Delicious Baileys Flavor Cheesecake Doughnuts Recipe

Baileys Extract Cheesecake Doughnuts are about to become your new favorite indulgence. Imagine sinking your teeth into a cloud-like doughnut, freshly baked and perfectly golden, only to discover a creamy, tangy cheesecake filling swirling with the unmistakable, luxurious notes of Baileys Irish Cream. It’s a truly magnificent culinary creation that brings together three beloved dessert experiences into one unforgettable treat.

While the exact origin of combining these specific elements might be modern, the individual components carry rich histories. Cheesecake, a dessert enjoyed since ancient Greece, and doughnuts, cherished across cultures for centuries, now meet in a spectacular fusion. This dish isn’t just a dessert; it’s a celebration of innovation, taking cherished classics and elevating them to new heights. People simply adore these Baileys Extract Cheesecake Doughnuts because they offer an unparalleled combination of textures and flavors. The tender, soft exterior perfectly complements the rich, smooth, and slightly tart cheesecake interior, all infused with that distinctively comforting Baileys essence. It’s a sophisticated twist on comfort food, perfect for any occasion where you want to impress and delight.

Ingredients:

• For the Irresistible Doughnut Dough:

• 2 ¼ teaspoons (1 packet) Active Dry Yeast: Make sure it’s fresh for optimal rise!
• ½ cup Warm Milk (105-115°F / 40-46°C): Whole milk works best for richness.
• ¼ cup Granulated Sugar: Plus an extra teaspoon for activating the yeast.
• ½ teaspoon Salt: Balances the sweetness and enhances flavor.
• 2 large Eggs: At room temperature, for better incorporation.
• ¼ cup Unsalted Butter, melted and slightly cooled: Adds tenderness and flavor.
• 1 teaspoon Pure Vanilla Extract: A classic complement to any sweet treat.
• 3 ½ to 4 cups All-Purpose Flour: You might need slightly more or less, depending on humidity and how your dough feels.

• For the Luxurious Baileys Extract Cheesecake Filling:

• 8 ounces (1 package) Cream Cheese, full-fat: Softened completely at room temperature – this is crucial for a smooth filling.
• ½ cup Powdered Sugar (Confectioners’ Sugar), sifted: Prevents lumps and provides a silky texture.
• 2 tablespoons Baileys Extract: This is our star flavor, delivering that iconic creamy liqueur taste without the alcohol.
• ½ teaspoon Pure Vanilla Extract: Enhances the sweetness and depth of the cheesecake flavor.
• ½ cup Heavy Cream, very cold: For whipping into a stable, airy component.

• For Frying:

• 6-8 cups Vegetable Oil, Canola Oil, or Peanut Oil: Enough to achieve a depth of about 2-3 inches in your pot.

• For the Optional, but Highly Recommended, Baileys Extract Glaze:

• 1 ½ cups Powdered Sugar, sifted: For a super smooth glaze.
• 2-3 tablespoons Milk or Heavy Cream: Adjust to desired consistency.
• 1 tablespoon Baileys Extract: To echo the filling’s delightful flavor.
• ½ teaspoon Pure Vanilla Extract: For extra aroma and taste.

Instructions:

Preparing the Doughnut Dough: The Foundation of Your Baileys Extract Cheesecake Doughnuts

