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Donna Wood's Strawberry Cheesecake Dump Cake topped with fresh strawberries.

Strawberry Cheesecake Dump Cake

A delightful and simple dessert that combines the classic flavors of cheesecake and strawberry pie filling, perfect for gatherings or a sweet treat at home.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cans strawberry pie filling (21 ounces each)
Cream Cheese Mixture
  • 8 ounces cream cheese, softened Make sure the cream cheese is softened to room temperature for easier mixing.
  • 1/2 cup granulated sugar Adjust the amount of sugar if you prefer a sweeter or less sweet taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the softened cream cheese and granulated sugar until smooth.
  3. Spread the strawberry pie filling evenly in a greased baking dish.
  4. Spoon the cream cheese mixture over the strawberry filling.
Baking
  1. Bake for about 30-40 minutes or until the top is golden and set.
  2. Let it cool before serving.

Notes

This dump cake can be served warm or chilled. It is delicious on its own but can also be enhanced with whipped cream or vanilla ice cream. Garnishing with fresh strawberries adds a nice touch. To store leftovers, cover the dish with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. If freezing, wrap tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw in the refrigerator before serving.