Raspberry Cream Cheese Crumb Cake is layered with a creamy cheesecake , fresh raspberries, and topped with a crunchy streusel topping. Perfect for brunch or dessert!
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.
RASPBERRY CREAM CHEESE CRUMB CAKE
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.
It’ll work with blueberries if you don’t like raspberries. Probably blackberries, too. I don’t even typically like cheesecake type desserts, but I loved this. Especially cold, straight out of the fridge.
- 12 Rhodes Dinner Rolls, thawed to room temp
- For the filling
- ½ cup butter, softened
- ½ cup sugar
- 3 eggs
- 2 bricks (16 oz) cream cheese, at room temp
- ¼ cup corn starch
- 1 cup fresh raspberries
- For the topping
- 1 cup flour
- ¼ cup sugar
- pinch of salt
- 5 Tablespoons butter, softened
- Visit the Rhodes blog for full instructions
I’m sharing the full recipe today over on the Rhodes blog. Go check it out!
Thank you to Rhodes for sponsoring this post. As always, all opinions are my own and I only rave about products I genuinely enjoy.
Things you may need…
Hand mixer (that I’ve been wanting for months)
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