1. Activate the Yeast: In a large mixing bowl, or the bowl of your stand mixer, combine the warm milk with 1 teaspoon of granulated sugar and the active dry yeast. Give it a gentle stir. Let this mixture sit for 5-10 minutes. You’re looking for a foamy, bubbly surface – this indicates your yeast is alive and ready to work its magic. If you don’t see any activity, your yeast might be expired, or your milk wasn’t the right temperature, and you’ll need to start again. Don’t skip this step; it’s vital for light, airy Baileys Extract Cheesecake Doughnuts.
2. Combine Wet Ingredients: To the activated yeast mixture, add the remaining ¼ cup granulated sugar, salt, room temperature eggs, melted and cooled butter, and vanilla extract. Whisk everything together thoroughly until well combined. The mixture should look homogenous and a bit cloudy.
3. Incorporate the Flour: Gradually add the all-purpose flour, starting with 3 ½ cups, to the wet ingredients. If you’re using a stand mixer with a dough hook, begin mixing on low speed. If mixing by hand, use a sturdy spoon or spatula. Mix until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, adding small amounts of additional flour (up to ½ cup total) only if the dough is excessively sticky. You’ll know it’s ready when it’s smooth, elastic, and springs back slowly when lightly poked. This kneading develops the gluten, which gives our Baileys Extract Cheesecake Doughnuts their characteristic chewiness and structure. It’s important not to add too much flour; a slightly tacky dough will result in a more tender doughnut.
5. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with a neutral oil. Place the kneaded dough in the bowl, turning it once to coat the entire surface with a thin layer of oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size. The warmth helps the yeast to work efficiently.
6. Shape the Doughnuts: Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to a thickness of about ½ inch. Be careful not to roll it too thin, or your Baileys Extract Cheesecake Doughnuts won’t be as plump and fluffy. Using a 3-inch round cookie cutter (or a drinking glass), cut out your doughnut shapes. Gather the scraps, gently knead them together, let them rest for 5-10 minutes, and then re-roll and cut out more doughnuts until all the dough is used.
7. Second Rise (Proofing): Line two large baking sheets with parchment paper and lightly dust with flour. Carefully transfer the cut doughnut shapes to the prepared baking sheets, leaving about 2 inches of space between each one. Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let them rise again in a warm, draft-free place for another 30-45 minutes, or until they look visibly puffy and have increased in size by about 50%. This second rise is crucial for light, airy doughnuts. Proper proofing ensures your Baileys Extract Cheesecake Doughnuts will be soft and pillowy, not dense.

Crafting the Baileys Extract Cheesecake Filling: The Heart of Your Doughnuts

1. Prepare the Cream Cheese: In a medium-sized mixing bowl, ensure your full-fat cream cheese is completely softened to room temperature. This is incredibly important for a smooth, lump-free filling. If it’s too cold, you’ll end up with chunks of cream cheese in your otherwise perfect Baileys Extract Cheesecake Doughnuts.
2. Whip the Cream Cheese: Using an electric mixer (handheld or stand mixer with a paddle attachment), beat the softened cream cheese on medium-high speed for 2-3 minutes until it is light, fluffy, and completely smooth. Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Add Sugar and Extracts: Reduce the mixer speed to low and gradually add the sifted powdered sugar, Baileys Extract, and vanilla extract. Mix until just combined, then increase the speed to medium and beat for another 1-2 minutes until the mixture is smooth and creamy, scraping the bowl as needed. Taste and adjust the amount of Baileys Extract if you desire a stronger flavor; remember, the flavor will mellow slightly once chilled.
4. Whip the Heavy Cream: In a separate, very clean and cold bowl, whip the very cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.
5. Gently Fold Together: Gently fold the whipped heavy cream into the cream cheese mixture in two additions. Use a spatula and a light hand to preserve the airiness of the whipped cream. Continue folding until no streaks of white cream remain, and the filling is uniform and incredibly light. This lightens the cream cheese base, making it a truly delightful filling for our “Baileys Extract Cheesecake Doughnuts.”
6. Chill the Filling: Transfer the finished Baileys Extract Cheesecake filling to a piping bag fitted with a long, thin Bismark or plain round tip (about ¼ inch opening). If you don’t have a piping bag, you can use a sturdy Ziploc bag with a corner snipped off. Chill the filling in the refrigerator for at least 30 minutes. This chilling time helps the filling to firm up slightly, making it easier to pipe and preventing it from oozing out of your doughnuts.

The Frying Process: Golden Perfection for Your Baileys Extract Cheesecake Doughnuts

1. Prepare Your Frying Station: Set up your frying station before you begin. You’ll need a large, heavy-bottomed pot (like a Dutch oven) or a deep fryer. Fill it with 2-3 inches of vegetable, canola, or peanut oil. Attach a deep-fry thermometer to the side of the pot. Also, prepare a wire rack set over a baking sheet lined with paper towels for draining the fried doughnuts.
2. Heat the Oil: Heat the oil over medium heat until it reaches a consistent temperature of 350-360°F (175-180°C). Maintaining the correct oil temperature is paramount for perfect Baileys Extract Cheesecake Doughnuts. If the oil is too hot, the doughnuts will brown too quickly on the outside and remain raw inside. If it’s too cool, they will absorb too much oil and become greasy.
3. Fry the Doughnuts: Gently lift 2-3 risen doughnuts at a time from the parchment paper and carefully lower them into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature too quickly and result in uneven cooking. Fry for 1-2 minutes per side, or until they are a beautiful golden brown color. Use a slotted spoon or spider to carefully flip the doughnuts.
4. Drain and Cool: Once golden on both sides, remove the doughnuts from the oil with a slotted spoon or spider, allowing excess oil to drip back into the pot. Transfer them to the prepared wire rack to drain and cool. Repeat with the remaining doughnuts, making sure to monitor and adjust the oil temperature as needed between batches. You’ll want the doughnuts to cool sufficiently before filling them, as hot doughnuts will melt your lovely Baileys Extract Cheesecake filling.

