Cheesecake Stuffed Donuts Recipe

So you’re craving something sweet but don’t want to wait three hours for a cheesecake to set, huh? Same. That’s why cheesecake stuffed donuts exist—because we’re impatient, hungry, and not afraid to mix breakfast with dessert like the rebels we are. Imagine biting into a soft, golden donut only to hit creamy, dreamy cheesecake filling inside. Yeah, it’s as sinful as it sounds. Forget self-control—these are worth every bite (and every extra lap on the treadmill, if you even bother).

Why This Recipe is Awesome

Let’s be real—this recipe is ridiculously easy, impressively fancy-looking, and unapologetically delicious. It’s like if Krispy Kreme and The Cheesecake Factory had a beautiful, fluffy baby.

And the best part? You don’t need to be a pro baker to pull this off. Nope, not even close. These cheesecake stuffed donuts are idiot-proof—even I didn’t mess them up (and I’ve burned toast before). You can fry or bake them, fill them with anything from strawberry cheesecake to Nutella cream, and no one will ever guess they took less than 30 minutes. Basically, they’re dessert magic with zero stress.

Ingredients You’ll Need

Here’s what you’ll need to make these fluffy little bites of heaven. No complicated pastry chef ingredients—just your pantry MVPs.

For the Donuts:

• 2 cups all-purpose flour (the kind you forgot you had in the back of your pantry)
• 2 tbsp granulated sugar
• 2 ¼ tsp (1 packet) instant yeast
• ½ cup warm milk (not boiling—this isn’t a science experiment)
• 2 tbsp melted butter
• 1 large egg
• ¼ tsp salt
• Oil for frying (vegetable or canola—whatever’s cheapest and not olive)

For the Cheesecake Filling:

• 8 oz cream cheese, softened (aka leave it out for 30 mins and pretend you planned ahead)
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream (or milk, if you’re not feeling fancy)

Optional Toppings:

• Powdered sugar (for that “I tried” look)
• Melted chocolate drizzle (because why not?)
• Crushed graham crackers (extra cheesecake vibes)

Step-by-Step Instructions

Alright, apron on (or not, I won’t judge). Let’s make these donut dreams happen.

1. Make the Dough

In a large bowl, mix warm milk, sugar, and yeast. Let it sit for about 5 minutes until it gets foamy—because that’s yeast’s way of saying “I’m alive!”

Add melted butter, egg, and salt. Stir in flour gradually until a soft dough forms. Knead for 5–6 minutes (yes, it’s arm day now) until smooth and elastic. Cover it up like a sleepy baby and let it rest for about an hour, or until it doubles in size.

2. Make the Cheesecake Filling

While your dough is living its best proofing life, beat cream cheese, powdered sugar, vanilla, and heavy cream together until smooth and fluffy. Try not to eat it straight from the bowl (or do—it’s your life).

3. Shape the Donuts

Once the dough has risen, punch it down like it owes you money. Roll it out to about ½-inch thickness and cut into circles using a donut cutter or glass. No cutter? A coffee mug and a shot glass work just fine.

Let the donut circles rest on a parchment-lined tray for 10–15 minutes—because even dough needs a break.

4. Fry ‘Em Up

Heat oil to 350°F (175°C). Gently drop donuts in, frying each side for about 1 minute or until golden brown. Don’t overcrowd the pan—this isn’t a pool party.

Drain on paper towels and resist the urge to eat them immediately (I dare you).

5. Fill with Cheesecake Goodness

Once the donuts are cool enough to handle, grab a piping bag (or a zip-top bag with a snipped corner). Fill each donut with the cheesecake mixture—just insert the tip into the side and gently squeeze.

Dust with powdered sugar or drizzle with chocolate. Take a bite and try not to cry tears of joy.

Common Mistakes to Avoid

• Not proofing the yeast: If your yeast isn’t bubbly, your donuts will turn out sad and flat. Yeast drama is real.
  
• Oil too hot: Burnt outside, raw inside? Classic rookie move. Keep that oil around 350°F, buddy.
• Overfilling: More filling = better, right? Wrong. Too much and you’ll end up wearing your cheesecake.
• Skipping the cool time: Piping hot donuts + cold filling = disaster. Patience, young grasshopper.
• Thinking “baking is close enough”: Frying is the golden key here. Baking works, but you’ll miss that crispy donut glory.

Alternatives & Substitutions

Want to switch it up? Go wild:

• No yeast? Use canned biscuit dough. Instant donuts in half the time (no judgment).
• Flavor twist: Add lemon zest to the cheesecake filling for a tangy surprise.
• Fruit lover? Stir in some strawberry jam or blueberry puree into the filling.
• Chocolate addict? Replace the vanilla with cocoa powder or swirl in melted chocolate.
• No heavy cream? Milk works fine—just beat it a little longer for that creamy consistency.

IMO, the classic vanilla cheesecake filling hits the sweet spot (pun intended), but experimenting is part of the fun. You can’t really mess these up… unless you burn them. Then yeah, you messed up.

FAQs

Can I bake these instead of frying?

Technically yes—but they’ll be more like soft buns than donuts. Still tasty, just not that golden-fried goodness we all love.

Do I have to make the dough from scratch?

Nope. Lazy days call for shortcuts. Use canned biscuit dough or even pre-made donut dough from the store. No one’s judging your life choices.

Can I make them ahead of time?

Absolutely. Make the donuts a day ahead and fill them when ready to serve. Store unfilled donuts at room temp, and the filling in the fridge.

How do I store leftovers (if any survive)?

Keep them in an airtight container in the fridge for up to 3 days. Warm them up for 10 seconds in the microwave before eating for max yumminess.

Can I freeze these donuts?

Yes! Freeze them unfilled, then thaw and fill when ready. Don’t freeze filled donuts unless you’re into weird textures.

Can I use flavored cream cheese?

Sure, but watch out for overly sweet ones. Strawberry cream cheese + donut = borderline dessert overload (but hey, your call).

Do I really need a piping bag?

Nah. A Ziploc bag with the corner cut off works perfectly. We’re here for tasty donuts, not bakery-level precision.

Final Thoughts

There you go—cheesecake stuffed donuts that’ll make your kitchen smell like a dream and your taste buds do a happy dance. They’re golden, creamy, and dangerously good. Whether you’re showing off at brunch, treating yourself after a rough week, or just craving something extra, these babies deliver every time.

Now go impress someone—or, honestly, just impress yourself. You’ve earned it, chef. Just remember: sharing is optional (and totally overrated when donuts this good are involved).