Oh my gosh, you guys—these cream cheese filled donuts are my latest obsession! Picture this: pillowy soft brioche-style dough fried to golden perfection, rolled in sugar while still warm, then stuffed with the dreamiest cheesecake filling and topped with a swirl of tart raspberry jam. I swear, the first time I made these, my kitchen smelled like a fancy bakery and my family practically inhaled them before I could take proper photos!

What makes these donuts extra special is that perfect balance of textures—the slight crispness from the sugar coating giving way to that cloud-like dough, followed by the creamy surprise inside. And that raspberry jam? It cuts through the richness just right. Trust me, once you try homemade filled donuts, you’ll never look at store-bought the same way again.

Why You’ll Love These Cream Cheese Filled Donuts

Listen, I know homemade donuts sound intimidating, but these are SO worth it—here’s why:

That bakery-quality taste without leaving home – crisp golden outsides giving way to cloud-soft brioche centers
The filling magic – tangy cream cheese swirls with raspberry jam create little bursts of happiness in every bite
Surprisingly simple – no fancy skills needed, just patience for the dough to rise (and trust me, it’s worth the wait!)
Total crowd-pleasers – these disappear faster than I can make them at family brunches

Seriously, one bite and you’ll understand why I’m obsessed!

Ingredients for Cream Cheese Filled Donuts

Okay, let’s gather our treasures! I’ve learned the hard way that having everything prepped makes these donuts come together like magic. Here’s what you’ll need, broken down so nothing gets missed:

For the Donut Dough

3/4 cup warm whole milk (110°F) – this temp wakes up the yeast perfectly
2 1/4 tsp active dry yeast (1 packet) – check the expiration date!
1/4 cup granulated sugar – just enough sweetness
1 large egg – room temperature blends smoother
3 tbsp unsalted butter, melted – that rich brioche flavor starts here
2 3/4 cups all-purpose flour – plus extra for dusting surfaces
1/2 tsp salt – balances all the sweetness
1/2 tsp vanilla extract (optional) – my secret flavor booster

For Frying & Coating

Neutral oil (canola or vegetable) – enough for 2-3 inch depth in your pan
1 cup granulated sugar – for that irresistible sparkly coat

For the Dreamy Filling

8 oz cream cheese, softened – leave it out 30 minutes first
1/2 cup powdered sugar – sifted if you’re fancy
1 tsp vanilla extract – the good stuff!
1/2 cup heavy whipping cream, cold – makes it fluffy
Pinch of salt – trust me, it matters
1/2–3/4 cup raspberry jam – seedless if you dislike texture

See? Nothing too crazy – just quality ingredients treated right. Now let’s make some magic!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for these cream cheese filled donuts! Here’s what I always grab from my kitchen:

Stand mixer (with dough hook) – though hands work fine if you’re feeling strong!
Candy thermometer – crucial for keeping that oil at perfect 350°F
Heavy-bottomed pot – for safe, even frying
Piping bag with round tip – makes filling those donuts a breeze
Rolling pin – my wooden one’s been with me for years
3-inch round cutter – or use a glass in a pinch

That’s it! Now let’s get our hands deliciously dirty.

How to Make Cream Cheese Filled Donuts

Alright, let’s dive into the fun part! I promise these cream cheese filled donuts aren’t as complicated as they seem – just follow these steps and you’ll be biting into pillowy perfection before you know it.

Preparing the Dough

First things first – wake up that yeast! In a large bowl, whisk together your warm milk (test it on your wrist like baby’s bottle – should feel warm but not hot), yeast, and sugar. Let it sit for 5-10 minutes until it gets all foamy and smells like bread heaven. If it doesn’t bubble, your yeast might be sleepy – start over with fresh stuff!

Now add in your egg, melted butter (cooled slightly so it doesn’t cook the egg!), salt, and vanilla if using. Give it a good stir, then gradually mix in the flour until you’ve got a shaggy dough that cleans the sides of the bowl. Here’s where the magic happens – knead for 6-8 minutes until it’s smooth, slightly tacky but not sticky. If you’re using a stand mixer, let the dough hook do the work while you sip coffee. The dough should feel like a baby’s bottom when it’s ready!

