Peanut Butter Cheesecake Donuts

These peanut butter cheesecake donuts combine fluffy, slightly sweet dough with a rich and creamy filling that tastes like a slice of cheesecake and peanut butter heaven rolled into one. They make a delightful treat for brunch, an indulgent snack, or a fun dessert that everyone will love.

I first made these on a lazy weekend and was amazed at how quickly they disappeared at the family table. Now, anytime I bring them out, they always cause a little joyful crowd to gather.

Ingredients

• Allpurpose flour: Delivers a soft yet sturdy dough for the donuts. Choose a good quality unbleached flour for better texture
• Granulated sugar: Provides sweetness and helps activate the yeast. Use fine sugar for an even mix
• Instant yeast or active dry yeast: Makes the dough rise beautifully. If you choose active dry, proof it in warm milk first to be sure it’s alive
• Salt: Balances flavors and controls yeast activity
• Warm milk: Tenderizes the dough and helps yeast activate
• Unsalted butter: Adds richness and moisture. Using softened butter makes mixing easier
• Egg: Contributes to structure and richness
• Vanilla extract: Enhances the flavor of the dough
• Cream cheese: Is the star of the filling, providing tang and creaminess. Go for full fat and room temperature for smooth mixing
• Creamy peanut butter: Brings the signature peanut flavor and silkiness
• Powdered sugar: Sweetens the filling without grit
• Optional heavy cream or milk: Thins the filling if too dense, for perfect piping
• For the glaze powdered sugar: Creates a shiny, sweet coat
• Milk or water: Makes the glaze spreadable
• Vanilla: Adds a lovely fragrance to the glaze
• Optional chopped peanuts: Add crunch and texture on top
• Melted peanut butter drizzle: Boosts peanut flavor and visual appeal

Instructions

Make the Dough:

Prepare to combine ingredients and create an elastic dough that will produce light donuts.

Activate the Yeast:

If using active dry yeast, combine it with warm milk and a pinch of sugar. Let it sit for about 5 minutes until it is foamy which means the yeast is active and ready to work

Mix Dry and Wet Ingredients:

In a large bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the egg with softened butter and vanilla extract until blended

Combine and Knead:

Add the yeast mixture and the egg butter mixture to the dry ingredients. Knead the combined ingredients by hand or with a stand mixer for about 8 to 10 minutes until the dough becomes smooth and elastic which is crucial for airy donuts

Let Dough Rise:

Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot. Allow the dough to double in size which usually takes about one to two hours depending on the room temperature

Shape the Donuts:

On a lightly floured surface, gently roll the dough out to about one centimeter thickness or to your preferred size. Use a donut cutter or two different sized round cutters to form the donuts and the holes for the centers

Second Proof:

Arrange the cut donuts on a baking sheet and cover them loosely. Let them rest and rise for another 20 minutes so they become puffier and softer

Bake or Fry:

Baking Preheat your oven to approximately 180 degrees Celsius or 350 degrees Fahrenheit. Bake the donuts for 10 to 12 minutes until they look golden and feel springy when touched. Frying If you prefer classic fried donuts, heat oil to 180 degrees Celsius in a deep pot. Fry each donut for about one minute per side until golden brown. Drain well on paper towels to remove excess oil

Prepare the Cheesecake Filling:

Beat together softened cream cheese and creamy peanut butter until the mixture is smooth and well combined. Gradually add powdered sugar and vanilla extract, continuing to mix until creamy. If the filling feels too stiff to pipe, stir in small amounts of heavy cream or milk until it reaches a smooth pipeable texture

Fill the Donuts:

Prepare a piping bag with a small round tip or use a zip lock bag with a corner snipped off to fill the donuts. Insert the tip into the side or bottom of each donut and gently squeeze the filling inside until they feel plump

Glaze and Decorate:

Make the glaze by stirring together powdered sugar, milk or water, and vanilla until smooth and drippy. Dip the top of each filled donut into the glaze, then let the excess drip off. While the glaze is still wet, sprinkle chopped peanuts or drizzle melted peanut butter over the top for extra texture and flavor

Serve:

Let the donuts sit for a few minutes to allow filling and glaze to settle. Enjoy freshly made donuts for the best texture and flavor

My favorite part has to be the cheesecake peanut butter filling which I tweak every time I make it by adding just a touch of cream to get the perfect silky texture. One memorable morning I brought these donuts to a family brunch and my niece asked if I could make an entire batch just for her birthday the next week. It’s a request I’m happy to fulfill anytime.

Storage Tips

Donuts are best enjoyed the day they are made to preserve freshness and filling texture. If you need to keep leftovers, store in an airtight container at room temperature for up to two days. Refrigeration can dry them out but may be necessary in warmer climates. Reheat gently in a warm oven or microwave for a few seconds before serving to revive softness.

Ingredient Substitutions

Whole wheat flour can replace allpurpose flour but will create a denser donut. Natural peanut butter with no added sugar can be used but expect a less sweet filling so adjust sugar accordingly. Greek yogurt can substitute cream cheese in a pinch but the flavor and creaminess may differ. For a vegan version, swap milk for plantbased milk, use vegan butter substitutes, and opt for a dairyfree cream cheese alternative.

Serving Suggestions

Serve your peanut butter cheesecake donuts alongside coffee or chai for a comforting pairing. Add fresh fruit like sliced bananas or berries on the side to lighten the richness. A scoop of vanilla ice cream pairs wonderfully if you want to turn these into a dessert treat.

These donuts are a fun indulgence for brunch or dessert. Try both baked and fried versions to find your favorite.

Common Questions About Recipes

→ What type of flour is best for the donut dough?

All-purpose flour works well for creating a soft yet sturdy dough ideal for donuts.

→ Can I fry the donuts instead of baking them?

Yes, frying at around 180°C until golden gives a classic crispy outside with a tender inside.

→ How do I make the peanut butter cheesecake filling smooth?

Beat softened cream cheese and peanut butter thoroughly, then gradually add powdered sugar and vanilla until creamy.

→ Is it possible to thin the filling if it’s too thick?

Yes, adding a little milk or heavy cream will help achieve a pipe-able consistency.

→ What toppings complement these filled donuts?

A light glaze of powdered sugar and milk, chopped peanuts, or a drizzle of melted peanut butter enhance both flavor and texture.