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Cream Cheese Coffee Cake is even more decadent than your typical coffee cake! It is perfectly topped with a tasty streusel.

Cream cheese coffee cake is perfect for breakfast or dessert! It is moist and ultra yummy. For a special treat try pairing this with Double Chocolate Hot Cocoa or Mexican Hot Chocolate.

Cream cheese coffee cake on plate
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Quick and simple

Confession… Breakfast is not my most important meal of the day. I bet some of you are like me where mornings are crazy. So, something quick and simple is what it comes down to when choosing what to eat for breakfast.

Luckily my family gets together often to eat “breakfast for dinner”. Coffee Cake often makes the menu. It really is scrumptious and easy to put together!

It is soft, moist and full of flavor. The creamy glaze drizzled takes it over the top. This is definitely a recipe to add to your morning, or “breakfast for dinner” menu. Not going to lie – our family loves “brinner!”

Coffee cake batter in bowl

Mix and bake!

WET INGREDIENTS. Cream together butter, cream cheese, sugar and eggs. In a separate bowl, combine milk and vanilla. Add to creamed mixture, stir until well blended.

DRY INGREDIENTS. Sift dry ingredients together and then add to creamed mixture. Mix well. Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan. We used 2 because our pans were a bit bigger.

TOPPING & BAKE. Mix together streusel ingredients and spread over top of pans. Bake at 350 for 20 minutes.

TIPs + variations

To adjust the size and make these in a  9×13 pan or into muffins simply adjust the bake times. To be extra sure insert a toothpick into the center. If it comes out clean the cake is done.

  • To make a 9×13 bake at 350 degrees F for 35 minutes. 
  • For muffins, bake at 375 degrees F for 15-17 min.

For delicious VARIATIONS try adding fruit. Blueberries, sliced peaches or sliced apples. Note: The liquid from the fruit may cause the cake to be baked longer.

Nuts are also delicious; add sliced almonds, chopped pecans or walnuts to the top of the cake to give it a delightful crunch.

Coffee cake with cream cheese

Store + reheat

STORE cream cheese coffee cake in an airtight container at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to a week.

Wrap tightly with plastic wrap and FREEZE in an airtight container for up to 3 months.

Remove any wrappings and REHEAT the portion in the microwave for 10 second increments until warm. To REHEAT in the oven, wrap the cake in aluminum foil. Preheat the oven to 350 degrees F and heat for 6-8 minutes or until warm.

Cream cheese coffee cake recipe on plate

Serve cream cheese coffee cake with:

4.97 from 128 votes

Cream Cheese Coffee Cake Recipe

By: Lil’ Luna
Cream Cheese Coffee Cake is even more decadent than your typical coffee cake! It is perfectly topped with a tasty streusel.
Servings: 8
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients 

Streusel Topping

Instructions 

  • Cream together butter, cream cheese, sugar and eggs.
  • In a separate bowl, combine milk and vanilla. Add to creamed mixture, stir until well blended.
  • Sift dry ingredients together and then add to creamed mixture. Mix well.
  • Spoon mixture into 2-3 greased and floured cake pans (depending on the size of your cake pan. We used 2 because our pans were a bit bigger).
  • Mix together streusel ingredients and spread over top of pans. Bake at 350 for 20 minutes.

Nutrition

Serving: 8g, Calories: 604kcal, Carbohydrates: 94g, Protein: 7g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 104mg, Sodium: 506mg, Potassium: 245mg, Fiber: 1g, Sugar: 66g, Vitamin A: 819IU, Calcium: 125mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.97 from 128 votes (100 ratings without comment)

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Recipe Rating




77 Comments

  1. Fussell says:

    5 stars
    made this dairy free (tofutti cream cheese, Silk vanilla soy milk, country crock plant butter) and gluten free (King Arthur GF flour blend) baked in a 9×13 for 30-35 min, came out perfect! love the texture and and it was just delicious! will definitely make again thank you!

    1. Lil'Luna Team says:

      Thanks for sharing what you did. I haven’t tried the recipe dairy or gluten free, so I’m happy to hear it turned out well!

  2. Joanne says:

    4 stars
    I used half the sugar in the cake and the struessel and my family loved it that way. I also added oatmeal to the topping to give the dish some fiber but it still needed something more such as apples for even more fiber and interest for my liking. Still it is a good recipe base.

  3. Cece says:

    Would have been nice if the drizzle recipe was with the cake recipe. Had to look it up elsewhere.

  4. Kristen says:

    I wish there was more detail on how to add the streusel. I don’t understand how to keep it from sinking into the batter. Unless it’s supposed to sink into the batter? I thought it was more of a topping. Pictures would help…
    Other than that, nice recipe. My husband wanted coffee cake and I often find them too dry, so the cream cheese helps with that.

    1. Lil'Luna Team says:

      Thanks for the feedback and for giving the recipe a try! The streusel should just be sprinkled on the top of the batter so shouldn’t sink too far down. Glad to hear you enjoyed the recipe!

  5. Kristin says:

    What is the size of the pan you’re using

    1. AlohaFleurlei says:

      I don’t know either, but if a commenter used a bundt pan, then I’m sure it’s a large pan I’ll try a 9×13. looks like a hassle to cut in half, but she does cook for a large family…I’d cut the sugar too. I don’t want to make 2 cakes, just one, nor do I want a 2 layer cake.

      1. Lil'Luna Team says:

        You could use either 9 or 8 inch cake pans. But we do mention in the post that you can also bake in a 9×13. So if you’d prefer just one pan, you can definitely do that. To make a 9×13, bake at 350 degrees F for 35 minutes. 🙂

  6. Cathy says:

    After 20 minutes the cake was still mostly runny in the middle. I baked it in 10 minutes increments until done.

    1. Lil'Luna Team says:

      Good to know! Thanks for sharing!

  7. VeeCee says:

    5 stars
    Oh, my, this is reaallly good…. Too good 😊

  8. Reiko says:

    I wish there was a video for this….I’m super confused

    1. Lil'Luna Team says:

      Sorry to hear you are confused. If you have any specific questions about the recipe, let us know how we can help! 🙂

  9. Janet Kopp says:

    5 stars
    This was so good and easy to make. I will definitely make this often.

    1. Lil'Luna Team says:

      Yay! I’m so glad to hear you enjoyed the cake!

  10. Vij says:

    5 stars
    I had cream cheese I had no idea what to do with it. Thank god for your recipe, I love this coffee cake and I made it in Bundt pan. 30 minutes, tweeted it little less sugar. thank you for wonderful recipe. I took a picture of Bundt cake but I don’t see how to add here.

    1. LilLunaTeam says:

      I’m so glad you enjoyed the recipe! And I bet it looked fabulous in the Bundt cake! I’m not sure how to upload photos in the comments section but that is definitely something I will look into. Thanks!

    2. Kira says:

      Do you melt the butter for the topping?