Blueberry cheesecake doughnuts
Waitrose and Partners

Blueberry cheesecake doughnuts

These sweet treats bring together the soft, doughy texture of doughnuts and the flavours of a blueberry cheesecake with a vanilla, cream cheese filling and a homemade blueberry compote. 

  • Serves16
  • CourseSnack
  • Prepare4 hrs
  • Cook35 mins
  • Total time4 hrs 35 mins


  • 200ml semi skimmed milk
  • 100g unsalted butter
  • ½ tsp vanilla bean paste
  • 50g caster sugar
  • 200g strong white bread flour
  • 200g plain white flour, plus extra for dusting
  • ½ tsp fine salt
  • 7g sachet Allinson Easybake Dried Yeast
  • 3 eggs, beaten
  • Sunflour or vegetable oil, for deep frying

For blueberry compote

  • 300g frozen blueberries
  • 2 tbsp caster sugar
  • 1 tsp lemon juice

For the vanilla cheesecake cream

  • 250g tub full-fat soft cheese
  • 170ml double cream
  • 2 tbsp caster sugar
  • ½ tsp vanilla bean paste

For the sugar coating

  • 150g caster sugar, (you won't need all of it, but the excess helps give an even covering)