16 Cheesecake Cake Recipes Made with Cake Mix

Everyone loves a shortcut in the kitchen, and these cheesecake cakes with cake mix are pure genius. From creamy to fruity flavors, they deliver decadent desserts without the fuss. Get ready to impress—your family will never guess the secret ingredient!

Classic New York Cheesecake Cake

Zero excuses—this cheesecake cake is your new go-to. Boxed cake mix makes the crust a snap, while the filling stays dense, creamy, and absolutely classic. You'll be the hero of every potluck.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

Crust

• Cake mix – 1 box (15.25 oz)
• Butter – ½ cup, melted

Filling

• Cream cheese – 32 oz, softened
• Sugar – 1 cup
• Eggs – 4 large
• Vanilla extract – 2 tsp
• Sour cream – 1 cup

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Make the crust: Stir cake mix and melted butter until crumbly. Press firmly into bottom of pan—tip: use a flat-bottomed glass for even pressure.
3. Bake crust for 10 minutes, then set aside to cool slightly.
4. In a large bowl, beat cream cheese until smooth and fluffy (tip: ensure cream cheese is at room temp to avoid lumps).
5. Add sugar and beat until combined, scraping down sides.
6. Add eggs one at a time, beating on low just until incorporated—tip: overbeating can cause cracks.
7. Add vanilla and sour cream, beat on low until smooth.
8. Pour filling over crust. Place springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches 1 inch up the sides (water bath ensures even baking).
9. Bake for 50–55 minutes, until edges are set but center jiggles slightly when shaken (tip: don't overbake—the center will set as it cools).
10. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
11. Remove from water bath, run a knife around edges, then refrigerate uncovered for at least 4 hours (or overnight) before slicing.
12. Slice with a hot, dry knife for clean cuts.

Go ahead and slice into this velvety cheesecake cake. Each bite delivers that signature tangy-sweet creaminess against a buttery, cake-mix crust. Serve chilled with fresh berries or a drizzle of caramel—your crew will be begging for the recipe.

Chocolate Swirl Cheesecake Cake

This Chocolate Swirl Cheesecake Cake is the mashup you never knew you needed. A boxed cake mix base gets a creamy cheesecake layer with rich chocolate swirls baked right in. It's easy, indulgent, and totally Insta-worthy.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• Chocolate cake mix – 1 box (15.25 oz)
• Eggs – 3 large
• Vegetable oil – ½ cup
• Water – 1 cup
• Cream cheese – 16 oz
• Sugar – ½ cup
• Sour cream – ¼ cup
• Vanilla extract – 1 tsp
• Semi-sweet chocolate chips – 1 cup

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, whisk together cake mix, 2 eggs, oil, and water until smooth. Pour into prepared pan.
3. In another bowl, beat room-temperature cream cheese and sugar until smooth. Add remaining 1 egg, sour cream, and vanilla; beat until combined. Pour over cake batter.
4. Melt chocolate chips in microwave in 30-second bursts, stirring between each, until smooth. Drop spoonfuls of melted chocolate over cheesecake layer. Tap the pan gently, then use a knife to gently swirl into a marbled pattern.
5. Bake for 55–60 minutes, until edges are set but center jiggles slightly. Turn off oven, crack door, and let cake cool inside for 30 minutes to prevent cracking. This gradual cooling helps avoid a sunken center.
6. Transfer to a wire rack and cool completely. Refrigerate for at least 4 hours or overnight before slicing. For clean cuts, use a hot knife wiped between slices. Store leftovers in the fridge for up to 5 days.

Dreamy layers of fudgy cake and creamy cheesecake with ribbons of chocolate—this dessert is pure heaven. Serve chilled with a dollop of whipped cream or a drizzle of chocolate sauce for extra decadence.

