If you’re on the hunt for a dessert that practically shouts “summer” from the rooftops, look no further than Summer Fruit Cheesecake Stuffed Brioche Doughnuts. These pillowy-soft doughnuts are generously filled with a creamy cheesecake center and tumbled with a medley of fresh fruit. Quick to put together, showstopping on the table, and customizable with whatever berries or stone fruits you love—this recipe is pure joy with every bite.

Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe - Recipe Image

Ingredients You’ll Need

The magic of Summer Fruit Cheesecake Stuffed Brioche Doughnuts lies in a handful of simple-yet-perfect ingredients. Each component is chosen for its specific role, creating a dessert that’s decadent, fruity, and utterly irresistible. Here’s what you’ll need—and why it matters:

Brioche doughnuts: Choose unfilled, fluffy brioche doughnuts as the rich, buttery base that holds all the cheesecake and fruit magic inside.
Cream cheese (softened): Adds that classic cheesecake tang and velvety texture to the filling.
Powdered sugar: Sweetens the filling just right, dissolving perfectly for a smooth texture.
Vanilla extract: Just a splash adds warm, comforting undertones to the cheesecake layer.
Heavy cream: Beaten into soft clouds and folded in for an airy, luscious finish.
Strawberries (diced): Bring a burst of color and a juicy, summery pop to every bite.
Peaches (diced): Their sweet, fragrant notes are a summer must and play beautifully with berries.
Blueberries: These little orbs add tartness and a hint of deep color to your fruit medley.
Granulated sugar: Helps the fruit release its juices and amplifies their natural sweetness.
Lemon zest: Lifts everything with a citrusy sparkle that balances all the flavors.
Extra powdered sugar (for dusting): Gives that irresistible, bakery-style finish right before serving.

How to Make Summer Fruit Cheesecake Stuffed Brioche Doughnuts

Step 1: Macerate the Summer Fruit

In a small bowl, combine the diced strawberries, peaches, and blueberries with the granulated sugar and lemon zest. Give everything a gentle stir and let it sit for at least 10 minutes. This important step encourages the fruit to release its natural juices—think of it as unlocking the very heart of summer. The resulting syrupy fruit will drape beautifully over your creamy doughnut filling.

Step 2: Whip up the Cheesecake Filling

In a separate bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until the mixture is creamy and smooth. Next, whip the heavy cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture—a key move for achieving that pillowy, mousse-like consistency that makes every mouthful of these Summer Fruit Cheesecake Stuffed Brioche Doughnuts so wonderfully light. Set aside.

Step 3: Prepare the Doughnuts

Carefully slice each brioche doughnut about three-quarters of the way through, making a deep pocket for the filling. Be gentle here: you don’t want to slice all the way through or your filling and fruit will take a quick escape. If you have a piping bag, it’ll make filling the doughnuts a breeze, but a spoon works just fine too.

Step 4: Stuff and Top

Spoon or pipe the cheesecake filling generously into each doughnut pocket, making sure to spread it evenly inside. Then, take that gorgeous macerated summer fruit and mound a generous spoonful right on top of the cheesecake layer. The mix of creamy filling and juicy fruit is what truly elevates these Summer Fruit Cheesecake Stuffed Brioche Doughnuts to next-level status.

Step 5: Finish with a Flourish

Dust the stuffed doughnuts with a blizzard of powdered sugar for a final touch. If you’re feeling extra, a drizzle of honey or melted white chocolate can add a bit more sparkle, but honestly, these beauties can shine all on their own!

How to Serve Summer Fruit Cheesecake Stuffed Brioche Doughnuts

Garnishes

Nothing says “bakery treat” quite like a glowing dusting of powdered sugar. For a fresh twist, scatter a few extra berries or peach slices on top, or add a few sprigs of mint for a pop of green. A gentle drizzle of honey or white chocolate makes these Summer Fruit Cheesecake Stuffed Brioche Doughnuts worthy of your proudest dessert spread.

