The first time I made these peanut butter cheesecake donuts, I wasn’t trying to create a masterpiece. It was a chilly Saturday evening, and we were all curled up watching old home videos, the kind that make you laugh and cry in the same breath. I wanted something sweet, something warm, and something familiar—but with a little twist. I glanced into the pantry and spotted that half-used jar of peanut butter we always keep on hand for toast emergencies. Then I saw cream cheese softening on the counter from breakfast. That was it. Lightbulb moment.
The next morning, the kitchen smelled like roasted peanuts and vanilla, and as soon as the donuts came out of the oven, my kids were hovering like bees around honey. I filled them with a quick cheesecake cream, drizzled a little peanut butter glaze on top, and they were devoured in minutes. That was the beginning of what is now a weekly tradition. Every Sunday morning, we bake these peanut butter cheesecake donuts, put on a favorite playlist, and just enjoy being together.
Because in this house, food is love. And this donut? It’s a whole lot of love baked into one sweet, creamy, nutty bite.
Why These Peanut Butter Cheesecake Donuts Are a Must-Bake
If you’re a peanut butter lover, you’re in the right place. These cheesecake donuts are not only packed with peanut buttery goodness, but they also have that rich, creamy filling that makes every bite a tiny celebration. Here’s why they’re totally worth turning on the oven for.
They’re baked, not fried, so there’s no need to heat up a pot of oil or deal with splatters. The texture? Soft, fluffy, and tender with just the right hint of sweetness.
The filling is pure cheesecake magic smooth cream cheese whipped with a touch of vanilla and cream until it’s rich but still light.
And the drizzle on top? Oh my goodness. Just a simple swirl of melted peanut butter and powdered sugar, but it tastes like something from a bakery window.
These donuts are the kind of treat you can serve at brunch, bring to a baby shower, or sneak from the fridge at midnight when everyone else is asleep. (Yes, I’ve done that. No regrets.)
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
The Ingredients You’ll Need (And the Tricks That Make Them Sing)
These donuts come together with simple pantry staples. No complicated ingredients here just real food that works together beautifully.
For the Donuts
1 1/2 cups all-purpose flour – Regular, unbleached is perfect here. You don’t need cake flour; these are hearty donuts that still feel soft.
1/2 cup granulated sugar – I like to use organic cane sugar, but any white sugar will do.
2 teaspoons baking powder – This gives your donuts that nice, gentle rise.
1/4 teaspoon salt – Don’t skip it. It balances the sweetness and makes all the flavors pop.
1/2 teaspoon cinnamon (optional) – My grandma always added a pinch of cinnamon to peanut butter desserts, and now I do too. It adds warmth.
1/2 cup milk – Whole milk makes them extra tender, but you can use 2% or even almond milk if that’s what you have.
2 large eggs – Room temperature, if possible. They mix better and help with texture.
2 tablespoons melted butter – Use real butter, not margarine. It makes a difference.
1 teaspoon vanilla extract – Always go for pure vanilla, not imitation. The flavor is so much better.
1/4 cup peanut butter – Smooth, creamy peanut butter works best. If you use natural peanut butter, stir it well so it blends in evenly.
For the Cheesecake Filling
8 oz cream cheese, softened – I use full-fat cream cheese for richness, but a light version works in a pinch.
1/4 cup powdered sugar – Adds sweetness without graininess.
1/2 teaspoon vanilla extract – Just a touch to enhance the creaminess.
1/4 cup heavy cream – This makes the filling silky smooth. You could use half-and-half, but cream gives it that dreamy texture.
Look this recipe: M&Ms Cool Whip and Pudding Frosting
For the Peanut Butter Drizzle
1/4 cup peanut butter – Again, smooth is best. Crunchy peanut butter won’t melt well for a drizzle.
2 tablespoons powdered sugar – For sweetness and to thicken the glaze just a bit.
1 tablespoon milk – Adjust as needed to get the perfect drizzle consistency.
If you’re feeling fancy, sprinkle chopped peanuts or mini chocolate chips on top after drizzling. It adds crunch and looks extra cute.
How to Make These Peanut Butter Cheesecake Donuts
Don’t worry this recipe is easier than it sounds. It’s a little baking, a little mixing, and a whole lot of joy.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease your donut pan with butter or a little nonstick spray. I use a silicone donut pan, but any good nonstick one works.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. If you’re skipping the cinnamon, that’s totally fine it’s your kitchen.
Step 3: Add the Wet Ingredients
In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth. Pour this into the dry ingredients and stir until just combined. Don’t overmix just until no flour streaks remain.
Step 4: Fold in the Peanut Butter
Add your creamy peanut butter to the batter and gently fold it in. It doesn’t have to be perfectly blended you can leave a few swirls for fun.
Step 5: Fill the Donut Pan
Spoon or pipe the batter into your donut pan, filling each cavity about 3/4 full. I like using a piping bag—it’s faster and neater.
