Slice of cheesecake crumb cake with kiwi, mango, and pineapple

Tropical Fruits Cheesecake Crumb Cake

  • Author: Vera Z.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: serves 12 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: American


Tropical Fruit Cheesecake Crumb Cake is a delicious and refreshing summer dessert – perfect for a party, picnic or potluck! This cheesecake crumb cake recipe with pineapple, kiwi and mango will make you feel like you’re on summer vacation in tropical paradise.


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
  • 34 kiwis peeled and diced
  • ¾ cup diced pineapple (I used canned not fresh)
  • ¾ cup diced mango


  • ½ cup powdered sugar
  • 23 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.