Pop it into a greased bowl, cover with a clean towel, and let it rise somewhere cozy (I like my oven with just the light on) for 60-90 minutes until doubled. Patience is key here – don’t rush this step!

Frying the Donuts

While your dough is puffing up, get your frying station ready. Pour about 2-3 inches of oil into a heavy pot and clip on that candy thermometer – maintaining 350°F is CRUCIAL. Too hot and they’ll burn outside while staying raw inside; too cool and they’ll soak up oil like sponges.

When your dough has doubled, gently punch it down (so satisfying!) and roll it out to about 1/2-inch thickness on a floured surface. Use your 3-inch cutter (or a glass) to cut out rounds, placing them on a parchment-lined tray. Cover and let rise again for 30-45 minutes until puffy – they should feel like marshmallows when gently pressed.

Fry in batches (don’t crowd the pan!) for about 1-2 minutes per side until they’re that perfect deep golden color. Use a slotted spoon to transfer them to a rack or paper towels to drain. Pro tip: keep that thermometer handy and adjust your burner as needed – oil temps fluctuate!

Assembling the Cream Cheese Filled Donuts

While the donuts are still warm (but cool enough to handle), roll them in that bowl of granulated sugar. The warmth helps the sugar stick beautifully!

For the filling, beat your softened cream cheese with powdered sugar, vanilla and salt until smooth. In another bowl, whip that cold heavy cream to stiff peaks (chill your bowl and beaters first for best results), then gently fold it into the cream cheese mixture. This combo gives you that dreamy, cloud-like texture!

Fit a piping bag with a round tip (about 1/4-inch) and carefully pipe the filling into each donut from the side – go slowly so you don’t burst them! I like to make 3-4 little entry points around each donut for even distribution.

Finally, spoon or pipe a dollop of raspberry jam on top of each one. Use a toothpick to gently swirl it into the filling for that gorgeous marbled look. Serve immediately and watch the magic happen – these disappear faster than you can say “cream cheese filled donuts!”

Tips for Perfect Cream Cheese Filled Donuts

After making dozens (okay, maybe hundreds) of these cream cheese filled donuts, I’ve learned a few tricks that make all the difference:

Oil temperature is king – keep that thermometer clipped to your pot and adjust heat as needed. 350°F gives you golden perfection without greasy donuts.
Fill while warm – not hot! The sugar sticks better and the filling pipes smoother when they’re just slightly warm to the touch.
Slow and steady with the filling – pipe gently to avoid bursting your beautiful donuts. Multiple small holes work better than one big one.
Fresh is best – these donuts lose their magic texture after a day, so share them quickly (not that anyone will complain!).

Variations & Substitutions

Oh, the fun part – making these cream cheese filled donuts your own! Here are my favorite twists:

Jam swap: Try strawberry, blackberry, or even lemon curd instead of raspberry – each gives a totally different vibe!
Chocolate lovers: Fold mini chocolate chips into the filling or drizzle melted chocolate on top.
Gluten-free: Use a 1:1 GF flour blend (I like King Arthur’s) – the texture stays surprisingly close!
Citrus zing: Add orange or lemon zest to the filling for a bright pop.

The best part? These donuts forgive experimentation beautifully – have fun with it!

Serving & Storing Cream Cheese Filled Donuts

Here’s the truth – these cream cheese filled donuts are absolute perfection served fresh and still slightly warm. The sugar coating is crisp, the filling luscious, and that raspberry jam just glistens. If you must store them (why would you?!), pop them in an airtight container at room temperature for 1 day max. After that, the sugar starts to weep and the dough loses its magic texture.

Want to revive day-old donuts? A quick 10-second zap in the microwave brings back that “just-fried” feel, though the sugar coating won’t be as perfect. My advice? Invite friends over and enjoy them immediately – I promise it won’t be hard to find volunteers!

