Raspberry Cheesecake Crumb Cake

Category: Sweet Treats Without Turning On the Oven

Enjoy a decadent layered cake featuring a crisp, buttery crumb base and a creamy center of mascarpone and cream cheese. Bursts of fresh raspberries throughout add bright flavor, while a golden crumb topping delivers inviting texture. This cake bakes evenly in a springform pan and is finished with a simple vanilla glaze. Best served chilled, each bite combines the lushness of cheesecake with rustic crumb cake charm—ideal for festive seasons or everyday indulgence.

A woman with a smile on her face.
Created By Melanie Carter
Updated on Mon, 02 Jun 2025 20:46:17 GMT
A slice of Raspberry Cheesecake Crumb Cake. Pin
A slice of Raspberry Cheesecake Crumb Cake. | mellierecipes.com

This Raspberry Cheesecake Crumb Cake is the ultimate mashup of tart fruit, creamy filling, and buttery crumb. With a crunchy golden edge and a soft cheesecake center, it transforms any ordinary day into something worth celebrating. The first time I brought this cake to a family picnic, everyone swore I had bought it from a bakery.

When I tried this recipe for my sister’s birthday brunch, not a single crumb was left on the plate. It is now the most requested dessert for my family gatherings and always draws recipe requests.

Ingredients

  • All purpose flour: gives the crumb its classic texture Use a high quality brand and always fluff before measuring
  • Baking powder: helps the cake rise and stay light Choose a fresh tin for best results
  • Salt: draws out the flavors in both the crumb and filling Use fine sea salt for even flavor
  • Cold butter: brings the crumble together and adds rich flavor European style butter gives an extra creamy edge
  • Light brown sugar: adds subtle caramel notes Make sure it is soft and packed for accurate measuring
  • Granulated sugar: brings sweetness and moisture in both crumb and filling Use pure cane sugar if possible
  • Eggs: bind both layers together and give structure Room temperature eggs mix more smoothly
  • Vanilla extract: gives aroma to the base and filling Choose pure extract for best flavor
  • Mascarpone cheese: adds decadent tang and creaminess Look for one with a clean ingredient list
  • Cream cheese: keeps the filling creamy and silky Softened block cream cheese works best
  • Cornstarch: thickens the cheesecake layer and keeps it sliceable Sift to avoid lumps
  • Fresh raspberries: add tartness and color Choose berries that are firm and bright red
  • Powdered sugar: is the base for the glaze Sift before adding for a smooth finish
  • Milk or cream: loosens the glaze Use heavy cream for the richest topping

Step-by-Step Instructions

Make Crumb Base:
Stir together flour baking powder salt brown sugar and granulated sugar to combine the dry ingredients evenly so that the baking powder is distributed and you do not get salty pockets
Cut in Butter:
Add cold cubed butter to the dry mixture and work it with your fingers a fork or paddle mixer until you see coarse pebbles about pea sized This step is key to a melt in your mouth crumb texture
Add Eggs and Vanilla:
Break eggs into the mixture and pour in vanilla Use a fork or your hands to loosely combine until it forms soft large crumbs Pinch bits together if it seems too sandy
Line the Pan and Create Crust:
Use parchment paper to line your springform pan and press about two thirds of the crumb mixture into the bottom and sides up to one and a half inch high Press firmly so it holds together
Chill Base and Prepare Filling:
Pop both the crust lined pan and the rest of the crumbs into the fridge for about ten minutes while you prepare the cheesecake filling Chilling helps the butter harden and layers stay distinct
Mix Cheesecake Filling:
Beat the cream cheese and mascarpone until smooth Stir in cornstarch sugar and vanilla Mix in eggs just until blended Do not over mix or the cheesecake layer can crack
Fill the Cake:
Pour half the cheesecake batter into the crust then sprinkle with one cup of raspberries Cover with the rest of the cheesecake mixture followed by the remaining raspberries and leftover crumb mixture
Bake to Golden Perfection:
Bake at three hundred fifty degrees F for seventy to eighty minutes until the top is deep golden and a toothpick comes out with only moist crumbs If browning too quickly tent loosely with foil
Cool and Glaze:
Let the cake cool completely in the pan This helps set the filling Make a glaze by stirring powdered sugar with milk until thick but pourable Drizzle over cooled cake and chill before serving
A slice of raspberry cheesecake crumb cake. Pin
A slice of raspberry cheesecake crumb cake. | mellierecipes.com

What I love most about this cake is how the mascarpone creates a supersmooth filling with a gently tangy taste My grandma always added mascarpone to cheesecake and it is a trick I never skip especially when I want a showstopping dessert for family dinners

Storage Tips

This cake stores well covered in the fridge for up to four days For the best texture cover loosely with plastic wrap Once cut store slices in airtight containers to prevent drying The crisp crumble softens slightly but stays delicious

