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Strawberry Cheesecake Dump Cake Recipe — Quick Layered Dessert

If you want a simple, crowd-pleasing dessert, this strawberry cheesecake dump cake is a winner. Made with strawberry pie filling, no‑bake cheesecake filling, and white cake mix, it’s an easy bake with big flavor. Perfect for potlucks, parties, or a cozy night in, this recipe delivers creamy, fruity, and crunchy textures with minimal effort.

Strawberry cheesecake dump cake combines the fruity sweetness of strawberries with the creamy richness of cheesecake and the buttery crunch of cake mix.

This dessert layers bright strawberry filling with creamy no‑bake cheesecake and finishes with a buttery cake mix topping that bakes to a golden, slightly crunchy crust. It’s fast to assemble and impressive to serve — ideal when you want a delicious treat without complicated steps.

Strawberry cheesecake dump cake recipe

This strawberry dump cheesecake is quick, simple, and irresistible.

Ingredients you’ll need

  • Strawberry Pie Filling: Provides the sweet, juicy base.
  • Philadelphia No Bake Cheesecake Filling: Adds a creamy, tangy layer that balances the fruit.
  • White Cake Mix: Creates the easy crumb topping.
  • Butter (melted): Binds the cake mix to form a golden, buttery crust.

Equipment

  • Baking Dish: A 9×13-inch pan works well.
  • Spoon: For spreading the cheesecake filling.
  • Mixing Bowl: To combine cake mix and butter.

Step-by-step instructions

  1. Preheat the oven to 350°F (175°C).
  2. Spread the strawberry pie filling evenly across the bottom of a 9×13-inch baking dish.
  3. Drop spoonfuls of the no‑bake cheesecake filling over the strawberries and gently spread with the back of a spoon to create an even layer.
  4. In a bowl, combine the white cake mix and melted butter, stirring until the mixture is crumbly and starts to hold together.
  5. Sprinkle the cake mix mixture evenly over the cheesecake and strawberry layers.
  6. Bake for 40–50 minutes, until the top is golden and the filling bubbles at the edges. Let cool slightly before serving.

Tips

  1. Keep the topping crumbly: The cake mix and butter should form coarse crumbs, not a paste.
  2. Rest before serving: Let the dish cool for about 15 minutes so it sets and is easier to slice.

Recipe variations

  1. Berry Mix: Use mixed berry pie filling for more variety.
  2. Lemon Cheesecake: Substitute lemon pie filling for a bright citrus twist.
  3. Chocolate Strawberry: Sprinkle chocolate chips over the filling before adding the topping.
  4. Gluten-Free: Use a gluten‑free cake mix to adapt the recipe.

What to serve with

  1. A scoop of vanilla ice cream for added creaminess.
  2. Fresh whipped cream for a light, airy topping.
  3. A drizzle of chocolate or caramel sauce for extra indulgence.

Frequently Asked Questions

Can I use fresh strawberries instead of pie filling?

Yes. Cook sliced fresh strawberries with sugar until they release juices and thicken slightly to mimic pie filling consistency.

How do I know when it’s done?

The top should be golden brown and the filling should bubble at the edges. If the topping browns too quickly, tent with foil and finish baking.

Storing and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30–40 seconds or warm in a low oven.

This dump cake is best enjoyed fresh and does not freeze well, so plan to serve within a few days.

More strawberry recipes you’ll enjoy

  1. Strawberry cookies with cream cheese frosting
  2. Funfetti strawberry fudge
  3. Puff pastry strawberry pinwheels
  4. Jam-filled donuts with strawberry jam

Serving Size

This recipe yields about 15 servings. Adjust ingredient quantities proportionally to scale the recipe up or down.

If you try this easy dessert, give it a go and enjoy — happy baking!

Strawberry cheesecake dump cake combines the fruity sweetness of strawberries with the creamy richness of cheesecake and the buttery crunch of cake mix.

Strawberry cheesecake dump cake

Try this strawberry cheesecake dump cake made with pie filling, no‑bake cheesecake, and cake mix. Easy and delicious — the perfect simple dessert.
Prep Time
10
Cook Time
50
Total Time
1

Ingredients

  • 2 cans strawberry pie filling
  • 1 cup Philadelphia No Bake Cheesecake Filling
  • 1 box white cake mix
  • 1/2 cup butter melted

Instructions

  • Preheat the oven to 350 degrees.
  • Spread the strawberry pie filling evenly in the bottom of a 9×13 baking dish.
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  • Add dollops of cheesecake filling on top of the strawberry filling and gently spread with the back of a spoon.
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  • In a medium bowl, stir together the cake mix and melted butter until the mixture begins to stick together.
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  • Sprinkle the cake mix mixture over the strawberries and cheesecake.
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  • Bake 40 to 50 minutes, until the top is beginning to brown and the filling bubbles at the edges. Let cool slightly before serving.
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Nutrition

Serving: 1serving
Calories: 207kcal
Carbohydrates: 30g
Protein: 2g
Fat: 9g
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