Strawberry Cheesecake Cake

Skip the complicated layers and grab a box of cake mix—this strawberry cheesecake cake is all about big flavor with minimal fuss. A buttery cake mix crust, creamy cheesecake filling, and swirls of fresh strawberry puree come together in one pan for a showstopper that looks like you spent hours. Simple? Yes. Stunning? Absolutely.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• Cream cheese – 16 oz
• Sugar – 1 cup
• Sugar – 2 tbsp
• Eggs – 3 large
• Vanilla extract – 1 tsp
• Yellow cake mix – 1 box (15.25 oz)
• Butter – ½ cup, melted
• Fresh strawberries – 1 cup, hulled
• Cornstarch – 1 tbsp

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. In a bowl, combine cake mix and melted butter. Mix until crumbly. Press evenly into the bottom of the prepared dish. Tip: Use the bottom of a measuring cup to press firmly for an even crust.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Beat in eggs one at a time, then add vanilla. Pour over crust. Tip: Don't overmix once eggs are added to keep the cheesecake dense, not airy.
4. In a blender, puree strawberries with 2 tbsp sugar. Stir in cornstarch until dissolved.
5. Drop spoonfuls of strawberry puree on top of cheesecake batter. Swirl with a knife using a figure-eight motion. Tip: Don't over-swirl or the pattern will muddy.
6. Bake for 40-45 minutes, until edges are set but center is slightly jiggly. Tip: The jiggle should be about 2 inches in diameter; it will set as it cools.
7. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving. This step is crucial for clean slices.

Best served cold—the texture is dense, creamy, and perfectly sliceable. Bring it to a backyard BBQ or weeknight dinner; either way, it’ll disappear fast. Bonus: leftovers (if any) make an incredible breakfast.

Blueberry Cheesecake Cake

Just bake this blueberry cheesecake cake—it’s a tangy, creamy, fruity mashup that starts with a box of cake mix. Simple layers of cheesecake filling and homemade blueberry sauce get swirled into the batter. One bite, you’re hooked.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• Cake mix (yellow or white) – 1 box (15.25 oz)
• Eggs – 5 large
• Vegetable oil – ½ cup
• Water – 1 cup
• Cream cheese – 16 oz (softened)
• Sugar – ¾ cup
• Vanilla extract – 1 tsp
• Blueberries – 2 cups (fresh or frozen)
• Lemon juice – 1 tbsp
• Cornstarch – 1 tbsp
• Nonstick cooking spray – for greasing

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray.
2. In a large bowl, whisk together cake mix, 3 eggs, vegetable oil, and water until just combined. Avoid overmixing—lumps are fine.
3. In a separate bowl, beat softened cream cheese (room temperature to avoid lumps) with ½ cup of the sugar until smooth. Add remaining 2 eggs and vanilla, beat until creamy.
4. In a small saucepan, combine blueberries, remaining ¼ cup sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened—about 5 minutes. Set aside.
5. Pour cake batter into prepared pan. Drop spoonfuls of cream cheese mixture over the batter, then dollop blueberry sauce on top. Use a knife to gently swirl—don't overmix.
6. Bake 35–40 minutes until edges are golden and center is just set. Cool completely on a wire rack, then refrigerate at least 4 hours (overnight for cleaner slices).

Out of the fridge, this cake is dense, creamy, and bursting with blueberry fruitiness. Serve it chilled with a dollop of whipped cream or a drizzle of extra sauce. The tangy cheesecake and sweet cake make every forkful irresistible.

Lemon Cheesecake Cake

Love lemon? This cheesecake cake is pure citrus gold. It’s baked, not boiled, with a cake mix shortcut. Zest and juice make it sing.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• Cake mix (15.25 oz) – 1 box
• Melted butter – ½ cup
• Egg – 1 (for crust)
• Cream cheese (8 oz blocks) – 3
• Sugar – 1 cup
• Eggs – 3
• Lemon zest – 2 tbsp
• Lemon juice – ¼ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 350°F.
2. Mix cake mix, melted butter, and 1 egg until crumbly. Reserve 1 cup for topping.
3. Press remaining mixture into the bottom of a 9×13-inch pan to form the crust.
4. Bake crust for 10 minutes.
5. In a large bowl, beat cream cheese until smooth.
6. Add sugar and beat until fluffy.
7. Add eggs one at a time, beating well after each.
8. Mix in lemon zest, lemon juice, and vanilla extract.
9. Pour filling over the pre-baked crust.
10. Sprinkle reserved crumb mixture evenly on top.
11. Bake for 45–50 minutes, until edges are set but center still jiggles slightly.
12. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Unforgettably creamy, each slice balances tangy lemon with buttery, crumbly crust. Serve chilled with fresh berries for a pop of color and extra citrus kick.

