Short Description

This Strawberry Cheesecake Dump Cake layers a buttery crust, juicy strawberry filling, creamy cheesecake, sweet jammed berries, and a crunchy crumble topping—all baked together in one pan for a showstopper dessert with minimal effort.

Why You’ll Love This Recipe

Easy assembly—no separate crusts, batters, or chilling required
Multi-textured delight—crunchy base, silky cheesecake, juicy fruits, and crumbly topping in every bite
Crowd-pleaser—bright strawberry flavor meets classic cheesecake in a portable, sliceable treat

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bottom Strawberry Layer

1 (21 oz) can strawberry pie filling
1 cup fresh strawberries, sliced

Crust Layer

1½ cups graham cracker crumbs (or vanilla wafer crumbs)
⅓ cup granulated sugar
6 tbsp unsalted butter, melted

Cheesecake Layer

16 oz cream cheese, softened
⅔ cup granulated sugar
2 large eggs
1 tsp vanilla extract

Strawberry Topping Layer

1½ cups fresh strawberries, sliced
½ cup strawberry jam, slightly warmed

Crumble Topping

¾ cup all‑purpose flour
⅓ cup granulated sugar
⅓ cup cold unsalted butter, cubed

Directions

Preheat the Oven
- Preheat to 350 °F (175 °C).
- Lightly grease a 9×13-inch baking dish.
Make the Crust Layer
- Mix graham cracker crumbs, ⅓ cup sugar, and melted butter until combined.
- Press evenly into the dish.
- Bake for 8–10 minutes, then let cool slightly.
Add the Strawberry Layers
- Spoon strawberry pie filling over the cooled crust.
- Sprinkle with 1 cup sliced fresh strawberries.
Prepare the Cheesecake Layer
- Beat softened cream cheese until smooth.
- Add ⅔ cup sugar, eggs, and vanilla; mix until creamy.
- Pour over the strawberry layer and spread gently.
Add the Strawberry Topping
- Combine 1½ cups sliced strawberries with warmed jam.
- Spoon mixture evenly over the cheesecake layer.
Make the Crumble Topping
- Mix flour and ⅓ cup sugar in a bowl.
- Cut in cold cubed butter until coarse crumbs form.
- Sprinkle over the strawberry topping.
Bake
- Bake for 45–55 minutes until the crumble is golden and cheesecake layer jiggles slightly.
- Cool completely before slicing to allow layers to set.

Servings And Timing

Yield: 12–15 servings
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Total Time: Approximately 1 hour 15 minutes (plus cooling)

Variations

Berry Blend: Use blueberries or raspberries in place of some strawberries for mixed berry flair.
Nutty Crunch: Stir chopped pecans or walnuts into the crumble topping.
Citrus Kick: Add 1 tsp lemon or orange zest to the cheesecake layer for brightness.
Gluten-Free: Substitute a gluten-free cookie crumb blend for the crust and use GF flour for the crumble.

Storage/Reheating

Room Temperature: Store covered for up to 1 day.
Refrigerator: Keep in an airtight container for up to 3 days.
Freezer: Freeze slices individually; thaw overnight in the fridge.
Reheat: Warm slices in a 300 °F (150 °C) oven for 5–7 minutes to revive textures.

FAQs

1. Can I Use Frozen Strawberries Instead Of Fresh?

Yes—thaw and drain them well before layering to avoid excess moisture.

2. Do I Have To Bake The Crust Before Adding Layers?

It helps set a sturdy base and prevents sogginess, but you can skip this step—just press cold crust and add layers, though texture may be softer.

3. Can I Use Margarine Instead Of Butter?

Butter gives the best flavor; margarine will work in a pinch but may alter taste and texture slightly.

4. How Do I Know When The Cheesecake Layer Is Done?

The center should jiggle gently—avoid overbaking to keep it creamy.

5. Can I Add Nuts To The Crumble?

Yes—chopped nuts like pecans or almonds add extra crunch and flavor.

6. Is This Dessert Too Sweet?

You can reduce sugar in the crust or cheesecake layer by 2 tablespoons to balance sweetness.

7. Can I Make This Ahead?

Yes—assemble, cover, and refrigerate before baking. Bake when ready, adding a few extra minutes to bake time if chilled.

8. Why Isn’t The Crumble Crunchy After Cooling?

Ensure butter is very cold when cutting into flour; warm butter makes it too soft.

9. Can I Use Low-Fat Cream Cheese?

Light cream cheese works but may result in a less rich, slightly looser filling.

10. How Should I Slice It Cleanly?

Run a sharp knife under hot water, dry, and wipe between cuts for neat slices.

Conclusion

This Strawberry Cheesecake Dump Cake delivers layers of indulgence—sweet fruit, creamy cheesecake, buttery crust, and crumb topping—all in one pan. Easy to assemble and effortlessly impressive, it’s the perfect dessert to share at gatherings or to satisfy a cozy craving.

Ezabella

Strawberry Cheesecake Dump Cake Recipe