If you’re searching for a dessert that combines creamy cheesecake with a tropical twist, look no further! This Tropical Fruits Cheesecake Crumb Cake is a luscious combination of kiwi, pineapple, and mango enveloped in a rich cream cheese filling, all topped with a buttery crumb layer. It’s the perfect dessert for summer gatherings, adding a burst of fresh, fruity flavor to any occasion. Plus, the crumbly cake base and topping give this cheesecake a delightful texture that contrasts beautifully with the smooth cheesecake layer.
PrintTropical Fruits Cheesecake Crumb Cake
Craving something fruity and creamy? Dive into this Tropical Fruits Cheesecake Crumb Cake, bursting with vibrant kiwi, pineapple, and mango flavors. Topped with buttery crumbs and a sweet drizzle of icing, it’s a slice of paradise! 😍🍍
Ingredients
For the Crumb Cake and Topping:
- 3 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, cold and cubed
- Grated zest of 1 lemon (optional)
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Tropical Fruits Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 large eggs
- 1 tsp vanilla extract
- 3–4 kiwis, peeled and diced
- 3/4 cup diced pineapple (canned or fresh)
- 3/4 cup diced mango
For the Icing:
- 1/2 cup powdered sugar
- 2–3 tsp milk
Instructions
1. Preheat and Prepare the Baking Pan
Begin by preheating your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and generously spray it with nonstick cooking spray. This will ensure that the cake doesn’t stick to the pan and releases easily once baked.
2. Prepare the Crumb Mixture
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, salt, light brown sugar, granulated sugar, and grated lemon zest (if using). The lemon zest is optional, but it adds a lovely hint of brightness to the crumb cake.
Next, add the cold, cubed butter to the dry mixture. Using a pastry cutter, fork, or your hands, work the butter into the mixture until it resembles coarse crumbs. If using your hands, press the butter cubes until they form small pea-sized pieces. This step is crucial in giving the crumb cake its buttery, crumbly texture.
Add the eggs and vanilla extract to the mixture, stirring until the dough begins to form small clumps. If the mixture feels too sandy, gently press it between your fingers to create larger crumbs. This crumbly texture is what makes the base of the cake so satisfying.
3. Form the Crust
Take 2/3 of the crumb mixture and press it firmly into the bottom and up the sides (about 1 1/2 inches) of the prepared springform pan. Place the pan in the refrigerator to chill while you prepare the cheesecake filling. This chilling process helps solidify the crust, ensuring it stays firm during baking.
4. Make the Tropical Cheesecake Filling
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar, cornstarch, and vanilla extract, mixing just until everything is combined. Be sure not to overbeat the mixture, as too much air can cause cracks in the cheesecake.
Add the eggs one at a time, mixing on low speed and just until each egg is fully incorporated. Overmixing can cause the cheesecake to become too dense.
5. Assemble the Cheesecake Crumb Cake
Now it’s time to assemble your tropical cheesecake crumb cake. Begin by pouring less than half of the cheesecake mixture into the chilled crumb crust, spreading it evenly with a spatula.
Scatter the diced kiwi evenly over the first layer of cheesecake filling. The kiwi provides a slight tartness that balances the richness of the cheesecake.
Next, pour the remaining cheesecake filling over the kiwi layer, spreading it evenly again. Now, scatter the diced pineapple and mango over the top. These tropical fruits not only add a burst of sweetness but also a beautiful texture that complements the creamy filling.
Finally, take the remaining crumb mixture out of the fridge and sprinkle it evenly over the fruit and cheesecake layers.
6. Bake
Place the assembled cake in the preheated oven and bake at 350°F (175°C) for 55-65 minutes. The top should turn a lovely golden brown, and a toothpick inserted into the center should come out mostly clean. If you notice the top browning too quickly before the center is fully cooked, cover the cake loosely with aluminum foil to prevent over-browning.
7. Cool and Add the Icing
Once baked, remove the cake from the oven and let it cool completely on a wire rack. After it has cooled, it’s time to make the icing.
In a small bowl, whisk together the powdered sugar and milk until smooth. If the icing is too thick, add a bit more milk, a teaspoon at a time. If it’s too thin, add more powdered sugar. The icing should be thick enough to drizzle over the cake, adding a sweet finishing touch.
Using a spoon or piping bag, drizzle the icing over the top of the cake in a zigzag pattern. Let the icing set before slicing and serving.
Notes
- Chill the Crumb Mixture: Chilling the crust before adding the cheesecake filling helps prevent the crumb base from becoming soggy during baking. It also ensures that the crumb topping stays light and crispy.
- Use Fresh Fruits: While canned pineapple works in this recipe, using fresh fruits when possible enhances the tropical flavors. Make sure to dice the fruits into small, even pieces so they distribute evenly throughout the cheesecake.
- Don’t Overmix the Cheesecake Batter: Overmixing can introduce too much air into the batter, causing the cheesecake to rise and fall during baking, which can lead to cracks. For a smooth and creamy texture, mix the ingredients just until combined.
- Cover the Cake if Necessary: If the crumb topping is browning too quickly, loosely cover the cake with foil during the last 10-15 minutes of baking. This prevents the top from burning while ensuring the cheesecake layer bakes fully.
Ingredients
For the Crumb Cake and Topping:
- 3 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, cold and cubed
- Grated zest of 1 lemon (optional)
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Tropical Fruits Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 large eggs
- 1 tsp vanilla extract
- 3-4 kiwis, peeled and diced
- 3/4 cup diced pineapple (canned or fresh)
- 3/4 cup diced mango
For the Icing:
- 1/2 cup powdered sugar
- 2-3 tsp milk
Step-by-Step Instructions
1. Preheat and Prepare the Baking Pan
Begin by preheating your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and generously spray it with nonstick cooking spray. This will ensure that the cake doesn’t stick to the pan and releases easily once baked.
