You won’t believe how easy it is to make these indulgent air fryer cheesecake-stuffed doughnuts until you try them yourself! I stumbled upon this recipe one lazy Sunday when my sweet tooth was raging but I didn’t want to deal with yeast dough or messy frying oil. The moment that first batch came out golden and perfect at seven minutes flat, I was hooked. Now these babies are my go-to when friends pop over unexpectedly – nobody needs to know they started with canned biscuit dough!
What makes these air fryer cheesecake-stuffed doughnuts special is that magical combo of fluffy exterior and creamy center. That first bite where the warm cinnamon sugar coating gives way to cool cheesecake filling? Absolute perfection. And because we’re using the air fryer, you get that irresistible fried-dough texture without any of the usual greasiness. My kids beg me to make these at least once a week – though I have to stop myself from eating half the batch before they even get home from school!
Why You’ll Love These Air Fryer Cheesecake-Stuffed Doughnuts
Let me count the ways these doughnuts will become your new obsession! First off, they’re:
- Crazy quick – Ready in under 20 minutes from fridge to plate (beat that, bakery lines!)
- No yeast nightmares -Georgeous puff with zero proofing time thanks to biscuit dough
- Cleaner than frying – That air fryer magic gives crunch without oil splatters everywhere
- Cheesecake surprise – Every bite bursts with creamy filling like a hidden treasure
The best part? You probably have most ingredients in your fridge right now. I’ve made these at midnight for sudden cravings more times than I’d like to admit. That cinnamon sugar crust? *chef’s kiss*
Ingredients for Air Fryer Cheesecake-Stuffed Doughnuts
Here’s the beautiful part – you only need a handful of simple ingredients to make magic happen:
- 1 can refrigerated biscuit dough (the 8-count kind – not the flaky layers version)
- 4 oz cream cheese, softened (leave it out for 30 minutes – no shortcuts here!)
- 2 tbsp powdered sugar (aka confectioners’ sugar – sift if yours is lumpy)
- 1 tsp vanilla extract (the real stuff, not imitation – it makes a difference)
- 1 tbsp butter, melted (I use unsalted, but salted works in a pinch)
- 1/4 cup granulated sugar (for that irresistible cinnamon-sugar coating)
- 1/2 tsp cinnamon (the cheap stuff works fine here)
Ingredient Substitutions
Ran out of something? Try these swaps:
- Vanilla extract → almond extract (use just 1/2 tsp – it’s stronger!)
- Granulated sugar → coconut sugar (gives a caramel-like flavor)
- Dairy cream cheese → dairy-free version (I like Kite Hill’s almond milk one)
Warning: Don’t sub Greek yogurt for cream cheese – it’ll make the filling runny. And whatever you do, don’t skip letting that cream cheese soften first unless you want lumpy filling! (Trust me, I learned that one the hard way.)
How to Make Air Fryer Cheesecake-Stuffed Doughnuts
Okay, let’s get to the fun part – making these heavenly doughnuts! Here’s exactly how I do it (with all my hard-earned tricks):
- Preheat that air fryer! Crank it to 350°F (175°C) – this gives that perfect crisp exterior right from the start.
- Mix the magic filling – Beat together the softened cream cheese (I said SOFTENED!), powdered sugar, and vanilla until creamy. No lumps allowed!
- Flatten those biscuits – Separate the dough into 8 pieces and press each into a 3-inch circle. Use your fingers – no rolling pin needed!
- Fill ’em up – Spoon about 1 tsp filling in the center. Resist overstuffing! (We’ll talk more about this later.)
- Seal tight – Fold edges over and pinch HARD to seal. Any gaps = cheesecake lava explosion in the air fryer!
- Butter bath – Brush each doughnut with melted butter – this gives that golden crunch.
- Sugar shower – Mix granulated sugar and cinnamon in a shallow bowl – you’ll need it soon!
- Air fry! Cook for 5-7 minutes until they’re puffed and golden brown. Peek at 5 minutes – all air fryers vary.
- Roll while hot – Immediately coat in cinnamon sugar. The heat makes it stick perfectly.
Pro tip: Let them cool just 2 minutes before biting in – that filling stays molten lava hot!
Tips for Perfect Air Fryer Cheesecake-Stuffed Doughnuts
After making dozens (okay, hundreds) of batches, here’s what I’ve learned:
- Room temp cream cheese is non-negotiable – Cold cheese = lumpy filling disaster.
- Teaspoon filling MAX – Any more and it’ll burst through during cooking (sad panda).
- Pinch seams extra tight – Run a finger over the seal to check for weak spots.
- Roll IMMEDIATELY after frying – Warm doughnuts absorb the cinnamon sugar best.
- Don’t overcrowd the basket – Give them space to puff up properly!
Follow these and you’ll get bakery-quality doughnuts every single time. Promise!
