I love how these Classic Peach Cobbler Cheesecake Donuts bring together everything I crave in a dessert: fluffy fried donuts, warm peach cobbler filling, and a creamy cheesecake center. They feel nostalgic and indulgent at the same time, and I always enjoy making them when I want a bakery-style treat at home.
Why You’ll Love This Recipe
I like this recipe because it turns simple canned biscuits into something that feels truly special. The peaches add a juicy sweetness, the cheesecake filling makes each bite rich and creamy, and the fried donuts have that irresistible golden crust. I also appreciate that these donuts are easy enough for a weekend project but impressive enough to share.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Donuts
1 can refrigerated biscuit dough (16.3 oz, 8 rounds)
Vegetable oil for frying
Peach Cobbler Filling
1 can sliced peaches in syrup (15 oz)
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
I start by draining the peaches and chopping them into small pieces. I put them in a saucepan with brown sugar, cinnamon, and cornstarch, then cook over medium heat until the mixture thickens. I remove it from the heat and let it cool completely.
In a small bowl, I mix the softened cream cheese, granulated sugar, and vanilla until smooth. I set this aside while I prepare the donuts.
I separate the biscuit dough and gently flatten each round. I use my fingers to stretch them slightly, then cut a small hole in the center to form donut shapes.
I heat the vegetable oil in a deep pot to about 350°F. I fry the donuts in batches, turning once, until they are golden brown on both sides. I remove them and place them on paper towels to drain.
Once the donuts are cool enough to handle, I use a piping bag or small spoon to fill them with the cheesecake mixture, followed by the peach cobbler filling. I finish by dusting them with powdered sugar or drizzling a simple glaze on top.
Servings And Timing
I usually get about 8 filled donuts from this recipe.
Preparation time: about 20 minutes
Cooking time: about 15 minutes
Total time: about 35 minutes
Storage/Reheating
I store leftover donuts in an airtight container in the refrigerator for up to 2 days. When I want to enjoy them again, I reheat them briefly in the microwave for about 10 to 15 seconds. I avoid reheating too long so the filling stays creamy and the donut doesn’t become tough.
FAQs
Can I bake these donuts instead of frying them?
I can bake the biscuit donuts at 375°F until golden, but I know the texture will be more biscuit-like and less like a traditional donut.
Can I use fresh or frozen peaches?
I like using fresh or frozen peaches when they are in season. I just cook them down the same way, adding a little extra sugar if needed.
How do I keep the filling from leaking out?
I make sure the donuts are completely cool before filling them, and I avoid overfilling so the centers stay intact.
Can I make these ahead of time?
I prefer making them fresh, but I can prepare the peach filling and cheesecake filling a day in advance and store them in the fridge.
What glaze works best for these donuts?
I usually make a simple glaze with powdered sugar and milk, but I also enjoy a vanilla or cinnamon glaze for extra flavor.
Conclusion
I find these Classic Peach Cobbler Cheesecake Donuts incredibly satisfying to make and eat. They combine comforting flavors with a fun homemade process, and every bite feels like a special treat. Whenever I want something sweet and memorable, this is a recipe I love to come back to.
These Classic Peach Cobbler Cheesecake Donuts are fluffy fried donuts filled with a sweet peach cobbler filling and creamy cheesecake center. Made from simple refrigerated biscuits, they’re an indulgent, bakery‑style dessert that’s fun to make at home.
Ingredients
1 can refrigerated biscuit dough (16.3 oz, 8 rounds)
Vegetable oil for frying
Peach Cobbler Filling:
1 can sliced peaches in syrup (15 oz), drained and chopped
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
Cheesecake Filling:
4 oz cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Optional Topping:
Powdered sugar or simple glaze
Instructions
For the peach cobbler filling, combine chopped peaches, brown sugar, cinnamon, and cornstarch in a saucepan over medium heat. Cook until thickened, then remove from heat and cool completely.
In a small bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth; set aside.
Separate the biscuit dough and gently flatten each round. Stretch slightly and cut a small hole in the center to form donut shapes.
Heat vegetable oil in a deep pot to about 350°F (175°C). Fry the donuts in batches, turning once, until golden brown on both sides. Drain on paper towels.
Let the donuts cool slightly. Use a piping bag or small spoon to fill each donut with cheesecake filling first, then add the peach cobbler filling.
Finish by dusting with powdered sugar or drizzling with a simple glaze. Serve warm or at room temperature.
Notes
For a lighter option, bake the biscuit donuts at 375°F (190°C) until golden, though texture will be more biscuit‑like.
Use fresh or frozen peaches cooked down the same way if preferred.
Avoid overfilling the centers to prevent leaking.
Prepare the peach and cheesecake fillings ahead and refrigerate until ready to use.
Try a vanilla, cinnamon, or maple glaze for extra flavor.
