This easy 3-ingredient baked dessert is the kind of low-effort treat that feels made for busy weeknights, last-minute potlucks, or those moments when you want something sweet without making a full bakery-style project out of it. Inspired by bright Lemonade Day flavors, it turns a humble block of frozen cream cheese, lemon pie filling, and cake mix into a creamy, tangy, soft-baked dessert with a cobbler-meets-cheesecake vibe that tastes much more impressive than the ingredient list suggests.
Serve this warm with a scoop of vanilla ice cream, a dollop of whipped topping, or fresh berries if you want to lean into the lemonade theme. It also pairs nicely with iced tea, coffee, or an actual glass of cold lemonade for a fun summer dessert spread, and leftovers are great chilled straight from the fridge when you want a quick little sweet bite after dinner.
3-Ingredient Oven Baked National Lemonade Day Dessert
Servings: 8
Ingredients
1 (8-ounce) block cream cheese, frozen solid and unthawed
1 (21-ounce) can lemon pie filling
1 box lemon cake mix, about 13 to 15.25 ounces
Directions
1. Preheat your oven to 350°F and lightly grease a round oven-safe ceramic casserole dish.
2. Spoon the lemon pie filling into the bottom of the dish and spread it into an even layer.
3. Place the solid frozen block of cream cheese right in the center of the lemon filling.
4. Sprinkle the dry lemon cake mix evenly all over the top, covering the cream cheese and filling as much as possible.
5. Bake for 40 to 45 minutes, until the top looks set and lightly golden and the cream cheese has softened into the dessert.
6. Let it cool for 10 to 15 minutes before scooping and serving so the layers can settle a bit.
Variations & Tips
Extra Citrus: If you have a lemon on hand, add a little fresh zest over the top after baking for a brighter, fresher lemonade-style finish without changing the simplicity of the recipe.
Berry Twist: Scatter a handful of blueberries or raspberries over the lemon filling before adding the cream cheese for a fruity variation that makes the finished dessert look especially pretty.
Make-Ahead Tip: This dessert keeps well in the refrigerator for a couple of days. I like to reheat individual portions for a few seconds in the microwave so the cream cheese softens again and the lemon flavor tastes fresh and cozy.
Texture Tip: Because the cream cheese starts frozen and whole, it will bake into soft creamy sections rather than blending completely smooth. That contrast is part of the charm, so don’t worry if it looks rustic when you scoop it.