These homemade Raspberry Cheesecake Donuts are the LIGHTEST and most fluffy donuts you'll ever eat! They are fried until golden, rolled in sugar and filled with a tangy raspberry cheesecake cream!
These raspberry cheesecake donuts are one of my favorite donut recipe and are absolutely delightful! Soft, pillowy, fluffy yeast donuts are fried to perfection and then filled with an easy and delicious no-bake raspberry cheesecake filling. It's the perfect treat for any occasion like, Valentine's Day, Easter, Mother's Day or as a special weekend breakfast!
If you're looking for more irresistible donut recipes, check out my Strawberry Cheesecake Donuts, Old Fashioned Donuts and Nutella Donuts,
Jump to:
♡ Why You Will Love These Raspberry Cheesecake Donuts
- Easier to make than you think! I know the thought of making homemade fried donuts may seem intimidating, but it's really not. I've included easy step-by-step instructions with plenty of tips to help you along the way.
- So light and fluffy. These donuts are light as a feather, thanks to a combination of all-purpose flour and buttermilk.
- Not too sweet! These donuts are perfectly sweetened, with a hint of tang from the cream cheese filling to offset any sweetness.
Ingredient Notes
Here are some notes about all the ingredients used in this Raspberry Cheesecake Donuts. Quantities and full instructions are in the recipe card below!
Yeast Donut Ingredients
- All-Purpose Flour - I'm using King Arthur's AP flour.
- Salt - Strengthens the dough and enhances the flavor. Do not omit this ingredient.
- Buttermilk - The acid in the buttermilk makes these donuts so tender and light. Do your best to grab some at the market. I used a 2% lowfat buttermilk.
- Yeast - I am using active dry yeast for this recipe.
- White Sugar - A little bit of sugar will be used to feed the yeast when we activate it and ¼ cup will be added to the dough.
- Unsalted Butter - We'll be using melted butter, which makes it easier to incorporate into the dough.
- Eggs - Adds structure. We want the eggs to be at room temperature. To quickly bring your eggs to temp, submerge them into a bowl of hot tap water for about 15 minutes.
Raspberry Cheesecake Filling
- Full-Fat Cream Cheese. Make sure to use cream cheese from the block, not whipped or cream cheese spread.
- Powdered Sugar. Also known as confectioners' sugar or icing sugar.
- Freeze-dried Raspberries. If you're unable to find freeze-dried raspberries, feel free to use freeze-dried strawberries. Alternatively, you can leave it plain or add a bit of lemon zest.
- Heavy Cream. Adds richness and makes the filling creamy.
- Vanilla. Adds flavor. You can use vanilla paste or extract.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Raspberry Cheesecake Donuts! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Bloom the Yeast - Combine together 1 cup of warm buttermilk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
Step 2. Combine All Dough Ingredients - In the bowl of a stand mixer, add all-purpose flour, salt, melted butter, white sugar, eggs and bloomed yeast mixture.
Step 3. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
Step 4. Knead Dough - Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 or until it passed the window pane test.
💡 Tip
To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Step 5. Let Double in Size - With oiled hands, form the dough into a smooth ball and place into a lightly greased bowl (I used the same mixing bowl). Cover with plastic wrap and let the dough rise in a warm place for about an hour or until it doubles in size.
Step 6. Divide the Dough - Using a kitchen scale, weigh the entire dough and then divide by 12 or 13. I made 13 donuts, which came out to 70 grams.
Step 7. Shape the Donuts - Grab a piece of dough and press it flat to get rid of any air bubbles.
Step 8. Gather and pinch the edges together and then place it on your work surface seam side down.
Step 9. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth.
Step 10. Proof - Loosely cover with cling wrap and allow to proof for 45 minutes or until they have doubled in size. Be careful not to overproof them as it can lead to dense and oily donuts. The best way to know if your donuts are fully proofed is to lightly press them with your finger. If it springs back slowly and does not bounce back right away, they are ready!
Step 11. Making Raspberry Filling - In a medium sized bowl, add your softened cream cheese, powdered sugar, raspberry powder, heavy cream and vanilla. With a hand-held mixer, whisk until light and fluffy. About 2 to 3 minutes. Transfer to a piping bag or ziploc bag and set aside.
