Chocolate Cheesecake Swirl Yogurt Crumb Cake

This chocolate cheesecake swirl yogurt crumb cake combines three favorite desserts in one pan. A soft, tender vanilla Greek yogurt cake forms the base, a creamy ribbon of chocolate cheesecake is swirled through the middle, and a thick blanket of buttery brown sugar crumbs bakes on top. Every square gives you golden cake, rich chocolate-cream cheese swirls and a crunchy, sweet topping.

Despite how impressive it looks when sliced, it is easy to make. The cake batter and cheesecake filling come together with a hand mixer, the swirl takes just a knife, and the crumb topping is mixed with a spoon. Greek yogurt keeps the cake moist for days, which makes it a great make-ahead dessert for brunch, parties, potlucks and holidays.

Why You’ll Love This Recipe

• Three desserts in one: yogurt cake, chocolate cheesecake and crumb cake
• Greek yogurt keeps the cake extra moist and tender
• A creamy chocolate cheesecake ribbon that looks beautiful when sliced
• A thick, buttery crumb topping with a gentle crunch
• Baked in a single 9 x 13 inch pan, which feeds a crowd
• Stays moist for days and tastes even better chilled
• Perfect for parties, birthdays, brunch or a weekend treat

The tang from the yogurt and cream cheese balances the sweetness, so the cake is rich but never too heavy.

What Does Chocolate Cheesecake Swirl Yogurt Crumb Cake Taste Like?

This cake tastes of vanilla and butter, with a mild tang from the yogurt, ribbons of creamy chocolate cheesecake and a brown sugar crumb that tastes a little like a cookie. The chocolate swirl is rich and slightly tangy, and it contrasts nicely with the soft, sweet cake around it.

The texture is a pleasing contrast. The cake is moist, soft and fine-crumbed, the cheesecake swirl is smooth and creamy, and the crumb topping is crumbly and slightly crisp. Chilled, the cheesecake ribbon turns denser and richer.

Recipe Overview

• Prep Time: about 30 minutes
• Bake Time: about 40 to 45 minutes
• Oven Temperature: 350°F
• Pan: 9 x 13 inch baking pan
• Yield: about 15 pieces
• Difficulty: Medium

Ingredients

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For the crumb topping:

• 1 1/4 cups (156 g) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 teaspoon vanilla extract

For the chocolate cheesecake swirl:

• 8 ounces (227 g) cream cheese, softened
• 1/3 cup (67 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ounces (85 g) semi-sweet or dark chocolate, melted and slightly cooled

For the yogurt cake:

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup (245 g) plain Greek yogurt
• 1/4 cup whole milk

Ingredient Notes

Greek yogurt

Plain Greek yogurt adds moisture, tang and a little protein. Use full-fat or 2% yogurt for the best texture, and let it sit at room temperature for 20 to 30 minutes so it blends smoothly into the butter mixture. Flavored or sweetened yogurt changes the sweetness and is not recommended.

Cream cheese

Use full-fat block cream cheese, softened to room temperature, not spreadable tub cream cheese, which contains extra water. Soft cream cheese beats smooth without lumps, which is important for a silky swirl.

Chocolate

Semi-sweet or dark chocolate gives the swirl a deep flavor. Chop it, melt it gently in the microwave in 20-second bursts or over a double boiler, and let it cool slightly so it does not scramble the egg. Chocolate chips work too, though chopped bar chocolate melts more smoothly.

Butter

The cake uses softened butter, while the crumb topping uses melted butter. Using unsalted butter lets you control the salt level.

Eggs

Room temperature eggs blend more evenly into the batter and the cheesecake filling. The egg in the cheesecake layer helps it set into a sliceable ribbon.

Flour

Spoon and level the flour, or weigh it. Too much flour makes the cake dry and the crumb topping tough.

Kitchen Tools You’ll Need

• 9 x 13 inch baking pan and parchment paper
• Hand mixer or stand mixer
• Three mixing bowls
• Whisk and rubber spatula
• Butter knife or skewer for swirling
• Microwave-safe bowl for melting the chocolate
• Measuring cups and spoons, or a kitchen scale
• Toothpick and wire rack

Substitutions and Variations

• Sour cream: Use full-fat sour cream in place of the Greek yogurt for a slightly richer cake.
• Chocolate chips: Sprinkle 1/2 cup of mini chocolate chips over the cheesecake layer for extra chocolate pockets.
• Cocoa swirl: If you do not have chocolate, stir 3 tablespoons of cocoa powder and 2 tablespoons of milk into the cheesecake mixture instead.
• Espresso: Add 1/2 teaspoon of instant espresso powder to the chocolate to deepen its flavor.
• Cinnamon crumb: Add 1/2 teaspoon of cinnamon to the crumb topping for a coffee-cake flavor.
• Nuts: Add 1/2 cup of chopped walnuts or pecans to the crumb topping.

How to Make Chocolate Cheesecake Swirl Yogurt Crumb Cake

Make the crumb topping first so it is ready, then the chocolate cheesecake filling, and finally the cake batter. Layer, swirl and top, then bake until the cake is set. The key is to swirl gently so you get beautiful ribbons rather than a muddy blend.

