Strawberry Cheesecake Dump Cake – Easy & Creamy
A creamy two-layer dessert combining the simplicity of a dump cake with a tangy cheesecake layer and fresh strawberries. Juicy fruit, silky cheese, and buttery crumb balance effortlessly for an indulgent no-bake alternative. Perfect for quick gatherings or relaxed baking.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 1 9x13-inch cake (12 serving slices) 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box yellow cake mix (25 oz)
1/2 cup unsalted butter or coconut oil
1 cup milk or almond/coconut milk
1/2 teaspoon salt
2 cups fresh strawberries (sliced) or frozen strawberries (thawed and drained)
1/4 cup granulated sugar or coconut sugar
1 8-oz package cream cheese (softened to room temperature)
3/4 cup granulated sugar or coconut sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish
Macerate the strawberries: Toss sliced strawberries with 1/4 cup sugar in a bowl. Let sit 10 minutes
Whisk the cream cheese filling: Mix softened cream cheese, 3/4 cup sugar, vanilla extract, and optional flour until smooth
Combine the dump cake base: Pour melted butter or oil, milk, and salt into the cake mix. Stir well
Layer the cake: Spread the strawberries first, then pour the cheesecake mixture over them. Add the batter on top
Bake until golden and bubbly (35-40 minutes)
Notes
Thaw frozen strawberries and drain excess liquid for better texture
Substitute melted coconut oil for butter to keep it dairy-free
Cheesecake layer may sink slightly during baking—do not stir to preserve layers
Store leftovers covered in the refrigerator for 2-3 days
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 35g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg