This Lemon Blueberry Cheesecake Dump Cake recipe is your secret weapon for a stunningly delicious dessert with minimal effort. It’s a fantastic option for when you crave that classic cheesecake flavor and texture without the complicated steps, making it a go-to for busy bakers and dessert lovers alike.
Key Ingredients for Lemon Blueberry Cheesecake Dump Cake
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2% recommended)
- 1 (15-ounce) can lemon pie filling
- 1 (21-ounce) can blueberry pie filling
- 1 (18.25-ounce) box yellow or lemon cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Optional toppings: fresh blueberries, lemon zest, whipped cream, or vanilla ice cream
How to Make Lemon Blueberry Cheesecake Dump Cake
Whip up a slice of pure bliss with this incredibly easy Lemon Blueberry Cheesecake Dump Cake. This recipe transcends the typical dessert with its unbelievably creamy cheesecake layer, bursting with bright lemon and sweet blueberry flavors, all beneath a perfectly golden cake topping. The magic lies in its simplicity, requiring no fancy techniques, just a sprinkle and bake. This delight comes together in about 15 minutes of prep time and bakes to perfection in under an hour, yielding a rich, satisfying treat.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Create the Cheesecake Base: In a medium bowl, beat together the softened cream cheese and 1/4 cup granulated sugar until smooth and creamy. Stir in the vanilla extract and 1/2 cup milk until well combined. This forms the luscious cheesecake layer.
- Layer the Fruit Fillings: Evenly spread the lemon pie filling over the cream cheese mixture in the prepared baking dish. Then, dollop and gently spread the blueberry pie filling over the lemon filling. Aim for an even distribution of both fruit flavors.
- Add the Cake Mix Topping: Unopened, pour the dry cake mix evenly over the fruit fillings. Do not mix the cake mix. Ensure a complete, even layer so the entire surface is covered.
- Drizzle with Butter: Slowly and evenly pour the melted butter over the dry cake mix. Make sure to cover as much of the cake mix as possible, allowing it to seep in and moisten the dry ingredients. This is crucial for creating the golden, cake-like topping.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the topping is beautifully golden brown and the fruit filling is bubbling around the edges.
- Cool and Serve: Let the dump cake cool for at least 15-20 minutes before serving. This allows the cheesecake layer to set up slightly. Serve warm, either on its own or with your favorite toppings like whipped cream, a scoop of vanilla ice cream, or a sprinkle of fresh blueberries and lemon zest.
Why You’ll Love This Lemon Blueberry Cheesecake Dump Cake
Prepare to fall head over heels for this Lemon Blueberry Cheesecake Dump Cake, a dessert that proves indulgence doesn’t require hours in the kitchen. Its true marvel lies in the dreamy, creamy cheesecake base swirled with tangy lemon and sweet, plump blueberries, all crowned with a perfectly baked, golden cake crust. The sheer cost-saving brilliance of recreating this bakery-worthy dessert at home is undeniable; you get all the decadent flavor without the hefty price tag. Imagine the delightful contrast of textures – the smooth, rich cheesecake against the tender cake topping, bursting with fruity goodness. It offers a delightful twist on traditional layered cheesecakes, delivering all the beloved flavors with so much less fuss.
This isn’t just a dessert; it’s an experience that will leave your guests asking for the recipe, amazed at how simple it was to create. It’s the perfect answer for impromptu gatherings, weeknight sweet cravings, or simply when you want to treat yourself to something truly special without the stress. Don’t just dream about it – gather your simple ingredients and whip up this extraordinary Lemon Blueberry Cheesecake Dump Cake today!
Storing and Reheating Tips
Leftover Lemon Blueberry Cheesecake Dump Cake is a true gift, as it continues to taste delicious! For optimal freshness, cover the baking dish tightly with plastic wrap or transfer any remaining portions to an airtight container. Refrigerated, the dump cake will stay wonderfully fresh for up to 3-4 days.
To reheat, simply place a serving in a microwave-safe dish and microwave on medium power for 20-30 seconds, or until warmed through. Alternatively, you can reheat individual portions in a toaster oven at 300°F (150°C) for about 5-10 minutes, or until heated through and the topping is slightly crisped again. Freezing individual portions is also an option; wrap them tightly in plastic wrap and then in aluminum foil, and they can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Lemon Blueberry Cheesecake Dump Cake is a testament to how easy and rewarding homemade desserts can be. Its delightful combination of creamy cheesecake, bright fruit, and golden cake makes it a guaranteed crowd-pleaser. Give this incredibly simple yet stunning recipe a try – you won’t be disappointed!