Fried Lemon Cheesecake Donuts

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Fresh lemon curd, creamy cheesecake, and pillowy dough make up these Fried Lemon Cheesecake Donuts.

Indulge your taste buds with the perfect combination of tangy lemon curd, creamy cheesecake filling, and fluffy donut goodness. These fried lemon cheesecake donuts are a heavenly treat that will leave you craving for more. Follow along as we dive into the recipe and discover how to make these irresistible delights in your own kitchen.

Ingredients:

For the Donuts:

• 1 ¼ Ounce Pack of Instant or Dry Active Yeast (0.25 ounce if weighing)
• ¼ Cup granulated sugar
• ⅔ Cup Whole or 2% Milk, warmed to about 110°
• ⅓ Cup Salted Butter, softened to room temperature
• 1 Large Egg, room temperature
• ½ Teaspoon Salt
• 2 ¼ Cups All-Purpose Flour, plus more for dusting and rolling the dough out

For the Small Batch Lemon Curd:

• 3 Large Egg Yolks
• ¼ Cup + 2 Tablespoon Granulated Sugar
• ¼ Cup Fresh Lemon Juice
• Pinch Of Salt
• ¼ Cup Salted Butter, softened to room temperature and cut into several smaller chunks
• 1 Tablespoon Heavy Cream

For the Cheesecake Filling:

• 4 ounces softened cream cheese
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ⅓ cup heavy cream, whipped

Instructions:

• Prepare the Donut Dough:
  • In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until foamy.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the egg and salt to the butter mixture and beat until well combined.
  • Gradually add the flour and yeast mixture to the wet ingredients, mixing until a soft dough forms.
  • Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hour or until doubled in size.
• Prepare the Small Batch Lemon Curd:
  • In a heatproof bowl, whisk together egg yolks and sugar until well combined.
  • Stir in fresh lemon juice and a pinch of salt.
  • Place the bowl over a pot of simmering water (double boiler), stirring constantly until the mixture thickens.
  • Remove from heat and whisk in softened butter, one chunk at a time.
  • Once smooth, stir in heavy cream. Let it cool before using.
• Prepare the Cheesecake Filling:
  • In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  • Gently fold in the whipped cream until fully incorporated.
  • Transfer the filling to a piping bag fitted with a small tip and set aside.
• Shape and Fry the Donuts:
  • Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface to about ½ inch thickness.
  • Using a 3”-4” round cookie cutter, cut out individual donuts from the dough.
  • Place the cut-out donuts on a lightly floured baking sheet, cover with a clean kitchen towel, and let them rise for another 60 minutes or until they have doubled in size again.
  • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  • Carefully fry the donuts in batches for 1-2 minutes on each side or until golden brown.
  • Remove the donuts from the oil using a slotted spoon and drain on a paper towel-lined plate.
• Assemble the Donuts:
  • Once the donuts have cooled slightly, toss them in the extra granulated sugar. Allow the donuts to cool to room temperature before filling.
  • Pipe both the lemon curd and cheesecake filling into each donut until filled to your liking.
  • Dust the filled donuts with powdered sugar if desired.
  • Serve immediately and enjoy the delightful fusion of flavors!

These fried lemon cheesecake donuts are perfect for breakfast, brunch, or as a sweet treat any time of the day. With their crispy exterior, creamy filling, and zesty lemon flavor, they are sure to become a new favorite in your household. Try making a batch today and watch as they disappear in no time!

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Silk Dairy Free Heavy Cream is a great option for dairy free heavy cream. 

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS- Try my Raspberry Cheesecake Filled Donuts as well!