Raspberry Cheesecake Filled Doughnuts

I’m beyond excited to share these fabulous raspberry cheesecake doughnuts with you today!

These doughnuts are soft, pillowy, and BURSTING with a sweet, tangy, raspberry cheesecake filling. The subtle warmth of vanilla beans in the dough and filling pairs beautifully with the bright pop of fresh raspberries. And, for that extra punch of fruity flavor, I’ve even folded in freeze-dried raspberries to the cheesecake filling.

If you enjoyed my Vanilla Bean Coconut Cream Doughnuts doughnuts last year, you’ll remember how decadent and delightfully sweet they were.

This time, I knew I had to create another version that combined two of my great loves: raspberries and cheesecake.

There’s just something about tangy raspberry filling swirled into a creamy center that makes me swoon.

Plus, these are so show-stopping, they’re perfect for special occasions like National Doughnut Day, or even for a spontaneous weekend treat. 

Why You’ll Love This Recipe

1. Soft Brioche-Style Dough – These raspberry cheesecake brioche doughnuts use a rich, slightly sweet dough that’s tender and pillowy. When fried, they become golden brown on the outside with an irresistibly soft interior.
2. Creamy Cheesecake Filling – Made with cream cheese, heavy cream, and plenty of raspberry flavor (thanks to LorAnn Oils Raspberry Emulsion and freeze-dried raspberries), this filling strikes the perfect balance between tangy and sweet.
3. Perfect for Valentine’s Day! – You can top these doughnuts with powdered sugar or even dip them in melted chocolate if you’re feeling extra indulgent. Either way, they’re guaranteed to be delicious donuts that would be a perfect Valentine’s Day Treat!

Equipment You’ll Need

• Stand Mixer: You’ll want the bowl of your stand mixer to knead and mix the dough thoroughly. Make sure you have the paddle attachment and the dough hook.
• Plastic Wrap: To cover your dough while it rests and rises.
• Piece of Parchment Paper: For lining your baking sheets before placing your shaped doughnuts to rise.
• Slotted Spoon: Perfect for safely transferring the doughnuts in and out of the hot oil.
• Candy or Digital Thermometer: Keeping an eye on the temperature of the oil is crucial for even frying.
• Piping Bag: To fill your doughnuts with the creamy cheesecake mixture.
• Paper Towels: For draining excess oil after frying.
• Large Pot or deep fryer: Something sturdy enough to hold at least a ½ gallon of oil at a consistent temperature.

Your Shopping List

• All-Purpose Flour / Purpose Flour (we’ll need this for our dough to get that perfect structure—be sure to pick a brand you trust!)
• Granulated Sugar (we’ll use this in both the dough and as an optional finishing touch on the outside)
• Instant Yeast (ensures a quick rise—look for packets labeled “instant” or “rapid rise”)
• Salt (just a pinch to balance the sweetness)
• LorAnn Oils Madagascar Vanilla Bean Paste (the star of the show, providing warm, robust vanilla flavor)
• Eggs (two whole eggs at room temperature; adds richness to our dough)
• Unsalted Butter (softened to incorporate easily into the dough)
• Whole Milk (warm milk helps kickstart the yeast )
• Vegetable or Canola Oil (for frying—about ½ gallon)
• Cream Cheese (softened, for our tangy cheesecake filling)
• Mascarpone Cheese for an extra creamy filling!
• Freeze-dried raspberries (finely crushed to intensify the raspberry flavor in the filling)
• Heavy Cream (adds extra smoothness to the filling)
• Lemon Juice and Lemon Zest (for a subtle brightness that complements raspberry)

Step-by-Step Instructions

Make the Dough

• Combine the Dry Ingredients
  • In the bowl of your stand mixer, whisk together 500g of all-purpose flour,
    50g granulated sugar, 14 g instant yeast (2 packets or ~4 tsp) and a pinch of salt.
  • whisk to combine
• Incorporate the Wet Ingredients
  • Add 2 large eggs, 280g of warm milk, and 1 tablespoon of LorAnn Oils Madagascar Vanilla Bean Paste.
  • With the paddle attachment, mix on medium speed until you form a sticky batter-like dough.
• Switch to the Dough Hook
  • Once the dough starts to come together, swap out the paddle for the dough hook. Add 50g of softened unsalted butter a bit at a time.
  • Knead on medium speed for about five -eight minutes.
  • You want a smooth, elastic donut dough that’s slightly tacky but doesn’t cling too much to the sides of the bowl.
• First Rise
  • Lightly spray a clean bowl with cooking spray, place your dough inside, and cover with plastic wrap. Let it rest in a warm place for about 30 minutes to 1 hour, or until it has doubled in size.
• Overnight Chill (Optional)
  • To develop even more flavor, place the covered dough in the fridge overnight. The next day, the flavors will be richer, and the dough will be easier to handle.

