If you’re searching for a dessert that’s the epitome of creamy, fruity, and absolutely irresistible, prepare to fall head over heels for Peach Cobbler Cheesecake-Stuffed Donuts. These donuts are pure comfort food—pillowy-soft, golden fried rounds stuffed with a dreamy cheesecake and peach cobbler filling. Imagine the bliss of biting into a fresh donut and discovering not one, but two classic desserts hidden inside! I first came across this combination on a road trip through the South, and it’s been a show-stopper at every family gathering since. Like my well-loved Strawberry Shortcake Cupcakes, these donuts strike the perfect balance between fun and nostalgia. Whether you need a sweet brunch treat or a party dessert, this recipe is so simple that you’ll wonder why you haven’t made it before. Get ready to wow your family and friends with this deliciously unique treat!
What is Peach Cobbler Cheesecake-Stuffed Donuts?
Alright, let’s break down this tongue-twister of a name—Peach Cobbler Cheesecake-Stuffed Donuts. Can you imagine all those flavors packed into one treat? Why settle for just a donut when you can have a donut bursting with creamy cheesecake AND juicy peach cobbler? These donuts mash up classic Southern dessert charm with a twist that’ll make anyone swoon—because as they say, the way to a man’s heart is through his stomach! The name might be a mouthful, but so are the results. Ready for a sweet adventure? Don’t just read about it—try making them at home and see how quickly they disappear!
Why You’ll Love This
The real magic in Peach Cobbler Cheesecake-Stuffed Donuts lies in their over-the-top delicious filling. If you love rich cheesecake and the cozy warmth of peach cobbler, this recipe brings both in a playful, budget-friendly way. Making them at home costs just a fraction of what you’d pay at a bakery, especially since you can use store-bought biscuit dough. The filling, swirled with gooey peaches and tangy cream cheese, tucks perfectly inside those soft, golden donuts. Sprinkle a little cinnamon sugar on top and you’ve got a bakery-level treat without ever leaving your kitchen. These donuts are a no-fuss alternative to complicated pastries like my Raspberry Cheesecake Swirl Bars—so why not try both and find your new favorite? Give them a go and savor the happy sighs around your table!
How to Make
Quick Overview
This peach cobbler cheesecake-stuffed donut recipe is wonderfully easy and unbelievably tasty. Using ready-made biscuit dough saves time, while the cheesecake and peach filling comes together in minutes. The result? Warm, crispy donuts with a creamy, fruity filling that feels totally decadent. From start to finish, expect these beauties to be ready in under 45 minutes—perfect for impromptu brunches or quick dessert cravings.
Ingredients
- 1 can biscuit dough (or homemade dough, if you prefer)
- Oil for frying (vegetable or canola oil works well)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups diced peaches (fresh or canned, drained if using canned)
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp cornstarch mixed with 2 tbsp water
Directions
- Heat oil in a deep fryer or deep skillet to 350°F. While it heats, gently flatten each biscuit dough round slightly using your hands or a rolling pin.
- Fry the flattened dough pieces in batches for about 2 minutes per side, or until golden brown and puffed up. Remove with a slotted spoon and let drain on a plate lined with paper towels.
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a medium saucepan over medium heat, combine diced peaches, brown sugar, and cinnamon. Bring to a simmer, then add the cornstarch slurry (cornstarch mixed with water) while stirring. Cook until the mixture thickens and becomes syrupy, about 3–4 minutes. Let cool slightly.
- Gently mix the peach cobbler filling into the cheesecake mixture until just combined. Transfer the mixture to a piping bag.
- Once the donuts are cool enough to handle but still slightly warm, use a small knife to cut a hole in the side or bottom of each donut. Insert the piping bag tip and fill each donut with peach cobbler cheesecake filling.
- Serve the donuts warm for gooey filling or at room temperature for a firmer bite. Optionally, roll each donut in cinnamon sugar before serving.
What to Serve With
Decadent as they are, Peach Cobbler Cheesecake-Stuffed Donuts play well with a scoop of vanilla ice cream or a dollop of whipped cream. Serve them alongside a refreshing iced peach tea or creamy latte for a delightful brunch or dessert spread. For something savory, pair with a light quiche or scrambled eggs to balance the sweetness and add some protein to your meal. And if you’re hosting a bigger brunch, a fruit salad with berries or citrus rounds out the flavors beautifully.
