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Raspberry Cream Cheese Crumb Cake has a creamy cheesecake layer topped with fresh raspberries and finished off with a crunchy streusel topping. Perfect for brunch or dessert!
Raspberry Cream Cheese Crumb Cake
I was on a baking kick last weekend. I started with Oreo Bon Bons, then a fun Halloween treat (coming soon, can you even believe it?!), and finished with this Raspberry Cream Cheese Crumb Cake.
My kitchen was brimming with baked goods so we ran some over to our neighbor, packed some to take to my parents, and sent the rest with Bob for his co-workers.
Of the three things, this got the best reviews. My mom even said it tops her list as her new favorite.
Julia was fully involved in helping make it. She loved rolling out the dough and sprinkling the raspberries on top.
Tools you’ll need
- Jelly roll pan – I got this Pampered Chef version years ago and love it. It’s great for making cookie bars!
- Hand mixer – a hand mixer is such an essential tool in the kitchen. I’ve had a cheapie one but the motor burned out pretty quickly. Spend a few more dollars and get one that will last.
- Rolling pin – I actually need a new rolling pin because my really cute one broke.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Frozen Dough – I use twelve Rhodes dinner rolls, but any frozen yeast dough should work. Thaw them out to room temperature.
- Butter – Unsalted butter, softened to room temperature.
- Sugar – I use granulated white sugar, I haven’t tested any replacements.
- Eggs – Three large eggs. It’s always helpful with cheesecakes to start with room temperature eggs as well.
- Cream Cheese – I use full fat Philadelphia cream cheese. I haven’t tested with a reduced fat.
- Cornstarch – Cornstarch in cheesecake batter helps to stabilize it and prevent cracks.
- Vanilla – I always recommend pure vanilla extract and not imitation for the best flavor.
- Fresh Raspberries – Washed and patted dry with a paper towel. You can also use frozen, but thaw them first to avoid extra moisture.
- For the crumb topping – To make the crumb topping (which might be my favorite part), you’ll need flour, sugar, salt, & butter.
How to make Raspberry Cream Cheese Crumb Cake
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- STEP ONE: First, combine the thawed dough and roll out into an approximately 12 x 17″ rectangle and set it aside to rest while you make the filling.
- STEP TWO: Next, to a large mixing bowl, cream together the butter and sugar until light and fluffy and then beat in the eggs, cream cheese, and cornstarch until fully mixed.
- STEP THREE: Then, lay the rolled out dough into an approximately 10×15 jelly roll pan. It should cover the bottom and sides, trim any extra if necessary.
- STEP FOUR: Spread the cream cheese mixture over the dough and then top with the berries.
- STEP FIVE: Finally, make the crumb topping by using a fork or a pastry cutter to combine the butter, flour, sugar, and salt until it is crumbly. Sprinkle it evenly over the berry and cream cheese mixture. Let it rest for 15 minutes and then bake for 45-50 minutes at 350°F.
Tips & Suggestions
- Switch up the fruit & try blueberries or strawberries.
- Frozen berries can be used, just be sure to thaw them first to remove any excess moisture.
- Try adding some grated lemon zest to the batter for added freshness.
How to reheat and store Raspberry Cream Cheese Crumb Cake
How to store leftovers
Store leftovers covered in the fridge for up to 5 days.
Can I freeze it?
Yes, store cut pieces in freezer bags and freeze for up to 2 months.
What other fruit can I use in this crumb cake?
It’ll work with blueberries if you don’t like raspberries. Probably blackberries, too.
The raspberries are a bit tangy and pair perfectly with the creamy cream cheese filling.
I don’t even typically like cheesecake type desserts, but I loved this. Especially cold, straight out of the fridge.
Need more fruity recipes? Try these:
Click here for my entire collection of dessert recipes and click here for more Rhodes rolls recipes!
Raspberry Cream Cheese Crumb Cake
Ingredients
- 12 large frozen dinner rolls thawed to room temperature (like Rhodes)
For the filling
- ½ cup butter softened
- ½ cup sugar
- 3 large eggs
- 16 ounces cream cheese at room temp
- ¼ cup corn starch
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Flour a large, clean surface and a rolling pin. Combine the 12 balls of dough and roll them into a large rectangle of even thickness. Cover with plastic wrap and let rest while you prepare the filling.12 large frozen dinner rolls, 1 cup flour
- Preheat the oven to 350° and set out a 9×13 jelly roll pan.
- In a large bowl, add the butter and sugar and cream until light and fluffy.½ cup butter, ½ cup sugar
- Add in the eggs, cream cheese, corn starch, and vanilla. Mix until fully combined.3 large eggs, 16 ounces cream cheese, ¼ cup corn starch, 1 teaspoon vanilla extract
- Uncover the dough and lay it into the roll pan, allowing dough to come up the sides and trimming any excess.
- Pour in the cream cheese mixture and spread evenly. Top with raspberries and gently tuck them into the cream cheese mixture.1 cup fresh raspberries
- In a small bowl, add the softened butter, sugar, and salt. Mix with a fork. Slowly add in the flour and continue mixing until crumbly. Sprinkle over the raspberries and cream cheese filling.¼ cup sugar, pinch of salt, 5 Tablespoons butter
- Let rest for about 15 minutes then bake for 45 minutes at 350 degrees.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!First published August 26, 2016
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
This was very good, but I have a question. In the list of ingredient vanilla isn’t listed. However, it is listed in the instructions. How much vanilla? Thank you!
Good catch, thank you! I updated but it’s 1 teaspoon.
There is no “cream” in the filling but there is in the instructions. What exactly and how much?
Do you mean cream cheese?
Cream is listed in the instructions before adding eggs & cream cheese, but not listed in the ingredients? How much is needed, if any?
In step 3 you “cream” together the butter & sugar 🙂 as in incorporate the butter & sugar until the sugar is dissolved & it’s light & fluffy.