Classic Peach Cobbler Cheesecake Donuts

I make these peach cobbler cheesecake donuts whenever peaches are at their peak — they’re the kind of treat that tastes like summer in every bite. Pillowy fried biscuit dough is filled with a tangy-sweet cheesecake filling, topped with warm peach compote and crunchy graham crumbs. They’re perfect for brunch, a show-stopping dessert, or a weekend project with the kids.

Why you’ll love this dish

These donuts blend two comfort classics: peach cobbler and cheesecake. They’re fast to pull together with pantry staples (canned biscuits work wonderfully) but deliver bakery-level flavor. You get a crisp, golden exterior, a soft interior, a creamy cheesecake center, and a fruity topping — all in one hand-held dessert.

"The first bite surprised everyone at brunch — flaky, creamy, peachy perfection. I served them warm and they vanished in minutes." — A happy tester

When to make them: weekend brunches, summer gatherings, or anytime you want an impressive but approachable dessert. They’re also great for potlucks because the components can be prepped ahead.

The cooking process explained

Quick overview so you know what to expect:

• Make a quick peach compote by simmering peaches, brown sugar, cinnamon and a cornstarch slurry until glossy and thick.
• Whip the cheesecake filling (cream cheese, powdered sugar, vanilla and heavy cream) until smooth and pipeable.
• Shape or stretch biscuit (or donut) dough into rounds and fry until golden brown, maintaining oil around 350°F (175°C).
• Split each donut, fill with cheesecake mixture, spoon on warm peach compote, sprinkle crushed graham crackers, and finish with glaze and a pinch of cinnamon.

This summary sets the flow: compote → filling → fry → assemble. Read ingredients next so you can prep everything before frying.

Gather these items

Key ingredients (with quick notes/substitutions):

• 1 can biscuit dough or pre-made donut dough (canned biscuits save time; use chilled yeast donut dough for a chewier texture)
• Vegetable oil, for frying (canola or peanut oil are good choices)
• 1 can peach slices in syrup or fresh peaches, chopped (fresh peaches: peel if desired; frozen-thawed also works)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon (plus a pinch for finishing)
• 1 tablespoon cornstarch
• 1 tablespoon water (to make the cornstarch slurry)
• 8 oz cream cheese, softened (full-fat gives best texture; reduced-fat will work but is less rich)
• 1/4 cup powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (or use whipping cream; for a lighter filling, substitute Greek yogurt, but texture will differ)
• 1/4 cup crushed graham crackers or crushed digestive biscuits (for that cobbler crust crunch)
• 1/4 cup glaze (store-bought or make with powdered sugar and milk — start with 2 tbsp milk and add to desired thickness)
• Pinch of cinnamon (for finishing)

Pro substitution notes: For a dairy-free version, use vegan cream cheese and a plant-based heavy cream alternative; fry in a neutral oil and use maple or agave instead of powdered-sugar glaze if needed.

How to prepare it

Step-by-step directions written for clarity and easy execution:

1. Prep the peach compote:

   • Drain canned peaches slightly (reserve a tablespoon of syrup). Chop peaches if whole.
   • In a small saucepan, combine peaches, brown sugar, and 1 teaspoon cinnamon over medium heat.
   • Mix cornstarch with 1 tablespoon water to make a slurry; stir into the peaches.
   • Cook and stir until the mixture thickens and becomes glossy, about 3–5 minutes. Remove from heat and set aside to cool slightly.

2. Make the cheesecake filling:

   • Beat 8 oz softened cream cheese until smooth.
   • Add 1/4 cup powdered sugar and 1 teaspoon vanilla; mix until combined.
   • Slowly add 1/4 cup heavy cream and beat until light and slightly fluffy. Transfer to a piping bag or zip-top bag with the corner snipped for easier filling.

