There’s something oddly comforting about biting into a Krispy Kreme New York Cheesecake doughnut. The first time I had one, it wasn’t even planned. I was driving back from a foggy weekend in the Catskills, popped into a roadside Krispy Kreme for a coffee, and spotted it, cream-cheese iced, graham-dusted, quietly sitting there like it knew I needed a little joy.
That first bite? Soft yeast dough with a gentle pull, tangy cheesecake cream inside, smooth icing on top, and that unmistakable crunch of graham cracker. It was like a mini dessert party wrapped in nostalgia.
This copycat version brings that magic home. No lines, no road trip needed. Just golden shells, whipped cheesecake Kreme, vanilla icing, and a toasty crumb topping that brings it all together.
Table of Contents
How to Make Krispy Kreme New York Cheesecake Doughnuts
Start by mixing up a soft, enriched dough, it’s the kind that puffs up like a pillow when fried just right. While it rises, whip together a quick cheesecake Kreme: smooth cream cheese, powdered sugar, and a touch of vanilla folded into airy whipped cream. Once the dough is rolled, cut, and rested, you’ll fry each round until lightly golden. After they cool, pipe in that tangy-sweet filling, then dip the tops in a vanilla cream cheese icing and press them gently into crushed graham crackers. It’s a bit of a project, sure, but every bite tastes like you just walked into a Krispy Kreme shop on a good day. Only now, you’re the one behind the magic.
Nutrition (per filled doughnut, approximate)
Calories: 320
Total Fat: 14 g
Saturated Fat: 6 g
Carbohydrates: 42 g
Sugar: 21 g
Protein: 5 g
Ingredients (for 6 doughnuts)
Prep Time: 2 hours (includes dough proofing)
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 6 filled doughnuts
For the Doughnut Shells:
- 1¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 1 teaspoon instant yeast
- ⅓ cup warm milk (110°F/43°C)
- 1 egg yolk
- 2 tablespoons unsalted butter, softened
- Neutral oil, for frying (vegetable or canola)
For the Cheesecake Kreme Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream, whipped to soft peaks
- Optional: 1 tablespoon marshmallow creme or 1 tsp instant cheesecake pudding mix (for stability)
For the Vanilla Icing:
- ½ cup powdered sugar
- 1 tablespoon cream cheese, softened
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
- Pinch of salt
For the Topping:
- ⅓ cup graham cracker crumbs
- Optional drizzle: reserved icing, thickened
Tools You’ll Need
- Stand mixer or mixing bowl with wooden spoon
- Rolling pin
- 2½-inch round cutter
- Candy thermometer (for frying)
- Piping bag with round tip (or zip-top bag)
- Cooling rack
- Slotted spoon or tongs
- Frying pot or Dutch oven
Instructions
Make the Dough (15 minutes active, 1 hour rise)
In a mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk, egg yolk, and butter. Knead until smooth and elastic (8–10 mins by hand or 5 in a mixer). Dough should be soft and slightly tacky but not sticky.
Cover with a damp towel and let rise in a warm place for 1 hour or until doubled in size.
Shape the Doughnuts (10 minutes + 30 min rest)
Roll dough on a lightly floured surface to about ½-inch thickness. Cut into circles using a 2½-inch cutter. Place on parchment squares, cover loosely, and let rise again for 30 minutes.
Fry the Doughnuts (10–12 minutes)
Heat oil to 350°F (175°C). Fry doughnuts 2–3 at a time, 1 minute per side, until pale golden. Drain on a rack or paper towels. Let cool completely before filling.
Make the Cheesecake Kreme (5 minutes)
Beat cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream until fluffy. For a firmer texture, add marshmallow creme or pudding mix. Chill while doughnuts cool.
Fill the Doughnuts (5 minutes)
Use a piping bag to inject the cheesecake Kreme into each cooled doughnut. Two injection points on opposite sides help distribute filling evenly.
Make the Icing and Top (5–10 minutes)
Mix powdered sugar, softened cream cheese, vanilla, salt, and milk to form a thick but dip-able icing. Dip each doughnut top into icing, let drip for a few seconds, then dip into graham crumbs.
Drizzle with extra icing if desired.
Tips for Success
- Let the dough rise somewhere warm but not hot. A turned-off oven with the light on works great.
- Fry at consistent temperature, too hot and the inside will stay doughy, too cool and they’ll absorb oil.
- Use a chopstick to poke a tunnel for piping the Kreme inside if you don’t have an injector tip.
- Keep the icing smooth by sifting the powdered sugar first.
- Store filled doughnuts in an airtight container for up to 2 days, but they’re best fresh.
What to Serve With
Coffee, always. Especially a rich roast or something with a hint of chocolate. These doughnuts are sweet and creamy, so the contrast of a slightly bitter brew rounds out the experience.
Fresh berries. A little bowl of raspberries or sliced strawberries helps cut through the richness. They add a fresh bite that resets your palate between each doughy delight.