Key Lime Cheesecake Cake

This key lime cheesecake cake is the ultimate mashup. Tart and creamy with a shortcut crust – you'll be obsessed.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Crust

• Yellow cake mix – 1 box (15.25 oz)
• Unsalted butter – ½ cup, melted
• Large egg – 1

Cheesecake Filling

• Cream cheese – 16 oz, softened
• Granulated sugar – ½ cup
• Large eggs – 2
• Key lime juice – ¼ cup
• All-purpose flour – 2 tbsp

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a medium bowl, stir together cake mix, melted butter, and 1 egg until a crumbly dough forms. Press evenly into the bottom of the prepared pan. Use the bottom of a glass to compact it firmly.
3. Bake crust for 10 minutes, then remove from oven (leave oven on). Let cool slightly while preparing filling.
4. In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Tip: Use room-temperature cream cheese to avoid lumps.
5. Add eggs one at a time, beating on low just until combined after each. Do not overmix, or the cheesecake may crack.
6. Mix in key lime juice and flour until just incorporated. The batter will be thin.
7. Pour cheesecake filling over the warm crust and spread evenly.
8. Bake for 25–30 minutes, or until the center is almost set but still slightly jiggly. A toothpick inserted near the center should come out with a few moist crumbs.
9. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, or overnight for best texture. Cover with plastic wrap after cooling.
10. Slice and serve with whipped cream and extra lime zest if desired.

Zest up each slice with a generous spoonful of whipped cream and a sprinkle of lime zest. The creamy, tangy filling melts into the buttery, cake-mix crust for the perfect bite. This is one dessert that disappears fast – you've been warned.

Pumpkin Cheesecake Cake

A slice of this pumpkin cheesecake cake is like fall on a plate—creamy, spiced, and ridiculously easy. One bite and you're in sweater weather mode. No fuss, just flavor.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 55 minutes

Ingredients

• Yellow cake mix – 1 box (15.25 oz)
• Pumpkin puree – 1 cup
• Eggs – 4 large
• Cream cheese – 16 oz (softened)
• Sugar – ½ cup
• Butter – ½ cup (melted)
• Vanilla extract – 1 tsp
• Pumpkin pie spice – 2 tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a bowl, combine cake mix, pumpkin puree, 2 eggs, and 1 tsp pumpkin pie spice. Stir until just combined. (Tip: Don't overmix—it keeps the cake tender.)
3. Spread the pumpkin batter evenly into the prepared dish.
4. In another bowl, beat softened cream cheese with sugar until smooth. Add remaining 2 eggs, melted butter, vanilla, and remaining 1 tsp pumpkin pie spice. Mix until creamy. (Tip: Room-temperature cream cheese prevents lumps.)
5. Carefully pour the cheesecake mixture over the pumpkin batter. Use a spatula to spread evenly.
6. Bake for 50–55 minutes, until the center is nearly set but still slightly jiggly. (Tip: A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.)
7. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving. This sets the cheesecake layer.

Go ahead and grab two forks—this cake is that good. The pumpkin base is moist and spiced, the cheesecake layer is rich and velvety. Serve chilled with a drizzle of caramel or a dollop of whipped cream.

Caramel Apple Cheesecake Cake

Zero effort, maximum drama: this Caramel Apple Cheesecake Cake layers boxed cake mix and silky cheesecake, then drowns it in sticky caramel and tart apples. Ready to bake your new fall obsession?

