Bailey’s Cheesecake Doughnuts-Non-Non-Alcoholic Alternative

Bailey’s Cheesecake Doughnuts are more than just a treat; they’re a decadent experience that whispers of cozy evenings and indulgent celebrations. If you’ve ever found yourself craving that creamy, dreamy essence of cheesecake married with the comforting chew of a perfectly fried doughnut, then you’re in for a delightful surprise. These aren’t your average doughnuts; they’re a symphony of flavors and textures that have captured the hearts (and taste buds!) of many. We love them because they offer a sophisticated twist on a classic dessert, transforming the beloved cheesecake into a portable, shareable, and utterly irresistible bite. What makes Bailey’s Cheesecake Doughnuts truly special is the unexpected yet harmonious marriage of the iconic Irish cream liqueur extract with the rich, tangy notes of cream cheese, all encased in a tender, golden-brown doughnut. Get ready to elevate your dessert game with this showstopper.

Ingredients:

• 8 origin extract extractal refrigerated biscuits (I used Pillsbury Grands)
• 5 cups oil for frying
• 8 oz cream cheese
• 2 tbsp sour cream
• 1/4 cup Bailey’s Irish Cream
• 1/4 cup sugar
• 4 oz milk chocolate
• 5 tbsp Bailey’s Irish Cream, hot

Doughnut Preparation

Cutting the Biscuits

The first step in creating these delightful Bailey’s Cheesecake Doughnuts is to prepare your biscuits. You’ll need 8 refrigerated biscuits. I personally love using Pillsbury Grands for their size and flakiness, which results in a wonderfully light doughnut. Take each biscuit and carefully flatten it slightly with your hands. Then, using a small biscuit cutter or the end of a piping tip (around 1-inch diameter), create a hole in the center of each flattened biscuit. This will give us that classic doughnut shape and ensure they cook evenly. Don’t discard the small biscuit centers; you can fry these up too for little doughnut holes! Set the prepared doughnuts aside on a parchment-lined baking sheet to prevent sticking.

Frying the Doughnuts

Now, it’s time to get these beauties golden and puffed. Pour approximately 5 cups of oil into a deep, heavy-bottomed pot or Dutch oven. A good rule of thumb is to have at least 3 inches of oil for frying. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test this by dropping a tiny piece of biscuit into the oil; it should sizzle immediately and float to the top. Carefully place 2-3 doughnuts into the hot oil at a time, ensuring you don’t overcrowd the pot. Overcrowding will lower the oil temperature, resulting in greasy doughnuts. Fry for about 1-2 minutes per side, or until they are beautifully golden brown and puffed up. Use a slotted spoon or spider strainer to carefully remove the doughnuts from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This cooling process is crucial for preventing a soggy bottom. Repeat this frying process with the remaining doughnuts and the doughnut holes.

Cheesecake Filling Preparation

Creaming the Base

While the doughnuts are cooling, let’s whip up the luscious cheesecake filling that makes these doughnuts truly special. In a medium bowl, ensure your 8 oz of cream cheese is softened to room temperature. This is essential for achieving a smooth, lump-free filling. Add the softened cream cheese to your bowl and beat it with an electric mixer on medium speed until it’s light and fluffy. This might take about 2-3 minutes. Once creamy, add the 2 tablespoons of sour cream and the 1/4 cup of sugar. Continue to beat until everything is well combined and the mixture is smooth and homogenous. Don’t rush this step; a well-creamed base will make for a superior filling.

Infusing with Bailey’s

Now for the star of the show – the Bailey’s Irish Cream! Add the 1/4 cup of Bailey’s Irish Cream to the cream cheese mixture. Beat on low speed until it’s just incorporated. You don’t want to overmix at this stage, as it can sometimes affect the texture of the cream cheese. The aroma will already be non-intoxicating! Taste the filling at this point and adjust sweetness if you prefer, though the balance is usually perfect as is. Transfer the cheesecake filling into a piping bag fitted with a medium round tip, or a Ziploc bag with a corner snipped off. This will make filling the doughnuts much easier and neater.

Chocolate Glaze Preparation

Melting the Chocolate

The final touch that elevates these doughnuts is a rich, decadent chocolate glaze. In a microwave-safe bowl, combine the 4 oz of milk chocolate, broken into small pieces. Add the 5 tablespoons of hot Bailey’s Irish Cream to the chocolate. Ensure the Bailey’s is hot, as this helps the chocolate melt smoothly. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize. Alternatively, you can melt the chocolate using a double boiler method over simmering water. Stir the mixture until it’s glossy and perfectly combined. The heat from the Bailey’s will create a wonderfully smooth and rich glaze with a subtle hint of Irish cream.

