Welcome to the ultimate dessert mashup you never knew you needed. Imagine a warm, fluffy, homemade donut, generously filled with a creamy, no-bake Oreo cheesecake filling. This Oreo Cheesecake Stuffed Donut recipe is pure indulgence. It combines the classic comfort of a fresh donut with the decadent flavor of cookies and cream cheesecake. Forget the bakery; this guide will show you how to create this show-stopping treat right in your own kitchen.
Why You’ll Love This Oreo Cheesecake Stuffed Donut Recipe
This isn’t just another donut recipe; it’s a dessert experience. We’re skipping the canned biscuit dough and making a rich, pillowy yeast donut from scratch for a truly authentic texture. The filling is a simple yet luscious no-bake cheesecake loaded with crushed Oreo cookies, making it incredibly easy to prepare. It’s the perfect combination of flavors and textures that will have everyone asking for the recipe.
Key Ingredients You’ll Need
This recipe uses simple pantry staples to create something truly extraordinary. Here’s what you’ll need to gather.
For the Yeast Donuts
- All-Purpose Flour: Provides the structure for our fluffy donuts.
- Granulated Sugar: Adds a touch of sweetness and helps activate the yeast.
- Active Dry Yeast: The key to getting that classic light and airy donut texture.
- Milk: Adds richness and moisture to the dough. Whole milk works best.
- Eggs: Binds the dough together and adds flavor.
- Unsalted Butter: For a soft, rich dough.
- Salt: Balances the sweetness.
- Vegetable Oil: For frying the donuts to golden-brown perfection.
For the No-Bake Oreo Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a smooth filling.
- Powdered Sugar: Sweetens the filling and helps it set.
- Heavy Cream: Makes the filling light, airy, and pipeable.
- Vanilla Extract: Enhances the other flavors.
- Oreo Cookies: You’ll need about 15 cookies, finely crushed.
For the Simple Glaze & Topping
- Powdered Sugar: The base for our simple vanilla glaze.
- Milk: To thin the glaze to the perfect consistency.
- Vanilla Extract: For flavor.
- Crushed Oreos: For that essential crunchy topping.
Step-by-Step Instructions
Follow these simple steps to create the most incredible stuffed donuts.
Step 1: Make the Donut Dough
In a large bowl, whisk together the warm milk, a tablespoon of sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy. This is called blooming the yeast. Next, add the remaining sugar, eggs, melted butter, and salt. Gradually mix in the flour until a soft dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Step 2: Prepare the Oreo Cheesecake Filling
While the dough is rising, make the filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Beat in the powdered sugar and vanilla extract until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Finally, fold in the crushed Oreo cookies. Cover and refrigerate the filling for at least 30 minutes to firm up.
Step 3: Shape and Fry the Donuts
Once the dough has risen, punch it down and roll it out on a floured surface to about ½-inch thickness. Use a 3-inch round cutter to cut out the donuts. You won’t need a center hole for these. Place the cutouts on a parchment-lined baking sheet, cover them loosely, and let them rest for another 30-45 minutes until puffy. Heat your vegetable oil in a heavy-bottomed pot to 350°F (175°C). Carefully fry the donuts in batches, about 1-2 minutes per side, until they are a deep golden brown. Use a slotted spoon to transfer them to a wire rack to cool completely.
Step 4: Fill and Glaze the Donuts
Transfer the chilled cheesecake filling to a piping bag fitted with a small round tip. Once the donuts are completely cool, insert the tip into the side of a donut and gently squeeze to fill it. You’ll feel the donut get heavier. Be careful not to overfill. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip the top of each filled donut into the glaze and sprinkle immediately with more crushed Oreos.
Pro Tips for the Perfect Oreo Cheesecake Stuffed Donut
- Check Your Yeast: Ensure your yeast is fresh and properly bloomed. If it doesn’t foam up, it’s likely expired, and your dough won’t rise.
- Oil Temperature is Key: Use a thermometer to keep the oil at a consistent 350°F. If it’s too hot, the outside will burn before the inside is cooked. If it’s too cool, the donuts will absorb too much oil and become greasy.
