Appetizers & Snacks

Easy Lemon Cheesecake Creme Brulee Donuts

Servings

12

Prep time

20 mins

Cooking time

15 mins

Easy Lemon Cheesecake Creme Brulee Donuts: The Sweetest Bite of Heaven! 🍩🍋🔥

Get ready to experience a dessert like no other with these Easy Lemon Cheesecake Creme Brulee Donuts! A dreamy fusion of rich cheesecake, zesty lemon, and a perfectly caramelized brulee topping, these donuts are a game-changer.

Why You’ll Crave These Donuts:

  • Cheesecake Meets Donut: The creamy, tangy lemon cheesecake filling inside a soft, fluffy donut—what’s not to love?
  • Perfect Creme Brulee Finish: With a crunchy, golden caramelized topping, each bite is a delightful mix of smooth and crispy, giving you that iconic creme brulee experience!
  • Burst of Citrus: The fresh lemon adds a bright, zesty twist that balances the sweetness and makes every bite feel refreshing.
  • Effortlessly Elegant: While these donuts might sound fancy, they’re surprisingly easy to make—bringing a little luxury into your kitchen without the stress!

These Lemon Cheesecake Creme Brulee Donuts are the ultimate indulgence, combining your favorite dessert elements in one irresistible treat. Perfect for breakfast, a sweet afternoon snack, or an impressive dessert at your next gathering!

Tip: Lightly torch the tops just before serving for that authentic brulee crunch.

Don’t just dream about these donuts make them today and treat yourself to something truly extraordinary!

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Ingredients

  • 1 (12 count) package Hawaiian rolls, such as King’s® Original Hawaiian Sweet Rolls, separated

  • 4 tablespoons butter, melted

  • 1 1/2 cups cheesecake filling, such as Philadelphia® Cheesecake No Bake Filling

  • 1/4 cup lemon curd

  • 1 lemon, zested

  • 1 cup sugar

  • 1/3 cup water

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Directions

  • Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish or rimmed baking sheet with parchment.
  • Brush each roll with melted butter and place in the prepared pan. Bake in the preheated oven until lightly toasted, about 5 minutes. 
  • Combine cheesecake filling, lemon curd, and 1 teaspoon lemon zest in a bowl and stir well. 
  • Add mixture to a piping bag or large resealable plastic bag. Make a small cut in one corner of the bag.
  • Use a paring knife to make a small cut into the side of each roll, creating an opening large enough to pipe the filling into without going all the way through. Fill each roll with about 1 1/2 tablespoons filling and return to the baking dish.
  • Add sugar and water to a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, without stirring, until lightly golden brown, about 10 minutes; remove from heat.
  • Line a rimmed baking sheet with parchment, and set a rack over the sheet. Working very carefully, dip the top of each roll into sugar mixture and place it right side up on the rack.
  • Grate remaining lemon zest over rolls. Let stand until completely cooled and lightly hardened on top, 10 to 15 minutes. If sugar mixture becomes too thick before all rolls are coated, return the pot to low heat and swirl it lightly until it melts again.