Description
This Strawberry Cheesecake Dump Cake is a simple yet elegant dessert perfect for any occasion. It combines the tangy creaminess of cheesecake with the sweet, fruity burst of strawberries and a buttery graham cracker crust. Quick to prepare and utterly delicious, it’s sure to impress everyone at your table!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 can (21 oz) strawberry pie filling
- 1 cup fresh strawberries, washed and hulled
- Whipped topping (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
- In a bowl, mix softened cream cheese, sweetened condensed milk, and vanilla extract until smooth. Set aside.
- In another bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of the baking dish to form the crust.
- Spread the cream cheese mixture evenly over the crust.
- Pour the strawberry pie filling on top of the cream cheese layer. Arrange fresh strawberries over the pie filling for extra flavor and presentation.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the layers are set.
- Allow the dessert to cool completely, then refrigerate for at least 2 hours to let the layers firm up.
- Serve chilled, with a dollop of whipped topping if desired.
Notes
- For variety, substitute the strawberry pie filling with cherry or blueberry pie filling.
- Add a sprinkle of crushed nuts or drizzle melted chocolate on top for extra texture and flavor.
- Store leftovers in the refrigerator for up to 4 days or freeze individual slices for up to 1 month.