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• Yellow cake mix – 1 box (15.25 oz)
• Vegetable oil – 1/2 cup
• Eggs – 6
• Cream cheese – 16 oz
• Sugar – 3/4 cup
• Vanilla extract – 2 tsp
• Butter – 2 tbsp
• Apples – 2 medium, peeled and sliced
• Caramel sauce – 1 cup

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, stir cake mix, oil, and 4 eggs until smooth. Tip: do not overmix – a few lumps are fine.
3. In another bowl, beat cream cheese, sugar, vanilla, and 2 eggs until creamy. Tip: use room temperature cream cheese for a lump-free filling.
4. Pour cake batter into the pan. Spoon cheesecake mixture over the top, then swirl with a knife.
5. Bake 45–50 minutes until the center is just set. Tip: tent with foil if browning too fast. The center should jiggle slightly; it will set as it cools.
6. Turn off oven, crack the door, and let the cake cool inside for 30 minutes. Then cool completely on a rack.
7. Refrigerate at least 4 hours or overnight.
8. For topping: melt butter in a skillet over medium heat. Add apples and cook 5 minutes until soft. Stir in caramel sauce and warm through.
9. Spoon the caramel apple mixture over the chilled cake before serving.

Luscious layers of tender cake, creamy cheesecake, and caramelized apples create a dessert that’s dangerously easy. Slice it cold for clean cuts, or warm the topping for extra indulgence.

Peanut Butter Cheesecake Cake

Here’s the dessert that’ll break your feed: a two-layer peanut butter cheesecake cake made with boxed mix. Swirl peanut butter into the cheesecake filling, bake until golden, and watch it vanish. No fuss, all flavor.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• Yellow cake mix – 1 box (15.25 oz)
• Eggs – 3 large
• Vegetable oil – ½ cup
• Water – 1 cup
• Cream cheese – 16 oz (softened)
• Granulated sugar – ½ cup
• Vanilla extract – 1 tsp
• Peanut butter – ½ cup (creamy)
• Powdered sugar – ¼ cup

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, combine cake mix, 2 eggs, oil, and water. Mix until smooth (about 2 minutes). Set aside.
3. In another bowl, beat cream cheese until creamy. Add 1 egg, granulated sugar, and vanilla; mix until just combined.
4. In a small bowl, stir peanut butter with powdered sugar until smooth. Microwave 10 seconds if needed for easy swirling.
5. Pour half the cake batter into the prepared pan. Spoon the cream cheese mixture evenly over the batter.
6. Drop spoonfuls of the peanut butter mixture over the cream cheese layer. Use a knife to swirl gently—don’t overmix (tip 1: swirls should be distinct).
7. Pour remaining cake batter on top and spread gently. The layers will shift; that's fine (tip 2: batter will seem heavy, but it bakes evenly).
8. Bake for 50–55 minutes, until top is golden and a toothpick inserted in center comes out clean (tip 3: if edges brown too fast, tent with foil).
9. Cool completely in pan on a wire rack (about 1 hour). Refrigerate for at least 2 hours before slicing for clean cuts.

With a tender cake base and a creamy, peanut-butter-swirled cheesecake center, this dessert hits every crave button. Serve chilled or at room temp—either way, it’s a showstopper that tastes homemade without the hassle.

Oreo Cheesecake Cake

Craving a dessert that hits every sweet spot? This Oreo Cheesecake Cake layers a buttery Oreo crust, velvety cheesecake, and fudgy cake mix—all topped with a chocolate cookie crunch. It’s the ultimate mashup that’ll steal the show.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

For the Crust

• Oreo cookies (crushed) – 2 cups (about 24 cookies)
• Unsalted butter (melted) – ½ cup

For the Cheesecake Filling

• Cream cheese (softened) – 16 oz
• Granulated sugar – ¾ cup
• Large eggs – 2
• Vanilla extract – 1 tsp
• Crushed Oreo cookies – 1 cup

