What Makes This Recipe Reliable Every Time
This Blueberry Cheesecake Dump Cake gives you bakery-style results with almost zero stress. No water bath. No cracking cheesecake. No wondering if you overbaked it. Just layers of jammy blueberries, creamy cheesecake pockets, and a golden buttery crust that comes out right every time.
Canned blueberry pie filling keeps things predictable: the fruit is already sweet, thick, and glossy, so you don’t have to worry whether your blueberries are underripe or too tart. The cheesecake layer leans on a simple trio—cream cheese, egg, and sugar—so it bakes up soft and tangy without curdling, separating, or turning grainy. And because you’re using a standard 9×13 pan and a common 15–16.5 oz box of cake mix, the thickness and bake time stay consistent from one kitchen to the next.
The layering method is built for real life. No swirling, no piping, no delicate marbling. You just spread, dollop, sprinkle, and bake. Those spoonfuls of cheesecake naturally sink and ripple into the blueberry pie filling, creating pockets of creamy cheesecake without a springform pan in sight. Covering the dry cake mix with cold sliced or grated butter mimics a bakery crumb topping, so you get a deeply golden, buttery crust instead of random dry patches of cake mix on top.
The recipe bakes at the classic 350°F for about 40–45 minutes, and you get clear visual cues so you’re not guessing. Your Blueberry Cheesecake Dump Cake is ready when the top is evenly golden and the blueberry filling is bubbling at the edges. That built-in 15-minute cooling time isn’t just a suggestion, either—it lets the filling thicken and the cheesecake pockets set so you can scoop neat, cozy servings instead of chasing a puddle across the plate. Even if you usually avoid cheesecake recipes, this one hands you all the creamy, bakery-style payoff with none of the fussy steps.
The Method (Step-by-Step)
Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan. You want a thin, even coat so the syrupy blueberry bottom doesn’t weld itself to the corners.
Spread the blueberry pie filling into an even layer, nudging it into the edges with a spatula. If you’re using fresh blueberries, scatter them over the canned filling so every scoop of this Blueberry Cheesecake Dump Cake has a mix of soft, saucy berries and bright, juicy bursts.
In a separate bowl, beat together the softened cream cheese, egg, and sugar. Mix until the mixture looks smooth, glossy, and just a bit fluffy—no visible lumps of cream cheese. Instead of trying to smear it into a perfect sheet, drop spoonfuls of this cheesecake mixture all over the berries. Those little mounds melt into pockets of tangy, creamy goodness as they bake.
Open your box of cake mix and sprinkle it evenly over the top. Use your fingers to break up any big clumps so it bakes into a light, even crust instead of hard patches.
Slice your cold butter into very thin pieces—or grate it on the large holes of a box grater if you prefer. Lay or scatter the butter across the dry cake mix, aiming to cover most of the surface. This is the key to that golden, bakery-style topping; as the butter melts, it moistens the cake mix and turns it into a crisp, buttery crust.
Slide the pan into the oven and bake for 40–45 minutes. The top should look evenly browned, and you should see blueberry filling bubbling at the edges and possibly peeking through in a few spots. If the top is browning too quickly near the end, you can tent it loosely with foil.
Once it comes out of the oven, let the Blueberry Cheesecake Dump Cake cool for at least 15 minutes. It will look a bit loose at first, but it thickens and settles as it rests. Serve warm or at room temperature. If you want to really lean into dessert mode, add a scoop of vanilla ice cream or a soft cloud of whipped cream—just like I do with my berry crisp bakes.
Keep It Fresh: Timing and Storage
Your Blueberry Cheesecake Dump Cake is at its coziest about 20–30 minutes after baking. The top is still a little crisp, the blueberries are warm and jammy, and the cheesecake dollops have just set enough to hold their shape. Give it that minimum 15-minute rest so the filling doesn’t slide off the spoon like blueberry lava.
If you’re serving guests, you can bake it up to 4 hours ahead. Let it cool to room temperature, then lightly cover the pan with foil until dessert time. For that just-baked feeling later, warm individual portions in the microwave for about 15–20 seconds. The topping won’t be quite as crisp as it was straight from the oven, but the flavor stays rich, buttery, and very bakery-style.
To store leftover Blueberry Cheesecake Dump Cake, let the pan cool completely first. Then cover it tightly with plastic wrap or foil and refrigerate for up to 4 days. Because of the cream cheese layer, this is not a leave-it-on-the-counter-overnight dessert.
For clean, tidy squares the next day, chill the pan well, then cut it into portions and reheat just what you plan to eat. A quick warm-up in the microwave or a low oven (about 300°F for 10 minutes) brings the berries back to bubbly and perks up the cake topping. You can also portion leftovers into small containers for easy grab-and-heat treats, the same way you might with a pan of peach cobbler or cherry dump cake.
If you’re tempted to freeze it, you can. Just know the cheesecake layer softens a bit once thawed and may look slightly looser. The flavor stays lovely, but it’s not quite as picture-perfect as day 1—more “cozy kitchen dessert” than “formal dinner party slice.”
Swaps, Variations, and Serving Ideas for Your Blueberry Cheesecake Dump Cake
One of my favorite things about this Blueberry Cheesecake Dump Cake is how forgiving it is—you can swap and play without losing that cozy, bakery-style magic.
If you’re out of blueberry pie filling, try cherry, strawberry, or mixed berry pie filling for a fun twist. Keep the cream cheese layer exactly the same to hang onto that cheesecake vibe. Yellow cake mix gives a classic, old-fashioned flavor, while a lemon cake mix makes the blueberries pop and tastes like a shortcut lemon-blueberry cheesecake.
