Tropical Fruits Cheesecake Crumb Cake is delicious and refreshing summer dessert, perfect for summer party, picnic or potluck. Cheesecake Crumb Cake with pineapple, kiwi and mango will make you feel like you’re on summer vacation in tropical paradise. If you don’t like exotic fruits, then try my Blueberry Cheesecake Crumb Cake or Chocolate Raspberry Cheesecake Crumb Cake.
Tropical Fruits Cheesecake Crumb Cake
Summer is here, weather is hot and it’s time for some refreshment! But, if you can’t afford a trip to tropical destination this summer, sure you can treat yourself with this yummy dessert- Tropical Fruits Cheesecake Crumb Cake! Or maybe you want delicious NO BAKE DESSERT like this Tropical Fruit Cheesecake Salad?!
What Tropical Fruits can you use in Cheesecake Crumb Cake?
Tropical fruits are fruits that have their origin and growing areas in the tropics or subtropics. The list of tropical fruits is long. Tropical fruits have sweet and unique flavor. For this cake I choose three kinds of fruits: kiwi, pineapple and mango.
I love kiwi for it’s green flesh, sweet and refreshing flavor.
Mango is known as the king of fruits. It has abundance of vitamins, mineral and antioxidants as well as pineapple.
What is Cheesecake Crumb Cake?
Cheesecake Crumb Cake is combination of two desserts: CRUMB CAKE and CHEESECAKE.
Crumb Cake and crumb topping is made from one mixture. You’ll need just few simple ingredients: flour, sugar, brown sugar, baking powder, salt, cold unsalted butter and eggs.
To make the crumb cake and topping first stir together dry ingredients (flour, sugar, brown sugar, baking powder, salt), then cut in cold butter. Finally add eggs and vanilla and mix until the mixture looks crumbly. Press about 2/3 half of the mixture in the bottom and sides of greased 9 inch spring form pan. Refrigerate the crust and remaining crumbs while make the cheesecake filling.
To make the cheesecake filling mix together softened cream cheese, sugar, corn starch, vanilla and eggs.
Spread less than half of the cheesecake mixture in chilled crust, scattered diced kiwi over the filling. Spread remaining cheesecake mixture. Top with pineapple and mango and remaining crumbs. And bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 55-65 minutes.
If you like this CHEESECAKE CRUMB CAKE, try also:
Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake.
Raspberry Cream Cheese Coffee Cake – all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.
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Tropical Fruits Cheesecake Crumb Cake Recipe:Print
Tropical Fruits Cheesecake Crumb Cake is delicious and refreshing summer dessert, perfect for summer party, picnic or potluck.
Crumb Cake and Topping:
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter-cold and cut in cubes
- Grated zest from 1 lemon (optional)
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
Tropical Fruits Cheesecake Filling:
- 16 oz. cream cheese-softened
- ½ cup sugar
- 2 Tablespoons corn starch
- 2 eggs
- 1 teaspoon vanilla
- 3–4 kiwis peeled and diced
- ¾ cup diced pineapple (I used canned not fresh)
- ¾ cup diced mango
- ½ cup powdered sugar
- 2–3 teaspoons milk
Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
To make the filling mix together cream cheese, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
Pour less than half of the cheesecake mixture in chilled crust, scattered diced kiwi over the filling. Spread remaining cheesecake mixture. Top with pineapple and mango and remaining crumbs.
Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 55-65 minutes. If it starts browning too much tent the top with aluminum foil.
To make the icing stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.