Cheesecake Stuffed Baked Doughnuts - Handle the Heat
Filed Under: Dessert | Donut

Cheesecake Stuffed Baked Doughnuts

May 20th, 2016
4.64 from 11 votes
4.64 from 11 votes

Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

Yield: 6 doughnuts

Prep Time: 30 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: Like a classic cheesecake, but with a touch of cinnamon and in doughnut form! Mmm mmm. Texture: The doughnut is super light, fluffy, and tender while the cream cheese filling is thick, rich, and creamy. Ease: Easier than frying, but still requires a bit of patience since we're working with a yeast raised doughnut. Pros: Better than most doughnuts at the bakery counter. Cons: Makes a bit of a mess. Would I make this again? Oh yeah, though I might add some Nutella to the cream cheese next time!

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Confession time. Sometimes I hate getting text messages.
Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

Which probably seems weird coming from a millennial who has had a cell phone within arm’s reach since age 14. But back then, you could only send like 50 texts a month and you had to type everything out on a number keypad. The texts you sent had to MATTER.

Now the texts we get are nonstop and endless. I feel like I constantly have 10 (often meaningless) conversations going at any given time and it makes it difficult to focus or be in the moment.

Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

When I’m in the zone and have forgotten to silence my phone, getting a text message feels like a huge invasion. Does anyone else feel this way? Like… I didn’t invite you to have a conversation with me while I’m in the middle of finding out if Jon Snow is alive or dead on Game of Thrones!

But of course, the sender has no idea what you’re doing. It’s all just very weird. But without that kind of technology you might not be reading this post for Cheesecake Stuffed Baked Doughnuts on your phone right now!

I’m guessing you’re on your phone because over 70% of my readers are on a mobile or tablet device. It’s a crazy world we live in. I just hope no texts have interrupted you reading this right now 😉

Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.

Cheesecake Stuffed Baked Doughnuts Recipe Tips

Whenever possible, I like to include extra tips, tricks, and advice to help you along in the kitchen. I know there’s nothing more frustrating than having a question or getting stuck and not being able to get instant help. So, hopefully these tips answer any questions that might come up!

The Doughnuts

Even though these are baked doughnuts, there’s no batter involved. Instead, to make these as close to traditional fried doughnuts in taste, texture, and appearance as possible, we’re using a yeast-raised dough. It’s a super rich dough with egg yolks, sugar, butter, AND cream in order to mimic the rich, soft, and fluffy goodness of fried doughnuts.

I use instant yeast in this recipe because it’s so simple and easy and doesn’t need to be proofed. If you don’t have instant yeast, feel free to use the same amount of active dry yeast. Simple add it to the warm water and let it proof for 5 minutes before proceeding with the recipe.

Enriched doughs like this one may take longer to knead and rise, FYI. This dough is pretty sticky which helps the final doughnuts maintain and fluffy and light texture. Avoid adding too much extra flour or your doughnuts may become dense and heavy.

Also, since these doughnuts don’t have holes, you don’t need to worry about using a doughnut cutter or making one from two cookie cutters. One round cookie cutter does the trick here!

The Filling

Just a few ingredients makes up the cream cheese filling in this recipe. Feel free to add additional powdered sugar for a sweeter taste, if you prefer. I also like to top these doughnuts off with raspberry jam to give them a beautiful appearance and add a fruity fresh flavor. You can swap out raspberry for your favorite jam, or omit this step altogether.

Serving & Storing

The finished doughnuts are best served the day they’re made. The dough can be made and allowed to rise slowly overnight in the fridge if you need to make this recipe ahead of time.

4.64 from 11 votes

How to make
Cheesecake Stuffed Baked Doughnuts

Yield: 6 doughnuts
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Cheesecake Stuffed Baked Doughnuts feature a fluffy yeast-raised baked doughnut coated in cinnamon sugar, stuffed with sweetened cream cheese, and topped with a dollop of raspberry jam.


