Raspberry Cheesecake Donuts

Ingredients

Ingredient notes & substitutions

Bread flour:

The higher protein content gives the brioche dough more structure and chew, so it holds up to frying and filling — all-purpose will work in a pinch but the donuts will be a bit softer.

Active dry yeast:

Make sure your milk is warm (around 110°F) but not hot, or you'll kill the yeast and the dough won't rise.

Freeze-dried raspberries:

These blend into a fine, intensely fruity powder for the sugar coating — fresh raspberries will make it clump and go soggy, so don't substitute here.

Cream cheese:

Let it fully soften at room temperature before beating, or you'll end up with lumps in your filling.

Raspberry jam:

The cornstarch slurry thickens it just enough to hold its shape when rippled through the filling; taste and add a touch more sugar if your berries are on the tart side.

Canola oil:

A neutral oil with a high smoke point is key for clean frying — vegetable or peanut oil both work well too.

Method

1. 1

   Dissolve the yeast in the warm milk with a pinch of the sugar and let it foam for 5–10 minutes.

   
2. 2

   In a stand mixer with the dough hook, combine the flour, remaining sugar, salt, eggs, vanilla and the yeast mixture. Knead until a shaggy dough forms, then add the softened butter a little at a time and knead 8–10 minutes until smooth, glossy and elastic.

3. 3

   Cover and let rise in a warm spot until doubled, about 1 hour.

4. 4

   Meanwhile, make the jam: simmer the raspberries, sugar and lemon juice until the berries break down, stir in the cornstarch slurry, and cook until thickened. Cool completely.

   
5. 5

   Punch down the dough, divide into 12 equal balls, and place each on its own square of parchment. Cover and proof 30–45 minutes until puffy.

6. 6

   Heat canola oil to 350°F (175°C). Lower the donuts in on their parchment squares (peel the paper away as they release).

   
7. 7

   fry 2–3 minutes per side until deep golden. Drain on a rack.

   
8. 8

   Blend the freeze-dried raspberries to a powder and mix with the granulated sugar. Roll the warm donuts in the raspberry sugar until fully coated.

   
9. 9

   Beat the cream cheese, butter, powdered sugar, salt, vanilla and heavy cream until smooth and fluffy, then ripple through a dollop of raspberry jam — don't fully mix, you want swirls.

   
10. 10

    Once cool, poke a hole in each donut and pipe in the cheesecake filling generously, finishing with a swirl on top. Add a spoonful of jam, a fresh raspberry and a mint leaf.

Variations to try

• Swap the raspberries for strawberries or blackberries in both the jam and the sugar coating for a different fruit note
• Bake the donuts at 375°F for 10-12 minutes instead of frying if you want a lighter, less messy version (texture will be more roll-like than fried)
• Add lemon zest to the cheesecake filling for a brighter, more tart contrast to the sweet jam
• Fill with lemon curd instead of raspberry jam for a lemon-cheesecake spin on the same donut

Storage & make-ahead

These are best eaten the same day they're filled, since the fried dough softens once the cream filling sits inside it. If you want to prep ahead, fry and sugar-coat the donuts, then store them unfilled in an airtight container at room temperature for up to a day, or freeze for up to a month — fill only what you plan to serve. The jam and cheesecake filling can both be made up to 3 days ahead and kept covered in the fridge; just let the filling soften slightly at room temp before piping.

Frequently asked questions

Can I make the dough the night before?

Yes — after the first rise, punch down the dough, cover it tightly, and refrigerate overnight. Let it come to room temperature for about 30 minutes before shaping into balls and proofing.

Why did my donuts turn out dense or doughy in the middle?

This usually means the oil was too hot, browning the outside before the inside cooked through. Keep a thermometer in the oil and hold it steady at 350°F, adjusting the burner as needed.

Do I have to use freeze-dried raspberries for the sugar coating?

For the best color and flavor, yes — they blend into a dry powder that clings to warm donuts without making them soggy, which fresh or frozen raspberries can't do.

Can I pipe the filling in ahead of time for a party?

You can, but plan to fill no more than an hour or two before serving — the moisture from the filling will start to soften the fried dough the longer it sits.