Peach Cobbler Cheesecake Donuts

Soft, cake‑style donuts filled (or topped) with sweet peach‑cheesecake flavors — a decadent treat combining juicy peaches, creamy cheesecake notes, and sweet donut dough. Great for brunch, dessert, or a special breakfast treat.

Why You’ll Love This Recipe

• Combines fruity peach flavor with creamy cheesecake in a donut form
• Soft, tender donuts with sweet glaze or topping — indulgent yet easy
• Perfect for brunches, desserts, or special occasions
• Make‑ahead friendly — can bake or fry, then store or freeze
• A fun twist on peach cobbler and cheesecake — unique and crowd‑pleasing

Ingredients

For the Donut Dough

• 2 cups (250 g) all‑purpose flour
• ⅓ cup (65 g) granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon (optional — gives warm spice)
• 2 tbsp unsalted butter, melted (or oil)
• ¾ cup (180 ml) milk (dairy or plant‑based)
• 1 large egg
• 1 tsp vanilla extract

For the Peach‑Cheesecake Filling / Topping

• 1 cup peaches, small diced (fresh or thawed frozen)
• ½ cup cream cheese, softened
• 2–3 tbsp powdered sugar (or to taste)
• 1 tsp lemon juice
• Optional: ¼ tsp ground cinnamon or nutmeg

For the Glaze or Finish (optional but yummy)

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract
• Optional: small pinch of cinnamon

Instructions

1. Prepare the Donut Dough

1. Preheat oven to 375 °F (190 °C) if baking donuts, or heat oil to ~ 350 °F (175 °C) if frying. Grease a donut pan if baking.
2. In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon (if using).
3. In another bowl, whisk melted butter, milk, egg, and vanilla.
4. Combine wet and dry ingredients, stirring until just mixed — don’t overmix.

2. Portion the Donuts & Add Filling (Optional)

1. For filled donuts: spoon about 1 tbsp batter into each donut mold well (or in a lined muffin pan), then add a small spoonful of the peach‑cheesecake mixture (see below), and cover with another light layer of batter so filling is enclosed.
2. For topped donuts: shape or scoop batter into donut shapes; fill or top after cooking.

3. Make the Peach‑Cheesecake Filling

1. In a small bowl, beat softened cream cheese with powdered sugar and lemon juice until smooth.
2. Gently fold in the diced peaches (and cinnamon/nutmeg if using). Keep chilled until ready to use.

4. Cook the Donuts

Baking:

• Bake donuts for about 12–15 minutes, or until golden and a toothpick comes out clean.

Frying:

• Carefully fry donuts 1–2 minutes per side until golden — drain on paper towels.

5. Glaze / Finish & Fill

1. Whisk powdered sugar, milk (or cream), vanilla (and optional cinnamon) to make a smooth glaze.
2. Once donuts are slightly cooled, drizzle glaze over top. For filled donuts, pipe or spoon peach‑cheesecake filling into the center after cooking.
3. Optionally sprinkle extra diced peaches or a dusting of cinnamon‑sugar over the glaze for decoration.

6. Serve

• Serve warm for best flavor and texture.
• These donuts pair nicely with coffee, tea, or a cold drink for brunch or dessert.

You Must Know

• Donut batter should be softly mixed — overmixing leads to dense donuts.
• If using frozen peaches, make sure they’re thawed and drained to avoid excess moisture.
• Glaze adds sweetness and looks — but you can skip it if you want a lighter dessert.
• Add filling cautiously — too much filling can leak while cooking.

Pro Tips

• Chill the peach‑cheesecake filling for easier handling and less mess.
• For extra “cobbler” flavor, add a few small chunks of peach on top before baking.
• Use a piping bag for neater filled donuts.
• For a richer flavor, substitute half the milk with cream in the donut batter.

Ingredient Substitutions

• Flour: Use 1:1 gluten‑free blend (baking time may vary)
• Milk: Use almond, oat, or soy milk for a dairy‑free version
• Butter: Use coconut oil for slight coconut warmth and dairy-free alternative
• Sugar: Reduce sugar or use coconut sugar for a more natural sweetness

Serving Suggestions

• With fresh berries and whipped cream for extra freshness
• Dust with powdered sugar or cinnamon sugar instead of glaze for lighter topping
• Serve alongside fruit salad or yogurt for brunch
• Great for picnics, parties, or as a homemade gift

Storage Tips

• Store cooled donuts in an airtight container — best within 1–2 days.
• To keep freshness, place a piece of parchment between layers so they don’t stick.
• Reheat gently in oven or air fryer for a few minutes to freshen texture.
• Glaze or filling may soften over time — for best flavor, enjoy soon after making.

Frequently Asked Questions

→ Can I make these vegan?
Yes — substitute milk with a plant‑based milk, butter with coconut or vegan butter, and cream cheese with vegan cream cheese.

→ Can I freeze them?
You can — best to freeze before glazing or filling, then thaw and finish before serving.

→ Are they too sweet?
You can reduce powdered sugar in glaze or filling, and omit topping glaze altogether for lighter sweetness.

→ Can I make mini donuts instead of full‑size?
Yes — use a mini donut pan or a small cookie scoop. Baking time will be shorter (about 8–10 minutes).

Enjoy these Peach Cobbler Cheesecake Donuts — fruity, creamy, and perfect for a special treat any time!

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