For the doughnuts:

  • 1/2 cup warm water
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 4 large egg yolks
  • 1/3 cup (65 grams) granulated sugar
  • 2 1/2 (319 grams) cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 1/4 cup heavy cream

For the filling:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the topping:

  • 3/4 cup (150 grams) granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Raspberry jam, for drizzling


Make the doughnut dough:

  1. In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours depending on the warmth of your kitchen.

For the cheesecake filling:

  1. Meanwhile, make the filling.
  2. In a medium bowl using an electric mixer, beat the cream cheese, cream, sugar, and vanilla until light and fluffy.

Finish the doughnuts:

  1. On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.
  2. Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool enough to be handled.
  3. In a shallow dish combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, the coat in the cinnamon sugar.
  4. Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture then drizzle with jam.
  5. Doughnuts are best served the day they’re made.
Course : Dessert
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Debbie ANDERSON — November 13, 2023 at 4:40 pm

    Hello and thank you for sharing this recipe. I got 9 good size donuts out of this recipe and they are light ,fluffy and delicious. The filling was not very sweet or tasty so I did add more vanilla and sugar. I will make these often. Yummm

  2. #
    Max — September 27, 2021 at 8:23 am

    Hi, my wife and I tried to make these last night, and we can’t figure with why, but the dough did not come out correctly. We noticed when we started mixing, as soon as it got dough-like, it very quickly got way too dense and was slamming around in the bowl. Then when we put it in a covered bowl to rise, we waited for hours and it didn’t rise. Finally we baked it anyway, but obviously it came out extremely dense. We’re trying to figure out exactly what went wrong because we were excited to try these!

    • #
      Emily — September 27, 2021 at 11:58 am

      I’m so sorry to hear you had issues when making this recipe! Normally a dense dough results from adding too much flour, do you use a digital scale to measure your ingredients? Do you know if your yeast was fresh? If you’re not sure how to check, click on this link HERE to be taken to our Active Dry Yeast vs. Instant Yeast article, we discuss how to check near the end of the article. Please keep us posted, we definitely would love for you to try this recipe again and be able to enjoy the super light and fluffy texture of these doughnuts!

      • #
        Max — September 27, 2021 at 12:05 pm

        No worries we just want to figure out what went wrong hahah… we used instant yeast, one packet. Bought it a few weeks ago. We didn’t measure ingredients via digital scale, we will do that next time.

  3. #
    Joyce Whitney — May 5, 2021 at 10:42 am

    We made these for another couple in our church life group. The wife is recovering from open heart surgery, but there are no restrictions on what she can eat. My husband and I kept 2 of them. They were so good and fairly easy to make! I forgot to take a picture. But I am going to make again, this time for another lady and her husband – she just had rotator cuff surgery. Again we will get to keep two. I will take pictures this time! My husband wants me to try squirting some of the raspberry preserves into the donut also. They were excellent as is though! Thank you for this amazing recipe! Everything I’ve made from your site has been delicious!

    • #
      Tessa — May 5, 2021 at 12:17 pm

      How sweet of you to make such a special treat for your friends! 🙂 Also, adding raspberry preserves would be heavenly! I’m so glad this recipe was a hit!

      • #
        Joyce Whitney — May 6, 2021 at 8:18 am

        Making again today. Can’t wait! Pictures to follow!

  4. #
    Tammy — April 17, 2021 at 7:07 pm

    These doughnuts were awful! No matter what I did they would not rise. I would not recommend this recipe!

    • #
      Tessa — April 19, 2021 at 4:09 pm

      Tammy, it definitely sounds like you had an issue with your yeast as I have not heard from any other reviewers with this problem. In my free Bread Guide, I discuss how to check yeast for freshness. These doughnuts are truly incredible, I really hope you give them another try!

  5. #
    Ina — February 23, 2021 at 1:11 pm

    How big are these Donuts?

  6. #
    sudha — January 12, 2021 at 7:54 am

    Need eggless version please

  7. #
    Charina — July 25, 2020 at 4:20 pm

    Can I used bread flour instead of all purpose flour for this recipe?

