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.

Ingredients

1 (21 oz) can strawberry pie filling

1 cup fresh strawberries, sliced

1½ cups graham cracker crumbs (or vanilla wafer crumbs)

⅓ cup granulated sugar

6 tbsp unsalted butter, melted

16 oz cream cheese, softened

⅔ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1½ cups fresh strawberries, sliced

½ cup strawberry jam, slightly warmed

¾ cup all‑purpose flour

⅓ cup granulated sugar

⅓ cup cold unsalted butter, cubed

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Instructions

Preheat oven to 350 °F (175 °C) and lightly grease a 9×13-inch baking dish.
Mix graham cracker crumbs, ⅓ cup sugar, and melted butter. Press into the dish and bake for 8–10 minutes. Let cool slightly.
Spoon strawberry pie filling over crust, then top with 1 cup sliced strawberries.
Beat cream cheese until smooth. Add ⅔ cup sugar, eggs, and vanilla extract; beat until creamy. Spread over strawberry layer.
Mix 1½ cups strawberries with warmed strawberry jam. Spoon over the cheesecake layer evenly.
Combine flour and ⅓ cup sugar. Cut in cold butter until coarse crumbs form. Sprinkle over the top.
Bake for 45–55 minutes until the top is golden and the cheesecake layer jiggles slightly.
Cool completely to allow the layers to set before slicing and serving.

Notes

Use cold butter for the crumble topping to maintain crispness.
Let cool fully before slicing for cleaner portions.
Add lemon zest to cheesecake for a fresh twist.
To serve warm, reheat briefly in the oven before serving.

Prep Time: 20 minutes
Cook Time: 45–55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 27g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg