When I want a donut that’s truly next-level, I make peanut butter cheesecake donuts. These indulgent treats combine soft, fluffy donuts with a creamy peanut butter cheesecake filling and a rich glaze or drizzle that pulls it all together. They taste like something I’d buy at a fancy bakery—but I make them right in my own kitchen.
Why You’ll Love This Recipe
I love these donuts because they’re over-the-top in the best way. The filling is smooth, sweet, and nutty, with just the right tang from the cream cheese. The donut itself is tender and golden, and the peanut butter drizzle or glaze adds that perfect finish. Whether I bake or fry them, they always turn out delicious and feel like such a fun, indulgent treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the donuts:
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Sugar
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Eggs
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Milk
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Butter (melted)
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Vanilla extract
For the peanut butter cheesecake filling:
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Cream cheese (softened)
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Powdered sugar
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Creamy peanut butter
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Vanilla extract
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Heavy cream (to lighten and smooth the texture)
For the glaze or topping:
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Powdered sugar
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Milk
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Peanut butter (melted)
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Optional: crushed peanuts, mini chocolate chips, or graham crumbs for garnish
Directions
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I preheat the oven to 350°F (if baking) or heat oil to 350°F (if frying).
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In a bowl, I whisk together the dry ingredients. In another bowl, I whisk the wet ingredients and then mix them into the dry until just combined.
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I spoon or pipe the batter into a donut pan (or drop spoonfuls into hot oil for frying) and bake for 10–12 minutes or fry until golden and puffed.
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While the donuts cool, I make the filling by beating the cream cheese, peanut butter, powdered sugar, vanilla, and heavy cream until fluffy.
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I use a piping bag fitted with a small tip to fill each donut from the side or bottom.
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I whisk together the glaze ingredients and drizzle or dip the donuts once filled.
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I garnish with chopped nuts or chocolate chips and let them set for a few minutes before serving.
Servings and timing
This recipe makes about 8–10 donuts.
Prep time is around 20 minutes, cook time is 10–12 minutes, and assembly takes another 10 minutes. I have them ready in under 45 minutes.
Variations
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I add a swirl of chocolate to the filling for a peanut butter cup twist.
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For a crunchier bite, I top them with crushed pretzels or chopped peanuts.
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I make mini versions using a mini donut pan for party bites.
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For a baked version, I use a donut pan and skip the frying oil entirely.
Storage/reheating
I store leftover donuts in the fridge for up to 3 days. I let them sit at room temperature before serving so the filling softens. I don’t recommend freezing them once filled. If I want to freeze, I freeze the donuts and add the filling fresh after thawing.
FAQs
Can I make these without a donut pan?
Yes, I fry the dough like classic yeast or cake donuts—or use a muffin tin for a “donut muffin” variation.
Can I use natural peanut butter?
I’ve used it, but it’s best to use a no-stir variety for a smoother, more stable filling.
Are these overly sweet?
They’re rich, but I balance the sweetness in the filling and glaze so they’re not overpowering.
Can I make the filling ahead of time?
Yes, I store the filling in the fridge for up to 2 days and fill the donuts when ready to serve.
What’s the best way to fill the donuts?
I use a piping bag with a round or Bismarck tip and gently fill from the side or bottom. It takes just a little pressure to get a creamy center.
Conclusion
Peanut butter cheesecake donuts are one of those treats that feel totally bakery-worthy but are surprisingly simple to make. They’re rich, fluffy, and bursting with creamy peanut butter flavor in every bite. Whether I’m making them for a weekend brunch, special dessert, or just to treat myself, they never disappoint.
Print
Peanut Butter Cheesecake Donuts
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 40–45 minutes
- Yield: 8–10 donuts
- Category: Dessert, Donuts
- Method: Baking or Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Peanut Butter Cheesecake Donuts are soft, fluffy, and filled with a rich, tangy peanut butter cheesecake center, then topped with a sweet glaze. Perfect for brunch, dessert, or a bakery-style treat at home—baked or fried!
Ingredients
- For the donuts:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- 2 large eggs
- ¾ cup milk
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- For the peanut butter cheesecake filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup creamy peanut butter (no-stir preferred)
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
- For the glaze or topping:
- ¾ cup powdered sugar
- 2–3 tbsp milk
- 2 tbsp peanut butter, melted
- Optional: chopped peanuts, mini chocolate chips, graham cracker crumbs
Instructions
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Preheat oven to 350°F (if baking), or heat oil to 350°F in a deep pan (if frying). Grease donut pan if baking.
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Mix dry ingredients in one bowl: flour, baking powder, baking soda, salt, and sugar.
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In another bowl, whisk eggs, milk, melted butter, and vanilla. Pour wet into dry and mix just until combined.
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Spoon or pipe batter into donut pan (or carefully drop spoonfuls into oil if frying).
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Bake for 10–12 minutes or fry until golden and puffed. Let donuts cool completely.
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For the filling, beat cream cheese, peanut butter, powdered sugar, vanilla, and cream until fluffy and smooth.
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Use a piping bag fitted with a round or Bismarck tip to fill each donut from the side or bottom.
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For glaze, whisk powdered sugar, milk, and melted peanut butter until smooth. Drizzle or dip donuts.
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Garnish with crushed peanuts, chocolate chips, or cookie crumbs if desired. Let set before serving.
Notes
- Use no-stir peanut butter for a more stable filling.
- Chill the filling before piping if it’s too soft.
- For fried donuts, use a candy thermometer to maintain oil temperature for best texture.
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