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A slice of raspberry cream cheese coffee cake in front of the whole cake.
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5 from 5 votes

Raspberry Cream Cheese Coffee Cake

Raspberry cream cheese coffee cake is a simple treat made with crescent rolls, cream cheese and juicy raspberries. It’s a stunning cake that would be perfect for the Christmas table, brunch, or as a family dessert!
Prep Time15 mins
Cook Time25 mins
Cooling10 mins
Total Time50 mins
Course: Breakfast, Breakfast food
Cuisine: American
Servings: 12
Calories: 252kcal



  • 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


  • ½ cup Powdered sugar
  • 1 Tablespoon Butter softened
  • 1 teaspoon Orange juice


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.


  • In a small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.


  • 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.


Calories: 252kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 368mg | Potassium: 93mg | Fiber: 3g | Sugar: 12g | Vitamin A: 318IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg