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The allure of Red Velvet Cheesecake Donuts lies in their ability to combine two indulgent desserts into one. The traditional red velvet cake is celebrated for its subtle cocoa flavor, moist texture, and bright red hue, often complemented with a tangy cream cheese frosting. By transforming this classic into a donut and adding a cheesecake filling, we create a treat that is not only visually stunning but also rich and satisfying.

Red Velvet Cheesecake Donuts

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

For the Cake Donuts:

- 2 cups all-purpose flour

- 1 cup granulated sugar

- 1 tsp baking powder

- ½ tsp baking soda

- ¼ tsp salt

- 1 tsp cocoa powder

- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)

- 2 large eggs

- ½ cup vegetable oil

- 2 tbsp red food coloring

- 1 tsp vanilla extract

- 1 tsp white vinegar

For the Cheesecake Filling:

- 8 oz cream cheese, softened

- ½ cup powdered sugar

- 1 tsp vanilla extract

- 1 tbsp heavy cream

- 1 tbsp lemon juice

For the Glaze:

- 1 cup powdered sugar

- 2-3 tbsp milk

- 1 tsp vanilla extract

- Red/white sprinkles (optional, for decoration)

Instructions
 

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a donut pan with non-stick cooking spray.

    2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until well combined.

      3. Combine Wet Ingredients: In another bowl, mix the buttermilk, eggs, vegetable oil, red food coloring, vanilla extract, and white vinegar until thoroughly blended.

        4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.

          5. Fill the Donut Pan: Transfer the batter to a piping bag (or plastic zip-top bag with the corner snipped off) and pipe the batter into each donut cavity, filling them about 2/3 full.

            6. Bake Donuts: Bake in the preheated oven for about 10-12 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.

              7. Make Cheesecake Filling: While the donuts are baking, prepare the cheesecake filling. In a medium bowl, use a hand mixer to beat the softened cream cheese and powdered sugar until smooth. Mix in the vanilla extract, heavy cream, and lemon juice until combined. Chill in the fridge until ready to use.

                8. Create Donut Holes: Once the donuts are fully cool, use a small knife or a round cutter to remove a small circle in the center of the donut. You'll be creating a little cavity for the cheesecake filling.

                  9. Fill the Donuts: Using a piping bag, fill each donut with the cheesecake filling.

                    10. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a bit more milk until you reach your desired consistency.

                      11. Glaze the Donuts: Dip the top of each filled donut into the glaze and allow the excess to drip off. Decorate with sprinkles if desired.

                        12. Serve & Enjoy: Let the glaze set for a few minutes before serving. Enjoy your delicious Red Velvet Cheesecake Donuts!

                          Notes

                          - Storage: Store the donuts in an airtight container in the refrigerator for up to 3 days.
                          - Substitutions: For a lighter option, you can use Greek yogurt in place of cream cheese for the filling (the flavor will be slightly different).
                          - Baking Tip: Do not overmix your batter to keep the donuts light and fluffy.