able to seal these parcels shut. A tablespoon of total filling per donut is the sweet spot.

Step 5: Seal the Pockets of Joy

Gather the edges of the

dough up and over the filling. Pinch and pleat the dough tightly together at the top to completely enclose the filling. I like to give it a little twist at the top to make sure it’s sealed. Then, gently flip the bundle over so the seam side is down on your prepared baking sheet. They should look like little plump purses. Give them a little pat—they’re doing great.

Taking Your Donuts to the Next Level

Now that you’ve mastered the basic recipe, let’s talk about how to make these donuts truly your own. The beauty of this recipe lies in its flexibility!

Pro Tips, Variations,

and Substitutions

Don’t be afraid to play with flavors! Here are a few ideas to get your creative juices flowing:

• Berry Bliss: Not a raspberry fan? Swap the raspberry jam for strawberry, blackberry, or even a tangy lemon curd. Fresh blueberries mashed with a little sugar work wonderfully too.
• Chocolate Dream: For the chocolate lovers, fold mini chocolate chips into the cheesecake filling and use a chocolate glaze instead of the powdered sugar topping.
• Dairy-Free Del
  ight: You can easily make this dairy-free by using your favorite plant-based cream cheese and milk alternatives. The result is just as creamy and delicious!
• Baking vs. Frying: For a slightly lighter version, you can bake the donuts at 375°F (190°C) for about 10-12 minutes, until golden. They’ll be more like a donut-muffin hybrid, but still utterly scrumptious.

The Perfect Pair: What to Serve Them With

While these donuts are a star all on their own, they love a good supporting cast. I love serving them warm with a hot cup of coffee—the bitter notes of the coffee cut through the sweetness of the filling perfectly. For a real weekend treat, a tall glass of cold milk or a creamy latte is pure heaven.

If you’re present

ing them at a brunch, they pair beautifully with fresh fruit salad to add a refreshing element to your spread. They also make an incredible dessert alongside a scoop of vanilla bean ice cream. Trust me, the contrast of warm donut and cold ice cream is a game-changer.

Why We Love This Recipe: The Benefits

Beyond being incredibly tasty, this recipe has so much going for it. It’s a fantastic way to use simple, pantry-staple ingredients to create something that feels special and indulgent. There’s no need for fancy equipment or a whole day in the kitchen.

It’s also a wonderful recipe to make with little helpers. Kids adore piping the creamy filling and dusting the powdered sugar. Most importantly, these donuts bring people together. There’s something about a homemade donut that starts conversations and creates happy, sweet memories around the kitchen table.

Real-Life Tips from My

Kitchen to Yours

After making these more times than I can count, I’ve picked up a few tricks to ensure success every time.

• Temperature is Key: Make sure your cream cheese is at room temperature before you start. This is non-negotiable for a smooth, lump-free filling that pipes like a dream.
• Don’t Overfill: It can be tempting to squeeze in as much filling as possible, but be gentle! Overstuffed donuts might burst. A generous tablespoon per donut is usually perfect.
• The Immediate
  Shower: Dust the donuts with powdered sugar while they are still slightly warm. The residual heat helps the sugar stick and creates that beautiful, snowy look.
• Make-Ahead Magic: You can absolutely prepare the cheesecake filling a day in advance. Just keep it covered in the fridge. The baked donuts are best enjoyed the day they are made, but they will keep in an airtight container for a day (if they last that long!).

I hope you feel inspired to put on your apron and give these a try. Happy baking!

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Conclusion

And there you have it! A batch of warm, dreamy raspberry cheesecake stuffed donuts, made right in your own kitchen. This recipe proves that with a little bit of love and a few simple steps, you can create a truly spectacular treat that feels both indulgent and special. The combination of fluffy, yeasted dough, a creamy, tangy cheesecake filling, and that sweet-tart raspberry jam is pure magic.

I truly hope you give these a try. They are perfect for a slow weekend morning, a celebratory brunch, or just because you deserve something wonderful. If you do make them, I would be absolutely thrilled to hear how they turned out! Leave a comment below with your thoughts, or share a photo of your beautiful creations on Instagram and tag me. And if you’re looking for your next baking project, why not browse our collection of other cozy dessert recipes? Happy baking!

FAQs

Can I us

e frozen raspberries for the jam?

Absolutely! Frozen raspberries work perfectly here. There’s no need to thaw them first; just add them directly to the saucepan. You might need to add an extra minute or two to the cooking time to account for the chill.

My dough isn’t rising. What did I do wrong?

This is usually a temperature issue. Yeast is a living thing and loves a warm, draft-free environment. Make sure your milk was warm, not hot, to the touch (around 110°F). If it’s too hot, it will kill the yeast. Also, try placing your bowl of dough in a turned-off oven with the light on—it creates the perfect cozy spot for it to rise.

Can I make these donuts ahead of time?

You can prepare the dough the night before! After the first rise, punch it down, cover it tightly, and place it in the refrigerator. The next morning, let it sit on the counter for about 30 minutes to take the chill off before rolling, cutting, and proceeding with the second rise.

I don’t have a p

iping bag. How can I stuff the donuts?

No problem at all! You can use a sturdy plastic zip-top bag. Just spoon the cheesecake filling into the bag, push it down into one corner, and snip off the very tip of that corner. It works like a charm in a pinch!

How should I store leftover donuts?

These donuts are truly best enjoyed the day they are made. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Let them come to room temperature for the best texture, or warm them gently in the microwave for a few seconds.