Decadent Homemade Blackberry Cheesecake Donuts: A Step-by-Step Recipe
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Prepare to fall in love with these incredibly soft and utterly delicious Blackberry Cheesecake Donuts. Each bite offers a delightful experience, with a perfectly golden, sugar-coated exterior giving way to a light, airy dough and a burst of vibrant, fresh blackberry cream cheese filling. These aren’t just any donuts; they are a homemade treat that promises to elevate your baking game and impress anyone lucky enough to try them.
The secret to their irresistible charm lies in the marriage of a truly soft, pillowy donut base and a luscious, tangy-sweet filling. This isn’t your average jelly donut; we’re talking about a rich, creamy cheesecake-inspired filling infused with the bright, fruity essence of fresh blackberries. Rolled in a sparkling coat of granulated sugar, these donuts offer a textural symphony that’s hard to beat.
Whether you’re an experienced baker or new to making yeast dough, our detailed step-by-step guide will walk you through the process, ensuring your homemade blackberry cheesecake donuts turn out perfectly every time. From activating the yeast to achieving that ideal golden-brown crust and piping in the creamy filling, we’ve got you covered. Get ready to create a dessert that tastes as good as it looks!
If you’re a fan of comforting bread-based desserts, be sure to explore more of our delightful recipes. For a classic with a twist, try our Cinnamon Rolls with Apple Pie Filling. Or, if you prefer a zesty kick, our Lemon Rolls with Lemon Curd are simply divine. And for chocolate lovers, the Nutella and Chocolate Chip Rolls are an absolute must-make.
Crafting the Perfect Donut Dough: Step-by-Step Instructions
Making homemade donuts might seem daunting, but with a clear guide and a few clever tips, you’ll be frying up fluffy perfection in no time. The key to exceptional donuts lies in a well-prepared dough and proper proofing.
Expert Tip for a Warm Rise: Yeast dough loves warmth! If your kitchen is on the cooler side (below 23-25ºC), you can create an ideal environment for your dough to rise. While your eggs and butter come to room temperature, pre-heat your oven to its lowest setting, typically around 30ºC. Once it reaches temperature, turn the oven off immediately and keep the door closed. This creates a perfectly warm, draft-free space for your dough’s first rise. Just remember to turn it off before putting the dough in!
Preparing the Yeast Mixture
Start by melting your butter gently. Once melted, combine it with lukewarm water. The goal is to achieve a mixture temperature of approximately 37ºC (around 98-100ºF). This temperature is crucial as it’s warm enough to activate the yeast without killing it. Crumble the fresh yeast directly into your large mixing bowl. Pour the butter and water mixture over the yeast. Using a spatula, stir gently until the fresh yeast completely dissolves and the mixture is smooth. If you are using dry yeast instead of fresh, follow the package instructions, typically letting it bloom in the warm liquid for 5-10 minutes until foamy.
Mixing and Kneading the Dough
Now, add all the remaining dough ingredients to your mixing bowl. Begin with 290g of all-purpose flour, reserving the additional 15g for later if needed. Attach the dough hook to your stand mixer. Mix and knead the dough on medium to high speed for about 8-10 minutes. The dough is properly kneaded when it looks smooth, pulls away from the sides of the bowl, and has a slightly tacky feel but doesn’t stick excessively to your fingers. If the dough is too sticky, gradually add the reserved 15g of flour, a tablespoon at a time, until the desired consistency is reached.
First Rise: Proofing for Fluffiness
Lightly grease a clean bowl with a flavor-neutral oil (like canola or sunflower oil). Transfer your kneaded dough to this bowl, turning it once to coat lightly. Cover the bowl tightly with cling film, then drape a tea towel over it for extra insulation. Place the bowl in a warm area of your house, or utilize the oven trick mentioned earlier. Allow the dough to rise for approximately 45 minutes, or until it has visibly doubled in size. This first rise is vital for developing flavor and creating that signature airy texture.
Shaping Your Donuts
Once the first rise is complete, gently transfer the dough onto a clean kitchen counter. Avoid using too much flour on the counter, as this can toughen the dough; instead, a tiny bit of flavor-neutral oil can be used if needed to prevent sticking. Roll the dough out evenly to about 1 cm (approximately 0.4 inches) thick. Using a 7 or 8 cm (around 2.75 to 3.15 inches) round cookie cutter, cut out your donuts. Don’t discard the remaining dough scraps! You can gently gather them, knead lightly, and cut out smaller “donut holes” or even one or two more full-sized donuts.
