I just made a Dump Cake that fools everyone into thinking I spent hours on a fancy cheesecake, and honestly I’m not telling how easy it was.
I’m obsessed with this Easy Strawberry Cheesecake idea because it tastes like someone blended a cheesecake and a juicy strawberry pie and made it lazy-good. I love how the tang of 8 oz full fat cream cheese punches through sweet berries and 1 (15.25 oz) box yellow cake mix, plain gives that golden, buttery crumb everyone fights over.
And it’s messy in the best way, sticky edges, fruit peeking through, bits of crust with toasted nuts if you add them. Dump Cake Recipes get a bad rap, but this one feels special, like a dessert you’d bring to every party.
Ingredients
- Strawberries: fresh or frozen, juicy burst that makes it feel like summer.
- Granulated sugar: sweetens the berries, adjust it depending on ripeness.
- Cornstarch: thickens the jammy berry layer so it won’t run everywhere.
- Fresh lemon juice: brightens the berries, keeps things tasting lively.
- Cream cheese: creamy, tangy base that makes the cake feel decadent.
- Sugar for cheesecake: balances the tang so it’s sweet but not sickly.
- Egg: holds the cheesecake together so it’s sliceable, not mushy.
- Vanilla extract: warm, familiar note that ties the filling together.
- Yellow cake mix: quick crust and topping, gives that comforting cakey crumb.
- Cold butter slices: create pockets of golden, buttery crispness on top.
- Chopped pecans or walnuts: optional crunch and toasty nuttiness, really nice.
- Powdered sugar: optional pretty dusting that makes it look bakery-fancy.
Ingredient Quantities
- 24 oz strawberries, fresh or frozen, hulled and roughly chopped
- 1/2 to 3/4 cup granulated sugar, depending on how sweet your berries are
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 8 oz full fat cream cheese, softened
- 1/2 cup granulated sugar for the cheesecake layer
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 (15.25 oz) box yellow cake mix, plain
- 1/2 cup (1 stick) unsalted butter, cold and sliced thin
- 1/2 cup chopped pecans or walnuts, optional but nice for crunch
- Powdered sugar for dusting, optional
How to Make this
1. Preheat oven to 350°F and grease a 9×13 inch baking dish; this makes cleanup easier and helps the cake not stick.
2. In a medium bowl toss 24 oz chopped strawberries with 1/2 to 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice; if using frozen berries you can leave them frozen, but don’t thaw fully or you get extra liquid.
3. Spread the strawberry mixture evenly into the bottom of the prepared dish so it forms a juicy base.
4. In another bowl beat 8 oz softened cream cheese with 1/2 cup granulated sugar until smooth, then add 1 large egg and 1 teaspoon vanilla extract and beat until just combined; small lumps are okay, don’t overwork it.
5. Dollop the cheesecake mixture over the strawberries in big spoonfuls, trying to distribute it roughly evenly; it will spread a little while baking.
6. Sprinkle the entire surface with the dry 1
5.25 oz yellow cake mix, covering the cheesecake and berries; it may seem like a lot but that’s how you get the golden top.
7. Scatter 1/2 cup chopped pecans or walnuts over the cake mix if you want crunch, then top with 1/2 cup (1 stick) cold unsalted butter sliced thinly so the butter melts into pockets and creates that buttery crust.
8. Bake at 350°F for 45 to 55 minutes, or until the top is golden brown and the berry juices are bubbling around the edges; if the top browns too fast tent loosely with foil.
9. Let the dump cake cool for at least 20 minutes so the cheesecake layer sets a bit, then dust with powdered sugar if desired, slice into 9 pieces and serve warm or room temperature — great with ice cream.
Equipment Needed
1. 9×13 inch baking dish
2. Medium and large mixing bowls (2 bowls)
3. Measuring cups and spoons
4. Rubber spatula and wooden spoon
5. Electric hand mixer or whisk
6. Chef knife and cutting board (for hullin and chopping strawberries)
7. Baking sheet or tray to catch drips if needed
8. Oven mitts and cooling rack
9. Small knife or paring knife for slicing cold butter and a fork for dotting the cheesecake mixture
FAQ
Quick And Delicious Strawberry Cheesecake Dump Cake Recipe Substitutions and Variations
- Strawberries
- Raspberries or mixed berries — similar tart-sweet flavor, use same amount
- Frozen sliced peaches — thaw a bit first, add same cornstarch to thicken
- Blueberries — less juicy, but works great, keep sugar the same
- Cream cheese
- Neufchatel — lower fat, same amount and texture
- Mascapone — richer and creamier, use same weight but it’ll be silkier
- Full-fat Greek yogurt mixed with a little cream cheese — use 3/4 cup yogurt plus 2 oz cream cheese to mimic texture
- Yellow cake mix
- White cake or vanilla cake mix — same measurements, almost identical result
- Pound cake mix or butter cake mix — a touch denser, still yummy
- Make-your-own dry mix (1 3/4 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, pinch salt) — use same volume as the boxed mix
- Unsalted butter
- Cold vegan butter sticks — slice and use same amount for that crumble topping
- Coconut oil, solid and chilled — gives a slight coconut note, use same volume
- Ghee or clarified butter — same amount, a nuttier flavor but still works
Pro Tips
– Chill the cream cheese just a bit longer than you think you need to, then beat it until mostly smooth. If it still has tiny lumps thats fine, they melt away while baking and you avoid overbeating which can make the cheesecake layer dense.