Serving Suggestions for Air Fryer Cheesecake-Stuffed Doughnuts
Oh honey, these doughnuts deserve a proper presentation! My absolute favorite way to serve them is still piping hot alongside a giant mug of coffee – that cinnamon sugar crust pairs perfectly with a dark roast. For special occasions, I’ll dust them with extra powdered sugar (because why not?) or get fancy with a quick berry compote drizzle.
Kids go nuts when I set up a “doughnut bar” with bowls of extra cinnamon sugar, chocolate sauce, and sprinkles for dipping. Pro tip: If you’ve got leftovers (ha!), they make amazing next-day breakfast when warmed for just 30 seconds in the air fryer. Trust me, your morning self will thank you!
Storing and Reheating Air Fryer Cheesecake-Stuffed Doughnuts
Okay, let’s be real – these doughnuts rarely last more than a few hours in my house! But if by some miracle you have leftovers, here’s how to keep them tasting fresh:
- Room temp storage – Pop them in an airtight container with parchment between layers for 1 day max
- Fridge option – They’ll keep 2 days refrigerated, but the texture gets denser
- Reheat magic – 1-2 minutes in the air fryer at 300°F brings back that just-fried crispness
Pro tip: Never microwave – it makes them rubbery! And if you must freeze (why?), thaw at room temp before reheating.
Nutritional Information
Now let’s be honest – we’re not eating cheesecake-stuffed doughnuts for our health! But in case you’re curious, here’s the scoop per doughnut (remember, these are estimates):
- 180 calories – Not bad for such an indulgent treat!
- 9g fat (4g saturated) – That’s the cream cheese and butter doing their thing
- 12g sugar – Mostly from the filling and cinnamon sugar coating
- 3g protein – A little something to balance the sweetness
Pro tip: If you’re watching sugar, try reducing the coating mixture by half – they’re still delicious with just a light dusting!
Frequently Asked Questions
Can I freeze these doughnuts?
You can, but I don’t recommend it – the texture gets weirdly spongy after thawing. If you must, freeze before air frying, then cook straight from frozen (add 2 extra minutes). The filling stays creamier this way!
How do I prevent leaking?
Three secrets: 1) Don’t overfill (stick to 1 tsp!), 2) Pinch seams extra tight (I press mine twice), and 3) Let cream cheese soften completely. Cold filling expands too much during cooking and bursts out.
Can I use homemade dough?
Absolutely! My quick biscuit dough (2 cups flour, 1 tbsp baking powder, etc.) works great. Just roll it thinner than canned dough – about 1/4 inch thick. Homemade takes longer but tastes amazing! If you are interested in making your own dough from scratch, you can check out guides on classic yeast doughnuts for inspiration.
Why are mine raw inside?
Your air fryer might run cool. Try lowering temp to 325°F and cooking 8-9 minutes. Also, don’t overcrowd the basket – air needs to circulate properly for even cooking. For more general tips on air fryer temperature calibration, you might find resources on air fryer calibration helpful.
Try This Recipe and Tag Us!
Now that you’ve got all my secrets for perfect air fryer cheesecake-stuffed doughnuts, it’s your turn to make magic happen! I want to see your beautiful creations – snap a pic of that first glorious bite where the cheesecake filling oozes out (extra points if you catch it mid-drip!). Tag me @[YourHandle] so I can cheer you on and maybe even feature your masterpiece in my stories.
Pro tip: Film the cinnamon sugar rolling process in slow motion – it’s oddly satisfying content gold! And if you discover any brilliant twists (I’m looking at you, lemon zest idea people), share those too. Nothing makes me happier than seeing how this simple recipe brings people joy. Now go forth and doughnut! If you enjoy quick, easy air fryer sweets, you might also love these quick air fryer cinnamon rolls.
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Irresistible Air Fryer Cheesecake-Stuffed Doughnuts in 7 Minutes
- Total Time: 17 minutes
- Yield: 8 doughnuts
- Diet: Vegetarian
Description
Air fryer cheesecake-stuffed doughnuts are a sweet, indulgent treat. They combine fluffy doughnuts with a creamy cheesecake filling, all made easily in your air fryer.
Ingredients
- 1 can refrigerated biscuit dough (8 count)
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat air fryer to 350°F (175°C).
- Mix cream cheese, powdered sugar, and vanilla in a bowl.
- Separate biscuit dough into 8 pieces. Flatten each into a circle.
- Place 1 tsp cream cheese mixture in the center of each dough circle.
- Fold edges over filling and pinch to seal.
- Brush doughnuts with melted butter.
- Combine granulated sugar and cinnamon in a bowl.
- Air fry doughnuts for 5-7 minutes until golden brown.
- Roll warm doughnuts in cinnamon sugar mixture.
- Serve immediately.
Notes
- Use room temperature cream cheese for smoother filling.
- Do not overfill doughnuts to prevent leaking.
- For extra flavor, add lemon zest to the cream cheese mixture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American