For the Cake Layer

• Chocolate cake mix – 1 box (15.25 oz)
• Large eggs – 2
• Vegetable oil – ½ cup
• Water – 1 cup

For the Chocolate Cookie Crunch Topping

• Crushed Oreo cookies – ½ cup

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, mix 2 cups crushed Oreos and ½ cup melted butter. Press firmly into the bottom of the pan. (Tip: use a flat-bottomed glass for even pressing.)
3. In a large bowl, beat 16 oz softened cream cheese and ¾ cup sugar until smooth. Add 2 eggs one at a time, then 1 tsp vanilla. Fold in 1 cup crushed Oreos. (Tip: make sure cream cheese is fully softened to avoid lumps.)
4. Pour the cheesecake filling over the crust.
5. In another bowl, whisk together cake mix, 2 eggs, ½ cup oil, and 1 cup water until just combined. (Tip: don’t overmix—a few lumps are okay.)
6. Carefully spoon the cake batter over the cheesecake layer, spreading gently to cover.
7. Bake for 50-55 minutes, until the edges are set and the center is slightly jiggly. (Tip: if the top browns too fast, tent with foil.)
8. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight. Run a knife around the edges before releasing the springform.
9. Before serving, sprinkle remaining ½ cup crushed Oreos on top.

The first bite delivers a perfect trifecta—crunchy crust, creamy cheesecake, and fudgy cake. This Oreo Cheesecake Cake is a showstopper for parties or a indulgent treat for yourself. Trust me, one slice is never enough.

Red Velvet Cheesecake Cake

Viral-worthy and totally craveable—this Red Velvet Cheesecake Cake is the mashup your dessert table needs. Layers of moist red velvet cake, creamy cheesecake, and tangy cream cheese frosting? Stop scrolling and start baking.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

Red Velvet Cheesecake Cake

• Red velvet cake mix – 1 box (15.25 oz)
• Cream cheese – 16 oz (two 8 oz blocks), softened
• Granulated sugar – 1 cup
• Eggs – 5 large
• Butter – ½ cup (1 stick), softened
• Powdered sugar – 3 cups
• Vanilla extract – 2 tsp
• Water – 1 cup
• Vegetable oil – ⅓ cup

Instructions

1. Preheat oven to 350°F. Grease two 9-inch round cake pans and one 9-inch springform pan.
2. For cheesecake layer: In a large bowl, beat 8 oz cream cheese and 1 cup granulated sugar until smooth. Beat in 2 eggs one at a time. Pour into prepared springform pan. Bake 30 minutes until set but slightly jiggly in center. Cool completely on a wire rack.
3. For cake layers: In another bowl, whisk together red velvet cake mix, water, vegetable oil, and 3 eggs until smooth. Divide batter evenly between the two cake pans. Bake 25–30 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
4. For frosting: In a large bowl, beat remaining 8 oz cream cheese and ½ cup butter until creamy. Gradually add powdered sugar and vanilla, then beat until light and fluffy, about 2 minutes.
5. Assemble: Place one cake layer on a serving plate. Spread a thin layer of frosting on top. Carefully place the cooled cheesecake layer on top (remove springform ring). Place second cake layer on top. Frost the entire cake with remaining frosting.
6. Tip: For clean slices, use a hot knife—run it under hot water, wipe dry, then slice. Refrigerate at least 1 hour before serving to set the layers.

Unreal texture—each bite hits with fluffy cake, dense cheesecake, and luscious frosting. Serve chilled with fresh berries for a pop of tartness, or drizzle with extra red velvet crumbs for crunch.

