🥜 Peanut Butter Cheesecake Donut 🍩
Ingredients
For Assembly
4 chocolate-glazed donuts (fresh or day-old)
½ cup creamy or chunky peanut butter
For the Cheesecake Filling
8 oz (1 block) full-fat cream cheese, softened to room temperature
½ cup powdered sugar
1 teaspoon pure vanilla extract
½ cup finely crushed Reese’s Peanut Butter Cups
For the Peanut Butter Drizzle
¼ cup creamy peanut butter
2 tablespoons milk (dairy or unsweetened plant-based)
Optional Garnish
Extra crushed Reese’s cups
Instructions
Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or whisk until completely smooth and fluffy. Gently fold in the crushed Reese’s cups until evenly distributed. Cover and refrigerate for at least 30 minutes to firm up slightly for easier spreading.
Prepare the Donuts: Using a serrated knife, carefully slice each chocolate-glazed donut horizontally into two even rounds. Place the bottom halves on a serving tray or parchment-lined surface.
Layer the Filling: Spread a thin, even layer of peanut butter over each donut bottom. Spoon or pipe a generous mound of the chilled cheesecake filling on top of the peanut butter—about 2–3 tablespoons per sandwich.
Close the Sandwiches: Gently press the donut tops back onto the filling to form complete sandwiches. Don’t worry if a little filling peeks out—it adds to the charm!
Make the Drizzle: In a small microwave-safe bowl, combine peanut butter and milk. Heat in 15-second intervals, stirring between each, until smooth and pourable (about 30–45 seconds total). Alternatively, warm gently on the stovetop over low heat.
Finish & Serve: Drizzle the warm peanut butter mixture over the assembled donut sandwiches. Sprinkle with additional crushed Reese’s cups for extra crunch and visual appeal. Serve immediately, or chill for 15 minutes for a firmer bite.