- Don’t Overcrowd the Pot: Frying too many donuts at once will lower the oil temperature. Fry in small batches of 2-3 for the best results.
- Cool Completely Before Filling: This is crucial. If the donuts are even slightly warm, the cheesecake filling will melt and run out.
Baking vs. Frying
While frying gives these donuts their classic crisp-yet-fluffy texture, you can bake them for a lighter option. To bake, place the proofed donuts on a parchment-lined baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until golden brown. Brush them with melted butter immediately after they come out of the oven. Note that baked donuts will have a texture more similar to a soft bread roll than a classic fried donut.
Storage and Make-Ahead Instructions
Because of the cream cheese filling, these donuts are best enjoyed the same day they are made. If you have leftovers, they must be stored in an airtight container in the refrigerator for up to 2 days. The cheesecake filling can be made up to 24 hours in advance and kept in the fridge.
Frequently Asked Questions (Oreo Cheesecake Stuffed Donut)
Yes, you can bake them for a lighter option. Place the proofed donuts on a parchment-lined baking sheet and bake at 375°F (190°C) for 10-12 minutes until golden. Note that the texture will be softer and more bread-like than a traditional fried donut.
Absolutely! The no-bake Oreo cheesecake filling can be prepared up to 24 hours in advance. Keep it covered in the refrigerator until you are ready to fill the cooled donuts.
Due to the cream cheese filling, any leftovers must be stored in an airtight container in the refrigerator. They will keep for up to 2 days, though they are best enjoyed on the day they are made.
The cleanest method is to use a piping bag with a medium round or Bismarck tip. Once the donuts are completely cool, gently insert the tip into the side of the donut and squeeze the filling in until the donut feels slightly heavy.
The most common reason for dough not rising is expired or inactive yeast. Always check the expiration date and make sure your yeast becomes foamy when bloomed in warm milk and sugar. Another reason could be that the environment is too cold; try to let it rise in a warm, draft-free spot.
More Decadent Desserts to Try
If you loved this recipe, you’ll be obsessed with our Caramel Brownie Cheesecake. For another fruity and rich option, try this Dark Chocolate Raspberry Cheesecake. And if you can’t get enough of Oreos, you must make our famous Oreo Dirt Cake Recipe.
The Ultimate Oreo Cheesecake Stuffed Donut
There you have it—a truly spectacular dessert that’s worth every bit of effort. This Oreo Cheesecake Stuffed Donut recipe is the perfect project for a special weekend treat or celebration. If you make it, please leave a comment below and let us know how it turned out! Don’t forget to share your creations on Pinterest!
Oreo Cheesecake Stuffed Donut Recipe
Oreo Cheesecake Stuffed Donut: The Ultimate Recipe
Ingredients
Equipment
Method
- Make the Dough: In a large bowl, combine warm milk, 1 tbsp sugar, and yeast. Let sit for 5-10 minutes until foamy. Whisk in remaining sugar, eggs, melted butter, and salt. Gradually add flour, mixing until a soft dough forms.
- Knead and Rise: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare the Filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. In a separate bowl, whip heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture, then fold in the 15 crushed Oreos. Refrigerate for at least 30 minutes.
- Shape and Proof: Punch down the risen dough. Roll it out to ½-inch thickness and cut out 3-inch rounds. Place on a parchment-lined sheet, cover, and let proof for another 30-45 minutes until puffy.
- Fry the Donuts: Heat oil in a heavy pot to 350°F (175°C). Fry donuts in batches for 1-2 minutes per side until golden brown. Transfer to a wire rack to cool completely.
- Fill and Glaze: Transfer cheesecake filling to a piping bag. Once donuts are cool, insert the tip into the side and fill. For the glaze, whisk powdered sugar, milk, and vanilla. Dip the top of each donut in the glaze and sprinkle with crushed Oreos. Serve immediately.
Notes
Keep a close eye on the oil temperature for perfectly cooked donuts.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
