A Layered Crumb Cheesecake is a perfect dessert to transition from Spring to Summer. This dish will definitely be a hit at your next get-together! This scrumptious cheesecake offers a crispy cookie-like layer, a strawberry and raspberry cheesecake layer, followed by a vanilla cheesecake layer. If that was not already making your mouth water, it is topped with a cookie crumble topping. Delish! In fact, the best part about this cake is that you can take it out of the freezer, thaw it a little, and cut a delicious slice that will taste like ice-cream heaven.

Cheesecake is one of my favorite dishes to make! It is an absolute classic and fan favorite. However, if you are not in the mood for these flavors, feel free to check out some of our other takes on a classic cheesecake, like the No-Bake Oreo Crust Cheesecake and the No-Bake Lotus Biscoff Crust Cheesecake. Whichever you choose, you can never go wrong with a delicious slice of cheesecake.

I love making this cheesecake because the fruit adds an extra twist. I love using berries when I am baking. They make sweet treats that much sweeter!

What You Will Need:

Tools Needed for the Layered Crumb Cheesecake:

Making this dish requires a few extra kitchen tools and appliances. Here is everything you need to use to make a Layered Crumb Cheesecake.

Food Processor
Blender
Nine-Inch Springform Pan
Baking Pan
Mixer
Spatula

Ingredients for the Layered Crumb Cheesecake:

The ingredients for this recipe are relatively simple and straight-forward. In fact, you most likely have a lot of these things in your kitchen already. Here is everything you need to make the most delicious Layered Crumb Cheesecake with Vanilla and various berries.

For the Crust and Crumb:

All-Purpose Flour
Baking Powder
White Extract
Almond Extract
Vanilla Extract
Cold, Unsalted Butter
Four Eggs Yolk

For the Filling:

Heavy Cream
Vanilla Instant Pudding
Sour Cream
Cream Cheese
Low-fat Greek yogurt
Frozen Strawberries
Frozen Raspberries

Deets on the Eats – Making this Dish:

The only baking you will need to do with this cake is the crust and crumb layer. To get the ball rolling, put all the crust ingredients in the food processor and pulse until small crumbs form. Take half of the crumbs and press them into the bottom of your springform pan. After this, press the other half of the crumbs onto a baking pan, making it about 1/4 of an inch high. Following this, bake the crumb for 20 minutes.

While the crust cools, you can do some other work! Take the frozen yogurt and blend it until it becomes a thick, smoothie-like consistency. Next, place the berry mixture in a sieve on top of a bowl. Let the berries cool to room temperature. As they cool, the watery part will drip into the bowl.

Making the Filling:

Now, you are ready to make my personal favorite part: the filling! To begin, pour the heavy cream, sugar, vanilla pudding mix, and sour cream into the mixer bowl. Beat this mixture until it becomes smooth and a thick consistency. Then, add the Greek yogurt and cream cheese to the mix. Beat them for a few more minutes. Afterwards, divide the filling into two and place one half in the fridge until you are ready to use it.

Following this, you will revisit the berries. Using the back of a spoon, get all of the juice out and into the bowl. Once you have about 1/3 of a cup juice, add it to one half of the filling. Fold it into the filling until it is well-combined.

Once the crust is cooled, add a layer of berry filling to the springform pan and level it out as straightly as possible. Then, place this in the freezer for 30-60 minutes, until it hardens a little. Once ready, take out of the freezer and add the vanilla filling on top. Place in the freezer again for 30 minutes. Once ready, take out the freezer.

To add the crumbs on top, place the baked crust from the baking pan in a zip lock and start breaking it down with your finger until you get a fine crumbs. Spread the crumbs evenly on top of the vanilla layer and cover it with plastic wrap. Then, place it back in the freezer and leave it overnight.

On the day of your party, get-together, or just your cheesecake-eating day, place the cake in the refrigerator about 3 hours before you are ready to serve. Then, you will be able to open the springform pan and slide it up. Lastly, it is time to enjoy this sweet and delicious dish!

strawberry-respberry-cheesecake-with-crumbs

Now, you are officially ready to begin. Below is the official recipe for my Layered Crumb Cheesecake with Vanilla, Berries, and Cookie Crumble.