Strawberry Cheesecake Dump Cake – The Easiest Creamy Strawberry Dessert You’ll Ever Bake
The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Now let me tell you about this Strawberry Cheesecake Dump Cake.
The first time I made Strawberry Cheesecake Dump Cake, I wanted something sweet, comforting, and easy. I didn’t want to spend hours baking. I wanted a dessert that felt special but didn’t demand perfection. That’s exactly why I love Strawberry Cheesecake Dump Cake so much. It’s simple. It’s forgiving. And it tastes like you spent all day in the kitchen.
This Strawberry Cheesecake Dump Cake reminds me of summer afternoons when strawberries are everywhere bright, sweet, and impossible to resist. The creamy cheesecake layer melts into the strawberries, and the buttery cake topping turns golden and slightly crisp. Every bite feels rich, soft, fruity, and comforting at the same time.
When I bring Strawberry Cheesecake Dump Cake to the table, everyone smiles before they even take the first bite. And that, my friend, is the kind of dessert I want in my home.
Why I Love Making This Recipe
I love this recipe because it doesn’t stress me. Some desserts demand precision and patience. This one asks for love and simple layering.
Strawberry Cheesecake Dump Cake gives me:
- Sweet strawberry flavor
- Creamy cheesecake richness
- Buttery cake texture
- Almost no effort
I don’t need fancy techniques. I don’t need special skills. I just layer, bake, and let the oven do the magic.
I also love how flexible it is. If I want it sweeter, I adjust the sugar. If I want more cheesecake flavor, I add a little extra cream cheese. If I want it lighter, I reduce the butter slightly.
And the smell… oh, the smell when Strawberry Cheesecake Dump Cake bakes. My kitchen fills with warm vanilla and bubbling strawberries. It feels like a hug in the air.
Ingredients & Little Kitchen Secrets
Here’s everything I use to make my Strawberry Cheesecake Dump Cake.
🛒 Ingredients
- 1 box (15.25 oz / 430g) vanilla or yellow cake mix
- 1 can (21 oz / 595g) strawberry pie filling
- 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (115g) unsalted butter, melted
- 1/4 teaspoon salt
My Little Secrets
Soft cream cheese is everything.
I always let it sit at room temperature for at least 30 minutes. If it’s cold, it won’t blend smoothly.
Don’t overmix the layers.
This is a dump cake, not a stirred cake. I layer gently and let them stay slightly separate. That creates beautiful texture.
Use good strawberry filling.
I choose one with real strawberry pieces. The fruit makes all the difference.
Melt the butter completely.
I pour it evenly so every bit of cake mix gets some moisture.
How I Make It, Step by Step
I promise you, this Strawberry Cheesecake Dump Cake is easy. Let’s make it together.
1. Preheat the oven
I preheat my oven to 350°F (175°C). I lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Add the strawberry layer
I spread the entire can of strawberry pie filling evenly across the bottom of the dish. I make sure it covers every corner.
This layer becomes soft and bubbly while baking.
3. Make the cheesecake layer
In a mixing bowl, I beat:
- Softened cream cheese
- Sugar
- Vanilla extract
- Milk
I mix until smooth and creamy. No lumps. I want it silky.
4. Layer the cheesecake mixture
I spoon the cheesecake mixture gently over the strawberry filling. I spread it lightly, but I don’t mix the layers together.
It’s okay if it looks rustic. That’s part of the charm.
5. Prepare the cake topping
In another bowl, I combine:
- Dry cake mix
- Melted butter
- Salt
I stir until crumbly. It looks like buttery sand.
6. Add the topping
I sprinkle the cake mixture evenly over the cheesecake layer. I cover as much surface as I can without pressing it down.
7. Bake
I bake the Strawberry Cheesecake Dump Cake for 40–45 minutes.
I look for:
- Golden brown top
- Bubbling strawberry edges
That’s when I know it’s ready.
8. Cool slightly
I let it cool for at least 20 minutes before serving. This helps the cheesecake layer set a little.
Then I scoop and serve.
How I Serve It at Home
In my house, I serve Strawberry Cheesecake Dump Cake warm most of the time. I love when the strawberries are still soft and slightly bubbling.
Sometimes I add:
- A scoop of vanilla ice cream
- Fresh sliced strawberries
- A little whipped cream
- A light dusting of powdered sugar
When I host friends, I serve it in small bowls. Women gather around my table, we talk, we laugh, and we take second servings without guilt.
On summer evenings, I serve it slightly chilled. It tastes almost like a creamy strawberry cheesecake bar.
It fits every season. It fits every mood.