Side Dishes

If you’re planning a brunch or dessert platter, pair these doughnuts with a bowl of lightly sweetened yogurt, a tangy lemon sorbet, or chilled berry compote. They also shine alongside a hot cup of coffee or an iced tea with lemon for maximum summer vibes.

Creative Ways to Present

For parties, halve the doughnuts into mini versions or slice into thick rounds for sharing (if you must share!). Arrange them on a rustic wooden board, stack on a tiered cake stand, or set each one in its own parchment square for grab-and-go magic. The bright colors and filling make Summer Fruit Cheesecake Stuffed Brioche Doughnuts a showpiece wherever they land.

Make Ahead and Storage

Storing Leftovers

If you have leftover doughnuts (lucky you!), store them in an airtight container in the refrigerator. The fruit and cream filling are best enjoyed fresh, but the doughnuts will stay soft and delicious for up to one day. For peak texture, avoid storing after dusting with powdered sugar; add that just before serving instead.

Freezing

While brioche doughnuts on their own freeze well, the cheesecake and fruit filling are best fresh. If you must freeze, store the unfilled doughnuts separately, then thaw and fill right before serving. The cream cheese mixture can be made a day in advance and chilled until you’re ready to assemble.

Reheating

Cheesecake and fruit don’t need reheating, but if your doughnuts are feeling a little chilly from refrigeration, let them sit out for 10-15 minutes to soften. Never microwave once filled—just let them gently come to room temperature, dust, and serve for perfect results.

FAQs

Can I use other fruits in my Summer Fruit Cheesecake Stuffed Brioche Doughnuts?

Absolutely! Raspberries, cherries, or even mango all work beautifully. Feel free to mix and match based on what’s freshest at your market or what flavors you love most.

What’s the best way to fill the doughnuts?

A piping bag fitted with a large round tip is the neatest and easiest method. If you don’t have one, just use a spoon and gently fill the doughnut pockets—it’s a little messier but just as delicious.

How far ahead can I make these?

For the best texture, assemble your Summer Fruit Cheesecake Stuffed Brioche Doughnuts just before serving. The filling and the fruit topping can be prepped a few hours ahead, but fill the doughnuts right before you’re ready to eat.

Can I make these vegan or dairy-free?

Yes, you can swap in your favorite plant-based brioche, dairy-free cream cheese, and a non-dairy whipping cream. The process and results stay deliciously similar!

Are these doughnuts kid-friendly?

Definitely—kids love the creamy filling and colorful fruit! You might even get little hands eager to help stuff and dust them, turning dessert into a fun summer project.

Final Thoughts

These Summer Fruit Cheesecake Stuffed Brioche Doughnuts bring together everything I love about summer: bright fruits, creamy filling, and soft, luxurious dough. Give them a try—you may just discover your new favorite warm-weather dessert!

Summer Fruit Cheesecake Stuffed Brioche Doughnuts Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 stuffed doughnuts 1x
Diet: Vegetarian

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Description

Indulge in the perfect summer treat with these delectable Summer Fruit Cheesecake Stuffed Brioche Doughnuts. A delightful combination of creamy cheesecake filling and vibrant macerated summer fruits stuffed inside fluffy brioche doughnuts, creating a burst of flavors in every bite.

Ingredients

Scale

Brioche Doughnuts:

4 brioche doughnuts (unfilled)

Cheesecake Filling:

1/2 cup cream cheese (softened)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Summer Fruit Topping:

1/2 cup diced strawberries
1/4 cup diced peaches
1/4 cup blueberries
1 tablespoon granulated sugar
1/2 teaspoon lemon zest

Extra powdered sugar for dusting

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Instructions

Macerate the Summer Fruits: In a small bowl, mix strawberries, peaches, blueberries, granulated sugar, and lemon zest. Let the mixture sit for 10 minutes to release juices.
Prepare the Cheesecake Filling: In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Fill the Doughnuts: Slice each brioche doughnut halfway open to create a pocket. Spoon or pipe the cheesecake filling into each doughnut, then top with macerated summer fruit.
Final Touches: Dust the stuffed doughnuts with powdered sugar before serving.