Imagine a tender crumb cake that encases a lusciously creamy raspberry cheesecake layer. This dessert blends a buttery streusel crunch with a tang-kissed filling, perfect for brunch, dessert, or a special treat any time you crave berries and cream.
Why this raspberry cheesecake crumb cake stands out
This recipe pairs two crowd-pleasers: a buttery crumb cake and a smooth, fruit-forward cheesecake. The contrast of textures — soft cheesecake surrounded by crumbly streusel — makes every bite memorable.
Pro tip: Using both mascarpone and cream cheese gives the filling extra richness without being overly dense.
Ingredients you’ll need for the cake and filling
Crumb cake base and topping
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup cold unsalted butter, cut into cubes
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Raspberry cheesecake filling
- 8 oz mascarpone cheese
- 8 oz cream cheese, softened
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
Simple glaze
- 1/2 cup powdered sugar
- 2–3 teaspoons milk or cream
Step-by-step baking guide for perfect results
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment. Spray the sides and bottom lightly.
- Whisk flour, baking powder, salt, brown sugar, and granulated sugar in a large bowl.
- Add cold butter and work it into the dry mix until coarse crumbs form. Use a pastry cutter, fork, or mixer.
- Stir in eggs and vanilla. The dough should be crumbly. If it’s too sandy, squeeze handfuls to form pea-sized crumbs.
- Press about two-thirds of the crumb mixture into the bottom and up the sides of the pan to a height of roughly 1½ inches. Chill the pan while you prepare the filling.
- Beat mascarpone, cream cheese, vanilla, sugar, and cornstarch until smooth. Add eggs and mix just until blended. Avoid overbeating.
- Pour half the cheesecake batter into the chilled crust. Scatter about 1 cup of raspberries over it. Spoon the remaining cheesecake mixture on top, then add more raspberries and finish with the reserved crumbs.
- Bake at 350°F until the top is golden and a toothpick inserted in the center comes out clean, about 70–80 minutes. Tent loosely with foil if the top browns too quickly.
- Cool the cake completely on a rack. To make the glaze, whisk powdered sugar and milk until smooth. Adjust thickness by adding more sugar or milk. Drizzle over the cooled cake. Store covered in the refrigerator.
Timing, pan details, and serving notes
- Prep time: 15 minutes.
- Cook time: About 75 minutes.
- Total time: Around 90 minutes including cooling.
- Pan: 9-inch springform recommended for easy removal.
- Serve chilled or at room temperature. Slices cleanly after firm chilling.
Variations, tips, and storage advice
- Chocolate-lovers: Fold 1/2 cup cocoa into the crumb mix for a chocolate raspberry version.
- Fruit swaps: Use blueberries or chopped apples for a different flavor profile.
- Texture tip: Chill the crust before adding filling to keep a defined cheesecake layer.
- Prevent cracks: Avoid overmixing the filling and allow the cake to cool gradually.
- Storage: Keep covered in the fridge for up to 4 days. Freeze slices for longer storage.
Other recipes to try with berries and crumb topping
- Blueberry Cheesecake Crumb Cake — similar concept with juicy blueberries.
- Cinnamon Apple Crumb Cake — a cozy option for cooler months.
- Chocolate Raspberry Cheesecake Crumb Cake — rich and indulgent chocolate twist.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.