• Shape and Proof
  • Punch down the dough to release gas and transfer it to a lightly floured surface. Divide it into equal pieces, about 35-40g each.
  • OR roll out the dough with a rolling pin and use a cookie cutter to cut dough shapes!
  • Roll them into smooth balls and place them on a piece of parchment paper. Cover with a towel and let them proof for another 1-2 hours.
• Frying
  • In a large pot, heat about a ½ gallon of oil to 350°F (175°C). Keep an eye on the temperature of the oil with a thermometer. Carefully place a few dough balls in the oil at a time, using a slotted spoon to gently lower them in. Fry for 2-3 minutes on each side, until golden. Remove to a tray lined with paper towels and let them cool slightly.

Making the Raspberry Cheesecake Filling

Ingredients

• 8 oz. cream cheese, softened
• ½ cup heavy cream
• 2 tablespoons LorAnn Oils Raspberry Emulsion (adjust to taste)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ cup powdered sugar (or more if you prefer it sweeter)
• ¼ cup finely crushed freeze-dried raspberries

How to make the filling

• In a mixing bowl (you can use your stand mixer or a hand mixer), whip together the softened cream cheese and powdered sugar until smooth.
• Scrape down the sides of the bowl as needed to ensure no lumps remain.
• Mix in lemon juice, and lemon zest. Beat on medium speed until well combined. You’ll notice the filling takes on a lovely, light pink hue.
• Gently fold in the crushed freeze-dried raspberries. This adds an extra burst of raspberry flavor and a subtle crunch.
• Add a splash of heavy cream into your cream cheese mixture and whip on low until you reach your desired texture. This step makes the filling airy and more manageable to pipe into the doughnuts.

Filling and Finishing

• Fill a Piping Bag
  • Transfer the raspberry cheesecake filling into a piping bag fitted with a round or star piping tip.
• Poke and Fill
  • Using a small knife or the tip of your piping bag, pierce each doughnut. Gently squeeze the raspberry cheesecake filling into the center until you feel a little resistance. If you’d like, you can swirl a bit of homemade raspberry jam inside, too, for an extra kick!
• Optional Garnishes
  • Dust the tops with powdered sugar, roll them in more crushed freeze-dried raspberries, or drizzle with melted chocolate.

Other Recipes You’ll Love

If you’re in the mood for more sweet treats, I have a few other favorites you might love. Check out these recipes on my blog:

• Vanilla Bean Coconut Cream Doughnuts – Last year’s hit doughnuts that started it all!
• Cherry Almond Bundt Cake with Cherry Sour Cream Glaze – A fruity bundt cake that’s almost too pretty to eat.
• Chocolate Strawberry Cupcakes with Strawberry Buttercream – Perfect for chocolate and strawberry lovers.
• Chocolate Raspberry Mascarpone Tart – Fancy enough for a dinner party, yet simple enough for a fun weekend project.
• Matcha Raspberry Latte Recipe – Switch up your morning routine with a refreshing matcha and raspberry twist.

Tips for Success

• Keep your ingredients at room temperature where noted (eggs, butter, and cream cheese). This helps everything blend better and shortens your mixing time.
• Monitor the temperature of the oil carefully. If your oil is too hot, the doughnuts will brown quickly on the outside but remain undercooked in the middle.Always place doughnuts in hot oil gently, and don’t overcrowd the large pot.
• Fry in batches so they cook evenly.
• If your dough feels too sticky, add a little more purpose flour (up to 25g). But be cautious—too much flour can make your doughnuts dense.
• Experiment with different filling tips or even injecting a swirl of fruit jam with the cheesecake filling for an extra fruity pop.

From the soft, pillowy brioche base to the tangy-sweet cheesecake filling, these raspberry cheesecake brioche doughnuts truly embody the best of both worlds.

I can’t wait for you to give them a try.

If you whip up a batch, let me know how they turn out. And if you have any twists of your own—like adding fresh berries or swirling in chocolate—don’t hesitate to drop a comment below.

Thank you so much for stopping by and letting me share my raspberry donut cheesecake dreams with you!

Happy frying, and I hope these doughnuts bring as much joy to your kitchen as they have to mine!

xo Kala