  8. #
    Ash — July 13, 2020 at 3:01 am

    Hi! can i stuff this fillings in a fried donuts?

  9. #
    Mknica — June 26, 2020 at 2:05 am

    If i use starter how much to use for this delicious looking donut. Tq

  10. #
    Shaked — May 26, 2020 at 9:41 pm

    Hi, can I make it with gf flour? And can I make the dough and let it rest for night and bake it the day after?

  11. #
    Sarah — May 23, 2020 at 6:38 am

    These look amazing! Can’t wait to try them!!
    Can I make this recipe in an air fryer? And generally speaking which is better air fried doughnuts or oven baked ones?

  12. #
    Debbie McNeely — May 7, 2020 at 5:41 pm

    Do you think that these could be made gluten free? I can have the yeast, but not wheat flour.
    Thank you,
    Debbie M.

  13. #
    JJ — April 19, 2020 at 12:05 pm

    These didn’t taste like donuts to me. They have more of a dense texture instead of being fluffy and chewy like fried donuts, I guess I did something wrong because everyone else’s comments say how light they are haha. I’m not sure what I did wrong, but I know I didn’t add too much flour because I barely put any. I’m not complaining because they still were REALLY good, and my whole family loved them too. They tasted like cream cheese king cake. So if you’re prone to messing up recipes, know that you can still make this and even if you mess up they’ll be tasty!

  14. #
    Tahiya — April 6, 2020 at 12:53 am

    Hi Tessa! These look so good! I was wondering if it would work if I mixed in sauteed strawberries into the cheesecake mixture, for a strawberry cheesecake filling. Would it be too runny even if I attempt a thicker strawberry filling? Thank you!

  15. #
    Patricia Muscat — February 8, 2020 at 9:12 pm

    Can I make the shape long and split down the middle to fill with fresh cream?

  16. #
    Dr M.R. — February 7, 2020 at 8:59 pm

    Recipe is ok but it feels like it is missing another element flavor wise to brighten it up. It was fun to make though!

  17. #
    Marcy — December 24, 2019 at 3:37 pm

    Amazing light texture! And with the cream cheese filling, the doughnuts tasted like cheese danish, only better! I made them smaller and got 10 doughnuts from the batch, which was more than enough. They also freeze well, and when heated in the microwave, tasted just as fresh as when first made. Great recipe!

    • #
      MIchelle — January 31, 2020 at 4:42 pm

      I’d like to make a couple batches of these for an event. Would love to know if you froze these filled or un-filled. Thanks in advance!

  18. #
    Maria Montes — December 5, 2019 at 7:55 pm

    Could I make the dough without the hook attachment?

  19. #
    PJ Bibby — September 10, 2019 at 12:15 am

    So darn delicious!
    I love how easy the dough is to work with. I didn’t have enough egg yolks, so subbed in yoghurt and let the dough sit overnight in the fridge. They came out beautifully.

  20. #
    Lindi — June 8, 2019 at 7:53 am

    OMGosh a light fluffy Gorgeous donut with out the after taste of cooking oil…. these are now my go to doghnut. Thank you Tessa so much for sharing with us…

  21. #
    Jo — November 1, 2018 at 11:01 am

    Hi I’m looking to bake these this weekend but need to make many more than 6, could I triple the recipe and would each stage take the same amount of time i.e. rising, or would I have to make three separate batches? Thanks in advance!

  22. #
    dora — October 19, 2018 at 8:41 am

    can i substitute heavy cream in the dough with fresh milk? if so, what is the measurement?

  23. #
    riddhi — August 20, 2018 at 4:20 am

    i have not made it yet…but i am super excitd for this recipe ..thankyouuuu

  24. #
    Stephanie — June 29, 2018 at 4:48 pm

    Loved this recipe! I live in a small town where you can only get donuts from the grocery store I made the recipe by hand and did the first rise in the fridge overnight. The dough was amazing, and I liked your comment about making the filling with Nutella so I added some. Loved the flavor and texture. That yeast tho

  25. #
    Ananya — May 9, 2018 at 8:02 am

    Hi.. What can I substitute the heavy cream with?? OR is it ok to just skip it..I was checking out some heavy cream alternatives.. Will the combination of milk and butter work here? TIA 🙂

  26. #
    Vicki — March 23, 2018 at 5:35 am

    When letting dough rise in fridge overnight, do you let it warm up before rolling out or can you work with it straight from fridge. Mine could rise a bit more. By the way made these last week… They are a hit! Thanks.

