Did someone say coffee cake? Okay, I’ll be the first to admit that this delicious coffee cake doesn’t actually contain any coffee, however, it's still a coffee cake in my book since it’s intended to be enjoyed over a steaming mug of freshly brewed coffee!
This raspberry cream cheese coffee cake is a simple, moist, creamy, soft cake that’s bursting with tart juicy raspberries - skillfully balanced by the addition of orange juice and sugar.
Serve this raspberry cream cheese coffee cake with a hot mug of your favorite coffee this Christmas, on Coffee Cake day or any time of year!

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❤️ Why you'll love this recipe
- It’s a very simple cake which doesn't call for flour or even the use of a cake pan! Making use of canned crescent roll dough adds convenience and reduces overall recipe prep time.
- It’s a stunning cake…I mean, just look at it!! This would be perfect as a dessert for Christmas or even a special occasion such as Valentine’s day!
- The cheesecake filling makes this cake incredibly moist - just as any cake should be.
This cream cheese coffee cake bursts with bright and cheerful raspberry colors and offers a tart flavor profile that’s perfectly balanced by the sugar sweetness and glaze. It’s sure to get raving reviews from anyone lucky enough to be served a slice!
🛒 Ingredients
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Note: The full list of this Raspberry Cream Cheese Coffee Cake recipe ingredients with their amounts and options are listed in the recipe card below.
- Refrigerated crescent dinner rolls
- Cream Cheese
- Sugar
- Orange peel
- Vanilla
- Egg
- Fresh or frozen raspberries ( see notes for frozen strawberry directions)
- Powdered sugar
- Butter
- Orange juice
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Create a dough round base using 12 dough triangles, leaving an empty circle center and presing the edges of each triangle together.
- Mix all the filling ingredients together well, leaving the raspberries to be folded in gently afterwards, and then spread the filling over the dough base. Cut the remaining 4 triangles into strips, coat one side in sugar and place in a spoke-fashion pattern over the filling, sugar side facing up and pressing the ends of the strips securely to the center and outer edges of the dough base.
- Bake the assembled cake at 350℉ for 20-30 minutes, allow to cool, and then drizzle the glaze over.
- Cut the cake into pizza-like slices with a sharp knife or pizza cutter and enjoy!
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
🤔 FAQs
These are the questions frequently asked about making this Raspberry Cream Cheese Coffee Cake Recipe.
Since this cream cheese coffee cake contains cream cheese, it does need to be refrigerated otherwise it can spoil.
Both sour cream and cream cheese add a great amount of moisture to the pound cake batter. You can opt for either - they are both ideal ingredients for ensuring that you don't end up with dry pound cake.
Believe it or not but the main difference isn't the use of coffee but rather the topping. Coffee cakes typically include a streusel or crumb topping that's added prior to baking. You don't need to add any topping after baking, apart from glaze if you wish. Regular cakes are almost always topped with frosting, icing, or buttercream once baked and cooled.
Yes! Once completely cool, wrap the coffee cake tightly with plastic wrap, followed by aluminum foil. You can freeze a coffee cake for up to 2-3 months with no issue.
👩🏻🍳 Tips
- Always use cream cheese in block form, not the kind that you find in a plastic tub. The cream cheese should be at room temperature when making this coffee cake. It makes mixing into the other ingredients easier.
- If you use frozen raspberries, cover them with cold water and let them sit for 5 minutes. Then strain the water off, cover them with cold water again for 5 minutes and strain them. They are now ready to stir into the filling.
- A pizza cutter is a great option when the time comes to slice up and serve your cream cheese coffee cake.
- Leave a small space between the edge of the crescent roll dough base and the raspberry cheesecake filling so that you don’t get any filling spilling over while the cake bakes.
- If you plan to store leftover coffee cake in the freezer, a helpful trick is to cut individual slices and wrap those in plastic wrap to be stored in a Ziploc bag or airtight container. That way, you can remove the exact amount needed instead of defrosting more.
📚 Variations
- While I’ve used Pillsbury crescent rolls, feel free to use another brand of canned crescent rolls.
