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These blackberry cheesecake donuts are soft, fluffy, and filled with a fresh blackberry cream cheese filling. The tender homemade donut dough is fried until golden, rolled in granulated sugar, and piped with a creamy berry filling that tastes bright, rich, and delicious.
If you love filled donuts, this blackberry cheesecake donut recipe is a wonderful treat to make when you want something bakery-style at home. The dough is soft and slightly sweet, while the blackberry filling adds a fruity cheesecake flavor that balances the sugar coating beautifully.
The key to great homemade donuts is patience. Give the dough enough time to rise, keep the frying oil at the right temperature, and let the donuts cool before filling them. This helps create a light texture and keeps the filling smooth and creamy.
STEP-BY-STEP INSTRUCTIONS – DOUGH
Tip: If your kitchen is cold, preheat the oven to 30ºC while the egg and butter come to room temperature. Turn the oven off and keep the door closed before making the dough. The turned-off oven can then be used as a warm place for proofing, ideally around 23-25ºC.
Melt the butter and mix it with the lukewarm water. Once combined, the mixture should be around 37ºC. Crumble the fresh yeast into the bowl of a stand mixer, then pour in the butter and water mixture. Stir with a spatula until the yeast has dissolved.
If you are using dry yeast instead of fresh yeast, bloom it according to the instructions on the package before adding the remaining ingredients.
Add the sugar, egg, salt, and flour to the bowl, starting with 290 g of flour. Add the remaining 15 g only if the dough needs it. The dough should be soft and slightly tacky, but it should not stick heavily to your fingers.
Using a dough hook, knead the dough for 8-10 minutes on medium to medium-high speed, or until it becomes smooth, elastic, and pulls together. Transfer the dough to a lightly oiled bowl, cover it with cling film and a tea towel, and let it rise in a warm place for 45 minutes.
After the first rise, place the dough on the countertop. Try not to use flour, as too much flour can make the donuts dense. If needed, lightly oil the surface instead. Roll the dough into a circle about 1 cm thick. Cut out the donuts with a 7 or 8 cm cookie cutter, and save the leftover dough to make donut holes.
Cut baking paper into squares of about 10×10 cm and place each donut on a square. Cover the donuts with cling film and a tea towel, then let them rise again for 30-45 minutes. They are ready when a light press with your finger leaves a small indentation that slowly springs back.
While the donuts are proofing for the second time, slowly heat the flavor-neutral oil in a large heavy-bottomed pot to about 180ºC, allowing a margin of about 5ºC in either direction. Place a wire rack over paper towels and add the granulated sugar to a shallow bowl.
Carefully lower the donuts into the hot oil, frying two at a time. Use tongs to remove the baking paper once the donuts are in the oil. Fry for about 2 minutes on each side, or until golden brown. Check the oil temperature regularly so it does not become too hot or too cool.
Transfer the fried donuts to the wire rack while the next batch fries. Once they are cool enough to handle but still slightly warm, toss each donut in granulated sugar until evenly coated. Let the donuts cool completely before filling them with the blackberry cheesecake filling.
STEP-BY-STEP INSTRUCTIONS – BLACKBERRY CREAM CHEESE FILLING
Blend the blackberries until smooth. Add the blended blackberries, cream cheese, honey, vanilla paste, powdered sugar, and heavy cream to a bowl. Whisk with an electric mixer until the filling reaches medium to stiff peaks and holds its shape.
Transfer the blackberry cream cheese filling to a piping bag fitted with a small round piping tip. Make a small opening in each cooled donut and pipe in the filling until the donut feels nicely filled. Serve the donuts soon after filling for the best flavor and texture.
These blackberry cheesecake donuts are best enjoyed the day they are made. If you plan to serve them later, wait to prepare and pipe the filling until shortly before serving.
STORAGE
Homemade donuts taste best fresh, especially once they have been coated in sugar and filled. If needed, store the donuts unfilled and without the sugar coating in an airtight container in the fridge for up to 2 days. Warm them briefly in the microwave before coating, filling, and serving.
Other Bread Recipes To Try
- Raspberry Cream Cheese Buns
- Almond Croissant Buns
- Lemon Poppy Seed Rolls
- Blueberry Cream Cheese Buns
If you enjoyed these blackberry cheesecake donuts, leave a star review and share how they turned out.
Blackberry Cheesecake Donuts
Ingredients
DOUGH
- 50 g butter melted
- 110 g lukewarm water
- 25 g fresh yeast or 1 packet dry yeast
- 25 g granulated sugar
- 290-305 g all-purpose flour
- 1 egg room temperature
- ½ teaspoon salt
- Flavor-neutral oil enough to fill the pot by about 2-3 cm
- 150 g granulated sugar for coating
BLACKBERRY CHEESECAKE FILLING
- 80 g blackberries plus extra for decoration
- 200 g cream cheese
- 30 g acacia honey or another honey of your choice
- 1 teaspoon vanilla paste
- 100 g powdered sugar
- 50 g heavy cream
Instructions
DONUTS
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Melt the butter and combine it with the lukewarm water. The mixture should be about 37ºC. Add the fresh yeast to a mixing bowl, pour in the butter mixture, and stir until dissolved.
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Add the sugar, egg, salt, and 290 g of flour. Knead with a dough hook for 8-10 minutes, adding the remaining flour only if needed, until the dough is smooth and slightly tacky.
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Place the dough in a lightly oiled bowl. Cover with cling film and a tea towel, then let it rise in a warm place for 45 minutes.
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Roll the dough to about 1 cm thick on a lightly oiled surface. Cut out donuts with a 7 or 8 cm cutter and use the scraps for donut holes.
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Place each donut on a square of baking paper. Cover and proof for 30-45 minutes, until lightly puffed and springy.
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Heat the oil in a heavy-bottomed pot to about 180ºC. Fry two donuts at a time for about 2 minutes per side, until golden brown.
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Drain the donuts on a wire rack, then toss them in granulated sugar. Let them cool completely before filling.
BLACKBERRY CREAM CHEESE FILLING
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Blend the blackberries until smooth. Add them to a bowl with the cream cheese, honey, vanilla paste, powdered sugar, and heavy cream.
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Whisk with an electric mixer until the filling reaches medium to stiff peaks.
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Transfer the filling to a piping bag fitted with a small round tip. Pipe the filling into the cooled donuts and serve.