Description
Delight in these luscious Lemon Cheesecake Doughnuts, featuring soft, golden-fried doughnuts filled with a tangy cream cheese and lemon curd mixture. Perfect as a fresh, fruity dessert treat, these doughnuts combine the warmth of homemade frying with the refreshing zest of lemon for a truly irresistible flavor experience.
Ingredients
Scale
Doughnuts
- 1 can (16 oz) refrigerated biscuit dough or yeast-raised doughnuts
- Vegetable oil for frying (about 2 inches depth)
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Additional Filling & Topping
- ½ cup lemon curd
- ½ cup powdered sugar (for dusting or glazing, optional)
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, blend the softened cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy. Transfer the mixture to a piping bag fitted with a small round tip and refrigerate it to firm up until ready to use.
- Prepare the Doughnuts: If using biscuit dough, separate the biscuits and gently flatten each one to prepare for frying. Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat, bringing the temperature to 350°F (175°C).
- Fry the Doughnuts: Carefully add 2–3 doughnuts at a time to the hot oil. Fry each side for 1 to 2 minutes or until the doughnuts turn golden brown and cooked through. Use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil. Let them cool slightly before filling.
- Fill the Doughnuts: Use a small knife or skewer to make a hole in the side of each doughnut and gently wiggle it to create space for the filling. Pipe some of the cheesecake mixture inside each doughnut, followed by a spoonful of lemon curd for extra tangy sweetness.
- Finish and Serve: Dust the filled doughnuts with powdered sugar or drizzle with a glaze if desired. Serve fresh to enjoy their creamy, zesty flavor at its best.
Notes
- You can use pre-made doughnuts for a shortcut and simply fill them with the cheesecake and lemon curd mixture.
- Store any leftovers in the refrigerator for up to 2 days; however, these doughnuts are best enjoyed the same day they are made for optimal freshness.
- For a fun variation, try substituting the lemon curd with strawberry or blueberry curd to add a different fruity twist.
