All you need is lemon pie filling, yellow cake mix, cream cheese, and butter to whip up this zesty lemon cream cheese delight. Tangy, buttery, ridiculously good.
So… I’ve gotta tell you about the time I made this dessert out of sheer desperation. I was standing in my kitchen, hair in a frizzball bun, staring blankly into the pantry like it owed me answers. You know the moment. Where you don’t really want to bake, but also, you really want to eat something warm and sugary and lemony. Something that says, “It’s fine, you forgot to fold laundry for three days. Come here. Sit down.”
This Zesty Lemon Cream Cheese Delight did exactly that. And I wasn’t expecting it to.
I found a dusty can of lemon pie filling shoved behind a half-used jar of peanut butter, a rogue box of cake mix, and cream cheese that I think was still within its best-by date. Close enough. I slapped it all together with the last stick of butter I had and tossed it in the oven with zero expectations. I was already preparing myself for “weird but edible.”
But what came out? Holy sunshine. It was this buttery, soft, tangy, creamy mess of joy that somehow felt like a hug from the inside. And now? Now it’s the dessert I reach for when I want to make people smile without totally wrecking my kitchen.
Why You’ll Love This Zesty Lemon Cream Cheese Delight Recipe?
Look, I know the internet is full of things labeled “delight.” But this actually is one. It’s bright and lemony, but it’s not too sweet. The cream cheese gives it this creamy, mellow swirl that tones down the tartness just right. And the top? Buttery and golden with little crispy edges that remind me of the corners of my mom’s cobblers—ya know, the part everyone fights over?
Also—and this is important—it’s a total dump-and-go situation. No sifting, no mixers, no “room temperature eggs” or whatever baking perfectionists always insist on. Just real ingredients, layered casually, baked until everything smells like lemon-scented joy.
And the name? Zesty Lemon Cream Cheese Delight? Okay, maybe a little dramatic. But once you taste it? Yeah, you’ll get it.
Ingredient Notes:
Alright, here’s what you’re working with. Four ingredients. No more, no less. Just vibes.
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Lemon Pie Filling – The good kind. You want the stuff that comes in a can, glossy and tart. Not lemon curd. Not pudding. Pie filling. That smooth, tangy, sticky sunshine in a can.
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Yellow Cake Mix – This is where the buttery base comes from. You don’t need to mix it with eggs or oil—just sprinkle it dry and let the butter do its thing. I’ve tried white cake mix too, but honestly? Yellow wins. Every time.
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Cream Cheese – Just 4 oz, cubed. It doesn’t sound like much, but when it bakes into the lemon, it creates these creamy little pockets that are straight-up dreamy. Like finding cheesecake surprises in every bite.
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Unsalted Butter – Thin slices spread over the top. They melt down through the cake mix and create that golden, crispy crust. Salted butter? Go ahead. I’ve done it. Slightly saltier, still delish.
How To Make Zesty Lemon Cream Cheese Delight?
Step 1: Oven On, Dish Greased
Preheat to 350°F. Grease a square baking dish—8×8 or 9×9 is great. I forgot this once and had to soak the pan for two days. Learn from me.
Step 2: Spread the Lemon
Open the can. Dump the lemon filling in. Spread it out like a jammy little carpet. No need to be fancy.
Step 3: Sprinkle Half the Cake Mix
Just eyeball it. You’re covering the lemon layer but not burying it. Think “dusting of snow” not “landslide.”
Step 4: Drop That Cream Cheese
Cube your cream cheese and scatter it across the top. Mine were uneven and I dropped a few in the same spot, but it didn’t matter. It still tasted amazing.
Step 5: The Rest of the Cake Mix
Sprinkle the rest on top like you’re hiding treasure. Or like your toddler is helping.
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Step 6: Butter Blanket
Lay those butter slices across the top. Try to cover most of the surface but don’t stress the gaps. It’s not a roofing project.
Step 7: Bake + Resist
Bake for 35–40 minutes. You’ll know it’s done when it’s golden and smells like your kitchen turned into a lemon bakery. Let it cool for at least 15–20 minutes before diving in. I didn’t. My tongue paid the price.
Storage Options:
Let it cool, then cover and stick it in the fridge. It’ll last about 3–4 days. The lemon flavor actually deepens overnight. No joke—it’s even better on Day 2.
And yes, you can eat it cold. It’s like lemon cheesecake met a crumbly bar and decided to be brunch.
Variations and Substitutions:
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Blueberry Boost – Sprinkle a handful of blueberries over the lemon filling before adding the cake mix. I did this once and my friends lost it.
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Go Full Citrus – Use lemon cake mix for extra punch. Warning: it’s intense.
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Vanilla Glaze Drizzle – Mix powdered sugar and milk with a splash of vanilla and drizzle on top once baked. Looks fancy. Tastes even fancier.
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Berry Cream Cheese Delight – Swap the lemon filling for raspberry or strawberry pie filling. Not quite as “zesty,” but still a delight. (Sorry, had to.)
What to Serve with Zesty Lemon Cream Cheese Delight?
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Hot tea – Earl Grey or chamomile pairs perfectly.
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Coffee – Strong, dark roast. It cuts the sweetness and makes you feel fancy.
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Whipped Cream – Optional, but also kind of necessary.
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Fresh berries – Especially if you’re trying to make it look “healthier.”
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A spoon + a couch – Honestly? This one’s kind of the vibe.
Frequently Asked Questions:
Can I use lemon curd?
You can, but it’ll be sweeter and thicker. Pie filling works best for texture and spreadability. (That’s a word now.)
Do I need to soften the cream cheese?
Nope. Cut it straight from the fridge. It melts down beautifully in the oven. Easy.
Can I use a whole block of cream cheese?
Honestly… I’ve done it. It was amazing. Go wild.
That’s it. A simple, slightly messy, totally comforting dessert that’s now firmly in my “things I make when life needs soft edges” rotation. This Zesty Lemon Cream Cheese Delight doesn’t just taste good—it feels good. Like sun on your face or a long exhale after a weird day.
If you try it, let me know how it turns out. Did you tweak it? Add berries? Eat half of it standing over the sink like I did last week? No judgment—only lemony love.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Zesty Lemon Cream Cheese Delight
Ingredients
- 1 16 ounces can lemon pie filling
- 1 15 ounces package yellow cake mix
- 4 ounces cream cheese cubed
- 1/2 c 1 stick unsalted butter, thinly sliced
Instructions
- Heat your oven to 350º F. Grease a square baking dish.
- Spread lemon pie filling evenly in the dish.
- Sprinkle half the cake mix over the filling.
- Distribute cubed cream cheese on top, then cover with the rest of the cake mix.
- Arrange butter slices over everything.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Let cool for 15-20 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
