Lemon Blueberry Cheesecake Torte

This stunning triple-layered cake is full of refreshing lemon flavor and a rich, creamy cheesecake filling.


  • 1 package (16 ounces) pound cake mix (plus ingredients to make cake)
  • 1 large lemon
  • 3/4 cup boiling water
  • 1 package (6 ounces) lemon gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup cold milk
  • 1 container (12 ounces) frozen whipped topping, thawed
  • 1 package (3.4 ounces) cheesecake instant pudding and pie filling
  • 1   kiwi, peeled, sliced and halved
  • 1 cup blueberries
  •  Lemon slices and fresh mint (optional)


  1. Preheat oven to 400°F. Line Large Bar Pan with 13-inch piece of Parchment Paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes. Using edges of paper, carefully lift cake onto Stackable Cooling Rack; cool completely.

  2. Zest lemon using Zester/Scorer; set aside. Juice lemon using Juicer to measure 1/4 cup juice. Pour boiling water into Small Batter Bowl. Add gelatin and 2 tablespoons of the juice; reserve remaining juice for cream cheese mixture. Stir until gelatin is dissolved.

  3. Invert cooled cake onto smooth side of Large Grooved Cutting Board; remove paper. Prick cake at 1/2-inch intervals using Hold 'N Slice®. Using Chef's Silicone Basting Brush, brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

  4. In Classic Batter Bowl, combine cream cheese and remaining 2 tablespoons lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well using Classic Scraper until smooth. (Mixture will be thick.)

  5. Place 1 cake layer on Oval Platter. Attach open star tip to Easy Accent® Decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Using Large Scoop, place 4 scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.

  6. Arrange kiwi slices on top of cake. Add blueberries to reserved gelatin mixture; mix gently. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon blueberries over top of cake; sprinkle with reserved zest. Garnish with lemon slices and mint leaves, if desired.


  • 16  servings

Nutrients per serving:

Calories 320, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 43 g, Protein 5 g, Sodium 290 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

2 starch, 1 fruit, 2 fat (3 carb)

Cook's Tips:

Slicing a peeled kiwi is easy using the Egg Slicer Plus®. Open and place the kiwi crosswise in slicer and slice through it with wires.

For ease in serving, slice the torte with the Bread Knife and serve using Mini-Serving Spatula.

To prepare scored lemon slices, begin by scoring lemon at 1/2-inch intervals using the Zester/Scorer; cut lemon into thin slices.

This dessert can be assembled and refrigerated several hours in advance. Be sure to keep the dessert well chilled.


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