The Ultimate Raspberry Cheesecake Crumb Cake Recipe for Beginners

Decadent chocolate raspberry cheesecake crumb cake elevates dessert expectations with its luxurious combination of textures and flavors.

Imagine a delicate dance of rich, velvety chocolate melding seamlessly with smooth, tangy cream cheese.

Layers of complexity unfold as each forkful reveals a harmonious blend of sweetness and subtle tartness.

The crumbly, buttery topping adds a delightful crunch that contrasts beautifully with the silky filling.

Indulgent yet balanced, this cake redefines an ordinary moment into a celebration of culinary artistry.

Unexpected flavor profiles merge to create a truly memorable treat that satisfies the most discerning sweet tooth.

How to Make Chocolate Raspberry Cheesecake Crumb Cake

Step 1: Prepare Oven and Pan

Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper for easy removal.

Step 2: Create Crumb Base

• Flour
• Cocoa powder
• Baking powder
• Salt
• Granulated sugar
• Brown sugar
• Cold butter

Blend until grainy, then add eggs and vanilla extract. Mix until crumbly.

Step 3: Form Initial Crust

Press 2/3 of the crumb mixture firmly into the prepared pan. Refrigerate while preparing the filling.

Step 4: Prepare Cheesecake Filling

• Cream cheese
• Vanilla extract
• Granulated sugar
• Cornstarch

Gently mix in eggs until smooth and creamy.

Step 5: Assemble Cake Layers

Pour the cheesecake filling over the chilled crust. Scatter fresh raspberries across the filling. Sprinkle the remaining crumb mixture on top.

Step 6: Bake the Cake

Bake in the preheated oven for 50-60 minutes until the center is slightly set but still jiggly.

Step 7: Add Final Touch

Once completely cooled, drizzle with a simple glaze made from powdered sugar and milk.

Step 8: Chill and Serve

Refrigerate for at least 2 hours before serving to allow the cake to set completely.

Tips for Perfect Chocolate Raspberry Cheesecake Crumb Cake

• Choose Fresh Ingredients: Select ripe, plump raspberries and high-quality cocoa powder for the most vibrant flavor and rich chocolate notes.
• Crumb Texture Trick: Cut cold butter into small cubes and work quickly to create a perfect, sandy crumb mixture that ensures a delicate, crumbly texture.
• Prevent Filling Cracks: Gently fold eggs into the cream cheese mixture and avoid overmixing to maintain a smooth, creamy filling without surface cracks.
• Raspberry Distribution: Scatter raspberries evenly across the filling to guarantee a balanced fruit flavor in every delectable slice.
• Cooling Technique: Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation and maintain the cake's perfect texture.

Storing and Reheating Chocolate Raspberry Cheesecake Crumb Cake

• Refrigeration: Store leftover cheesecake crumb cake in an airtight container and keep chilled for up to 4 days. Cover tightly with plastic wrap or seal in a container to prevent absorbing other refrigerator odors.
• Freezing: Wrap individual slices in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Frozen slices maintain their delicious texture and flavor when properly sealed.
• Reheating: Thaw refrigerated or frozen cake slices in the refrigerator overnight. Warm gently in the microwave for 15-20 seconds at 50% power to restore softness and prevent drying out. Serve slightly warmed or at room temperature for the best taste and texture.

Pairing Chocolate Raspberry Cheesecake Crumb Cake with Wine

• Burst with Berry Beverage Bliss: Pair this decadent chocolate raspberry cheesecake crumb cake with a chilled raspberry lambic beer or a crisp rosé wine to complement the cake's rich chocolate and tangy fruit notes.
• Creamy Coffee Companion: Serve alongside a smooth cold brew or a velvety cappuccino to enhance the dessert's deep chocolate flavors and provide a delightful contrast to the creamy cheesecake texture.
• Sparkling Sweet Finish: Match with a classic champagne or a light sparkling moscato to cut through the cake's richness and elevate the dessert's fruity and chocolatey profile with elegant effervescence.

Creative Variations of Chocolate Raspberry Cheesecake Crumb Cake

• Berry Bliss Variation: Swap raspberries for mixed berries like blueberries, strawberries, and blackberries for a colorful and tangy flavor profile.
• Dark Chocolate Dream: Replace milk chocolate with intense dark chocolate and add a sprinkle of espresso powder to enhance the deep chocolate notes.
• Nutty Chocolate Raspberry Crunch: Incorporate chopped almonds or hazelnuts into the crumb topping and mix crushed roasted nuts into the cake base for added texture and richness.
• Citrus Chocolate Fusion: Zest orange or lemon into the cream cheese filling and crumb mixture to introduce a bright, refreshing undertone that complements the chocolate and raspberry.