Assembling Your Baileys Extract Cheesecake Doughnuts: The Grand Finale

1. Prepare for Filling: Once the doughnuts have cooled completely to room temperature, you’re ready to fill them. If they are still warm, the Baileys Extract Cheesecake filling will melt and run out. Use a small, sharp knife or a skewer to poke a hole into the side of each doughnut, extending about halfway into the center. Wiggle it slightly to create a small cavity inside. This opening will be where you insert your piping tip.
2. Fill the Doughnuts: Take your chilled piping bag filled with the Baileys Extract Cheesecake filling. Insert the tip into the hole you just made in the doughnut. Gently squeeze the bag, filling the doughnut until it feels plump and slightly heavy. You’ll often see the doughnut expand slightly as it fills. Be careful not to overfill, as the filling might burst through the sides. Repeat this process for all your glorious Baileys Extract Cheesecake Doughnuts.

Finishing Touch: The Baileys Extract Glaze (Optional)

1. Whisk the Glaze Ingredients: In a medium bowl, combine the sifted powdered sugar, milk or heavy cream, Baileys Extract, and vanilla extract. Whisk vigorously until the glaze is completely smooth and free of lumps. The consistency should be pourable but thick enough to coat the back of a spoon. If it’s too thick, add a tiny bit more milk; if too thin, add a little more sifted powdered sugar.
2. Dip or Drizzle: Dip the tops of your filled Baileys Extract Cheesecake Doughnuts into the glaze, or use a spoon to drizzle the glaze generously over them. Let any excess drip off before placing them back on the wire rack for the glaze to set. The glaze adds an extra layer of sweetness and intensifies that wonderful Baileys Extract flavor.
3. Serve and Store: These Baileys Extract Cheesecake Doughnuts are best enjoyed fresh, ideally on the same day they are made. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days due to the cream cheese filling. Bring them to room temperature before serving for the best flavor and texture. Every bite is a testament to the delightful combination of a fluffy doughnut and a rich, creamy Baileys Extract cheesecake center!

Conclusion:

As we reach the sweet culmination of our culinary journey, I sincerely hope you’ve been inspired by the sheer delight and ingenuity packed into this incredible recipe. I truly believe that what we’ve created here is more than just a dessert; it’s an experience, a moment of pure, unadulterated indulgence that marries the best of two beloved treats into one unforgettable bite. We’re talking about the fluffy, golden-fried perfection of a doughnut, cradling a luscious, tangy-sweet cheesecake filling, all elevated by that unmistakable, creamy warmth of Baileys extract. It’s a sophisticated twist on comfort food, designed to impress and utterly satisfy your deepest dessert cravings.

The magic of these particular doughnuts lies not only in their exquisite flavor profile but also in the delightful contrast of textures: the pillowy exterior giving way to a smooth, rich center. Every single bite is a journey from crisp tenderness to creamy bliss, with the Baileys extract providing a subtle, sophisticated undertone that lingers wonderfully on the palate. I’ve personally found immense joy in perfecting this recipe, and now it’s your turn to discover that same magic in your own kitchen. Imagine the aroma filling your home as these golden beauties fry to perfection, or the smiles on the faces of your loved ones as they take their first bite. It’s truly something special, a testament to the fact that sometimes, the most extraordinary treats come from combining familiar favorites in unexpected ways. This isn’t just a doughnut; it’s a statement piece for your dessert table, a conversation starter, and a guaranteed crowd-pleaser.

Elevate Your Baileys Extract Cheesecake Doughnuts Experience: Serving Suggestions & Variations

Now, let’s talk about how to make your Baileys Extract Cheesecake Doughnuts even more sensational. While they are absolutely divine on their own, a few thoughtful additions can transform them into an even grander affair. For a simple yet elegant finish, consider a delicate dusting of powdered sugar – it’s classic for a reason, adding a whisper of sweetness and a beautiful visual appeal. Alternatively, a drizzle of homemade chocolate ganache or a salted caramel sauce would introduce another layer of decadence, creating a symphony of flavors that is truly irresistible. You could also prepare a simple glaze by whisking together some powdered sugar with a splash of milk and, for an extra kick, a few more drops of Baileys extract. This creates a glossy, slightly crisp coating that perfectly complements the soft doughnut and creamy filling.

