This first page in the cream cheese dessert collection opens with five desserts that use cream cheese in cakes, a dump cake, a sheet cake, a coffee cake, and a pie.
Each recipe takes a different route to a creamy filling or topping, from crumb layers and fruit to citrus and coconut.
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- Blueberry Cream Cheese Crumb Cake
- 4-Ingredient Lemon Cream Cheese Dump Cake
- Coconut Topped Cream Cheese Sheet Cake
- Fruit and Cream Cheese Coffee Cake
- Lemon Zest Cream Cheese Pie
Blueberry Cream Cheese Crumb Cake
Blueberry Cream Cheese Crumb Cake layers a smooth cream cheese filling between thick sour-cream cake batter and fresh blueberries, then finishes with a simple butter crumb topping. The filling is beaten until creamy with sugar, vanilla, and egg, while the batter comes together by alternating the flour mixture with sour cream so it stays smooth without overmixing.
To assemble, half the batter goes into a greased 9-by-13-inch pan, then the filling, blueberries, and the remaining batter are added in layers. Cold butter is cut into flour and sugar for the topping, and the cake is baked until the center tests free of wet batter and the top stays fairly light.
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4-Ingredient Lemon Cream Cheese Dump Cake
This lemon dessert uses a shortcut approach: a yellow cake mix and melted butter become a crumb base and topping, while the filling blends cream cheese with lemon pie filling. The result is a layered cake with a soft citrus center and a baked crumb finish that can be served as a simple square dessert.
Half the crumb mixture is pressed into a greased 9-by-13-inch dish before the lemon-cream cheese filling is spread over it. The rest of the crumbs are sprinkled on top, and the cake bakes until golden and set in the center, then cools slightly before slicing.
Get the full 4-Ingredient Lemon Cream Cheese Dump Cake recipe
Coconut Topped Cream Cheese Sheet Cake
Coconut Topped Cream Cheese Sheet Cake is a dense sheet cake made with butter, cream cheese, eggs, sugar, and cake flour, with coconut extract or coconut milk used for extra flavor if desired. After baking, it is finished with a cream cheese frosting and toasted coconut that gives the cake its signature top layer.
The batter is mixed in one bowl, spread into a 9-by-13-inch pan, and baked until a wooden pick comes out clean. Once cooled, the frosting is made by beating butter, cream cheese, vanilla or coconut extract, and confectioners’ sugar until smooth, then the toasted coconut is sprinkled over the frosted cake.
Get the full Coconut Topped Cream Cheese Sheet Cake recipe
Fruit and Cream Cheese Coffee Cake
Fruit and Cream Cheese Coffee Cake folds cream cheese pieces and blueberries into a thick, buttery batter, creating a coffee cake with pockets of creamy filling and fruit throughout. The topping is a quick crumb mixture of flour, sugar, and butter, which adds a light, crisp finish over the soft cake.
The batter is made by creaming butter and sugar, adding the egg, and alternating the dry ingredients with milk until thick. Blueberries are tossed with flour first, then folded in with the cream cheese pieces so they stay distinct, and the cake is baked in an 8-inch square dish until a toothpick near the center comes out clean.
Get the full Fruit and Cream Cheese Coffee Cake recipe
Lemon Zest Cream Cheese Pie
Lemon Zest Cream Cheese Pie combines a graham cracker crust with a smooth cream cheese filling brightened by lemon juice and zest. Sweetened condensed milk adds body and sweetness, while vanilla rounds out the flavor for a chilled dessert with a firm, creamy slice.
The crust is mixed from graham crumbs, melted butter, and sugar, then pressed into a 9-inch pie dish and chilled while the filling is prepared. The cream cheese is beaten smooth first, then the condensed milk, lemon juice, lemon zest, and vanilla are added before the pie is poured into the crust and refrigerated until fully set.