Step-by-Step Instructions

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1. Prepare the pan. Heat the oven to 350°F. Grease a 9 x 13 inch pan and line it with parchment paper, leaving an overhang on the long sides to help lift the cake out later.
2. Make the crumb topping. In a bowl, mix the flour, brown sugar, granulated sugar and salt. Stir in the melted butter and vanilla until large, moist clumps form, and set aside.
3. Make the cheesecake swirl. Beat the softened cream cheese with 1/3 cup sugar until smooth. Beat in the egg and vanilla, then beat in the melted, slightly cooled chocolate until smooth. Set aside.
4. Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
5. Cream the butter and sugar. In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
6. Combine. Add the dry ingredients in two parts, alternating with the Greek yogurt and milk, mixing just until combined.
7. Layer. Spread two-thirds of the batter into the pan. Dollop the chocolate cheesecake mixture over the top and spread it gently into an even layer, leaving a small border around the edges.
8. Swirl. Dollop the remaining batter over the cheesecake layer. Drag a knife through the layers in a few figure-eight motions to create a swirl, without overmixing.
9. Add the crumb. Sprinkle the crumb topping evenly over the batter and press lightly so it sticks.
10. Bake. Bake for 40 to 45 minutes, until a toothpick inserted into the cake (not the cheesecake) comes out with only a few moist crumbs.
11. Cool. Cool in the pan for 30 minutes, lift out with the parchment, cool another 30 minutes, then cut into squares. Refrigerate leftovers.

Tips for Success

• Soften the cream cheese fully so the swirl is smooth and lump-free.
• Let the melted chocolate cool slightly before beating it into the cream cheese.
• Do not overmix the cake batter once the flour goes in, or the cake can turn tough.
• Keep the swirling light. A few figure-eights is all you need.
• Press the crumb topping lightly into the batter so it does not slide off after baking.
• Test the cake in a spot without cheesecake, since the filling stays soft and can look wet.
• Chill the cake before slicing for cleaner squares, and wipe the knife between cuts.

How to Know It’s Done

The edges should pull away slightly from the pan, the crumb topping should look set and golden, and a toothpick inserted into the cake portion should come out with only a few moist crumbs. The chocolate cheesecake swirl may still look soft in the center, which is normal because it sets as the cake cools.

What to Serve With Chocolate Cheesecake Swirl Yogurt Crumb Cake

Serve squares with a cold glass of milk, a mug of coffee or a scoop of vanilla ice cream. Fresh raspberries or strawberries add a bright contrast to the chocolate. For a yogurt dessert table, pair it with a slice of Greek yogurt cheesecake or fluffy yogurt cloud cake.

Storage Instructions

Because the cake contains cream cheese and yogurt, store it covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 15 to 20 minutes before serving for the best flavor and texture. The crumb topping softens a little in the refrigerator, and you can refresh it in a warm oven for a few minutes if you like it crisp.

Freezing Instructions

Cut the cooled cake into squares, wrap each piece tightly in plastic wrap, and freeze in a freezer bag for up to 2 months. Thaw in the refrigerator overnight. The cheesecake layer may be slightly softer after thawing but will still taste delicious.

Common Mistakes

• Using cold cream cheese. It leaves lumps in the swirl.
• Adding hot chocolate to the cream cheese. This can scramble the egg and leave streaks.
• Overswirling. This blends the layers together and loses the ribbon effect.
• Overbaking. This leaves a dry cake, so check at 40 minutes.
• Cutting while warm. The cheesecake layer needs time to set.
• Using nonfat or flavored yogurt. It can make the cake dry or too sweet.

Frequently Asked Questions

Do I have to refrigerate this cake?

Yes. The cream cheese filling and yogurt need to stay cold after the cake has cooled. Leave it out for no more than a couple of hours.

Can I make it ahead?

Yes. It tastes even better the next day. Bake it a day ahead and keep it refrigerated until serving.

Can I use a smaller pan?

A 9 x 9 inch pan would need a different amount of batter and a longer bake time, so I recommend using a 9 x 13 inch pan as written.

Why did my crumb topping sink?

The batter may have been too thin, or the crumbs were not pressed in lightly. Make sure the crumbs are in large clumps and sprinkle them evenly.

Can I use sour cream instead of yogurt?

Yes, a one-to-one swap with full-fat sour cream works well.

Can I make it gluten-free?

A gluten-free all-purpose flour blend may work, but it has not been tested in this recipe.

Why is the center of my cheesecake layer jiggly?

The filling sets as it cools. If it is still very liquid after cooling, it likely needed a few more minutes in the oven.

Recipe Background

Crumb cakes, with their thick, buttery streusel topping, are a classic of German and American bakeries. Cheesecake swirls became popular in brownies and coffee cakes, since a layer of sweet cream cheese adds richness and tang to almost any batter. Greek yogurt has long been used in home baking to keep cakes moist while adding a bit of protein.

This recipe brings those three ideas together in one pan. It was developed for Poulef using the approach of the site’s Greek yogurt cakes and German streusel crumb cake, plus a chocolate cream cheese swirl, and has not been tested against a published recipe.

Conclusion

This chocolate cheesecake swirl yogurt crumb cake is moist, rich and impressive, with a creamy ribbon of chocolate cheesecake and a crunchy brown sugar crumb on top. It is easy enough for a weekend bake and special enough for a celebration. Make it ahead, chill it, and watch every square disappear. Happy baking!

More Delicious Recipes You’ll Love

• German Streusel Crumb Cake
• Flourless Chocolate Greek Yogurt Cake
• Moist Greek Yogurt Chocolate Cake
• Flourless Cinnamon Swirl Greek Yogurt Cake
• Lemon Cream Cheese Bread

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Nutritional Information

Nutrition is an approximate estimate per piece (15 pieces), calculated from standard ingredient values. Actual numbers will vary with the brands you use and how you cut the cake.

Nutrient	Amount per Serving
Calories	427
Carbohydrates	53g
Protein	7g
Fat	21g
Saturated Fat	13g
Cholesterol	88mg
Sodium	258mg
Fiber	1g
Sugar	32g

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