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.
WHAT OTHER FRUIT CAN I USE IN THIS CRUMB CAKE?
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.
The raspberries are a bit tangy and pair perfectly with the creamy cream cheese filling.
TOOLS TO HELP YOU MAKE RASPBERRY CREAM CHEESE CRUMB CAKE
- 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. Sad face.
Or fruit based desserts you may like…
First published August 26, 2016