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Red Velvet Cheesecake Donuts

Red Velvet Cheesecake Donuts - featured image
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These Red Velvet Cheesecake Donuts are a festive, bakery-style treat with a creamy cheesecake swirl, perfect for Valentine’s Day or any special occasion. Baked (not fried), they’re easy to make, crowd-pleasing, and irresistibly delicious.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 2 tablespoons (16g) Dutch-process cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon (4g) baking powder
  • 1/4 teaspoon (1g) baking soda
  • 1/4 teaspoon (1g) salt
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tablespoon (15ml) red food coloring (or gel equivalent)
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) white vinegar
  • 4 oz (113g) cream cheese, softened (for filling)
  • 1/4 cup (30g) powdered sugar (for filling)
  • 1/2 teaspoon (2.5ml) vanilla extract (for filling)
  • 2 oz (56g) cream cheese, softened (for glaze, optional)
  • 1/2 cup (60g) powdered sugar (for glaze, optional)
  • 1–2 tablespoons (15-30ml) milk (for glaze, optional)
  • 1/4 teaspoon (1.25ml) vanilla extract (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 12-cavity donut pan with nonstick spray. If using a muffin tin, line with paper liners and shape foil ‘holes’ in the center.
  2. Make the cheesecake filling: In a medium bowl, beat together 4 oz cream cheese, 1/4 cup powdered sugar, and 1/2 tsp vanilla extract until smooth and fluffy (about 2 minutes). Transfer to a piping bag or zip-top bag and set aside.
  3. In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
  4. In a separate bowl, whisk buttermilk, melted butter, eggs, red food coloring, vanilla extract, and white vinegar until uniform.
  5. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  6. Spoon or pipe half the red velvet batter into each donut cavity, filling halfway. Tap pan gently to even out.
  7. Pipe a small ring of cheesecake filling in the center of each donut, avoiding the edges. Cover with remaining red velvet batter, filling each cavity about 3/4 full.
  8. Bake for 12-14 minutes, until donuts spring back when lightly pressed and a toothpick comes out mostly clean.
  9. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the optional glaze: In a bowl, beat 2 oz cream cheese until smooth. Gradually mix in 1/2 cup powdered sugar, 1-2 tbsp milk, and 1/4 tsp vanilla extract until thick but pourable.
  11. Dip cooled donuts in glaze or drizzle with a spoon. Decorate with sprinkles or mini chocolate chips if desired.
  12. Serve immediately or let glaze set for 10 minutes. Store leftovers in an airtight container for up to 2 days.

Notes

For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute vegan cream cheese and plant-based milk. Don’t overmix the batter for tender donuts. Make sure all ingredients are at room temperature for best results. Donuts are best enjoyed the same day but can be stored for up to 2 days at room temperature or 4 days in the fridge. Freeze unglazed donuts for up to 2 months.

Nutrition

Keywords: red velvet, cheesecake, donuts, baked donuts, Valentine’s Day, dessert, cream cheese, easy, homemade, festive

Find it online: https://zorbmeal.com/red-velvet-cheesecake-donuts-recipe-easy-valentines-day-treat/