Second Rise: The Final Proof
Cut squares of baking paper, roughly 10×10 cm (4×4 inches), and carefully place each donut on its own square. This makes transferring them to the hot oil much easier and preserves their shape. Cover the donuts loosely with cling film and a tea towel. Let them rise for a second time on your kitchen counter for 30-45 minutes. You’ll know they are perfectly proofed when you can gently poke a donut with your finger, and it leaves a small indentation that slowly springs back. If it springs back too quickly, it needs more time; if it collapses, it’s over-proofed.
Frying the Donuts to Golden Perfection
While your donuts are undergoing their second rise, begin to slowly heat the flavor-neutral oil in a large, heavy-bottomed pot. The ideal frying temperature is around 180ºC (350-360ºF), so use a kitchen thermometer to monitor it carefully. Set up a wire rack over a few layers of paper towel for draining the fried donuts. In a separate shallow bowl, pour out your granulated sugar for coating.
When the oil is at temperature and the donuts are proofed, gently lower one donut at a time into the hot oil, using tongs to carefully remove the baking paper. Fry only 2-3 donuts at a time to avoid overcrowding the pot, which can lower the oil temperature too quickly. Fry the donuts for approximately 2 minutes on each side, or until they are beautifully golden brown. Throughout the frying process, consistently check and adjust the oil temperature to ensure it doesn’t get too hot (leading to burnt exteriors and raw interiors) or too cool (resulting in greasy donuts).
As each batch finishes frying, immediately transfer them to the prepared wire rack to drain any excess oil. While still warm, gently place one donut at a time into the shallow bowl of granulated sugar, tossing it until thoroughly coated. Return the sugared donuts to the wire rack to cool completely before moving on to the delicious filling stage. Cooling them fully is crucial to prevent the filling from melting and becoming runny.
Whipping Up the Dreamy Blackberry Cheesecake Filling
The star of these donuts, beyond the fluffy dough, is undoubtedly the fresh and vibrant blackberry cheesecake filling. This creamy, fruity concoction is surprisingly simple to make and adds an incredible burst of flavor to every donut.
Preparing the Blackberry Base
Begin by blending your fresh blackberries until smooth. You can pass them through a fine-mesh sieve at this stage if you prefer a completely seedless filling, though many enjoy the slight texture the seeds provide. Place the blended blackberries into a clean mixing bowl.
Mixing the Cheesecake Filling
Add the cream cheese (ensure it’s softened at room temperature for easy blending), acacia honey (or your preferred honey for a touch of natural sweetness), vanilla paste for aromatic depth, powdered sugar for smooth sweetness, and heavy cream to the bowl with the blackberries. Using an electric mixer, whisk all the ingredients together on medium-high speed. Continue to whisk until the mixture becomes light, fluffy, and forms medium to stiff peaks. This indicates that the cream cheese is fully incorporated and the heavy cream has been whipped, creating a stable and pipeable filling. Be careful not to overmix, as this can cause the mixture to separate.
Filling Your Delicious Donuts
Transfer the prepared blackberry cheesecake filling into a piping bag fitted with a small round piping tip. If you don’t have a piping tip, simply snip a small corner off the bag. Carefully insert the tip into the side of each cooled, sugar-coated donut. Gently squeeze the piping bag, filling the donut until it feels slightly heavy and plump. Don’t overfill, or the donut might burst! Once filled, your blackberry cheesecake donuts are ready to be savored and enjoyed immediately.
For the absolute best experience, these delightful donuts are best enjoyed on the day they are made. If you plan to serve them at a later time, we highly recommend preparing the donut base and frying them, but waiting to make the filling and fill the donuts until just before you’re ready to eat them. This preserves the freshness and texture of both the donut and the creamy filling.
Storage Tips for Your Blackberry Cheesecake Donuts
While these blackberry cheesecake donuts truly shine when fresh, there are ways to store them if you have leftovers or want to prepare parts of the recipe in advance. Unfilled and without their sugar coating, the fried donuts can be stored in an airtight container in the refrigerator for up to 2 days. To refresh them before serving, warm them slightly in the microwave for 10-15 seconds. Then, you can coat them in sugar and fill them with freshly made blackberry cheesecake filling.
Once filled, the donuts should ideally be consumed on the same day. If you must store filled donuts, place them in an airtight container in the refrigerator for a maximum of 1 day. Keep in mind that the sugar coating may absorb moisture and the donut itself might lose some of its initial softness, but the flavor will still be fantastic. Bringing them to room temperature for about 15-20 minutes before serving can improve their texture.