You can use reduced-fat cream cheese if that’s what you keep on hand. Just know the cheesecake pockets may bake up a little softer and slightly less rich. For extra fruit, fold up to 1 cup of fresh blueberries into the canned filling, or sprinkle them over the top before baking for extra juicy bursts.
If butter is the only thing between you and dessert, you have options. You can use margarine or drizzle ½ cup melted butter evenly over the dry cake mix instead of slicing or grating. The topping won’t be quite as craggy and crisp, but it will still bake up tender and golden.
Want more crunch? Scatter chopped pecans, sliced almonds, or a handful of crumbled graham crackers over the cake mix before it goes into the oven. They toast as the cake bakes and give you that little bit of texture on top.
For serving, I love this Blueberry Cheesecake Dump Cake just warm with vanilla ice cream or a generous spoonful of whipped cream. If you let it cool completely and then chill it, you can cut cleaner slices that eat more like a soft cheesecake bar. The leftovers are dreamy straight from the fridge the next day, and if you’re feeling bold, a warm spoonful over yogurt the next morning absolutely counts as “breakfast research.”
Serving of Blueberry Cheesecake Dump Cake
Conclusion
This is the kind of dessert that quietly turns an ordinary day into a little occasion. A lazy Sunday afternoon, friends hovering in the kitchen “just to check on it,” kids sneaking blueberry filling from the corners, someone promising they only want a sliver and then coming back for a full second scoop.
That’s the quiet magic of baking: a few pantry ingredients, a warm oven, and suddenly the house smells like butter and berries and everyone lingers a little longer at the table.
I hope this Blueberry Cheesecake Dump Cake finds its way to your table on a day when you need something easy, impressive, and just a bit nostalgic. Don’t fuss over perfection—if the top is a little craggy or the blueberries bubble over the edges, it only makes it more inviting. The important part is that you made it, you shared it, and you enjoyed it.
When you bake this, I hope you share it with someone—invite a neighbor, surprise your family, or bring it along to your next gathering. That’s where this simple little pan of dessert really shines.
Instructions Process of Blueberry Cheesecake Dump Cake
What is a Blueberry Cheesecake Dump Cake, exactly?
A Blueberry Cheesecake Dump Cake is a cozy shortcut dessert that tastes like a cross between blueberry cobbler and creamy cheesecake. You layer blueberry pie filling, sweetened cream cheese, dry cake mix, and sliced butter in a baking dish, then let the oven do the work. As it bakes, the cake mix and butter form a golden, crisp topping over a bubbly, jammy blueberry base. The cheesecake dollops turn into pockets of tangy richness throughout the pan. It’s called a “dump cake” because there’s no heavy mixing or frosting—just layer, bake, and scoop.
Can I use fresh or frozen blueberries instead of pie filling?
You can definitely add fresh blueberries on top of the pie filling for extra texture and fruit flavor. If you want to replace the canned pie filling completely, you’ll need to sweeten and thicken the berries so the Blueberry Cheesecake Dump Cake doesn’t turn out too runny. Toss 4–5 cups of berries with sugar, a squeeze of lemon juice, and cornstarch until they look glossy and just start to release juice. Frozen blueberries work too; don’t thaw them first, just expect to increase the bake time by a few minutes if the center looks loose. Whatever you choose, aim for a thick, jammy fruit layer so the cheesecake and cake mix sit nicely on top.
How do I know when my Blueberry Cheesecake Dump Cake is done?
You’ll know your dump cake is ready when the top is evenly golden and you see the blueberry filling actively bubbling around the edges. The surface should look mostly dry and set, with no obvious patches of raw cake mix or dry powder. If some areas brown faster than others, rotate the pan halfway through baking. Start checking at about 40 minutes and go up to 45–50 minutes if needed, especially if you added extra fruit or are using frozen berries. Let it cool at least 15 minutes so the filling can thicken and the cheesecake pockets can set before you scoop.
Recipe
Blueberry Cheesecake Dump Cake
Ingredients
Ingredients
- 30 oz blueberry pie filling
- 1 cup fresh blueberries
- 8 oz cream cheese softened
- 1 large egg
- 1/4 cup granulated sugar
- 1 box yellow or lemon cake mix 15.25 oz
- 1/2 cup unsalted butter cold, thinly sliced or grated
- Nonstick cooking spray or butter for greasing pan
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick spray or butter.
- Spread the blueberry pie filling evenly over the bottom of the prepared baking dish.
- Sprinkle the fresh blueberries evenly over the pie filling.
- In a medium bowl, beat the softened cream cheese, egg, and granulated sugar together until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture evenly over the blueberry layer, leaving some gaps so the berries peek through.
- Sprinkle the dry cake mix evenly over the top of the fruit and cheesecake layers, breaking up any clumps with your fingers.
- Arrange the cold butter slices or grated butter evenly over the surface of the cake mix, covering most of the top.
- Bake for 40 to 45 minutes, until the top is golden brown and the blueberry filling is bubbling around the edges.
- Remove from the oven and let cool for at least 15 minutes to allow the filling to set.
- Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.
Notes
- Make sure the butter is cold so it melts slowly and evenly, creating a golden, crisp topping instead of dry patches.
- Letting the cake rest before serving helps the cheesecake layer firm up and makes for neater slices or scoops.
- Store leftovers covered in the refrigerator for up to 4 days; rewarm individual portions in the microwave for 15 to 20 seconds.
