Lemon Blueberry Cheesecake Dump Cake
A quick, flavor-packed no-bake dessert combining tangy lemon, juicy blueberries, and creamy cheesecake in a single pan. Perfect for casual gatherings or weeknight treats with minimal effort.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 12 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (21 oz) can blueberry pie filling
1.5 cups fresh blueberries
8 oz cream cheese, softened
1 cup granulated sugar
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 (15.25 oz) box yellow cake mix
1/2 cup unsalted butter, melted
whipped cream (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or line with parchment paper.
In a large bowl, beat softened cream cheese, sugar, lemon juice, and vanilla until smooth. Set aside.
Spread blueberry pie filling into the bottom of the dish. Sprinkle fresh blueberries evenly over the pie filling.
Spoon the cream cheese mixture over the blueberries, spreading it with a spatula to cover the fruit completely.
Evenly sprinkle dry yellow cake mix over the cream cheese layer. Pour melted butter over the cake mix, using a spoon to drizzle it into the crumbs.
Bake for 35–40 minutes, until golden and bubbly. Let cake cool completely before serving. Garnish with whipped cream if desired.
Notes
Ensure cream cheese is softened for smooth blending.
Fresh blueberries add juiciness and texture—use frozen if out of season.
Cool fully before slicing for clean layers.
Substitute lemon juice with lemon zest for added brightness if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Find it online: https://yumandrun.com/lemon-blueberry-cheesecake-dump-cake/