Bailey's 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 Bailey's 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, boozy 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.

Last month I brought these to a dinner party, and my friend Jen, who typically "doesn't do dessert," ate two before asking if I would mind sending the recipe to her. Her husband later texted me that she'd made them twice since then. There's something about the combination of warm doughnut, cool creamy filling, and chocolate topping that makes them irresistible.

Simple Ingredients

• Refrigerated biscuits – The surprising shortcut that makes these doughnuts accessible to anyone. The Pillsbury Grands size creates the perfect doughnut proportion - not too small that they're hard to fill, not too large that they're overwhelming. The plain original variety works best as a neutral canvas for our decadent fillings.
• Cream cheese – The foundation of our cheesecake filling needs to be properly softened for a smooth result. Full-fat creates the richest flavor and texture, though reduced-fat will work in a pinch. Just avoid fat-free, which contains stabilizers that don't melt properly.
• Bailey's Irish Cream – This adds that signature flavor that elevates these from regular filled doughnuts to something special. The alcohol mostly cooks off when heated for the ganache, but the flavor remains. For a non-alcoholic version, Bailey's makes a non-alcoholic coffee creamer that works beautifully.
• Milk chocolate – Pairs perfectly with the Bailey's flavor profile. The sweetness and creaminess complement the tang of the cheesecake filling. You can substitute semi-sweet or dark chocolate if you prefer a less sweet ganache, but milk chocolate creates that classic Bailey's pairing.
• Oil for frying – Any neutral oil with a high smoke point works well. Vegetable, canola, or peanut oil are all good choices. The key is maintaining the proper temperature throughout the cooking process.

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Creating Doughnut Magic

Frying finesse:

The oil temperature is crucial for perfect doughnuts. Too hot, and they'll brown too quickly outside while remaining doughy inside; too cool, and they'll absorb too much oil and become greasy. If you don't have a thermometer, test with a small piece of dough - it should bubble immediately and rise to the surface, but not brown too quickly.

Filling technique:

Let the doughnuts cool just enough to handle before filling. If they're too hot, the filling will melt and leak; too cool, and they'll be more difficult to fill. The pastry filling tip is worth investing in, but in a pinch, you can use a small paring knife to create a hole, then fill using a regular piping bag or even a zip-top bag with the corner snipped off.

Ganache perfection:

The key to silky ganache is heating the Bailey's just to a simmer - never boiling, which can make it separate. Pour it over the chocolate and let it sit for about 30 seconds before stirring. This allows the chocolate to begin melting evenly. Stir from the center outward in small circles, gradually incorporating all the chocolate for the smoothest result.

Assembly timing:

Dip or spoon the ganache over the doughnuts while it's still slightly warm for the best coating. If it cools too much and thickens, gently rewarm it over a double boiler or in 5-second microwave bursts, stirring between each.

Serving strategy:

These doughnuts are at their absolute best served slightly warm, when the contrast between the warm doughnut, cool filling, and just-set ganache is most pronounced. If making ahead, a quick 10-second zap in the microwave revives the magic.

My first attempt at these taught me several valuable lessons. I originally tried using pastry dough instead of biscuits, which created a much more time-consuming process with minimal difference in the final result. I've also experimented with the amount of Bailey's in both the filling and ganache, finding that more isn't always better - the current amount provides perfect flavor without overwhelming the other components.

Serving Inspiration

Transform these Bailey's Cheesecake Doughnuts into an even more impressive dessert by serving them on a platter dusted with cocoa powder and cinnamon. For brunch gatherings, pair them with a Bailey's-spiked coffee for a thematic treat. They make an elegant dessert when plated individually with a small scoop of vanilla ice cream and fresh berries. For St. Patrick's Day celebrations, add a touch of green with a mint leaf garnish or green sprinkles on the ganache.

Sweet Variations

Once you've mastered the basic recipe, try some creative variations. Substitute Kahlúa for a coffee-flavored version, or Amaretto for an almond twist. Add mini chocolate chips to the cheesecake filling for extra texture and chocolate flavor. Sprinkle the wet ganache with crushed toffee bits or chopped toasted nuts for added crunch. During the holidays, add a touch of peppermint extract to the ganache and sprinkle with crushed candy canes for a festive touch.

Storage Secrets

These Bailey's Cheesecake Doughnuts are truly at their best freshly made, but if you need to store them, keep them in a single layer in an airtight container in the refrigerator for up to two days. The texture of the doughnuts will change slightly, becoming softer, but they'll still be delicious. Allow them to come to room temperature for about 15 minutes before serving, or warm them very briefly (5-10 seconds) in the microwave. The ganache may lose some of its shine after refrigeration, but the flavor remains wonderful.

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I've made these Bailey's Cheesecake Doughnuts for countless brunches, dinner parties, and even as an alternative to birthday cake for adult celebrations. There's something about the combination of warm fried dough, creamy boozy filling, and rich chocolate coating that feels both comforting and sophisticated at the same time. While they might sound complex, the simplicity of the process makes them perfect for those times when you want to impress without spending hours in the kitchen. Just be prepared to share the recipe – requests are absolutely guaranteed!

Frequently Asked Questions

→ Can I make these without alcohol?

Yes! For an alcohol-free version, substitute the Bailey's Irish Cream with Irish cream flavored coffee creamer or a combination of vanilla extract and a bit of coffee. The flavor won't be identical, but it will still be delicious.

→ What type of milk chocolate works best for the ganache?

Any good quality milk chocolate will work well. Chocolate chips, baking bars, or even a premium chocolate candy bar broken into pieces are all good options. Just avoid chocolate candy coating or melts, as they contain additives that can affect the texture of the ganache.

→ Can I make these in advance?

These doughnuts are best enjoyed fresh, but you can prepare the cheesecake filling a day ahead and store it in the refrigerator. The fried biscuits will lose their texture if made too far in advance, but you can fry them a few hours before serving and fill them just before guests arrive.

→ What's the best way to fill the doughnuts?

A piping bag fitted with a long filling tip works best. Insert the tip into the side of the doughnut and squeeze gently until you feel the doughnut get slightly heavier. If you don't have a filling tip, you can cut a small slit in the side of each doughnut and use a regular piping tip.

→ Why is my ganache too thin or too thick?

Ganache consistency depends on the chocolate-to-liquid ratio. If your ganache is too thin, add a bit more chopped chocolate. If it's too thick, add a little more warm Bailey's, one teaspoon at a time. Remember that ganache will thicken as it cools.

→ Can I use a different type of refrigerated dough?

While Pillsbury Grands biscuits are recommended for their size and texture, you can experiment with other refrigerated doughs. Avoid doughs with flaky layers as they may separate during frying. Southern-style or homestyle biscuits tend to work best.