  27. #
    Narmadha — March 9, 2018 at 11:32 am

    Hi, recipe looks tempting. What can I substitute eggyolks with?

  28. #
    Dena — March 4, 2018 at 4:11 pm

    I have to admit… doughnuts are my weakness – but not so much the fried stuff. That’s why I’m always looking for a good Baked Doughnut Recipe and this one is a Winner!
    Would love to see you make this recipe into Boston Cream Doughnuts!…?

  29. #
    Charlotte Wilcox — February 28, 2018 at 5:46 pm

    Can this dough be made in a bread machine?????

  30. #
    Erika Smith — September 22, 2017 at 10:07 am

    I want to make these for a get together. Can the recipe be tripled or should I do separate batches? Thanks

  31. #
    Crystal @ — September 17, 2017 at 2:19 pm

    This looks absolutely amazing. I think I’ll be making these next weekend for breakfast.

  32. #
    Lenore DeLitizia — September 11, 2017 at 2:20 pm

    Hi Tessa. I was wondering if the dough could be made in a bread machine.

    • #
      Tessa — September 12, 2017 at 3:16 pm

      I don’t own a bread machine, but I don’t see why not!

  33. #
    Linda — August 10, 2017 at 7:40 am

    Thank you, Tessa for all your wonderful recipes. I made these doughnuts recently and they were a hit! I am making them again for an event this weekend. I appreciate your your philosophy about sweets!!

    • #
      Tessa — August 10, 2017 at 9:24 am

      So happy to hear that!

  34. #
    Billie Ratcliffe — August 7, 2017 at 9:17 am

    Can they be deep fried in a fry daddy?
    Would love to do this while fall camping..

    • #
      Tessa — August 7, 2017 at 3:40 pm

      I’m not sure, Billie. I’ve never used a fry daddy. But I can tell you this recipe was specifically developed to be baked. I have a few fried recipes in my archives that might work for you!

  35. #
    Jarvis — July 31, 2017 at 11:25 pm

    How would I make these without a stand alone mixer? I only have a hand mixer

    • #
      Tessa — August 1, 2017 at 8:36 am

      You would just knead the dough by hand 🙂

  36. #
    Krista — June 8, 2017 at 10:31 am

    I have had this recipe saved for months waiting for when I would have time to make these and today was the lucky day. It wasn’t as difficult as I expected and they are definitely yummy! Just curious what size cookie cutter you used? I had tons of dough leftover.

    • #
      Tessa — June 14, 2017 at 10:28 am

      Wonderful, Krista! So happy to hear it. I believe I used about a 4 inch cookie cutter, but if you ever have leftover dough you can always make more!!

  37. #
    nurul — April 21, 2017 at 9:25 am

    what if i dont have dough hook? can i just using my hand ?

    • #
      Tessa — April 23, 2017 at 8:55 am


  38. #
    Katlynn — March 27, 2017 at 12:08 pm

    Is there a way to make the dough in advance and have it retard in the fridge and then go back to it?

    • #
      Tessa — March 29, 2017 at 9:45 am

      Of course!

  39. #
    Larz — March 6, 2017 at 2:31 pm

    Wow!! Just made these. I have made fried doughnuts before and in comparison, these are amazing!!! I always thought the fried were good but these make my other recipe seem awful! Think I’ll be playing around with fillings and toppings! Thanks!

    • #
      Tessa — March 7, 2017 at 10:35 am

      So happy to hear that!

  40. #
    Julie — February 15, 2017 at 2:58 pm

    I did use coconut milk in the filling and it worked out fine. Honestly didn’t change flavor.