Step 6: Bake the Donuts
Bake for 10 to 12 minutes or until the donuts are golden and a toothpick comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Cheesecake Filling
While the donuts cool, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Slowly pour in the heavy cream while beating, and keep mixing until the filling is thick and creamy.
Don’t forget this cake: Timeless Strawberry Rhubarb Pie
Step 8: Fill the Donuts
Once the donuts are completely cool, use a piping bag (or a small spoon if that’s all you have) to fill each donut with the cheesecake mixture. I cut a little hole in the side and pipe the filling in until I feel a little resistance.
Step 9: Make the Peanut Butter Drizzle
Microwave your peanut butter for 20–30 seconds until soft. Whisk in the powdered sugar and milk until smooth. If it’s too thick, add another splash of milk.
Step 10: Drizzle and Enjoy
Drizzle the glaze over each filled donut. Let it set for a few minutes, then serve. Or sneak one before the kids see. Your call.
Anna’s Tips for the Best Cheesecake Donuts Every Time
- Use room temperature ingredients for better blending.
- Don’t overbake the donuts they dry out quickly. Check them early!
- Chill the filling for 10 minutes before piping if it feels too soft.
- Store leftovers in the fridge but they’re best eaten fresh.
- Want crunch? Add chopped roasted peanuts or mini pretzels on top.
- Love chocolate? Melt a handful of dark chocolate chips and drizzle on top too.
These peanut butter cheesecake donuts also work great for parties. Just make them mini-sized and offer different glazes for fun peanut butter, chocolate, and even strawberry.
FAQ
Q1: Can I make the donuts ahead of time?
Yes, you can bake them a day or two in advance. Just store them in an airtight container, and fill and glaze right before serving for the best texture.
Q2: Can I use a different type of nut butter?
Absolutely! Almond butter or cashew butter works well. Just remember, the flavor will shift a little but it’ll still be delicious.
Q3: Can I bake the donuts instead of frying them?
You already are! This recipe is baked, which makes it easier and lighter. But if you’re craving that fried texture, you can deep-fry them just adjust the batter slightly.
Q4: Can I freeze these donuts?
Yes. Freeze the unglazed, unfilled donuts on a baking sheet until solid, then store in a freezer bag. Thaw, fill, and drizzle when ready to serve.
Q5: Can I use store-bought donuts?
Totally. If you’re short on time, pick up plain donuts and fill them with the cheesecake mixture. Add the peanut butter drizzle and no one will know you didn’t make them from scratch.
Q6: How do I know when the donuts are done?
They’ll be golden on top and spring back slightly when touched. Use a toothpick if it comes out clean, they’re ready.
Q7: Can I add chocolate to these donuts?
Yes! You can add chocolate chips to the batter, stir cocoa powder into the drizzle, or just top them with a little melted chocolate. Peanut butter and chocolate are a dream duo.
Q8: How long will the peanut butter glaze last?
About a week in the fridge. Reheat gently in the microwave before using again.
Q9: Can I use a different filling flavor?
Sure! You can go with chocolate cream cheese, vanilla custard, or even a fruit compote if you’d like a fruity twist.
Q10: How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Let them come to room temperature before serving for best texture.
Let’s Make Sunday Sweeter
So there you have it my go-to Peanut Butter Cheesecake Donuts. They’re cozy, indulgent, and just the kind of treat that turns an ordinary morning into something a little more special.
If you try this recipe, tag me or send me a photo I love seeing your kitchen magic! Happy baking, friends.
Peanut Butter Cheesecake Donut
Equipment
- Donut Pan
- Mixing Bowls
- Whisk
- Spatula
- Hand Mixer or Stand Mixer
- Piping Bag
- Wire Rack
Ingredients
For the Donuts
- 1.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon optional
- 0.5 cup Milk whole or 2%
- 2 large Eggs room temperature
- 2 tablespoons Butter melted
- 1 teaspoon Vanilla extract
- 0.25 cup Peanut butter smooth or creamy
For the Cheesecake Filling
- 8 oz Cream cheese softened
- 0.25 cup Powdered sugar
- 0.5 teaspoon Vanilla extract
- 0.25 cup Heavy cream
For the Peanut Butter Drizzle
- 0.25 cup Peanut butter
- 2 tablespoons Powdered sugar
- 1 tablespoon Milk adjust for desired consistency
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cavity donut pan with butter or nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until fully combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined—do not overmix.
- Fold in the peanut butter until the batter is smooth and fully incorporated.
- Spoon or pipe the batter into the greased donut pan, filling each cavity about 3/4 full.
- Bake for 10–12 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the filling, beat softened cream cheese with powdered sugar and vanilla until smooth. Slowly add heavy cream and beat until thick and creamy.
- Transfer the cheesecake filling to a piping bag. Using a small knife or the piping tip, poke a hole in the side of each donut and fill with the cream cheese mixture.
- For the drizzle, microwave peanut butter for 20–30 seconds until soft. Stir in powdered sugar and milk until smooth and pourable.
- Drizzle the peanut butter glaze over each filled donut and allow it to set for a few minutes before serving.
