Peanut Butter Cheesecake Donuts – Rich, Creamy & Over-the-Top Delicious

• ½ cup creamy peanut butter

• 2 Tbsp butter

• ¼ cup milk

• 1 tsp vanilla extract

• ¾ cup powdered sugar (more as needed for thickness)

Instructions

Step 1: Make the Donut Dough

1. In a bowl, activate yeast in warm milk with sugar. Let sit for 5 minutes until foamy.

2. In a large bowl, mix flour and salt. Add eggs, butter, and yeast mixture. Mix until a soft dough forms.

3. Knead for 5–7 minutes until smooth. Cover and let rise in a warm spot for 1 hour or until doubled.

Step 2: Roll and Fry

4. Roll dough on a floured surface to ½-inch thickness. Cut out 3-inch rounds.

5. Heat oil to 350°F (175°C). Fry donuts 2–3 at a time for 1–2 minutes per side until golden. Drain on paper towels. Cool completely.

Step 3: Make Cheesecake Filling

6. Beat cream cheese, powdered sugar, and vanilla until smooth.

7. Add cream and beat until fluffy. Chill for 20 minutes. Transfer to a piping bag with round tip.

Step 4: Fill the Donuts

8. Poke a hole in the side of each cooled donut. Pipe cheesecake filling into the center until slightly puffed.

Step 5: Make the Glaze

9. In a saucepan, melt peanut butter, butter, and milk together until smooth.

10. Remove from heat, stir in vanilla and powdered sugar until glossy. Adjust thickness with more sugar or milk.

Step 6: Glaze and Garnish

11. Dip the tops of filled donuts into glaze. Let set.

12. Optional: sprinkle with crushed peanuts, chocolate chips, or drizzle with chocolate.

Tips for Success

• Don’t overfill the donuts — stop when you feel resistance.

• Use room-temp cream cheese for smooth filling.

• Let glaze cool slightly so it clings without dripping too much.

Variations

• Add chocolate chips to the cheesecake filling.

• Use Nutella glaze instead of peanut butter.

• Make baked donut version with the same filling and glaze.

Storage

• Best enjoyed the same day!

• Store in the fridge up to 3 days. Bring to room temp before serving.

• Do not freeze filled donuts.

What to Serve With

• Cold brew coffee or a peanut butter latte

• Fresh berries for a tangy contrast

• Crumbled on top of vanilla ice cream

Nutrition Facts (Approximate per donut)

• Calories: ~370

• Carbs: 38 g

• Fat: 22 g

• Sugar: 18 g

• Protein: 6 g

FAQs

Q: Can I make these with store-bought donuts?
Yes! Use plain yeast donuts and just fill and glaze for a shortcut version.

Q: Can I bake these instead of fry?
You can bake at 375°F for 10–12 minutes, but they won’t be quite as soft.

Q: Can I flavor the filling?
Add peanut butter, cocoa, or fruit puree to the cheesecake filling for fun twists.

Related Recipes

• Baked Cheesecake Stuffed Donuts

• Peanut Butter Chocolate Bars

• Cream Cheese Glazed Donut Holes

Conclusion

Whether you’re a donut lover, cheesecake fanatic, or peanut butter devotee, these Peanut Butter Cheesecake Donuts bring all three cravings into one unforgettable treat. Bakery-worthy and made from scratch — now that’s sweet success!