Step 12. Fry Donuts - Once the oil reaches 350ºF (176ºF), fry 2 to 3 donuts at a time for 45 seconds each side and then an addition 20 seconds on each side again. Transfer fried donuts to a cooling rack lined with paper towels.
Step 13. Coat & Fill Donuts - Lightly coat in sugar and then fill each donut with the raspberry cheesecake filling. Serve immediately and enjoy!
Substitutions
- Yeast – I almost always only use Active Dry Yeast, but you can also use instant yeast. If using instant yeast, there is no need to activate it in the milk. Just combine all of the dough ingredients together into the mixing bowl and proceed as written. You'll still want to warm the buttermilk though.
- Buttermilk - If you do not have buttermilk, you can substitute by mixing 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice. Allow to curdle for 10 minutes before using. You can also just use whole milk if you're in a pinch. Keep in mind that buttermilk is thicker than regular milk, so you may need to add a bit more flour.
- White Sugar - Feel free to substitute for brown sugar.
Key Equipment
- Electric Mixer - While having a stand mixer is extremely helpful, you can also knead by hand. You also need a mixer for making the raspberry cheesecake filling.
- Thermometer - Having a thermometer that can clip to the side of the pot is crucial in order to monitor the temperature of the oil as you fry.
- Kitchen Scale - It’s helpful to have when measuring ingredients accurately.
Storage
- Donuts are best when eaten the same day, but you can store your filled donuts in the fridge for up to 3 days. Let it come to room temperature before eating.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Kneading your dough until it passes the window pane test. To perform the test, take a small (2 tbsp) ball of dough and stretch it thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Proof your yeast donuts in a warm oven. During the colder months, it can take a lot longer to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 5 minutes. Turn the oven off and then place your donuts in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.
Perform a “poke” test to know your donuts are properly proofed! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, it’s ready to be fried. If the dough bounces back immediately, then it needs more time.
Use a thermometer to consistently check the oil’s temperature. It can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stay between 350ºF to 360ºF (176ºC to 182ºC). If the temperature of your oil is too low, your donuts run the risk of absorbing too much oil and if the oil is too hot, the donuts will brown too quickly and the center can be uncooked.
Be prepared before you start frying your donuts. After the donuts are done proofing, this recipe moves quickly. Have your oil heated to temperature with a thermometer clipped to your pot, a cooling rack lined with paper towels and your coating/filling ready.
FAQs
Yes, you can! You will just need to knead the dough by hand for up to 20 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the window pane test to know that it has been properly kneaded.
I like to use vegetable shortening, but you can use any oil with a high smoke point. You can use canola oil, avocado oil (very expensive though), grapeseed oil, vegetable oil or sunflower oil.
Allow the oil to cool completely in the pot, then pour back into its original container or a plastic bag and throw it away in the trash. It should never be poured down the drain, as it could potentially clog your pipes.
You May Also Like...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Raspberry Cheesecake Donuts
- Total Time: 2 Hours + 15 Minutes
- Yield: 12 to 13 Donuts
Description
These homemade Raspberry Cheesecake Donuts are the LIGHTEST and most fluffy donuts you'll ever eat! They are fried until golden, rolled in sugar and filled with a tangy raspberry cheesecake cream!
Ingredients
Yeast Donuts
- 1 Cup (227g) Lowfat Buttermilk, warmed to about 105ºF (41ºC)
- 2 ¼ Teaspoons (7g) Active Dry Yeast
- ¼ Cup + 1 Teaspoons (50g + 4g) Granulated White Sugar, divided
- 4 Cups (480g) All-Purpose Flour
- 4 Tablespoons (57g) Unsalted Butter, melted
- 2 Whole Large Eggs, room temp
- ½ Teaspoon Fine Salt
- Frying Oil (canola, vegetable, avocado or shortening)
Raspberry Cheesecake Filling
- 8 Oz (227g) Full-Fat Brick Cream Cheese, room temp
- 1 Cup (113g) Powdered Sugar
- ½ Cup (113g) Heavy Cream, cold
- 1 Heaping Cup (25g) Freeze-Dried Raspberries
- ½ Tsp Vanilla Paste or Extract
Coating
- 1 Cup (200g) White Sugar
Instructions
- Bloom the Yeast - Combine together 1 cup of warm buttermilk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
- Combine All Dough Ingredients - In the bowl of a stand mixer, add all-purpose flour, salt, melted butter, white sugar, eggs and bloomed yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
- Knead the Dough - Fit your stand mixer with a hook attachment and knead the dough on medium speed for 15 minutes or until it passed the window pane test (see note below). The dough should pull clean from the sides of the bowl, but okay if it stick to the bottom of the bowl. If the dough is sticky, you can gradually add a few teaspoons of flour at a time.
