Chocolate Raspberry Cheesecake Crumb Cake Recipe

Introduction

This Chocolate Raspberry Cheesecake Crumb Cake is a simple & delicious dessert that combines rich chocolate, tangy raspberry, and creamy cheesecake layers with a buttery crumb topping. It’s perfect for any occasion and surprisingly easy to make. If you enjoy raspberry and cheesecake flavors, you might also like the White Chocolate Raspberry Cheesecake Balls Recipe for another delightful treat.

Ingredients

This decadent Chocolate Raspberry Cheesecake Crumb Cake combines rich chocolate cake, creamy cheesecake filling, and tart raspberries for an unforgettable dessert experience.

• 3 cups all-purpose flour
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup light brown sugar
• 1/2 cup sugar
• 3/4 cup unsalted butter, cold and cut into small cubes
• 2 eggs
• 2 teaspoons vanilla extract
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 and 2/3 cups raspberries
• 1/2 cup powdered sugar
• 2–3 teaspoons milk or cream

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: This Chocolate Raspberry Cheesecake Crumb Cake comes together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and a tablespoon of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until lightly golden, then let it cool while you prepare the filling.

Step 2 — Make the Cheesecake Filling

Using an electric mixer, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract and a pinch of salt. Avoid overmixing to prevent air bubbles, which can cause cracking.

Step 3 — Layer the Raspberry Swirl

Pour half of the cheesecake filling over the cooled crust. Dollop spoonfuls of raspberry preserves evenly across the surface. Use a knife to gently swirl the preserves into the filling for a marbled effect. Top with the remaining cheesecake batter.

Step 4 — Prepare the Chocolate Crumb Topping

In a separate bowl, combine flour, brown sugar, cocoa powder, and cold cubed butter. Use a pastry cutter or your fingers to mix until coarse crumbs form. Stir in mini chocolate chips for extra richness.

Step 5 — Assemble and Bake

Sprinkle the chocolate crumb topping evenly over the cheesecake layer. Place the springform pan on a baking sheet to catch any drips. Bake at 350°F for 45–55 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 6 — Cool Gradually

Turn off the oven and crack the door open, letting the Chocolate Raspberry Cheesecake Crumb Cake cool inside for 1 hour. This gradual cooling helps prevent surface cracks. Then transfer to a wire rack to cool completely to room temperature.

Step 7 — Chill Before Serving

Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up. For clean slices, dip your knife in hot water and wipe it dry between cuts.

Step 8 — Garnish and Serve

Before serving, garnish with fresh raspberries, a dusting of powdered sugar, or chocolate shavings. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	420
Protein	7g
Carbohydrates	48g
Fat	23g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein while maintaining tangy flavor with fewer calories.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb base with nutty undertones.
• Coconut oil for butter — Dairy-free option that adds subtle tropical notes to the crumb topping.
• Monk fruit sweetener for sugar — Reduces carbs and glycemic impact without sacrificing sweetness.
• Low-sodium baking powder — Cuts sodium content while ensuring proper rise in the cake layer.
• Fresh raspberries for preserves — Lowers added sugars and provides brighter, fresher berry flavor.
• Dark chocolate chips for milk chocolate — Increases antioxidants and reduces sugar in your Chocolate Raspberry Cheesecake Crumb Cake.

Serving Suggestions

• Pair with freshly brewed coffee or a glass of cold milk to balance the richness
• Serve alongside vanilla bean ice cream for a decadent dessert experience
• Accompany with fresh raspberries and mint sprigs for a vibrant presentation
• Offer with a dollop of whipped cream or crème fraîche for added elegance
• Perfect for afternoon tea, brunch gatherings, or holiday dessert tables
• Cut into small squares for party finger food or larger slices for sit-down dinners

This Chocolate Raspberry Cheesecake Crumb Cake shines when served slightly warm, allowing the chocolate and raspberry flavors to fully bloom. For special occasions, dust with powdered sugar just before serving to create a beautiful contrast against the dark chocolate crumb topping.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which creates lumps in your Chocolate Raspberry Cheesecake Crumb Cake batter. Fix: Always bring cream cheese to room temperature for at least an hour before mixing.
• Mistake: Overmixing the cheesecake layer, which incorporates too much air and can cause cracking. Fix: Mix just until ingredients are combined and smooth, using a low speed.
• Mistake: Adding fresh raspberries directly to the batter, releasing too much moisture. Fix: Toss frozen raspberries in a light dusting of flour before folding them in gently.
• Mistake: Underbaking the crumb cake, leading to a sunken, gummy center. Fix: Use a toothpick test; it should come out with a few moist crumbs, not wet batter.
• Mistake: Rushing the cooling process, which can cause the cheesecake layer to collapse. Fix: Let the cake cool gradually in the turned-off oven with the door slightly ajar for an hour.
• Mistake: Pressing the crumb topping into the batter, which prevents it from staying crisp. Fix: Sprinkle the crumb topping loosely over the batter to create a light, textured layer.
• Mistake: Using a pan that’s too small, causing the batter to overflow during baking. Fix: Stick to a 9×13-inch baking pan to ensure proper depth and even cooking.
• Mistake: Cutting the cake while it’s still warm, making it difficult to get clean slices. Fix: Chill the Chocolate Raspberry Cheesecake Crumb Cake completely before slicing for neat portions.

Storing Tips

• Fridge: Store your Chocolate Raspberry Cheesecake Crumb Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and then foil before freezing in a freezer-safe container for up to 3 months.
• Reheat: For best texture, thaw frozen cake overnight in the refrigerator. Reheat slices in a 300°F oven for 10-15 minutes until warmed through.

Always ensure your cheesecake crumb cake is stored at or below 40°F for food safety, and reheat to an internal temperature of at least 165°F if desired.

Conclusion

This Chocolate Raspberry Cheesecake Crumb Cake is the ultimate dessert mashup, combining rich chocolate, tangy raspberry, creamy cheesecake, and buttery crumbs. If you love this flavor combo, try our Raspberry Chocolate Truffles Recipe next. Share your results in the comments and subscribe for more decadent recipes!

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FAQs

Can I use frozen raspberries for this Chocolate Raspberry Cheesecake Crumb Cake?

Yes, frozen raspberries work well. Thaw and drain them thoroughly to avoid excess moisture that can make the cake soggy. This ensures your Chocolate Raspberry Cheesecake Crumb Cake has the perfect texture.

How should I store the Chocolate Raspberry Cheesecake Crumb Cake?

Store it in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your other ingredients, like baking powder, are certified gluten-free to make a safe Chocolate Raspberry Cheesecake Crumb Cake.