Storage, Reheating & Make-Ahead Tips
Storing
I cover the baking dish tightly and keep it in the refrigerator for up to 4 days.
The cheesecake layer requires refrigeration.
Reheating
If I want it warm again, I microwave a portion for 20–30 seconds.
If I want to reheat a larger portion, I place it in the oven at 300°F (150°C) for about 10–15 minutes.
Make-Ahead
I often prepare it a few hours before guests arrive. It holds beautifully.
I can even bake it the night before and refrigerate it. The flavors become even richer the next day.
100-Word Short Version
Strawberry Cheesecake Dump Cake is the ultimate easy dessert made with strawberry pie filling, creamy cheesecake, and buttery cake topping. I layer the strawberries, spread a sweet cream cheese mixture on top, then sprinkle buttery cake crumbs over everything and bake until golden and bubbly. This simple strawberry dessert requires minimal effort but delivers maximum flavor. I serve it warm with vanilla ice cream or chilled for a cheesecake-like texture. Perfect for potlucks, holidays, or family dinners, this Strawberry Cheesecake Dump Cake always impresses with its creamy, fruity, and comforting taste.
Recipe Card
⏱️ Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
🛒 Ingredients
- 1 box (15.25 oz / 430g) vanilla or yellow cake mix
- 1 can (21 oz / 595g) strawberry pie filling
- 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (115g) unsalted butter, melted
- 1/4 teaspoon salt
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread strawberry pie filling evenly in the dish.
- Beat cream cheese, sugar, vanilla, and milk until smooth.
- Spoon cheesecake mixture over strawberries and spread gently.
- Mix dry cake mix, melted butter, and salt until crumbly.
- Sprinkle cake mixture evenly on top.
- Bake for 40–45 minutes until golden and bubbly.
- Cool for 20 minutes before serving.
📝 Notes
- Use fresh strawberries on top for extra flavor.
- Substitute blueberry or cherry filling for variation.
- Store in the refrigerator up to 4 days.
- Serve warm or chilled.
🍽️ Nutrition (Per Serving)
Calories: 320
Carbohydrates: 42g
Sugar: 28g
Fat: 15g
Saturated Fat: 9g
Protein: 4g
Sodium: 310mg
Conclusion
Strawberry Cheesecake Dump Cake gives me everything I want in a dessert comfort, sweetness, and simplicity. I don’t need perfection. I don’t need complicated steps. I just need good ingredients and a little love.
When I bake this Strawberry Cheesecake Dump Cake, I feel connected to my grandmother’s kitchen, even though this recipe feels modern and easy. I still follow her most important lesson: cook with your heart.
I hope you make this in your kitchen. I hope it fills your home with sweetness and laughter. And I hope you share it with someone you love.
Because that’s what dessert is really about.
Print
Strawberry Cheesecake Dump Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Strawberry Cheesecake Dump Cake is my favorite “no-fuss” dessert when I want something warm, creamy, and sweet with almost no effort. Juicy strawberry filling bubbles underneath a soft cheesecake layer, and a buttery cake-mix topping bakes up golden and crisp. It’s perfect for potlucks, holidays, or an easy family treat—serve it warm with vanilla ice cream or chilled for a cheesecake-style slice.
Ingredients
- 1 can (21 oz / 595g) strawberry pie filling
- 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
- 1 box (15.25 oz / 430g) vanilla or yellow cake mix
- 1/2 cup (115g) unsalted butter, melted
- 1/4 teaspoon fine salt
- Optional: 1/2 cup sliced fresh strawberries for serving
- Optional: vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the dish.
- In a bowl, beat the softened cream cheese with the sugar until smooth. Add vanilla and milk, then mix until creamy and pourable.
- Spoon the cheesecake mixture over the strawberry layer and gently spread it to cover most of the surface (it doesn’t need to be perfect).
- In a separate bowl, combine the dry cake mix with melted butter and salt. Stir until the mixture looks like buttery crumbs with some small clumps.
- Sprinkle the crumb topping evenly over the cheesecake layer, covering as much as possible without pressing down.
- Bake for 40–45 minutes, until the top turns golden and the strawberry filling bubbles around the edges.
- Cool for at least 20 minutes so the layers set. Scoop and serve warm, or chill for cleaner slices.
Notes
For the creamiest cheesecake layer, use fully softened cream cheese and mix until completely smooth. You can swap the strawberry filling for cherry, blueberry, or mixed berry. Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds, or enjoy chilled for a cheesecake-bar texture. If you want extra crunch, sprinkle 1/2 cup sliced almonds or chopped pecans over the top before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