- Let Double In Size - Coat your hands with oil and lift the dough out of the bowl and form it into a ball. Then oil your bowl (I use the same one) and place the dough back in. Cover with cling wrap and put in a warm place for 1 hour or until it doubles in size.
- Prep Parchment Squares - When the dough has almost doubled in size, cut out 12 or 13, 4x4 inch (10x10 cm) parchment paper squares. Set aside.
- Divide the Dough - Gently deflate the dough and transfer to a work surface. Using a kitchen scale, weigh the entire dough and then divide by 12 or 13. I made 13 donuts, which weighed about 70 grams each.
- Shape the Donuts - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth.
- Proof the Donuts - Place donuts onto the parchment paper squares and transfer to a large baking tray. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to rise in a warm place for about 45 minutes or until it passes the “poke” test. See note below.
- Prep the Oil - With 20 minutes left of proofing, fill a medium to large sized pot with at least 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Clip a thermometer on the side of the pot and heat until it registers between 350ºF (167ºC) and 360ºF (182ºC).
- Make Raspberry Filling - In the bowl of your food processor fitted with an ‘S’ blade, pulse freeze-dried raspberries into a fine powder. In a medium sized bowl, add your softened cream cheese, powdered sugar, sifted raspberry powder, heavy cream and vanilla. With a hand-held mixer, whisk until light and fluffy. About 2 to 3 minutes. Transfer to a piping bag or ziploc bag and set aside on the counter until needed.
- Prep Coating - Pour a cup of white sugar in a shallow bowl and set aside.
- Additional Prep - Place a large cooling rack over a large baking sheet and line it with paper towels and set aside. Grab all the tools you'll need such a kitchen spider or slotted spoon and tongs for removing the parchment paper.
- Fry the Donuts - Once the donuts are proofed and the oil reaches 350ºF (180ºF), carefully place 2 to 3 donuts into the hot oil with the parchment paper. After a few seconds, use tongs and remove the papers. Fry for 45 seconds on each side. Then flip the donuts and fry for an additional 20 seconds on each side. Set a timer! Scoop and drain the donuts well and then transfer to a cooling rack that has been lined with paper towels.
- Coat & Fill Donuts - Lightly toss and coat the donuts in white sugar. Then, using the end of a piping tip (1M) or small paring knife, create a small hole/pocket on the side of each donut. Fill with your prepared raspberry cheesecake filling and garnish with fresh raspberries if you'd like. Devour right away and enjoy!!
Notes
Window Pane Test - The dough is properly kneaded when it's passes the window pane test. Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Poke Test - The warmer the kitchen, the quicker the donuts will fully proof. When I use dry active yeast, it generally takes about 40 to 45 minutes. In order to know when the donuts are done, you should always perform a "poke" test. Gently press your pointer finger on to the dough and if it springs back slowly and leaves a slight indentation, then it’s ready to be fried. If the dough bounces back immediately, then it needs more time.
Proof Donuts in a Warm Oven - During the colder months, it can take a lot longer to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 5 minutes. Turn the oven off and then place your donuts in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.
Oil Temperature - During the frying process, you'll want to keep the oil's temperature between 350ºF to 360ºF (176ºC to 182ºC). As you're frying them in batches, make sure the oil is to the specified temperature before frying the next batch. If the oil is too hot, turn your burner down and wait for the temp comes down. Conversely, tf the temperature dips below, simply turn the burner up.
Storage - Donuts are best when eaten the same day, but you can store your filled donuts in the fridge for up to 3 days. Let it come to room temperature before eating.
- Prep Time: 2 Hours
- Cook Time: 15 Mins
Leave a Rating and Comment