  41. #
    Ashley — February 15, 2017 at 7:03 am

    How much yeast if your doing it from the jar? And how would you make the dough if your using the jar yeast? The same way it says in the recipe but after the yeast sits for a few? And can I use lemon juice instead?

  42. #
    Julie — February 13, 2017 at 8:55 am

    These are what the baby inside me has been dreaming about all during the 1st trimester! Now that the nausea has passed I can make them for V-day!! Do you think I could sub coconut milk for the heavy cream?

    • #
      Tessa — February 14, 2017 at 7:06 pm

      Haha! Yay, glad you’re feeling better now! I’ve never tried with coconut milk so I’m not sure. If you did try that out, let us know how it went!

  43. #
    Wadd — January 28, 2017 at 5:32 am

    what size circle cutter do you use?

  44. #
    Hi — January 18, 2017 at 5:43 pm

    In your directions you say to let the donuts cool completely. Then immediately after that you say to dip the “warm donuts” in the cinnamon sugar.

    Which is correct?


  45. #
    Mia — December 12, 2016 at 12:54 pm

    Can I omit the lemon zest?

  46. #
    Steve Jablonski — October 29, 2016 at 12:43 am

    Sometimes I feel like your replies come across as snarky. Such as asking the commenter if they read the recipe abs following up by quoting it.

    I get that sometimes people not reading it entirely is frustrating, but you run a blog, you should be used to this.

  47. #
    Jane — October 3, 2016 at 12:57 am

    These look absolutely gorgeous. Would they still be as fresh to eat the next day?

    • #
      Tessa — October 4, 2016 at 6:25 am

      Hi Jane, thank you! Did you see the recipe? “Doughnuts are best served the day they’re made.”

  48. #
    Vickie — June 28, 2016 at 1:19 pm

    These look really really yummy. Could you use a lemon curd as a filling also in these.

    • #
      Tessa — June 28, 2016 at 9:13 pm


  49. #
    Garima Bhandari — June 17, 2016 at 7:34 am

    I absolutely love these doughnuts and can’t wait to try them, but can you please give me a good replacement for egg yolks?

    • #
      Tessa — June 19, 2016 at 7:06 am

      I’m sorry, there is no good replacement for egg yolks in this recipe that I’m aware of 🙁

  50. #
    Liz — May 28, 2016 at 2:38 pm

    I plan to make these in high altitude. Baking is always a challenge…any tips? Maybe I should add some extra flour or cornstarch to the dough? Can’t wait to try these.

  51. #
    Sabine — May 28, 2016 at 9:54 am

    When I saw these in the email last week, I just knew I had to make them for our group on Friday. So I did.
    I made the dough the night before and it rose enormously in the fridge.

    I had two issues that are totally my own fault, but might help someone else:
    1. Do not bake while Lasagne is already taking up the top shelf, they won’t brown on top (of course, silly me, but who wants to move three full and bubbly glass pans?)
    2. They didn’t like the abrupt temperature chance from oven to kitchen. They sunk immediately when coming out, but luckily could still be filled.

    The taste reminded me of something my granny always made for us- “Dampfnudeln”, which is also rich yeasted dough, but fried and steamed in a pan and served with lots of Vanilla sauce.
    So good! The husband had some more today for breakfast =)

  52. #
    Patty K — May 24, 2016 at 7:53 am

    Totally feel you on the texting overload. Mine actually extends to phone calls too! The doughnuts look delish btw 🙂 If only doughnut shops carried items like this 😀

    • #
      Tessa — May 25, 2016 at 8:37 pm

      Yes! Though I feel like I rarely get unsolicited phone calls anymore.

  53. #
    Tricia — May 21, 2016 at 10:03 am

    also I would love a nutella version of this 😀

  54. #
    Tricia — May 21, 2016 at 10:02 am

    I cannot WAIT to make these! Thanks Tessa for the great recipe! 🙂

  55. #
    Roxana — May 20, 2016 at 2:30 pm

    Those look amazing!!

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