I love how these blend the warm comfort of a peach cobbler with creamy cheesecake and the fun of a donut.
Why You’ll Love This Recipe
I’m drawn to this recipe because it brings together so many favorites — sweet peaches, rich cheesecake filling, and fluffy donut dough. The combination makes every bite feel indulgent yet familiar. It’s perfect when I want something special for brunch or a dessert that stands out.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
active dry yeast
warm milk (110 °F / 43 °C)
large eggs, room temperature
(plus additional ingredients for the donut dough, peach cobbler-filling, cheesecake filling and toppings)
Directions
Activate the yeast by mixing it into the warm milk and letting it sit until foamy.
Whisk in the eggs and then stir in the rest of the dough ingredients. Knead until smooth and let it rise until doubled.
Meanwhile, prepare the peach cobbler filling: chop peaches (or use canned peach slices), then cook with brown sugar, cinnamon, cornstarch and water until thickened. Let cool.
For the cheesecake filling: beat together softened cream cheese, powdered sugar, vanilla extract and heavy cream until smooth and fluffy.
Roll out or shape the dough into donuts (or donut-holes), then fry in hot oil (or bake/air-fry as a lighter option) until golden brown. Drain and let cool slightly.
Slice each donut in half horizontally (or insert piping tip) and fill with cheesecake filling. Then add a scoop of the peach cobbler filling.
Finish with toppings: sprinkle crushed graham crackers or biscuit crumbs, drizzle glaze, and add a dusting of cinnamon. Serve warm so the fillings are delightfully gooey.
Servings and timing
This recipe yields about 12 donuts (depending on how large you shape them).
Total time: ~35 minutes
(I based this on the standard prep and cook times for this kind of recipe.)
Variations
Swap out the peaches for cherries, blueberries or strawberries to change the flavor but keep the cheesecake-donut concept.
Use a baked or air-fried donut instead of deep-fried for a lighter version.
Turn it into donut holes for bite-sized treats.
Make a gluten-free version by using gluten-free flour dough or biscuit dough and ensuring all other ingredients are gluten-free.
Storage/Reheating
I store leftover donuts in an airtight container in the fridge. They stay good for up to 2–3 days. To reheat, I pop them into a preheated oven at ~325 °F (165 °C) for 5–8 minutes just to warm the filling and crisp the exterior again. Avoid microwaving for too long or they may become soggy.
FAQs
Can I bake these instead of frying?
Yes — baking is absolutely fine. I recommend baking at around 375 °F (190 °C) for about 15 minutes, or until golden, if you prefer avoiding frying.
What type of peaches should I use?
I like fresh peaches when they’re in season and ripe but you can definitely use canned peaches in syrup (drained) if fresh are not available. Just adjust the sweetness accordingly.
Can I prepare the fillings ahead of time?
Yes — both the peach cobbler filling and cheesecake filling hold well in the fridge for a day ahead. I’ll make them the night before and then just assemble the donuts when I’m ready to serve.
How do I keep the donuts fresh and avoid them getting soggy?
Store in a single layer (not stacked) in an airtight container and place a paper towel underneath to absorb excess moisture. Reheat in the oven briefly before serving to restore some crispness.
Can I make this recipe vegan or dairy-free?
You can adapt it: use a vegan cream-cheese alternative, dairy-free heavy cream, and use a plant-based milk for the dough. Choose a vegan dough recipe for the donuts themselves. The outcome will be slightly different in texture but still very tasty.
Conclusion
I find that these Peach Cobbler Cheesecake Donuts are a delightful twist on dessert-and-brunch classics. They feel special without being overly complicated. Whether I’m making them for a weekend treat, hosting friends, or satisfying a sweet craving, they deliver on flavor and presentation. I can’t wait to try one (or three!).
These Peach Cobbler Cheesecake Donuts combine warm, spiced peaches and creamy cheesecake filling inside fluffy donut dough—a fun and indulgent treat perfect for brunch or dessert.
Total Time:35 minutes
Yield:About 12 donuts
Ingredients
Active dry yeast (for donut dough)
Warm milk (110 °F / 43 °C)
Large eggs, room temperature
(Additional dough ingredients: flour, sugar, butter/oil, salt — as needed for donut dough)
For the peach cobbler filling: chopped fresh peaches (or canned drained), brown sugar, ground cinnamon, cornstarch, water
For the cheesecake filling: softened cream cheese, powdered sugar, vanilla extract, heavy cream
Toppings: crushed graham crackers or biscuit crumbs, glaze (powdered sugar + milk) or chocolate/caramel drizzle, a dusting of cinnamon
Instructions
Activate the yeast by mixing it into the warm milk and letting it sit until foamy.
Whisk in the eggs, then stir in the rest of the dough ingredients (flour, sugar, butter/oil, salt) and knead until smooth. Let the dough rise until doubled.
Meanwhile, prepare the peach cobbler filling: chop the peaches (or use canned slices), then cook with brown sugar, cinnamon, cornstarch and water until thickened. Let cool.
Prepare the cheesecake filling: beat the softened cream cheese, powdered sugar and vanilla until smooth. Add heavy cream and continue mixing until fluffy.
Shape the risen dough into donuts or donut-holes. Fry them in hot oil (or bake/air‑fry for a lighter option) until golden brown. Drain and let them rest briefly.
Slice each donut in half horizontally (or insert a piping tip). Fill with cheesecake filling, then add a scoop of the peach cobbler filling.
Finish with toppings: sprinkle with crushed graham crackers or biscuits, drizzle with glaze or chocolate/caramel, and add a dusting of cinnamon. Serve warm so the fillings are gooey.
Notes
You can swap fresh peaches for canned peaches (drained) if fresh aren’t available.
For a lighter version, bake or air‑fry the donuts instead of deep‑frying.
You can make the peach and cheesecake fillings ahead of time and store them in the fridge until assembly.
If using other fruits (like cherries, blueberries or strawberries) instead of peaches, adjust the sugar to suit their sweetness.
Store leftovers in an airtight container in the fridge for up to 2–3 days; reheat in a pre‑heated oven (~325 °F /165 °C) for 5–8 minutes. Avoid microwaving too long to preserve texture.