A shot of espresso or affogato. Pouring espresso over ice cream is a whole vibe. Try it next to your doughnut and let the textures dance.
Warm apple cider (spiced or plain). If you’re making these in fall, there’s something about pairing them with a warm mug of cider that feels downright cozy.
Mini cheesecake bites. Lean into the theme. A little plate of baked cheesecake squares gives contrast in texture while still riding the same flavor train.
Or just a second doughnut. No judgment here. Especially if the first one barely made it from the plate to your mouth before disappearing.
Variations
Mini Doughnuts: Make 1½-inch rounds for smaller, snackable bites. Use a piping tip to fill with less Kreme per doughnut.
Baked Version: Skip the fryer and bake at 350°F (175°C) for 10–12 minutes. Brush with melted butter before icing.
Strawberry Cheesecake Version: Add 1 tablespoon strawberry preserves to the Kreme filling and top with crushed freeze-dried strawberries mixed into the graham topping.
Chocolate Cheesecake Doughnuts: Mix cocoa powder into the icing and replace graham crumbs with chocolate cookie crumbs for a decadent twist.
Holiday Cheesecake: Add a pinch of cinnamon and nutmeg to the graham topping. Drizzle with white chocolate or crushed candy canes for a winter version.
Ingredient Substitutes
All-Purpose Flour
Original: All-purpose
Substitutes: Bread flour (for more chew), pastry flour (for a softer bite)
Cream Cheese
Original: Full-fat cream cheese
Substitutes: Neufchâtel (slightly lighter), mascarpone (richer), dairy-free cream cheese
Heavy Cream (for Kreme)
Original: Heavy cream
Substitutes: Coconut cream (for dairy-free), whipped topping, or Greek yogurt for a tangy twist
Graham Cracker Crumbs
Original: Plain graham crackers
Substitutes: Digestive biscuits, vanilla wafer crumbs, crushed Biscoff cookies
Vanilla Extract
Original: Pure vanilla
Substitutes: Vanilla bean paste, almond extract (for a nuttier note), maple extract for a fall vibe
Powdered Sugar
Original: Standard icing sugar
Substitutes: Blend granulated sugar until powdery in a spice grinder or food processor if you run out
Egg Yolk in Dough
Original: One yolk
Substitutes: 1 tablespoon Greek yogurt or a splash of cream for richness
Neutral Frying Oil
Original: Canola or vegetable
Substitutes: Peanut oil (light flavor), sunflower oil, or avocado oil (for high heat tolerance)
Honest Review
After a couple of test batches (and more taste-testing than I care to admit), this version of the Krispy Kreme New York Cheesecake doughnut hits the mark in all the ways that matter. The dough? Soft and airy with just the right stretch. The cheesecake Kreme? Smooth, slightly tangy, and rich enough to feel like dessert in the middle of breakfast. That vanilla icing plus graham cracker crunch? It’s a perfect one-two punch of sweet and toasty.
Is it exactly like Krispy Kreme’s? Not quite. Their commercial gear makes the doughnuts just a touch lighter, and I’m sure their Kreme filling has some stabilizers that make it floatier. But honestly, flavor-wise? This homemade version absolutely delivers that same indulgent experience. You get that drive-thru joy, minus the trip, the wait, and the limit of buying just one.
If you love a filled doughnut that eats like a slice of cheesecake wrapped in a cloud, this one’s a keeper. I’d make it again for brunch, dessert, or just a rainy Sunday when something cozy is called for.
Ingredients
Instructions
In a mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk, egg yolk, and butter, then knead until the dough turns smooth and elastic—about eight to ten minutes by hand or five in a mixer. It should feel soft and slightly tacky but not sticky. Cover with a damp towel and let it rise in a warm spot for an hour or until doubled in size. Roll the dough on a lightly floured surface to about half an inch thick and cut into circles using a two-and-a-half-inch cutter. Place the rounds on parchment squares, cover loosely, and let them rest for thirty minutes.
Heat oil to 350°F (175°C). Fry two or three doughnuts at a time for one minute per side until pale golden. Drain on a rack or paper towels and let them cool completely before filling. To make the cheesecake Kreme, beat cream cheese with powdered sugar and vanilla until smooth, then fold in whipped cream until fluffy. For extra structure, add marshmallow creme or pudding mix, then chill while the doughnuts cool.
Fill each doughnut using a piping bag, inserting at two opposite points to spread the filling evenly. For the icing, whisk powdered sugar, softened cream cheese, vanilla, salt, and milk until thick but smooth enough to dip. Dip each doughnut top into the icing, let the excess drip off, then dip into graham cracker crumbs. Add a drizzle of icing on top if you want that perfect finishing touch.
Notes
Calories: 320 Total Fat: 14 g Saturated Fat: 6 g Carbohydrates: 42 g Sugar: 21 g Protein: 5 g
