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Blueberry Cheesecake Doughnuts

These delicious Blueberry Cheesecake Doughnuts combine crispy exteriors with a luscious blueberry cheesecake filling for an unforgettable treat.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 doughnuts
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Doughnut Base
  • 230 g lukewarm buttermilk
  • 2 tbsp sugar
  • 2 tsp dry yeast
  • 400 g all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 50 g neutral oil
  • granulated sugar for rolling
Filling
  • 400 g blueberries
  • 25 g balsamic vinegar
  • 1/4 tsp vanilla bean paste
  • 1/2 tsp salt
  • 80 g sugar
  • 450 g cream cheese
  • 70 g powdered sugar
  • 1/2 tsp vanilla bean paste
  • pinch salt
  • 2 tbsp heavy cream

Method
 

Preparation
  1. Mix the warm buttermilk, sugar, and yeast in a sizable bowl. Let it froth for about 5–10 minutes.
  2. Introduce flour, salt, egg, and oil to the mixture. Knead until it becomes a soft, smooth, and stretchy dough.
  3. Shape the dough into a ball, cover it, and refrigerate for at least 3 hours or overnight.
Cooking
  1. Once the dough has chilled, divide it into equal portions and roll them into smooth balls.
  2. Allow the dough balls to rise until puffy.
  3. Heat oil to 350°F (180°C) and fry the doughnuts until golden brown.
Filling
  1. Simmer the blueberries with balsamic vinegar, vanilla, salt, and sugar until thickened.
  2. Whisk together the cream cheese, powdered sugar, vanilla, salt, and heavy cream until velvety.
  3. Fill each doughnut with the blueberry mixture, followed by the cheesecake filling.

Notes

Serve doughnuts warm, dusted with granulated sugar. Pair with whipped cream or ice cream for added indulgence. Consider adding lemon zest for a zesty kick, and feel free to use seasonal fruits like strawberries or raspberries instead of blueberries.