Creating a Lemon Cheesecake Swirl Cake using a lemon cake mix is a wonderful idea that combines the tangy flavors of lemon cake with the creamy richness of cheesecake. This recipe is straightforward, requiring minimal extra ingredients, and results in a visually stunning and delicious dessert.

Close up of lemon cream cheese swirl cake on a white plate.

Easy Lemon Cream Cheese Swirl Cake (using a cake mix)

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Course: Dessert

Cuisine: American

Keyword: Easy Lemon Cream Cheese Swirl Cake

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 30kcal

Author: Kara @ Quick and Easy Baking

Ingredients

For the cake:

1 (15.25 ounce) box lemon cake mix plus all the ingredients on the back of the cake mix box

For the cheesecake swirl:

1 (8 ounce) package cream cheese, room temperature
1/2 cup granulated sugar
1 egg
1/2 teaspoon lemon extract (optional)

US Customary – Metric

Have questions?Make sure to check out the Tips & FAQ section in the post!

Instructions

For the cake:

Preheat the oven to the temperature specified on the cake mix box. Grease or spray a 9×13 inch baking pan.
Prepare the lemon cake mix according to the package instructions. Pour the batter into the prepared pan and smooth the top with a spatula. Set aside while you make the cheesecake swirl.

For the cheesecake swirl:

In a medium bowl, add the cream cheese, sugar, egg and extract, then mix with an electric mixer on medium-high speed until smooth.
Add spoonfuls of the cheesecake mixture on top of the lemon cake batter in the pan.
Use a knife or a skewer and gently swirl the cheesecake mixture into the cake batter, creating a marbled effect. Be careful not to do too many swirls or it will mix in too much and you'll lose the swirl effect.
Bake according to the lemon cake mix package's instructions for a 9×13 inch pan. You'll want to start checking the cake about 5 minutes before the suggested baking time ends, just to make sure. Mine took about 28 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs on it, but no raw batter and the middle of the cake will also be firmed up and not jiggly.
Once baked, pull the cake out of the oven and set on a wire rack to cool.
Feel free to dust dust the top with confectioner's sugar.

Notes

How to Store: Store any leftovers, covered in the refrigerator up to 5 days.

How to serve: Serve this cake cold, at room temperature or warmed up.

Nutritional values are an estimate.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Baking at higher elevation?You’ll need to make adjustments for high elevations. This website does not specialize in that type of baking. Please take time to research high elevation baking websites for adjustments that should be made.

DislaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers!

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Video:

Pinterest image collage with lemon cream cheese swirl cake sliced on a plate and baked in a pan with text overlay.

Author
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Kara

Hi I'm Kara, the author behind two baking websites! With a childhood full of baking adventures and experience in the wedding and cake industry, I’ve become an expert at baking simple and easy recipes that bring a unique blend of creativity and practicality to home baking. I love creating quick and easy recipes with convenient ingredients to help others make delicious food in much less time!

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