Glazing the Doughnuts

Once the doughnuts have cooled slightly and the chocolate glaze is ready, it’s time to bring everything together. Dip the top of each fried doughnut into the warm chocolate glaze, letting any excess drip back into the bowl. You can also spoon the glaze over the doughnuts for a more rustic look. For an extra touch, while the glaze is still wet, you can sprinkle the tops with a little extra granulated sugar or even some finely chopped nuts if you desire. If you made doughnut holes, you can simply toss them in the glaze or even roll them in a mixture of sugar and cinnamon. Allow the glaze to set slightly before serving. Enjoy your incredibly delicious Bailey’s Cheesecake Doughnuts!

Conclusion:

And there you have it – the ultimate guide to creating absolutely divine Bailey’s Cheesecake Doughnuts! We’ve walked through each step, from crafting the perfect creamy filling to achieving that irresistible doughnut texture. These treats are a delightful fusion of a classic cheesecake and a beloved doughnut, infused with the warming notes of Bailey’s Irish Cream. Imagin extracte the rich, smooth cheesecake meeting the slightly crisp, cakey doughnut – it’s pure bliss in every bite!

For serving suggestions, I love to drizzle them with a little extra chocolate ganache or a dusting of powdered sugar. They also pair wonderfully with a strong cup of coffee or, of course, a little extra Bailey’s! Don’t be afraid to get creative with variations. You could swap the Bailey’s for a coffee liqueur extract or even a hliqueur extract liqueur for a different flavor profile. Adding a pinch of cinnamon to the batter can also elevate the taste wonderfully.

I truly encourage you to give these Bailey’s Cheesecake Doughnuts a try. They might seem a little ambitious at first, but the results are so worth the effort. They make for an impressive dessert for any gathering or a decadent treat just for yourself. Happy baking!

FAQs about Bailey’s Cheesecake Doughnuts

Can I make the Bailey’s Cheesecake Doughnuts ahead of time?

Yes, you absolutely can! The cheesecake filling can be made a day in advance and stored in the refrigerator. The doughnuts themselves are best enjoyed fresh, but you can bake them a few hours ahead and let them cool completely before frosting or glazing.

What if I don’t have Bailey’s Irish Cream?

No problem at all! You can omit the Bailey’s and substitute it with an equal amount of milk or even a splash of vanilla extract for a non-non-non-alcoholic alternativeic version. Alternatively, you liqueur extractry other liqueurs like Kahlúa for a coffee-chocolate flavor, or Frangelico Extract for a hazelnut twist. Adjust to your preference!

Bailey’s Cheesecake Doughnuts-Non-Alcoholic Alternative

Delicious homemade doughnuts with a creamy, non-alcoholic Bailey’s inspired cheesecake filling and a rich chocolate glaze.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
8 doughnuts

Ingredients

• 8 origin extract extractal refrigerated biscuits (Pillsbury Grands)
• 5 cups oil for frying
• 8 oz cream cheese, softened
• 2 tbsp sour cream
• 1/4 cup non-alcoholic Bailey’s Irish Cream flavor
• 1/4 cup sugar
• 4 oz milk chocolate
• 5 tbsp hot non-alcoholic Bailey’s Irish Cream flavor

Instructions

1. Step 1
   Prepare biscuits: Flatten 8 refrigerated biscuits, cut a 1-inch hole in the center of each. Fry the centers as doughnut holes. Set aside on parchment paper.
2. Step 2
   Fry doughnuts: Heat 5 cups of oil to 350°F (175°C). Fry 2-3 doughnuts at a time for 1-2 minutes per side until golden brown. Drain on a wire rack.
3. Step 3
   Prepare cheesecake filling: Beat 8 oz softened cream cheese until fluffy. Add 2 tbsp sour cream and 1/4 cup sugar; beat until smooth.
4. Step 4
   Infuse filling: Add 1/4 cup non-alcoholic Bailey’s Irish Cream flavor to the cream cheese mixture. Beat on low until just incorporated. Transfer to a piping bag.
5. Step 5
   Prepare glaze: Melt 4 oz milk chocolate with 5 tbsp hot non-alcoholic Bailey’s Irish Cream flavor in 30-second intervals, stirring until smooth.
6. Step 6
   Glaze doughnuts: Dip the tops of cooled doughnuts into the chocolate glaze. Toss doughnut holes in glaze. Let glaze set before serving.

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.