3. Prepare the dough for frying:

   • If using canned biscuit dough, press each biscuit flat and gently stretch a hole in the center to form a donut shape, or keep as rounds for filled donut holes. If using pre-made donut dough, follow package shaping instructions.
   • Heat vegetable oil in a heavy pot or deep fryer to about 350°F (175°C). Use a thermometer — consistent oil temp gives even color and texture.

4. Fry the donuts:

   • Fry a few donuts at a time (don’t overcrowd). Fry each side until golden brown, about 1–2 minutes per side depending on size.
   • Use a slotted spoon to transfer to a wire rack set over paper towels to drain excess oil.

5. Assemble the donuts:

   • Let fried donuts cool slightly but while still warm, split them open (or, for donut holes, make a small hole).
   • Pipe in a generous dollop of cheesecake filling.
   • Spoon warm peach compote over the filling.
   • Sprinkle with crushed graham crackers and a pinch of cinnamon.
   • Drizzle with glaze and serve warm.

Safety and timing tips in process: keep an eye on oil temperature (350°F), fry in small batches, never leave hot oil unattended, and use a slotted spoon and a stable rack to drain.

Best ways to enjoy it

Serving suggestions:

• Serve warm for the best contrast between hot compote and cool cheesecake center.
• Plate on a small dessert plate with an extra drizzle of glaze and a sprig of mint for color.
• Pair with coffee, iced tea, or a sparkling rosé for brunch. For a kid-friendly option, serve with vanilla milk.
• For a plated dessert, slice donuts in half, layer cheesecake and peaches, add a scoop of vanilla ice cream and a dusting of graham crumbs.

Storage and reheating tips

How to save extras and keep quality:

• Store assembled donuts: Refrigerate in an airtight container for up to 2 days (dairy filling shortens room-temp safety). Don’t leave with cream cheese filling at room temperature for more than 2 hours.
• Store components separately for best texture: keep fried donuts at room temp (or loosely covered) for 1 day, peach compote in the fridge up to 5 days, cheesecake filling in the fridge for up to 3 days.
• Freezing: Freeze plain fried donuts (without filling/toppings) in a single layer until firm, then transfer to a freezer bag — up to 1 month. Thaw, reheat in a 350°F oven for 5–8 minutes, then fill and top.
• Reheating: Warm donuts gently in a 325–350°F oven for 4–6 minutes or toast briefly; avoid microwaving filled donuts or they’ll get soggy.

Food safety: because of the cream cheese and heavy cream, keep filled donuts refrigerated and consume within 48 hours.

Pro chef tips

• Keep cream cheese cold until just before beating, then let soften slightly — over-softened cream cheese can become grainy.
• Chill the cheesecake filling for 15 minutes if it’s too soft to pipe; a firmer texture holds up better in warm donuts.
• Maintain oil temperature with a thermometer; if oil is too hot donuts brown outside but stay raw inside.
• Fry small batches and don’t crowd the pot — overcrowding drops oil temp.
• For uniform donuts, use a biscuit cutter to shape rounds and a small piping tip for consistent filling.
• If you want a glaze that sets quickly, cool the glaze briefly in the fridge for 5 minutes to thicken before drizzling.

Creative twists

Try these variations to make the recipe your own:

• Baked version: brush donut shapes with melted butter and bake at 375°F for 8–10 minutes instead of frying.
• Boozy peaches: add 1–2 tablespoons bourbon to the compote while cooking for depth.
• Berry swap: use a mixed-berry compote (blueberries and blackberries) in place of peaches.
• Caramel-cobbler: swap the graham crumbs for crushed shortbread and drizzle with salted caramel instead of glaze.
• Vegan: use vegan cream cheese, plant-based cream, and a neutral oil for frying. Use a flax-based biscuit dough or a vegan pre-made dough.

Common questions

Q: Can I use canned biscuits instead of donut dough?
A: Yes. Canned biscuit dough is a great shortcut — gently stretch and shape into rounds or donut shapes. They fry up light and fluffy.

