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A baked donut sliced in half, revealing a fluffy interior, ready to be filled with creamy peanut butter cheesecake filling.

Peanut Butter Cheesecake Donuts (The Ultimate Recipe)

Indulge in the ultimate treat with these Peanut Butter Cheesecake Donuts! Soft baked donuts are filled with a creamy, no-bake peanut butter cheesecake filling and topped with a rich chocolate peanut butter glaze. An easy and impressive dessert!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Donuts
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg room temperature
  • 1/2 cup milk room temperature
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract
For the Cheesecake Filling
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
For the Chocolate Peanut Butter Glaze
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp creamy peanut butter
  • 1 tbsp unsalted butter

Equipment

  • 1 Donut Pan
  • 1 Electric mixer
  • 2 Piping Bags

Method
 

Making the Donuts
  1. Preheat your oven to 350°F (175°C). Lightly grease a standard donut pan with non-stick spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined—be careful not to overmix.
  5. Transfer the batter to a piping bag. Pipe the batter evenly into each cavity of the donut pan, filling each about two-thirds full.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Preparing the Cheesecake Filling
  1. In a large bowl, use an electric mixer to beat the softened cream cheese and creamy peanut butter until smooth and well combined.
  2. Gradually beat in the powdered sugar until the mixture is smooth and creamy.
  3. Add the heavy cream and vanilla, and continue to beat on medium-high speed until the filling is light and fluffy.
  4. Once the donuts are completely cool, use a sharp knife to slice them in half horizontally. Transfer the filling to a piping bag fitted with a star tip and pipe a generous amount onto the bottom half of each donut. Place the top half back on.
Glazing and Finishing Touches
  1. In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring in between, until the glaze is smooth and fully melted.
  2. Dip the top of each filled donut into the warm glaze, allowing any excess to drip off.
  3. Place the glazed donuts on a wire rack to allow the glaze to set. For a faster set, you can place them in the refrigerator for about 10 minutes. Serve immediately.

Notes

Ensure cream cheese is fully at room temperature for the smoothest filling.
Do not overmix the donut batter to keep them soft and tender.
Store any leftover donuts in an airtight container in the refrigerator for up to 3 days.