Easy Blueberry Cheesecake Dump Cake Recipe

Introduction

This easy blueberry cheesecake dump cake combines the sweet juiciness of blueberry pie filling with creamy cheesecake and a golden buttery crust. It’s a simple dessert that delivers big flavor without fuss or fancy techniques.

Ingredients

• 30 oz blueberry pie filling (about two 15 oz cans)
• ½ to 1 cup fresh blueberries (optional)
• 8 oz cream cheese, softened
• 1 large egg
• ¼ cup granulated sugar
• 1 box yellow or lemon cake mix (15–16.5 oz)
• ½ cup (1 stick) cold butter, thinly sliced or grated
• Whipped cream or vanilla ice cream (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
2. Step 2: Spread the blueberry pie filling evenly across the bottom of the prepared dish. If using fresh blueberries, sprinkle them on top of the canned filling for an extra burst of fruit.
3. Step 3: In a medium bowl, beat together the softened cream cheese, egg, and granulated sugar until smooth and creamy.
4. Step 4: Drop spoonfuls of the cream cheese mixture evenly over the blueberry layer, without worrying about covering it completely.
5. Step 5: Sprinkle the cake mix evenly over the cream cheese dollops.
6. Step 6: Arrange the thin slices or grated pieces of cold butter over the top, covering as much of the cake mix as possible to create a rich, golden crust.
7. Step 7: Bake for 40 to 45 minutes until the top is golden brown and the filling is bubbly around the edges.
8. Step 8: Let the cake cool for at least 15 minutes to allow the filling to set. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

Tips & Variations

• Use lemon cake mix instead of yellow for a subtle citrus twist that brightens the blueberry flavor.
• Add a teaspoon of vanilla extract to the cream cheese mixture for extra depth.
• For a gluten-free version, try a gluten-free yellow cake mix.
• If you prefer less sweetness, choose pie filling labeled low sugar or no sugar added.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 20 seconds or serve cold. This dump cake is best enjoyed within a few days for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruit fillings instead of blueberry?

Yes, this recipe works well with other pie fillings like cherry, apple, or peach. Just substitute the blueberry pie filling with your preferred fruit.

Do I have to use cream cheese for the cheesecake layer?

Cream cheese provides that classic cheesecake flavor and texture, but you can experiment with mascarpone or ricotta cheese for a different taste and creaminess.

Easy Blueberry Cheesecake Dump Cake Recipe

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★★★★★

4.7 from 65 reviews

This Easy Blueberry Cheesecake Dump Cake combines the lusciousness of blueberry pie filling with creamy cheesecake dollops, all topped with buttery cake mix. A simple, no-fuss dessert perfect for any occasion, it bakes to a golden crust with bubbly fruit filling underneath, making it a crowd-pleaser that requires minimal prep.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blueberry Pie Filling

• 30 oz (about two 15 oz cans) blueberry pie filling
• ½ to 1 cup fresh blueberries (optional)

Cream Cheese Layer

• 8 oz cream cheese, softened
• 1 large egg
• ¼ cup granulated sugar

Cake Mix and Butter

• 1 box yellow or lemon cake mix (15–16.5 oz)
• ½ cup (1 stick) cold butter, thinly sliced or grated

Optional Toppings

• Whipped cream or vanilla ice cream

Instructions

1. Prepare: Preheat your oven to 350 °F (175 °C) and grease a 9×13-inch baking dish to prevent sticking.
2. Layer Fruit: Evenly spread the blueberry pie filling across the bottom of the prepared dish. If desired, sprinkle fresh blueberries over the top to add extra bursts of fruit flavor.
3. Make Cheesecake Dollops: In a medium bowl, beat together the softened cream cheese, egg, and granulated sugar until the mixture is smooth and creamy, creating the cheesecake layer.
4. Add Cheesecake Layer: Drop spoonfuls of the cream cheese mixture evenly over the blueberry layer without worrying about fully covering the fruit.
5. Add Cake Mix: Sprinkle the dry yellow or lemon cake mix evenly over the cream cheese dollops to form the topping.
6. Butter Time: Distribute thin slices or grated pieces of cold butter over the surface of the cake mix, ensuring most of the top is covered. This will create a delicious golden, buttery crust as it bakes.
7. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
8. Cool & Serve: Allow the dump cake to cool for at least 15 minutes to help the filling set up. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for extra indulgence.

Notes

• Feel free to use fresh blueberries alone or combined with canned pie filling for added texture and freshness.
• If you prefer a denser cheesecake flavor, increase the cream cheese by 2 ounces and adjust the egg accordingly.
• Using cold, thinly sliced or grated butter helps create the best crumbly crust on top.
• To enhance lemon flavor, zest a little lemon peel into the cream cheese mixture or cake mix.
• This dump cake stores well covered in the refrigerator for up to 3 days; reheat gently before serving.

Keywords: blueberry, cheesecake, dump cake, easy dessert, blueberry dessert, cream cheese dessert, baked dessert