Other Irresistible Bread Recipes To Try
If you loved making these blackberry cheesecake donuts, you’re in for a treat! Our collection of bread-based desserts is full of comforting and delicious options that are perfect for any occasion. From impressive cinnamon rolls to delightful seasonal treats, there’s always something new to bake.
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Thanksgiving Dessert Recipes
We truly hope you enjoy making these luscious Blackberry Cheesecake Donuts! If you loved this recipe, please make sure to leave a STAR REVIEW below. We’d also love to see your creations – make sure to tag us on Instagram @juliemarieeats. For more delicious recipe ideas and inspiration, be sure to follow us on Pinterest!
Blackberry Cheesecake Donuts
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Ingredients
DOUGH
- 50 g butter melted
- 110 g lukewarm water
- 25 g fresh yeast or 1 packs of dry yeast
- 25 g granulated sugar
- 290-305 g all-purpose flour
- 1 eggs room temperature
- ½ teaspoon salt
- Flavour neutral oil filling the pot up to about 2-3 cm.
- 150 g granulated sugar for tossing the donuts in
BLACKBERRY CHEESECAKE FILLING
- 80 g blackberries + extras for decoration
- 200 g cream cheese
- 30 g acacia honey or any other honey you’d like
- 1 teaspoon vanilla paste
- 100 g powdered sugar
- 50 g heavy cream
Instructions
DONUTS
- Tip: If you kitchen is cold, then if your oven can, pre-heat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned of oven giving it the optimal temperature of between 23-25ºC.
- Melt the butter and mix it together with lukewarm water. The temperature once mixed together should be around 37ºC. Crumble the fresh yeast into your mixing bowl and pour in the butter/water mixture. With a spatula stir it together until the yeast has melted.50 g butter, 25 g fresh yeast, 110 g lukewarm water
- (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
- Add all of the remaining ingredients, starting on 290 g of flour. Add later, if needed, the remaining 15 g of flour.25 g granulated sugar, 290-305 g all-purpose flour, 1 eggs, ½ teaspoon salt
- Using the dough hook, mix and knead the dough for 8-10 min on medium/high speed or until the dough looks smooth and has collected and is releasing from the bottom. The dough should be tacky but not stick to your fingers.
- Add the dough to your counter top and give it a final kneading and shape it it to a nice loaf. Add the dough to a bowl with a bit of flavour neutral oil and cover the bowl with cling film and a tea towel.
- Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 min.
- After the 1st rise, place the dough on the counter top. Try and not use any flour on the counter. If needed add a bit of flavour neutral oil on the kitchen counter instead. Roll the dough into 1 cm thick circle and cut out the donuts with a 7 or 8 cm cookie cutter. Save the remaining dough for donut holes.
- Cut baking paper into about 10×10 square and place each donuts on a square. Cover the donuts with cling film and a tea towel and let them rise for a second time on the kitchen counter for 30-45 min. They are finished proofing when you can poke them lightly with your finger and it leaves a small indentation that springs back.
- While the donuts rises for the second time, slowly heat up the flavour neutral oil in a large heavy-bottomed pot to around 180ºC (+/- 5ºC).Flavour neutral oil
- Place a wire rack over some paper towel and place the granulated sugar in a shallow bowl.
- Gently lower one donut at a time into the oil. Frying 2 at a time in the oil and use some tongs to carefully remove the baking paper. Fry the donuts for 2 min on each side and golden brown.
- Check the temperature of the oil regularly as you go, to not let the oil get too hot or too cool.
- Once the donuts are fried, place them one the wire rack while adding the next two donuts into the oil. Then place one donut at a time into the granulated sugar and toss each donut until well coated. Then place the donut back on the wire rack until cooled down before filling them with the blackberry cheesecake filling.150 g granulated sugar
BLACKBERRY CHEESECAKE FILLING
- Blend the blackberries. Add the blended blackberries and the remaining ingredients to a bowl and with an electric mixer whisk together the filling until medium/stiff peaks.80 g blackberries + extras for decoration, 200 g cream cheese, 30 g acacia honey, 1 teaspoon vanilla paste, 100 g powdered sugar, 50 g heavy cream
- Add the filling to a piping bag fitting with a small round piping tip. Pipe the filling into the donuts and they are ready to be enjoyed.
- The donuts are best enjoyed within the day. If you are not serving them after they are made, then I recommend waiting to make the filling, and filling them, until once you want to eat them.
- Donuts taste best fresh, but can last, unfilled and without the sugar coating, in the fridge for up to 2 days, in an airtight container. Warm them up in the microwave before filling and serving them.