Decadent Peanut Butter Cheesecake Donuts

These peanut butter cheesecake donuts bring together the fluffy, airy texture of classic donuts with a rich, creamy cheesecake and peanut butter filling. They are an indulgent treat that works beautifully for brunch or as a special dessert, offering a perfect balance of light dough and decadent filling.

I first made these for a weekend brunch with friends and everyone raved about the creamy filling and soft donuts. Now they are a go-to treat whenever I want something a little extra special but still comforting.

Ingredients

• All-purpose flour: for tender yet sturdy donut bases choose fresh flour for best results
• Granulated sugar: provides subtle sweetness and helps yeast activate
• Instant yeast or active dry yeast: to achieve light and airy dough use instant for faster rise
• Salt: balances flavors and enhances the donut’s overall taste
• Warm milk: ensures yeast activates properly and keeps dough tender
• Unsalted butter: adds richness and moisture softened for easy mixing
• Egg: binds dough and adds richness
• Vanilla extract: imparts warmth and fragrance
• Cream cheese: softened to silky smooth texture essential for creamy filling
• Creamy peanut butter: blends well into the cheesecake mixture for a rich peanut flavor
• Powdered sugar: sweetens the filling without grit sift it for smoothness
• Optional heavy cream or milk: to adjust filling consistency to pipe-able smoothness
• For glaze and topping: powdered sugar milk or water vanilla for simple sweetness and optional chopped peanuts or melted peanut butter for extra texture and flavor

Step-by-Step Instructions

Make the Dough:

Activate the yeast by dissolving it in warm milk with a pinch of sugar if using active dry yeast. This step ensures your yeast is alive and ready to work. In a mixing bowl, combine the flour, sugar, and salt for the dry base. In a separate bowl, whisk together the egg, softened butter, and vanilla to blend liquids and fat smoothly. Add the yeast mixture and egg-butter mixture to the dry ingredients and knead thoroughly until the dough is smooth and elastic which usually takes about 8 to 10 minutes. Cover the dough and let it rise in a warm spot until doubled in size, about one to one and a half hours for ideal fluffiness.

Shape the Donuts:

Once the dough has risen well, roll it out on a lightly floured surface to about 1 centimeter thick or to your preferred thickness. Use a donut cutter or two round cutters to cut out donut shapes and holes. Place the donuts on a baking sheet or tray and allow them to rest for about 20 minutes for a second rise which helps create even fluff in the final baked or fried donuts.

Bake or Fry:

To bake, preheat your oven to around 180 degrees Celsius or 350 degrees Fahrenheit. Place the donuts on a baking sheet and bake for 10 to 12 minutes or until golden and cooked through. For frying, heat oil in a deep pot to about 180 degrees Celsius and fry each donut for roughly one minute on each side until golden brown. Drain them on paper towels to remove excess oil.

Prepare the Cheesecake Filling:

In a bowl, beat together the softened cream cheese and smooth peanut butter until well combined and smooth. Gradually add powdered sugar and vanilla, continuing to beat until the filling is creamy and well incorporated. If the filling feels too thick to pipe easily, thin it out slightly with a bit of milk or heavy cream until it flows smoothly into your piping bag.

Fill the Donuts:

Using a piping bag fitted with a small round tip or a zip-lock bag with a corner cut off, fill each cooled donut with the peanut butter cheesecake mixture. You can insert the nozzle either from the side or the bottom carefully to avoid tearing the dough.

Glaze and Decorate:

If using glaze, mix powdered sugar with a little milk and vanilla until smooth and runny. Dip the tops of your filled donuts in the glaze, allowing excess to drip off for a nice finish. While the glaze is still wet, sprinkle with chopped peanuts or drizzle with melted peanut butter for extra flavor and crunch.

Serve:

Let the donuts settle for a few minutes so the filling and glaze stabilize. Serve fresh since these donuts are best enjoyed on the day they are made for optimal softness and creaminess.

Save

My favorite part is the creamy peanut butter cheesecake filling which is rich yet light enough to keep the donuts from feeling heavy. One memorable moment was surprising my kids with these for breakfast and watching their eyes light up when they bit into the creamy center.

Storage Tips

Store unfrosted and unfilled donuts at room temperature in an airtight container for up to two days. Refrigerate filled donuts to keep the cream cheese mixture fresh but be aware the dough can firm up in the fridge. For longer storage, freeze the plain donuts before filling and glaze. Thaw at room temperature before preparing the filling.

Ingredient Substitutions

You can swap peanut butter for almond or cashew butter if you want a nut-free or different nut flavor profile. Cream cheese can be replaced with mascarpone for an even richer texture, though this will alter the taste slightly. Use honey or maple syrup as a substitute sweetener in the filling if you prefer less powdered sugar.

Serving Suggestions

Serve these donuts alongside a hot cup of coffee or latte for a perfect brunch vibe. They also make a delightful afternoon treat paired with cold milk or an iced tea. Garnish with fresh berries or a dusting of cocoa powder to add a colorful contrast.

Cultural Context

Donuts have long been a beloved treat in American culture, and filled donuts add an extra layer of indulgence. Integrating cheesecake and peanut butter brings together classic dessert elements that highlight different flavor traditions in one bite, making them especially fun for gatherings.

Save

Pro Tips

• Make sure your cream cheese is softened completely to avoid lumps in the filling
• Allow the donuts to cool fully before filling to prevent melting or leaking
• Do not skip the second proof after shaping for the best airy, tender texture

Recipe FAQs

→ What is the best way to bake the donuts?

Preheat your oven to 180°C (350°F) and bake the donuts for about 10 to 12 minutes until they turn golden and cooked through, ensuring a light, fluffy texture.

→ Can these donuts be fried instead of baked?

Yes, frying is an option. Heat oil to 180°C (350°F) and fry each donut about 1 minute per side for a crispier exterior and soft interior.

→ How do I prevent the filling from melting or leaking?

Make sure the donuts are completely cooled before filling. The cream cheese filling should be well chilled and smooth enough to pipe without being too runny.

→ What ingredients help achieve the creamy filling texture?

The combination of softened cream cheese, creamy peanut butter, powdered sugar, and a splash of milk or cream creates a smooth, luscious filling perfect for piping.

→ Are there any tips for glazing the donuts?

Use a simple glaze made from powdered sugar, milk, and vanilla. Dip the donuts while the glaze is wet, then add toppings like chopped peanuts or a peanut butter drizzle for added texture and flavor.

→ Can the donuts be stored after filling and glazing?

It’s best to enjoy them fresh the same day. If needed, store them in an airtight container in the refrigerator and consume within 24 hours to maintain texture and flavor.