Mango Cheesecake Cake

Just when you thought cheesecake couldn't get any more tropical, this mango cheesecake cake steps in. It's a baked beauty with a shortcut crust from cake mix and a silky mango-infused filling. Trust me, your summer dessert game just leveled up.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

Crust

• Yellow cake mix – 1 box (15.25 oz)
• Unsalted butter – ½ cup, melted

Cheesecake Filling

• Cream cheese – 16 oz, softened
• Granulated sugar – ¾ cup
• Eggs – 3 large
• Mango puree – 1 cup (from about 2 ripe mangoes)
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Garnish (optional)

• Sliced mango – for topping

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, combine cake mix and melted butter until crumbly. Press mixture firmly into the bottom of the pan. Tip: use a flat-bottomed glass for even pressing.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating just until blended. Mix in mango puree, vanilla, and salt. Tip: don't overmix – that prevents cracks.
4. Pour filling over crust. Wrap bottom of springform pan with foil. Place pan in a roasting pan and pour hot water until halfway up the sides (water bath). Tip: water bath ensures even, gentle baking.
5. Bake for 55–65 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
6. Refrigerate for at least 4 hours, preferably overnight. Top with sliced mango before serving.

Keep this mango cheesecake cake chilled for the best texture. The creamy, tropical filling pairs perfectly with the buttery cake mix crust. Serve with whipped cream or extra mango sauce for a showstopper dessert.

Raspberry Cheesecake Cake

Yeah, you're about to meet your new favorite dessert. This Raspberry Cheesecake Cake combines a buttery cake mix crust with a tangy, creamy cheesecake filling and a bright raspberry jam swirl. It's ridiculously easy and tastes like you spent hours.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• Yellow cake mix – 1 box (15.25 oz)
• Unsalted butter, melted – ½ cup
• Egg – 1 large
• Cream cheese, softened – 16 oz (two 8-oz blocks)
• Granulated sugar – ½ cup
• Eggs – 2 large
• Vanilla extract – 1 tsp
• Sour cream – ¼ cup
• Raspberry jam – ⅓ cup

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Combine cake mix, melted butter, and 1 egg in a bowl; stir until crumbly. Press mixture firmly into bottom of pan and 1 inch up sides. Bake 10 minutes. Tip: Press firmly so crust holds together.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream; mix until just combined. Pour filling over hot crust.
4. Drop raspberry jam by spoonfuls over filling. Use a knife to swirl gently.
5. Bake 50–55 minutes until edges are set but center still jiggles. Turn off oven, crack door, and let cake cool inside for 1 hour. Tip: Place pan in a water bath during baking to prevent cracks.
6. Refrigerate at least 4 hours or overnight. Run a knife around pan before releasing sides. Slice cold and serve.

Zero fuss, all flavor. The tangy cheesecake is creamy, and the raspberry swirl brightens every bite. Slice it cold for clean cuts, or warm it slightly for a gooey center—either way, it's a hit.

Coconut Cheesecake Cake

Move over, plain cheesecake. This Coconut Cheesecake Cake is about to become your new obsession. It’s tropical, creamy, and uses a box of cake mix to make it stupid easy.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• Cake mix (yellow or white) – 1 box
• Butter, melted – ½ cup
• Cream cheese, softened – 16 oz
• Sugar – ½ cup
• Eggs – 3
• Shredded coconut – 1 cup

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a bowl, combine cake mix and melted butter. Mix until crumbly. Reserve 1 cup of this mixture for topping.
3. Press the remaining mixture firmly into the bottom of the prepared dish.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each.
5. Fold in shredded coconut until evenly distributed.
6. Pour cream cheese mixture over the crust. Sprinkle reserved cake mix mixture on top.
7. Bake for 40–45 minutes, until center is just set and edges are lightly golden. Cool on a wire rack for 1 hour.
8. Chill in refrigerator for at least 4 hours before slicing. (Tip: Use room temp cream cheese for a silky filling. Press crust really tight so it holds together. For extra coconut flavor, toast the shredded coconut first.)

Grab a fork and dig in while it’s still warm—the coconut scent will fill your kitchen. Leftovers? They taste even better the next day.

Banana Split Cheesecake Cake

Forget your usual cheesecake – this Banana Split Cheesecake Cake is a total game changer. It’s baked, piled high with fruit and chocolate, and uses a box of cake mix for the easiest crust ever. Ready to crush your dessert cravings?