Chocolate Raspberry Cheesecake Crumb Cake: A Decadent Dessert

• Indulge in Decadent Layers: This recipe combines rich chocolate crumb cake with creamy cheesecake and burst of fresh raspberries, creating a multi-dimensional dessert that delights every single bite.
• Easily Impress Guests: The elegant presentation looks professionally made but requires minimal baking skills, allowing home cooks to create a stunning dessert without complicated techniques.
• Texture Sensation: Enjoy the perfect contrast between crumbly chocolate base, smooth cheesecake filling, and juicy raspberry interruptions that make each forkful exciting and complex.
• Versatile Celebration Treat: Suitable for special occasions like birthdays, holidays, or weekend gatherings, this dessert transforms an ordinary moment into a memorable sweet experience.

Key Ingredients for Chocolate Raspberry Cheesecake Crumb Cake

• All-Purpose Flour, Cocoa Powder: Base for the crumb cake with rich chocolate flavor and structure.
• Baking Powder: Essential leavening agent for cakes light texture.
• Salt: Enhances overall flavor balance.

• Granulated Sugar, Brown Sugar: Provides sweetness and helps with caramelization and moisture.

• Butter: Cold butter creates flaky, crumbly texture in cake base.
• Cream Cheese: Creamy filling ingredient with tangy richness.
• Eggs: Binds ingredients and provides structure to cake and filling.

• Vanilla Extract: Adds warm, classic flavor to both crumb and filling.
• Cornstarch: Helps stabilize cream cheese filling and prevent cracking.

• Fresh Raspberries: Adds fresh, tart burst of flavor and color.

• Powdered Sugar: Creates smooth, sweet drizzle topping.
• Milk: Helps create glaze consistency.

Raspberry Cheesecake Crumb Cake Recipe

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4.5 from 29 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Chocolate raspberry cheesecake crumb cake delivers rich indulgence with perfect flavor harmony. Luscious chocolate and tangy raspberries meld together, creating a dessert that invites you to savor each delectable, creamy bite.

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Ingredients

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Dry Ingredients:

• 3 cups (375 grams) all-purpose flour
• ⅓ cup (40 grams) cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt

Sugars:

• ⅓ cup (70 grams) light brown sugar
• ½ cup (100 grams) sugar

Fats and Liquids:

• ¾ cup (170 grams) unsalted butter, cold and cut into small cubes
• 2 eggs
• 2 teaspoons vanilla extract

Cheesecake Filling:

• 16 ounces (454 grams) cream cheese, softened
• ½ cup (100 grams) sugar
• 2 tablespoons corn starch
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 ⅔ cups (250 grams) raspberries

Glaze:

• ½ cup (60 grams) powdered sugar
• 2–3 teaspoons milk or cream

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Instructions

1. Prepare the baking environment by heating the oven to 350°F (175°C) and lining a 9-inch (23-centimeter) springform pan with parchment paper, ensuring complete coverage of the bottom and sides.
2. Create the crumb base by mixing all-purpose flour, unsweetened cocoa powder, baking powder, salt, granulated sugar, brown sugar, and chilled unsalted butter in a mixing bowl, using a pastry cutter or fingers to blend until the mixture resembles coarse sand.
3. Incorporate large eggs and pure vanilla extract into the crumb mixture, gently stirring until a slightly moist, crumbly texture develops.
4. Transfer approximately two-thirds of the crumb mixture into the prepared springform pan, pressing firmly and evenly across the bottom to create a compact crust, then refrigerate while preparing the filling.
5. For the cheesecake filling, beat room-temperature cream cheese until smooth, gradually adding granulated sugar, vanilla extract, and cornstarch, mixing until completely integrated.
6. Gently fold whole eggs into the cream cheese mixture, stirring until the filling becomes silky and uniform in consistency.
7. Distribute fresh raspberries evenly across the chilled crumb crust, then carefully pour the cream cheese filling over the berries.
8. Sprinkle the remaining crumb mixture across the top of the filling, creating a rustic, textured surface.
9. Bake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but set and the edges appear golden brown.
10. Remove from oven and allow the cheesecake to cool completely at room temperature for approximately 2 hours.
11. Prepare a simple glaze by whisking powdered sugar with milk or cream until smooth, then drizzle artfully over the cooled cake before serving.

Notes

• Chilling the crust helps create a firmer base that prevents soggy bottoms and enhances the cake’s structural integrity.
• Softened cream cheese blends smoother, eliminating potential lumps and ensuring a silky, luxurious filling texture.
• Fresh raspberries provide bursts of tartness that beautifully contrast the rich chocolate and creamy cheesecake layers.
• Room temperature eggs incorporate more evenly, helping the filling achieve a perfect, velvety consistency.
• Cornstarch acts as a stabilizer, preventing the cheesecake from cracking and maintaining a smooth, elegant appearance.
• Powdered sugar glaze adds a delicate sweetness and professional finishing touch to this decadent dessert.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 580 kcal
• Sugar: 45g
• Sodium: 350mg
• Fat: 38g
• Saturated Fat: 23g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 130mg