Top Tips for Perfecting
For the dreamiest donuts, make sure your cream cheese is fully softened to achieve a super-smooth filling. If fresh peaches aren’t in season, canned or frozen peaches are a great alternative—just remember to drain any liquid. Got a sweet tooth? Sprinkle a little extra cinnamon sugar over the warm donuts for a bakery finish. Be careful not to overfill the donuts—the filling is luscious but works best in moderation. If you’re looking to switch things up, swap peaches for strawberries, blueberries, or apples for different flavor spins. And above all, keep that oil temperature steady; too hot and the donuts will brown before cooking through, too cool and they’ll soak up extra oil.
Storing and Reheating Tips
Once filled, these donuts are best enjoyed the day they’re made, but leftovers can be stored in an airtight container in the refrigerator for up to three days. If you need to make ahead, keep the donuts unfilled at room temperature for a day or refrigerated for up to three days; fill just before serving for best texture. To reheat, pop the donuts in the microwave for 10–15 seconds or in a preheated oven at 300°F for about 5 minutes—just enough to warm them without melting the filling too much. For longer storage, freeze unfilled donuts and peach cheesecake filling separately for up to one month. Thaw overnight in the fridge, fill, and enjoy whenever the craving strikes!
FAQs
Can I make these donuts baked instead of fried?
Yes, you can bake the biscuit dough instead of frying—bake at 350°F for 12–15 minutes or until golden. The texture will be a bit different, but still delicious!
Can I use other fruits besides peaches?
Absolutely! Try this with strawberries, blueberries, or even apples for seasonal twists. Just follow the same steps for cooking the fruit filling.
What’s the best way to make the filling smooth?
Ensure the cream cheese is fully softened and beat it well with the sugar and vanilla before adding peaches. For extra creaminess, use an electric mixer.
Can I make these ahead of time?
You can prep the donuts and the filling separately a day ahead. Store the donuts at room temperature and the filling in the fridge. Fill just before serving for best results.
Do I have to use canned biscuit dough?
Nope! If you prefer, you can use your favorite homemade yeast or biscuit dough. It adds a little time, but the results are equally tasty.
Conclusion
Peach Cobbler Cheesecake-Stuffed Donuts are the kind of wildly fun, mashup dessert that instantly turns any day into a special occasion. Combining the creaminess of cheesecake, the juicy sweetness of peach cobbler, and the classic comfort of a donut, these treats are fast, affordable, and guaranteed to win hearts (and taste buds). With easy ingredients, quick prep, and loads of flavor, they’re sure to become a family favorite. So why not give this recipe a try and see just how quickly these scrumptious donuts disappear from your table? Happy baking!
Peach Cobbler Cheesecake-Stuffed Donuts
Equipment
- Deep Fryer
- Mixing Bowl
- Piping Bag
- Slotted Spoon
Ingredients
Dough
- 1 can Biscuit dough Store-bought or homemade
Filling
- 8 oz Cream cheese Softened
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 2 cups Diced peaches Fresh or canned, drained if using canned
- 1/4 cup Brown sugar
- 1 tsp Cinnamon
- 1 tbsp Cornstarch Mixed with 2 tbsp water
Oil
- for frying Vegetable or canola oil
Instructions
- Heat oil in a deep fryer or deep skillet to 350°F. While it heats, gently flatten each biscuit dough round slightly using your hands or a rolling pin.
- Fry the flattened dough pieces in batches for about 2 minutes per side, or until golden brown and puffed up. Remove with a slotted spoon and let drain on a plate lined with paper towels.
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a medium saucepan over medium heat, combine diced peaches, brown sugar, and cinnamon. Bring to a simmer, then add the cornstarch slurry while stirring. Cook until the mixture thickens and becomes syrupy, about 3–4 minutes. Let cool slightly.
- Gently mix the peach cobbler filling into the cheesecake mixture until just combined. Transfer the mixture to a piping bag.
- Once the donuts are cool enough to handle but still slightly warm, use a small knife to cut a hole in the side or bottom of each donut. Insert the piping bag tip and fill each donut with peach cobbler cheesecake filling.
- Serve the donuts warm for gooey filling or at room temperature for a firmer bite. Optionally, roll each donut in cinnamon sugar before serving.