Ingredient Substitutions

If mascarpone is hard to find use all cream cheese or swap in half ricotta for a lighter taste Frozen raspberries work beautifully just add them directly to the cake while still frozen Some bakers love to add a pinch of lemon zest to the filling for extra brightness

Serving Suggestions

Serve this cake chilled for the most defined layers or let it sit at room temperature for fifteen minutes before slicing Try pairing slices with lightly whipped cream or a dusting of powdered sugar For brunch serve with hot coffee or a glass of summer rosé

Crumb Cake and Cheesecake A Brief History

Classic crumb cake comes from German streuselkuchen which means crumb cake Cheesecake has roots in European and American traditions Combining the two into one dessert gives both creamy and crunchy textures making it a new family tradition in my house

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. No need to thaw, but expect some extra moisture in the filling.

→ What type of pan is best for this cake?

A 9-inch springform pan is ideal. It helps with easy removal and maintaining neat layers.

→ How do I know when the cake is done baking?

Check for a golden-brown top and a clean toothpick inserted in the center. If needed, tent with foil to avoid over-browning.

→ Can mascarpone be substituted?

Cream cheese can replace mascarpone, but the texture will be slightly denser and less creamy.

→ How should leftovers be stored?

Keep the cake covered and refrigerated. It maintains freshness and cuts cleanly when chilled.

Raspberry Cheesecake Crumb Cake

Classic crumb cake layers filled with cheesecake and fresh raspberries for a delightfully sweet treat.

Prep Time
15 minutes
Cooking Duration
75 minutes
Overall Cooking Time
90 minutes
Created By: Melanie Carter

Recipe Category: No-Bake Desserts

Skill Level: Moderate

Cuisine Style: American

Result Amount: 12 Portions (One 23 cm cake (~12 slices))

Diet Preferences: Suitable for Vegetarians

What You’ll Need to Make This

→ Crumb Cake

01 420 g all-purpose flour
02 2 teaspoons baking powder
03 0.25 teaspoon salt
04 150 g unsalted butter, cold and cubed
05 65 g light brown sugar
06 65 g granulated sugar
07 2 large eggs
08 1 teaspoon vanilla extract

→ Raspberry Cheesecake Filling

09 225 g mascarpone cheese
10 225 g cream cheese, softened
11 125 g granulated sugar
12 2 tablespoons corn starch
13 2 large eggs
14 1 teaspoon vanilla extract
15 250 g fresh raspberries

→ Glaze

16 65 g powdered sugar
17 10–15 mL milk or double cream

How to Prepare

Step 01

Preheat oven to 175°C. Line the base of a 23 cm springform pan with parchment paper. Lightly grease the base and sides with nonstick cooking spray and set aside.

Step 02

In a large bowl, whisk together flour, baking powder, salt, brown sugar, and granulated sugar until well blended.

Step 03

Add cold cubed butter to the dry mixture. Using fingertips, a fork, or a mixer, work the butter into the dry ingredients until a coarse, grainy texture forms.

Step 04

Incorporate eggs and vanilla extract, mixing just until a crumbly dough forms. If the mixture is too sandy, press with fingers to achieve pea-sized crumbs.

Step 05

Press approximately two-thirds of the crumb mixture firmly onto the bottom and sides (about 4 cm high) of the prepared pan. Refrigerate pan and remaining crumbs.

Step 06

In a new bowl, gently beat together mascarpone, softened cream cheese, vanilla extract, granulated sugar, and corn starch until combined. Add eggs and stir in just until incorporated—avoid overmixing.

Step 07

Pour half of the cheesecake filling onto the chilled crust. Scatter half of the raspberries over the filling. Spread remaining cheesecake mixture on top, then arrange the remaining raspberries. Finish with the reserved crumb mixture.

Step 08

Bake in the centre of the oven for 70–80 minutes, or until golden brown and a toothpick inserted into the centre comes out clean. If excessive browning occurs, loosely tent the top with aluminium foil.

Step 09

Remove from oven and cool the cake entirely in the pan on a wire rack before slicing.

Step 10

Whisk together powdered sugar and milk or cream until smooth. Adjust by adding more sugar for a thicker consistency or more liquid for a thinner glaze. Drizzle over the cooled cake.

Step 11

Keep covered and refrigerated until ready to serve.

Extra Tips

  1. For best results, ensure all dairy ingredients reach room temperature before mixing to achieve a smooth filling.
  2. Allow the cake to cool fully before glazing to prevent melting and absorption.

Tools Required

  • 23 cm springform pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Mixer (optional)
  • Wire rack

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains dairy, eggs, and gluten.

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 385
  • Fat Content: 21 grams
  • Carbohydrate Content: 45 grams
  • Protein Content: 6 grams