– If using frozen strawberries, keep them mostly frozen when you toss them with sugar and cornstarch. That helps prevent too much extra juice from puddling in the pan. If the berries look overly watery, drain a little of the excess liquid but dont rinse or you lose flavor.
– Slice the butter very thin so it melts into lots of small pockets instead of one big greasy patch. Cold butter works best for that, and press the slices down a bit so they contact the cake mix — it helps create a crisp, buttery top.
– Let the finished cake rest at least 20 to 30 minutes before cutting so the cheesecake layer sets and you get cleaner slices. Warm is great for serving but cutting too soon makes a big messy puddle.
Quick And Delicious Strawberry Cheesecake Dump Cake Recipe
I just made a Dump Cake that fools everyone into thinking I spent hours on a fancy cheesecake, and honestly I’m not telling how easy it was.
12
servings
398
kcal
Equipment: 1. 9×13 inch baking dish
2. Medium and large mixing bowls (2 bowls)
3. Measuring cups and spoons
4. Rubber spatula and wooden spoon
5. Electric hand mixer or whisk
6. Chef knife and cutting board (for hullin and chopping strawberries)
7. Baking sheet or tray to catch drips if needed
8. Oven mitts and cooling rack
9. Small knife or paring knife for slicing cold butter and a fork for dotting the cheesecake mixture
Ingredients
24 oz strawberries, fresh or frozen, hulled and roughly chopped
1/2 to 3/4 cup granulated sugar, depending on how sweet your berries are
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
8 oz full fat cream cheese, softened
1/2 cup granulated sugar for the cheesecake layer
1 large egg, room temperature
1 teaspoon vanilla extract
1 (15.25 oz) box yellow cake mix, plain
1/2 cup (1 stick) unsalted butter, cold and sliced thin
1/2 cup chopped pecans or walnuts, optional but nice for crunch
Powdered sugar for dusting, optional
Directions
- Preheat oven to 350°F and grease a 9×13 inch baking dish; this makes cleanup easier and helps the cake not stick.
- In a medium bowl toss 24 oz chopped strawberries with 1/2 to 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice; if using frozen berries you can leave them frozen, but don’t thaw fully or you get extra liquid.
- Spread the strawberry mixture evenly into the bottom of the prepared dish so it forms a juicy base.
- In another bowl beat 8 oz softened cream cheese with 1/2 cup granulated sugar until smooth, then add 1 large egg and 1 teaspoon vanilla extract and beat until just combined; small lumps are okay, don’t overwork it.
- Dollop the cheesecake mixture over the strawberries in big spoonfuls, trying to distribute it roughly evenly; it will spread a little while baking.
- Sprinkle the entire surface with the dry 1
- 25 oz yellow cake mix, covering the cheesecake and berries; it may seem like a lot but that’s how you get the golden top.
- Scatter 1/2 cup chopped pecans or walnuts over the cake mix if you want crunch, then top with 1/2 cup (1 stick) cold unsalted butter sliced thinly so the butter melts into pockets and creates that buttery crust.
- Bake at 350°F for 45 to 55 minutes, or until the top is golden brown and the berry juices are bubbling around the edges; if the top browns too fast tent loosely with foil.
- Let the dump cake cool for at least 20 minutes so the cheesecake layer sets a bit, then dust with powdered sugar if desired, slice into 9 pieces and serve warm or room temperature — great with ice cream.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 145g
- Total number of serves: 12
- Calories: 398kcal
- Fat: 19.8g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Polyunsaturated: 2.1g
- Monounsaturated: 5g
- Cholesterol: 54.6mg
- Sodium: 197mg
- Potassium: 145mg
- Carbohydrates: 56.7g
- Fiber: 2.3g
- Sugar: 35g
- Protein: 5.3g
- Vitamin A: 92IU
- Vitamin C: 39.6mg
- Calcium: 50mg
- Iron: 1.8mg
