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Combine the blueberries, orange zest, lemon zest, brown sugar, honey, and lemon juice in a bowl. Stir well to combine all ingredients.

Transfer the blueberry mixture to a red saucepan. Lightly mash the blueberries with a potato masher. Cook over medium heat for 3 to 4 minutes, until the compote thickens slightly.

Remove the blueberry compote from the heat and set aside to cool while you prepare the other components. This will take approximately 15 minutes.

Open the can of biscuits. Place one biscuit on a clean surface. Use a bottle cap or small round cutter to press and twist in the center of the biscuit, creating a donut hole. Remove the small center piece. Repeat for all biscuits.

Heat cooking oil in a frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully place a few donuts into the hot oil, ensuring not to overcrowd the pan.

Fry the donuts for 1 to 2 minutes per side, or until golden brown. Using tongs, remove the fried donuts and place them on a wire rack set over paper towels to drain excess oil. Repeat with remaining donuts.

In a bowl, combine the cheesecake flavored cream cheese, powdered sugar, and 1 tablespoon of milk. Whisk with a fork until the mixture is smooth and has a thinned-out glaze consistency. Add more milk, 1/2 teaspoon at a time, if needed to reach desired consistency.

Arrange the fried donuts on a serving platter. Drizzle the prepared glaze evenly over the donuts.

Spoon the cooled blueberry compote over the glazed donuts. Sprinkle the crushed graham crackers over the top for garnish.


Combine the blueberries, orange zest, lemon zest, brown sugar, honey, and lemon juice in a bowl. Stir well to combine all ingredients.

Transfer the blueberry mixture to a red saucepan. Lightly mash the blueberries with a potato masher. Cook over medium heat for 3 to 4 minutes, until the compote thickens slightly.

Remove the blueberry compote from the heat and set aside to cool while you prepare the other components. This will take approximately 15 minutes.

Open the can of biscuits. Place one biscuit on a clean surface. Use a bottle cap or small round cutter to press and twist in the center of the biscuit, creating a donut hole. Remove the small center piece. Repeat for all biscuits.

Heat cooking oil in a frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully place a few donuts into the hot oil, ensuring not to overcrowd the pan.

Fry the donuts for 1 to 2 minutes per side, or until golden brown. Using tongs, remove the fried donuts and place them on a wire rack set over paper towels to drain excess oil. Repeat with remaining donuts.

In a bowl, combine the cheesecake flavored cream cheese, powdered sugar, and 1 tablespoon of milk. Whisk with a fork until the mixture is smooth and has a thinned-out glaze consistency. Add more milk, 1/2 teaspoon at a time, if needed to reach desired consistency.

Arrange the fried donuts on a serving platter. Drizzle the prepared glaze evenly over the donuts.

Spoon the cooled blueberry compote over the glazed donuts. Sprinkle the crushed graham crackers over the top for garnish.
