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Lemon Blueberry Cheesecake Dump Cake served on a plate

Lemon Blueberry Cheesecake Dump Cake

A bright, tangy dessert that combines creamy cheesecake, zesty lemon, and juicy blueberries in a single-pan wonder, perfect for weeknights and potlucks.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snacks
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling & Fruit
  • 1 can lemon pie filling
  • 2 cups fresh blueberries Can use frozen without thawing
Cheesecake Layer
  • 1 package cream cheese (softened) Use room-temperature for smooth consistency
  • 1/2 cup sugar Regular sugar
  • 1 teaspoon vanilla extract
Topping
  • 1 box yellow cake mix (dry) Can substitute with white cake mix for lighter topping
  • 1/2 cup butter (melted) Drizzle evenly
Optional Topping
  • to taste Powdered sugar for dusting Optional for serving

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Spread the lemon pie filling evenly in the bottom of the dish.
  3. Scatter the fresh blueberries over the lemon filling.
  4. In a bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Spoon this mixture over the blueberries.
  5. Sprinkle the dry cake mix evenly over the cream cheese layer.
  6. Drizzle the melted butter over the top, covering as much of the cake mix as possible.
Baking
  1. Bake in the preheated oven for 45-50 minutes until golden and bubbly.
  2. Allow to cool for a few minutes before serving. Dust with powdered sugar if desired.

Notes

Serve warm with a scoop of vanilla ice cream or whipped cream. Add fresh lemon zest for extra brightness. Keep assembled dessert refrigerated for up to 3 days. To reheat, microwave individual portions for 20-30 seconds.