Peanut Butter Cheesecake Donuts – Decadent & Creamy Treat

These Peanut Butter Cheesecake Donuts combine the fluffy, airy texture of a donut with a rich, creamy cheesecake-peanut butter filling. They’re indulgent, fun, and perfect for brunch or dessert.

Why You’ll Love This Recipe

• Combines two favorite desserts — cheesecake and donuts — into one.
• Creamy peanut butter cheesecake filling gives them a decadent, nutty flavor.
• Soft, fluffy donut dough contrasts nicely with the richness of the filling.
• Great for making ahead: you can bake (or fry) donuts, then pipe in the filling when ready to serve.

Recipe Details

• Prep Time: ~30 minutes
• Cook Time: ~10–12 minutes (per batch)
• Total Time: ~45 minutes (plus cooling)
• Yield: ~12 donuts (depending on size)
• Category: Dessert / Breakfast
• Method: Baking (or frying, if preferred)
• Diet: Vegetarian
• Keywords: peanut butter donuts, cheesecake-filled donuts, nutty dessert

Ingredients You’ll Need

For the Donut Dough:

• All-purpose flour
• Granulated sugar
• Instant yeast (or active dry yeast)
• Salt
• Milk (warm)
• Unsalted butter, softened
• Egg
• Vanilla extract

For the Peanut Butter Cheesecake Filling:

• Cream cheese, softened
• Peanut butter (creamy)
• Powdered sugar (or another sweetener)
• Vanilla extract
• (Optional) A little heavy cream or milk to thin the filling

For the Glaze / Topping (Optional):

• Powdered sugar
• Milk (or water)
• A splash of vanilla
• Chopped peanuts (optional)
• Melted peanut butter drizzle (optional)

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Instructions

1. Make the Dough
   • Activate the yeast (if using active dry) in warm milk with a pinch of sugar.
   • In a mixing bowl, combine flour, sugar, and salt. In another bowl, whisk together the egg, softened butter, and vanilla.
   • Add the yeast mixture and the egg-butter mixture to the dry ingredients and knead until you get a smooth, elastic dough.
   • Cover and let the dough rise in a warm place until it doubles in size.
2. Shape the Donuts
   • Once risen, roll the dough out on a lightly floured surface to about 1 cm (or your preferred thickness).
   • Use a donut cutter (or two round cutters) to cut out donuts and holes.
   • Place the cut donuts on a baking sheet (or tray) and let them rest / rise again for ~20 minutes (for a second proof).
3. Bake or Fry
   • To Bake: Preheat the oven to ~180 °C (350 °F). Bake donuts for ~10–12 minutes or until golden and cooked through.
   • To Fry (optional): Heat oil in a deep pot to ~180 °C and fry each donut for about 1 minute per side, until golden. Drain on paper towels.
4. Prepare the Cheesecake Filling
   • In a bowl, beat together the softened cream cheese and peanut butter until smooth.
   • Gradually add powdered sugar and vanilla, mixing until creamy and well combined.
   • If the filling is too thick, thin it slightly with a little milk or cream to reach a pipe-able consistency.
5. Fill the Donuts
   • Using a piping bag fitted with a small round tip (or even a zip-lock bag with a corner snipped), fill each cooled donut with the cheesecake-peanut butter mixture. You can insert the tip into the side or the bottom of the donut.
6. Glaze / Decorate (Optional)
   • Make a simple glaze: mix powdered sugar, a little milk, and vanilla until smooth.
   • Dip the top of each filled donut in the glaze, letting excess drip off.
   • While the glaze is wet, sprinkle on chopped peanuts or drizzle more melted peanut butter.
7. Serve
   • Let the donuts set for a few minutes so the filling and glaze stabilize.
   • Serve fresh (they’re best enjoyed on the day made).

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You Must Know

• Make sure the cream cheese is very soft so your filling is smooth and easy to pipe.
• Donuts need to be completely cool before filling, or the warm dough could cause the filling to melt or leak.
• If frying, maintain the oil temperature — too hot will brown them too fast, too cool will make them greasy.
• Use a thicker glaze or drizzle so it doesn’t soak into the donut and make it soggy.

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Storage Tips

• Store filled donuts in an airtight container in the fridge (because of the cheesecake filling).
• They’re best eaten within 1-2 days.
• To refresh, you can warm briefly in a low oven (just enough to soften, not melt the filling).

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Ingredient Substitutions

• Use a nut-butter alternative (almond or cashew) instead of peanut butter for a different flavor.
• Swap cream cheese for mascarpone or ricotta (well-drained) for a lighter filling.
• Use a sugar-free sweetener (like erythritol) in the filling for a lower-sugar version.
• Make the dough gluten-free by using a gluten-free flour blend + xanthan gum.

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Serving Suggestions

• Serve with a cold glass of milk or a cup of coffee.
• Pair with a scoop of vanilla or salted caramel ice cream for an extra indulgent treat.
• Dust with cocoa powder or crushed peanut brittle for an elegant finish.

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Pro Tips

• Pipe a little filling into one donut first to test the consistency — if it’s too thick, thin it; if too thin, add a little more cream cheese.
• Use a donut tray (muffin tin works) to keep your donuts even while baking.
• Chill your filling slightly before piping if it’s too runny.
• For a clean finish: after glazing, tap off the excess glaze and let the donuts sit on a rack so they set evenly.

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Frequently Asked Questions

→ Can I make these ahead?
Yes — you can bake the donuts ahead of time, store them, and fill them later when ready to serve.

→ Can I freeze them?
You can freeze un-filled donuts. Thaw, then fill with the cheesecake mixture before serving.

→ Will the filling be too heavy?
If you use a light hand on the peanut butter and don’t overfill, the texture stays creamy but not overly dense.

→ Can I use low-fat cream cheese or peanut butter?
Yes — just note that the filling might be less rich and may need a little extra sweetener to balance.

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Final Thoughts

These Peanut Butter Cheesecake Donuts are a seriously fun and satisfying treat — the soft donut plus the creamy, nutty filling make them a real indulgence. Perfect for brunch, dessert, or anytime you want something a little extra special.

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