- While the glaze is still wet, add some additional toppings to this raspberry cream cheese coffee cake. Sliced almonds offer a delicious crunchy contrast.
- You could try this coffee cake recipe with a different berry such as blueberries or strawberries.
🥫 Storage
Store this raspberry cream cheese coffee cake in an airtight container in the refrigerator for up to 5 days or freeze it for up to 2-3 months. Reheat in the oven before serving again.
📗 Related Recipes
Looking for other sweet treat ideas for Christmas? Then you’ll need to try these spicy Italian Chocolate Toto Cookies that are a traditional Italian Christmas favorite.
Of course, you can never go wrong with serving a moist bundt cake to friends and family. This Toasted Pecan Praline Cake With Caramel Glaze oozes decadence and sophistication - ideal when hosting guests.
🍽 Serve with
The spicy warmth of this Sinfully Smooth Creamy Cinnamon Ice Cream would be a welcome addition alongside your cream cheese coffee cake, otherwise, keep to the fruity theme by adding a scoop of Cherry Amaretto No-Churn Ice Cream With Almonds.
Of course, it would be an absolute sin not to enjoy this coffee cake with a hot mug of coffee as has been done traditionally for eons.
📞 Chiacchierata (chat)
Did you know that April the 7th is Coffee Cake day?! Coffee cake has been around for hundreds of years and is now often enjoyed with a hot mug of coffee. Now, if we’re being technical, this raspberry cream cheese coffee cake doesn’t actually contain cake but it’s totally intended to be served with coffee so I’m happy that it gets to share some limelight on Coffee Cake day!!
Mark the calendar and bookmark this cream cheese coffee cake - as if you needed any more reasons to make this cake!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
This is an easy cream cheese coffee cake recipe to keep in your back pocket when you want something yummy to serve for breakfast of brunch. You don't have to worry about baking a regular cake. All you need are crescent rolls for your base.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Raspberry Cream Cheese Coffee Cake
Equipment Needed
Ingredients
COFFEE CAKE
- 16 Crescent Dinner Rolls we used 2 Pillsbury 8 Ounce cans
- 4 teaspoons Sugar this will go on your work surface
- ¼ cup Sugar divided
- 8 ounce Cream cheese softened
- 2 teaspoons Orange peel grated
- 1 teaspoon Vanilla extract
- 1 Egg Large
- 1 pint Raspberries 2 cups fresh or frozen raspberries
Glaze
- ½ cup Powdered sugar
- 1 Tablespoon Butter softened
- 1 teaspoon Orange juice
Instructions
Coffee Cake
- Heat oven to 350℉. Spray large cookie sheet or 14-inch pizza pan with non-stick cooking spray.
- Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping.
- On sprayed cookie sheet, arrange 12 triangles in a circle with points toward center, leaving a 3-inch hole in center. Press dough to form a 14-inch ring; press seams together to seal Fold outer and center edges up ¼-inch.
- In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries (Don't worry if mixture is thin, that's the way it's supposed to be).
- Spoon filling over dough. With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds.
- Sprinkle 3-4 teaspoons sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in a spoke-fashion over filling. Press ends to seal at center and outer edges.
- Bake at 350℉. for 25 to 30 minutes or until golden brown. Cool 10 minutes.
Glaze
- In a small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.
Notes
- Always use cream cheese in block form, not the kind that you find in a plastic tub. The cream cheese should also be softened at room temperature when making this coffee cake for ease of mixing into the other ingredients.
- If you use frozen raspberries, cover them with cold water and let them sit for 5 minutes. Then strain the water off, cover them with cold water again for 5 minutes and strain them. They are now thawed, stir them into the filling.
- A pizza cutter is a great option when the time comes to slice up and serve your cream cheese coffee cake.
- Leave a small space between the edge of the crescent roll dough base and the raspberry cheesecake filling so that you don’t get any filling spilling over while the cake bakes.
- If you plan to store leftover coffee cake in the freezer, a helpful trick is to cut individual slices and wrap those in plastic wrap to be stored in a Ziploc bag or airtight container. That way, you can remove the exact amount needed instead of defrosting more.