Raspberry Cheesecake Mini Donut Recipe

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Mini donuts were a favorite Saturday breakfast when I was growing up. So I wanted to put a twist on the basic mini donut. The creamy, sweet icing topped with a tangy raspberry drizzle is a perfect way to start the day. Enjoy!

5 donuts with white and red icing arranged on a black plate

Raspberry Cheesecake Mini Donuts

Yield: 14 to 16
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Fluffy mini donuts are topped with rich cream cheese icing and tangy raspberry drizzle.



  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 large egg, separated
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 4 tablespoons melted butter

Cream Cheese Icing

  • 1/2 cup powdered sugar
  • 2 tablespoons cream cheese
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Raspberry Topping

  • 1 cup raspberries, fresh or frozen
  • 1/4 cup sugar
  • 1/2 cup water


  1. Mix the 3/4 cup flour, 1 teaspoon baking powder, 1/4 cup sugar, and 1/8 teaspoon salt in a medium bowl.
  2. In a separate bowl, whisk together the egg yolk, 1/4 cup milk, 1 teaspoon vanilla, and 4 tablespoons melted butter.
  3. Mix the dry ingredients with the egg yolk mixture until well combined. Fold in the egg whites just until combined. Scoop the batter into a piping bag or 1-gallon zip-top bag. If using a zip-top bag, cut off 1/4" from the corner of the bag.
  4. Add the batter into the donut molds until 3/4 full and bake according to your mini donut maker's instructions. Be careful not to overbake.
  5. For the icing, beat the 1/2 cup powdered sugar, 2 tablespoons cream cheese, and 1 teaspoon vanilla. Slowly add the milk just until the icing can be drizzled. Dip the top of the room-temperature donuts into the icing and set aside.
  6. Put 1 cup raspberries, 1/2 cup water, and 1/4 cup sugar in a small saucepan. Bring to a simmer and cook for about 5 minutes until the texture resembles honey. Allow to cool to room temperature and drizzle or spread over the top of the donuts.
  7. Serve immediately.


If desired, you can crush graham crackers and sprinkle them over the top of the donuts for a little more texture.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 82mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 1g

Nutrition information is an estimate only.

If you’re looking for more delicious breakfast recipes, check out my Rhubarb Sweet Rolls or my Easy Whole Wheat Waffles.


These donuts are best served right after they’re made. However, they will last 2 to 3 days if stored in an airtight container in the fridge. Just warm them up for 5 to 10 seconds in the microwave before eating.

If you like this mini apple crisp recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!

Hello! I'm Nichole and I am a Registered Dietitian Nutritionist. I have a bachelor's degree in Nutrition, Dietetics and Food Science and a master's degree in Nutrition and Dietetics. I love cooking, baking and anything food related. I look forward to teaching you more about food and sharing my favorite recipes with you. Enjoy!

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