These oven-baked doughnuts are soft, pillowy rounds filled with a rich cheesecake center, coated in cinnamon sugar, and finished with a drizzle of raspberry jam. They’re made from a yeasted dough that bakes up golden and airy, with a creamy vanilla filling that melts in your mouth.

Why You Will Love This Recipe

Cheesecake filling brings indulgence without overpowering sweetness.
No deep frying involved — baked for easier prep and a lighter result.
Pillowy dough rises beautifully in the oven for a soft, golden finish.
Cinnamon sugar coating adds warm, comforting sweetness and texture.
Raspberry jam drizzle brings a pop of fruity brightness.
A crowd-pleaser that looks bakery-worthy but is easy to make at home.
You can prep the dough ahead and bake fresh.
Perfect for special breakfasts, brunches, or dessert.
Customizable — try different jam flavors or fillings.
They store well and are delightful warm or chilled.

Cheesecake Stuffed Baked Doughnuts

There’s something undeniably satisfying about a soft, golden doughnut filled with creamy, tangy cheesecake and rolled in warm cinnamon sugar. This recipe is a beautiful fusion of two beloved classics — the nostalgic joy of a freshly baked doughnut and the luxurious texture of cheesecake filling. It all begins with a yeasted dough that rises gently, building soft air pockets that bake into a pillowy structure. The ingredients are simple — flour, eggs, sugar, butter, cream — but they come together to form a dough that’s supple, fragrant, and full of promise.

Creating doughnuts at home might feel like a weekend project, but this version makes the process entirely approachable. Unlike traditional fried doughnuts, these are baked, so you skip the mess and hazards of hot oil while still achieving that golden exterior and soft interior. The dough is enriched with egg yolks and heavy cream, giving it a softness that stays tender even after baking. Lemon zest in the dough adds a subtle brightness, while vanilla provides that warm, inviting aroma we associate with classic bakery goods.

Once the dough rises and is shaped into rounds, a second proof gives them the light, airy texture you want in a perfect doughnut. Baked until puffed and golden, they come out of the oven ready for their signature coating — a quick dip in melted butter and a generous roll through cinnamon sugar. This finishing touch gives every bite a slight crunch and that warm, nostalgic sweetness that instantly makes you feel like a kid again. But that’s just the outside.

Inside each doughnut is a creamy cheesecake center. The filling, made from whipped cream cheese, powdered sugar, cream, and vanilla, is silky and decadent. Piping it into each doughnut after baking ensures the texture remains luscious and the flavor distinct. It’s not too sweet, which allows the tang of the cream cheese to shine, especially when paired with the cinnamon exterior. A small dollop of filling on top gives a visual cue of what’s inside — a sign of what’s to come.

To elevate it further, a light drizzle of raspberry jam adds color and fruity contrast. The tartness of the jam plays beautifully against the richness of the cream cheese and the warmth of the doughnut itself. It’s a delicate balance of textures and flavors: soft dough, smooth filling, crisp sugar coating, and bright jam. The end result feels like a dessert you might find in a bakery or patisserie, but it’s entirely achievable in your own kitchen.

Making these doughnuts is a process worth enjoying. From watching the dough rise to gently piping the filling, it’s hands-on in the best way. And because you’re baking, not frying, the results feel lighter — more about the quality of flavor than just richness. The combination of cinnamon sugar and cheesecake is comforting, familiar, and yet still just a little unexpected, making these perfect for both casual mornings and special occasions.

What’s more, these doughnuts keep well. While best enjoyed fresh, they’re just as lovely slightly chilled, with the filling firming up and the flavors melding even more. If you’re serving a crowd or prepping ahead for a brunch, you can make them the night before and store them covered. Bring them to room temperature or warm slightly for that fresh-baked feel again.

If you’ve never made filled doughnuts before, this recipe is an excellent place to start. The dough is forgiving and rises beautifully. The filling comes together in minutes, and the assembly is straightforward with a piping bag or even a zip-top bag with the corner snipped. Each component is simple, but together, they create something extraordinary.

Whether you’re making them for your family, hosting friends, or just treating yourself, these cheesecake-filled baked doughnuts are sure to make an impression. They’re soft, sweet, creamy, and filled with the kind of flavor that lingers long after the last bite. The kind of dessert that feels a little nostalgic, a little fancy, and incredibly satisfying.

Servings

Makes 6 to 8 large filled doughnuts

Time

Preparation time: ~ 25 minutes
Rising time: ~ 90 minutes total (first and second rise)
Bake time: ~ 10 minutes
Assembling time: ~ 10–15 minutes
Total time: ~ 2.5 hours (including resting and filling)

Ingredients

For the dough:

½ cup warm water
1 teaspoon finely grated lemon zest
½ teaspoon vanilla extract
2¼ teaspoons (1 packet) instant yeast
4 large egg yolks
⅓ cup granulated sugar
2½ cups all-purpose flour (plus extra for dusting)
¼ teaspoon fine salt
4 tablespoons unsalted butter, softened
¼ cup heavy cream

For the cheesecake filling:

8 ounces cream cheese, softened
¼ cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

For the topping:

¾ cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
Raspberry jam (for topping)

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine warm water, lemon zest, vanilla, yeast, egg yolks, and sugar. Mix briefly.
Add flour and salt. Mix on low until combined, then add butter and cream. Mix on medium speed for 6–8 minutes until a smooth, sticky dough forms.
Transfer dough to a lightly greased bowl, cover, and let rise for about 1 to 1½ hours until doubled in size.
Once risen, turn dough onto a floured surface. Roll out to ½-inch thick and cut into rounds using a cookie or biscuit cutter.
Place on a parchment-lined baking sheet, spaced apart. Cover and let rise again for 30 minutes until puffy.
Preheat oven to 350°F. Bake for 10–12 minutes until golden and baked through.
While warm, dip each doughnut in melted butter and roll in cinnamon sugar.
For the filling, beat cream cheese, cream, powdered sugar, and vanilla until smooth. Transfer to a piping bag with a filling tip.
Insert the tip into the side of each cooled doughnut and pipe in the cheesecake filling until the doughnut feels full.
Optionally top each doughnut with a small dollop of filling and a drizzle of raspberry jam before serving.

Tips

Let the dough rise in a warm, draft-free space. Cover with a clean towel or plastic wrap.
If you don’t have a piping tip, use a skewer or knife to create a hole, then use a zip-top bag to pipe in filling.
Use good-quality raspberry jam, or try strawberry or blueberry for variation.
Doughnuts taste best the same day but can be stored in the fridge up to 2 days.
To serve chilled, let them sit at room temp for 10–15 minutes or warm for a few seconds in the microwave.