If you love cheesecake and tropical fruits, this Easy Tropical Fruits Cheesecake Crumb Cake is the perfect dessert for you! Combining the creamy goodness of cheesecake with a crumbly, buttery cake base and a burst of tropical fruit flavor, this dessert is a dream come true. The balance of rich cream cheese filling and sweet, tangy fruits like pineapple, mango, and coconut make it the perfect summer treat or any time you’re craving a tropical escape!

What makes this cake so special is the combination of flavors and textures. The soft, moist crumb cake serves as a perfect base, while the creamy cheesecake layer adds indulgent richness. Topped with sweet tropical fruits and a crunchy crumb topping, every bite is a delightful combination of sweetness, tang, and texture. It’s easy to make and can be enjoyed for breakfast, as a dessert, or as a special treat for guests at any gathering.

I first made this Easy Tropical Fruits Cheesecake Crumb Cake when I wanted a new way to incorporate tropical flavors into a traditional crumb cake. The addition of cheesecake and fruit made it even more irresistible, and after the first bite, I knew it would be a hit in our household! It’s become one of my go-to recipes whenever I want something fresh and delicious, yet simple to make.

Why This Easy Tropical Fruits Cheesecake Crumb Cake Will Be Your New Favorite

• Tropical flavors: The combination of pineapple, mango, and coconut creates a fresh and vibrant flavor profile.
• Cheesecake layer: The rich, creamy cheesecake layer adds a luxurious touch to the cake.
• Simple to make: This easy recipe requires minimal effort but delivers a show-stopping result.
• Perfect for any occasion: Whether it’s a family dessert, a brunch treat, or a summer gathering, this cake is perfect for any time of year.

What You Need For Easy Tropical Fruits Cheesecake Crumb Cake

For the crumb cake base:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the cheesecake layer:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 large egg

For the tropical fruit topping:

• 1/2 cup fresh pineapple, diced
• 1/2 cup mango, diced
• 1/4 cup shredded coconut
• 1 tbsp honey or maple syrup (optional)

For the crumb topping:

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

How to Make Easy Tropical Fruits Cheesecake Crumb Cake

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
2. Prepare the crumb cake base: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Add the dry ingredients alternately with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
3. Make the cheesecake layer: In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Add the egg and beat until combined.
4. Assemble the cake: Spread the crumb cake batter evenly into the prepared pan. Gently spoon the cheesecake mixture over the crumb cake layer and spread it evenly.
5. Add the tropical fruit: Scatter the diced pineapple, mango, and shredded coconut on top of the cheesecake layer. Drizzle with honey or maple syrup if using.
6. Make the crumb topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the cake.
7. Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Serve and enjoy: Slice into squares and serve as a delicious tropical treat for any occasion!

Tips For Easy Tropical Fruits Cheesecake Crumb Cake

• Make sure the cream cheese is softened before mixing to get a smooth, lump-free cheesecake layer.
• You can use canned pineapple, but fresh pineapple gives the best flavor and texture.
• For a more indulgent version, add a drizzle of coconut cream on top when serving.
• If you prefer a stronger coconut flavor, add a bit of coconut extract to the cake or cheesecake layer.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.
• Dairy-Free: Use dairy-free cream cheese, butter, and sour cream for a dairy-free version.
• Different Fruits: Swap the pineapple and mango with other tropical fruits like papaya, guava, or passionfruit.
• Vegan: For a vegan version, replace the eggs with flax eggs and use plant-based butter and cream cheese.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute like stevia or monk fruit for a lower-sugar version.
• Whole Wheat: Use whole wheat flour for the cake base to increase fiber content.
• Less Fat: Use low-fat or light cream cheese and sour cream for a lighter version of the cheesecake layer.

And there you have it! This Easy Tropical Fruits Cheesecake Crumb Cake is a deliciously indulgent dessert that’s perfect for any time of year, but especially for bringing some tropical sunshine to your holiday celebrations. Whether you’re serving it for breakfast, as a snack, or as a dessert, this cake will surely be a hit. Don’t forget to let us know how your cake turns out, and check out some of our other delicious tropical-inspired recipes!

Frequently Asked Questions For Easy Tropical Fruits Cheesecake Crumb Cake

Can I make this cake ahead of time?
Yes! You can make this cake a day ahead of time and store it in an airtight container in the fridge for up to 3 days.

Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain it thoroughly before using to avoid excess moisture.

Can I substitute the molasses with something else?
Yes, you can substitute molasses with honey, maple syrup, or brown sugar, though the flavor may vary slightly.

Can I freeze this cake?
Yes! You can freeze the cake for up to 2 months. Let it cool completely, wrap it tightly, and store in an airtight container. Thaw at room temperature before serving.

Can I use other fruits in place of the pineapple and mango?
Absolutely! Feel free to substitute other tropical fruits like papaya, passionfruit, or kiwi for a different twist.

Can I add nuts to this cake?
Yes! Adding chopped macadamia nuts or toasted coconut would make a great addition to this tropical treat.

How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer storage.

Can I make the cheesecake layer ahead of time?
Yes, you can prepare the cheesecake layer ahead of time and store it in the fridge until you’re ready to assemble the cake.

Can I use store-bought crumb topping?
Yes, you can use store-bought crumb topping, though homemade crumb topping tends to give a fresher taste.

How do I make this cake gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free.

Can I make this cake dairy-free?
Yes, you can substitute dairy-free cream cheese, sour cream, and butter to make this cake dairy-free.

Can I add a glaze to this cake?
Yes, you can drizzle a simple glaze made of powdered sugar and milk on top for extra sweetness, or even use coconut cream for a tropical flair.

Easy Tropical Fruits Cheesecake Crumb Cake

Recipe by CutsfoodCourse: Cake, Dessert, Occasions, Thanksgiving

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the crumb cake base:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• For the cheesecake layer:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1/2 tsp vanilla extract

• 1 large egg

• For the tropical fruit topping:

• 1/2 cup fresh pineapple, diced

• 1/2 cup mango, diced

• 1/4 cup shredded coconut

• 1 tbsp honey or maple syrup (optional)

• For the crumb topping:

• 1/2 cup all-purpose flour

• 1/2 cup light brown sugar

• 1/4 tsp ground cinnamon

• 1/4 cup unsalted butter, cold and cubed

Directions

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
• Prepare the crumb cake base: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Add the dry ingredients alternately with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
• Make the cheesecake layer: In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Add the egg and beat until combined.
• Assemble the cake: Spread the crumb cake batter evenly into the prepared pan. Gently spoon the cheesecake mixture over the crumb cake layer and spread it evenly.
• Add the tropical fruit: Scatter the diced pineapple, mango, and shredded coconut on top of the cheesecake layer. Drizzle with honey or maple syrup if using.
• Make the crumb topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the cake.
• Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Serve and enjoy: Slice into squares and serve as a delicious tropical treat for any occasion!