2. Prepare the Crumb Mixture
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, salt, light brown sugar, granulated sugar, and grated lemon zest (if using). The lemon zest is optional, but it adds a lovely hint of brightness to the crumb cake.
Next, add the cold, cubed butter to the dry mixture. Using a pastry cutter, fork, or your hands, work the butter into the mixture until it resembles coarse crumbs. If using your hands, press the butter cubes until they form small pea-sized pieces. This step is crucial in giving the crumb cake its buttery, crumbly texture.
Add the eggs and vanilla extract to the mixture, stirring until the dough begins to form small clumps. If the mixture feels too sandy, gently press it between your fingers to create larger crumbs. This crumbly texture is what makes the base of the cake so satisfying.
3. Form the Crust
Take 2/3 of the crumb mixture and press it firmly into the bottom and up the sides (about 1 1/2 inches) of the prepared springform pan. Place the pan in the refrigerator to chill while you prepare the cheesecake filling. This chilling process helps solidify the crust, ensuring it stays firm during baking.
4. Make the Tropical Cheesecake Filling
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar, cornstarch, and vanilla extract, mixing just until everything is combined. Be sure not to overbeat the mixture, as too much air can cause cracks in the cheesecake.
Add the eggs one at a time, mixing on low speed and just until each egg is fully incorporated. Overmixing can cause the cheesecake to become too dense.
5. Assemble the Cheesecake Crumb Cake
Now it’s time to assemble your tropical cheesecake crumb cake. Begin by pouring less than half of the cheesecake mixture into the chilled crumb crust, spreading it evenly with a spatula.
Scatter the diced kiwi evenly over the first layer of cheesecake filling. The kiwi provides a slight tartness that balances the richness of the cheesecake.
Next, pour the remaining cheesecake filling over the kiwi layer, spreading it evenly again. Now, scatter the diced pineapple and mango over the top. These tropical fruits not only add a burst of sweetness but also a beautiful texture that complements the creamy filling.
Finally, take the remaining crumb mixture out of the fridge and sprinkle it evenly over the fruit and cheesecake layers.
6. Bake
Place the assembled cake in the preheated oven and bake at 350°F (175°C) for 55-65 minutes. The top should turn a lovely golden brown, and a toothpick inserted into the center should come out mostly clean. If you notice the top browning too quickly before the center is fully cooked, cover the cake loosely with aluminum foil to prevent over-browning.
7. Cool and Add the Icing
Once baked, remove the cake from the oven and let it cool completely on a wire rack. After it has cooled, it’s time to make the icing.
In a small bowl, whisk together the powdered sugar and milk until smooth. If the icing is too thick, add a bit more milk, a teaspoon at a time. If it’s too thin, add more powdered sugar. The icing should be thick enough to drizzle over the cake, adding a sweet finishing touch.
Using a spoon or piping bag, drizzle the icing over the top of the cake in a zigzag pattern. Let the icing set before slicing and serving.
Tips for the Best Tropical Fruits Cheesecake Crumb Cake
- Chill the Crumb Mixture: Chilling the crust before adding the cheesecake filling helps prevent the crumb base from becoming soggy during baking. It also ensures that the crumb topping stays light and crispy.
- Use Fresh Fruits: While canned pineapple works in this recipe, using fresh fruits when possible enhances the tropical flavors. Make sure to dice the fruits into small, even pieces so they distribute evenly throughout the cheesecake.
- Don’t Overmix the Cheesecake Batter: Overmixing can introduce too much air into the batter, causing the cheesecake to rise and fall during baking, which can lead to cracks. For a smooth and creamy texture, mix the ingredients just until combined.
- Cover the Cake if Necessary: If the crumb topping is browning too quickly, loosely cover the cake with foil during the last 10-15 minutes of baking. This prevents the top from burning while ensuring the cheesecake layer bakes fully.
Variations and Substitutions
- Different Fruits: If you want to switch up the flavors, feel free to substitute the tropical fruits. Peaches, berries, or passionfruit would work wonderfully in this cheesecake crumb cake, giving it a different but equally delicious twist.
- Gluten-Free Option: For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure all other ingredients (like cornstarch) are certified gluten-free.
- Lighter Version: You can lighten up this cake by using reduced-fat cream cheese and substituting some or all of the butter with a plant-based alternative.
Serving Suggestions
This tropical cheesecake crumb cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the cold, creamy ice cream and the warm, crumbly cake is irresistible. Additionally, serve it with a hot cup of tea or coffee to balance the sweetness of the cake.
Storing and Freezing
Storing: You can store this cheesecake crumb cake in the refrigerator for up to 4 days. Simply cover it with plastic wrap or transfer it to an airtight container to keep it fresh.
Freezing: If you want to freeze the cake, let it cool completely first. Wrap it tightly in plastic wrap, then in aluminum foil. You can freeze it for up to 2 months. When ready to enjoy, thaw the cake overnight in the fridge and serve it cold or at room temperature.
Final Thoughts
This Tropical Fruits Cheesecake Crumb Cake is the ultimate fusion of creamy cheesecake and tropical flavors. The balance of tangy kiwi, sweet pineapple, and juicy mango creates a refreshing yet decadent dessert. Whether you’re serving it at a summer barbecue, a family gathering, or simply enjoying it with a cup of coffee, this crumb cake is sure to impress.
Try this recipe for a unique, tropical take on cheesecake that’s not only eye-catching but also absolutely delicious!