For those who love a bit of texture, a sprinkle of finely chopped toasted nuts, like pecans or walnuts, after glazing, would add a lovely crunch. Or, if you prefer a fruity contrast, a garnish of fresh raspberries or sliced strawberries can provide a welcome burst of tartness against the richness of the doughnut and cheesecake filling. And what about pairings? These delightful treats are, of course, a match made in heaven with a strong cup of coffee or a creamy latte. For an adult indulgence, a small glass of Baileys Irish Cream over ice would be the ultimate accompaniment, amplifying that signature flavor profile. For non-alcoholic options, a rich hot chocolate or even a simple glass of cold milk would be equally satisfying. Don’t be afraid to experiment! You could even try adding a hint of orange zest to the cheesecake filling for a brighter, citrusy note, or incorporate a different liqueur extract for a subtle flavor variation, although I’m quite partial to the Baileys for its unique richness.

Your Turn: Bake, Share, and Savor!

I am genuinely excited for you to try your hand at making these incredible Baileys Extract Cheesecake Doughnuts. There’s something so rewarding about creating something so delicious from scratch, and I promise you, the effort will be richly rewarded with every single bite. Don’t be intimidated; follow the steps carefully, and you’ll be amazed at what you can achieve. This recipe is designed to guide you to success, and I truly believe anyone can master it.

Once you’ve experienced the joy of baking and tasting these, I would absolutely love to hear about your culinary adventure! Did you try a unique topping? Did you serve them at a special gathering? What was your favorite part? Please, don’t hesitate to share your experiences, your photos, and any creative twists you added in the comments section below. Your feedback and creativity inspire not just me, but the entire community of passionate home bakers. So, gather your ingredients, fire up your fryer, and prepare to delight your senses. Happy baking, my friends!

Baileys Cheesecake Doughnuts

I stumbled upon this recipe during a Sunday brunch when I wanted something special but didn’t have the energy for an elaborate baking project. These Baileys Cheesecake Doughnuts have since become my signature “wow” dessert that takes surprisingly little effort. They combine the comfort of warm fried doughnuts with a creamy, non-alcoholic Baileys-flavored cheesecake filling and rich chocolate ganache – a trifecta of indulgence that makes people think you spent hours in the kitchen. The best part? The shortcut of using refrigerated biscuits means these come together in about 35 minutes from start to finish.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
8 doughnuts

Ingredients

• 1 can (8 count) refrigerated biscuits
• 4-6 cups vegetable oil, for frying
• 8 ounces cream cheese, softened
• ½ cup powdered sugar, sifted
• 2 tablespoons non-alcoholic Baileys flavoring extract
• ½ teaspoon pure vanilla extract
• ½ cup heavy cream, cold
• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream (for ganache)

Instructions

1. Step 1
   Beat softened cream cheese until smooth. Mix in powdered sugar, non-alcoholic Baileys flavoring extract, and vanilla extract. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture. Transfer to a piping bag with a thin tip and chill for at least 15 minutes.
2. Step 2
   Heat vegetable oil in a deep pot or Dutch oven to 350-360°F (175-180°C). Separate the refrigerated biscuits. Carefully lower 2-3 biscuits into the hot oil and fry for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on a wire rack set over paper towels. Allow to cool completely.
3. Step 3
   Combine semi-sweet chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Heat on high for 30-60 seconds, then stir until smooth and glossy. If needed, heat for an additional 15 seconds.
4. Step 4
   Once doughnuts are cool, use a small, sharp knife or skewer to poke a hole into the side of each doughnut, extending halfway into the center to create a cavity. Insert the piping tip with the chilled Baileys cheesecake filling into the hole and gently squeeze until the doughnut feels plump and slightly heavy. Dip the top of each filled doughnut into the warm chocolate ganache, allowing excess to drip off, or drizzle ganache over the tops. Place back on the wire rack for the ganache to set.
5. Step 5
   Serve immediately for best results. Store any leftover Baileys Cheesecake Doughnuts in an airtight container in the refrigerator for up to 2-3 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.