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• Yellow cake mix – 1 box (15.25 oz)
• Unsalted butter – 1/2 cup, melted
• Cream cheese – 24 oz (3 blocks), softened
• Granulated sugar – 1 cup
• Eggs – 3 large
• Vanilla extract – 1 tsp
• Bananas – 2 ripe, mashed
• Crushed pineapple – 1 cup, drained
• Fresh strawberries – 1 cup, sliced
• Chocolate syrup – 1/2 cup

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, combine yellow cake mix and melted butter until crumbly. Press firmly into bottom of pan.
3. Bake crust for 10 minutes until just set. Do not let it brown. Remove and cool slightly.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and mashed bananas until combined.
5. Pour filling over crust and spread evenly.
6. Bake at 350°F for 45 minutes until center is almost set but still jiggly. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour (this prevents cracking).
7. Remove from oven, cool completely on wire rack, then refrigerate for at least 4 hours or overnight.
8. Just before serving, top with drained crushed pineapple, sliced strawberries, and drizzle with chocolate syrup. Tip: pat pineapple dry with paper towels to avoid soggy cheesecake; warm chocolate syrup for a smoother drizzle.

Biting into this cheesecake is like eating a banana split in slice form – the creamy, tangy cheesecake balances the sweet fruit and rich chocolate. Serve it chilled with extra whipped cream for a showstopper dessert that disappears fast.

Tiramisu Cheesecake Cake

Layered with espresso-soaked cake, creamy mascarpone cheesecake, and a dusting of cocoa, this Tiramisu Cheesecake Cake is the mashup you didn’t know you needed. It’s rich, bold, and surprisingly easy thanks to a boxed cake mix shortcut. Trust me—you’ll want this at every party.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 55 minutes

Ingredients

For the Cake Layer

• Yellow cake mix – 1 box (15.25 oz)
• Eggs – 3 large
• Vegetable oil – ½ cup
• Water – 1 cup

For the Cheesecake Layer

• Cream cheese – 16 oz, softened
• Granulated sugar – ¾ cup
• Mascarpone cheese – 8 oz
• Eggs – 2 large
• Vanilla extract – 1 tsp

For the Coffee Soak

• Strong brewed coffee – ½ cup, cooled
• Coffee liqueur (optional) – 2 tbsp

For the Topping

• Unsweetened cocoa powder – 2 tbsp

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick spray.
2. Prepare cake mix: in a large bowl, combine cake mix, 3 eggs, oil, and water. Mix until smooth. Pour half the batter into the pan (reserve the rest for another use). Bake for 20–22 minutes, until a toothpick inserted in center comes out clean. Let cake cool completely in the pan.
3. Make cheesecake filling: in a stand mixer, beat cream cheese and sugar until smooth. Add mascarpone and beat until combined. Add eggs one at a time, then vanilla; mix until just incorporated. Pour filling over the cooled cake layer and smooth the top.
4. Place springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath). Tip: Wrap the pan in foil first to prevent water seepage. Bake at 350°F for 50–55 minutes, until the center is almost set but still slightly jiggly.
5. Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours, preferably overnight. Tip: Overnight chilling gives the best texture and flavor.
6. Before serving, prepare the coffee soak: combine cooled coffee and liqueur (if using). Brush or spoon the mixture evenly over the top of the chilled cheesecake. Tip: A pastry brush helps coat the surface evenly.
7. Just before serving, dust the top with cocoa powder using a fine-mesh sieve. Tip: Dust right before serving to keep the cocoa vibrant and prevent it from soaking in.

Just one bite and you’ll be hooked—the coffee soak cuts through the creamy richness, and the cocoa adds a bittersweet finish. Serve chilled with a dollop of whipped cream or a side of fresh berries for a stunning dessert that’s sure to impress.

Conclusion

Perfect! These 16 cheesecake cake recipes are a game-changer for busy bakers. Each one delivers dreamy, creamy cheesecake flavor with the ease of cake mix. Which will you try first? Leave a comment with your favorite and don’t forget to pin this collection for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.