This raspberry cream cheese coffee cake is both savory and sweet and oh so good. It’s perfectly layered with a delicious oatmeal base, a creamy cheesecake center and a raspberry and a streusel topping, to make the perfect dessert.

Raspberry Cream Cheese Coffee Cake Recipe

Many years ago, when my husband and I were dating, I brought my husband home over Thanksgiving weekend to meet my family. My mom, wanting to make a great impression, made this dessert for my husband. Not only was this dessert amazing, but my husband nearly ate the entire dessert himself. Since then, my husband has requested this recipe many times.

I have made a few tweaks to this recipe to really make it even better (sorry Mom, your version was good too) and my very harsh taste testers have approved. My husband doesn’t like cake in any way, so this raspberry cream cheese coffee cake is what he requests for his birthday and Father’s Day. It’s seriously such a hit!

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients are in Raspberry Cream Cheese Coffee Cake?

All-Purpose Flour
Old Fashioned Oats – The base of this raspberry cream cheese coffee cheesecake is a soft, cake-like oatmeal layer that is so yummy!
White Sugar
Butter – I use salted butter.
Baking Soda – Baking soda is a leavening agent which causes expansion and rising of your ingredients. This makes the base layer light and fluffy.
Egg
Sour Cream – Adding sour cream into the base layer helps make that oatmeal layer nice and moist.
Cream Cheese – I always use full fat cream cheese for this recipe. Full fat means full flavor in my humble opinion.
Almond Extract – Adding just a tiny bit of almond extract helps to enhance the cheesecake flavor.
Raspberry Jam – I used to use raspberry pie filling, but I found that it didn’t have the taste that I wanted. So, I started using my homemade raspberry jam over the top of the cheesecake instead. It gives much more of that raspberry flavor that I was looking for.

Tools You’ll Need

How to Make Raspberry Cream Cheese Coffee Cake

Preheat oven to 350 degrees F.
In a bowl, combine flour, sugar and oats. Mix together until well combined.
Add in softened butter and mix until crumbly. Reserve 1 cup crumb mixture and set aside.
Add in sour cream, egg and baking soda to crumb mixture and beat until well combined.
Spray a 10×10″ baking pan with cooking spray.
Spoon oatmeal base into baking pan and spread evenly to make the base. Set aside.
In a separate mixing bowl, combine softened cream cheese, 1/2 cup sugar, and almond extract. Beat until nice and fluffy.
Add in eggs and mix until well incorporated.
Pour the cream cheese mixture over top of the oatmeal base and spread evenly.
Spoon jam over top of cream cheese mixture and softly spread over the entire cream cheese mixture.
Sprinkle remaining oat crumble evenly over top of the cream cheese mixture and jam.
Bake for 50-55 minutes until the cheesecake layer is fully set and a toothpick can be inserted into the middle of the cheesecake and comes out clean.
Remove from heat and let cool.
Enjoy! (this recipe can be enjoyed warm or cold!)

Storing Raspberry Cream Cheese Coffee Cake

This can be enjoyed warm or cold. My family enjoys both! I store the remaining raspberry cream cheese coffee cake in an airtight container in the refrigerator for up to 5 days after being made. Now, it never lasts that long, but just so you have an idea!

Gluten Free Modifications

This recipe is not gluten free but can be adapted to be gluten free. You can do this by using my favorite Cup4Cup Gluten Free Flour and Bob’s Redmill Gluten Free Oats. These can be found linked below:

Cup4Cup Gluten Free Flour

Bob’s Red Mill Gluten Free Oats

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