FAQ About Cream Cheese Filled Donuts

I get asked these questions ALL the time about my cream cheese filled donuts – here’s what you need to know:

Can I bake these instead of frying?
You can, but they won’t have that classic donut texture! If you must bake, brush with melted butter before sugar coating. Bake at 375°F for 10-12 minutes – they’ll be more like brioche buns than traditional donuts.

How do I prevent overfilling the donuts?
Go slow with the piping bag! I make 3-4 small holes around each donut rather than one big one. Stop when you feel slight resistance – the filling should peek out just slightly when you pull the tip away.

Can I make the dough ahead?
Absolutely! After the first rise, punch it down, cover tightly, and refrigerate overnight. Let it come to room temp before shaping and doing the second rise.

Why is my oil temperature dropping?
Totally normal! Just wait for it to come back to 350°F between batches. Crowding the pan cools the oil too much – fry 2-3 donuts at a time max.

Can I freeze these?
The unfilled donuts freeze well for a month! Thaw at room temp, then warm slightly before filling. The cream cheese filling doesn’t freeze well though – make that fresh.

Nutritional Information

Just so you know what you’re biting into (not that it’ll stop you from eating three!), here’s the nutritional breakdown per cream cheese filled donut. Remember, these are estimates – your exact amounts may vary based on filling quantities and oil absorption.

Calories: 410
Sugar: 28g
Fat: 18g
Protein: 6g
Carbs: 55g

Tag me on Instagram @[yourhandle] if you make these – I love seeing your creations! And don’t forget to rate the recipe below if they disappear as fast as they did in my house.

Irresistible Cream Cheese Filled Donuts in 3 Simple Steps

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Author: Mery Johnston
Total Time: 2 hours 15 minutes
Yield: 10 donuts 1x
Diet: Vegetarian

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Description

Homemade raspberry cheesecake filled donuts with a soft brioche-style dough, fried to golden perfection, coated in sugar, and filled with creamy cheesecake filling topped with raspberry jam.

Ingredients

Scale

3/4 cup warm whole milk (110°F)
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar
1 large egg
3 tbsp unsalted butter, melted
2 3/4 cups all-purpose flour (plus more for dusting)
1/2 tsp salt
1/2 tsp vanilla extract (optional)
Neutral oil for frying (canola or vegetable), for a 2–3 inch depth
1 cup granulated sugar (for coating)
8 oz cream cheese, softened (for filling)
1/2 cup powdered sugar (for filling)
1 tsp vanilla extract (for filling)
1/2 cup heavy whipping cream (cold, for filling)
Pinch of salt (for filling)
1/2–3/4 cup raspberry jam or raspberry preserves (seedless if preferred, for topping)

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Instructions

Activate yeast: In a large bowl, whisk warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
Make dough: Add egg, melted butter, salt, and vanilla. Mix. Add flour and stir until a shaggy dough forms.
Knead: Knead 6–8 minutes (by hand or mixer) until smooth and slightly tacky.
First rise: Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.
Shape: Roll dough to about 1/2-inch thick. Cut into rounds (about 3 inches). Place on a parchment-lined tray, cover, and rise 30–45 minutes until puffy.
Fry: Heat oil to 350°F. Fry donuts 1–2 minutes per side until deep golden. Drain on a rack or paper towels.
Sugar coat: While warm, roll donuts in granulated sugar.
Cheesecake filling: Beat cream cheese, powdered sugar, vanilla, and salt until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
Fill: Use a piping bag with a round tip to pipe cheesecake filling into each donut.
Top: Spoon a small dollop of raspberry jam on top (or pipe it) and swirl slightly with the filling for that marbled look.

Notes

Use a thermometer to ensure oil stays at 350°F for even frying.
Let dough rise in a warm, draft-free place for best results.
Pipe filling slowly to avoid overfilling the donuts.
Serve fresh for the best texture.

Prep Time: 35 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Fried
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 410
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 6g
Cholesterol: 65mg