Q: How do I keep the cheesecake filling from being runny?
A: Use chilled heavy cream and whip just until it holds soft peaks. If the filling is too loose, chill it for 15–30 minutes to firm up before piping. Don’t overmix the cream cheese or it can become grainy.

Q: Is it safe to leave filled donuts out at a party?
A: Because of the cream cheese and heavy cream, don’t leave filled donuts out more than 2 hours at room temperature. If the event is longer, keep them in a chilled tray or replenish from refrigerated batches.

Q: Can I make the peach compote ahead?
A: Absolutely — it stores well in the fridge for up to 5 days. Reheat gently on the stove or microwave before assembling the donuts.

Q: What oil temperature is best for frying?
A: Aim for 350°F (175°C). Too hot and the outside burns before the inside cooks; too cool and donuts absorb excess oil and become greasy.

Conclusion

If you want more inspiration or another peach-and-cheesecake take on things, this recipe page for Classic Peach Cobbler Cheesecake Donuts is a great reference for presentation ideas and tweaks. For a different spin that leans into roasted peach flavor and a baked cheesecake approach, see Roasted Peach Cobbler Cheesecake | Butternut Bakery.

Peach Cobbler Cheesecake Donuts

Delicious donuts filled with creamy cheesecake and topped with warm peach compote, combining the flavors of peach cobbler and cheesecake in a handheld treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 donuts

Course: Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Peach Compote

• 1 can peach slices in syrup or fresh peaches, chopped Fresh peaches: peel if desired; frozen-thawed also works.
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon Plus a pinch for finishing.
• 1 tablespoon cornstarch
• 1 tablespoon water To make the cornstarch slurry.

For the Cheesecake Filling

• 8 oz cream cheese, softened Full-fat gives best texture.
• 1/4 cup powdered sugar Adjust to taste.
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream Or use whipping cream.

For the Donuts

• 1 can biscuit dough or pre-made donut dough Canned biscuits save time; use chilled yeast donut dough for a chewier texture.
• Vegetable oil for frying Canola or peanut oil are good choices.

For Topping

• 1/4 cup crushed graham crackers For that cobbler crust crunch.
• 1/4 cup glaze Store-bought or homemade.
• a pinch cinnamon For finishing.

Method

 

Prepare the Peach Compote

1. Drain canned peaches slightly (reserve a tablespoon of syrup). Chop peaches if whole.
2. In a small saucepan, combine peaches, brown sugar, and 1 teaspoon cinnamon over medium heat.
3. Mix cornstarch with 1 tablespoon water to make a slurry; stir into the peaches.
4. Cook and stir until the mixture thickens and becomes glossy, about 3–5 minutes. Remove from heat and set aside to cool slightly.

Make the Cheesecake Filling

1. Beat 8 oz softened cream cheese until smooth.
2. Add 1/4 cup powdered sugar and 1 teaspoon vanilla; mix until combined.
3. Slowly add 1/4 cup heavy cream and beat until light and slightly fluffy. Transfer to a piping bag or zip-top bag with the corner snipped for easier filling.

Prepare the Dough for Frying

1. If using canned biscuit dough, press each biscuit flat and gently stretch a hole in the center to form a donut shape.
2. Heat vegetable oil in a heavy pot or deep fryer to about 350°F (175°C).

Fry the Donuts

1. Fry a few donuts at a time (don’t overcrowd). Fry each side until golden brown, about 1–2 minutes per side.
2. Use a slotted spoon to transfer to a wire rack set over paper towels to drain excess oil.

Assemble the Donuts

1. Let fried donuts cool slightly but while still warm, split them open.
2. Pipe in a generous dollop of cheesecake filling.
3. Spoon warm peach compote over the filling.
4. Sprinkle with crushed graham crackers and a pinch of cinnamon.
5. Drizzle with glaze and serve warm.

Notes

Best served warm. Store assembled donuts in an airtight container in the fridge for up to 2 days. Donuts components can be stored separately for best texture. Freeze plain fried donuts for up to 1 month.