Strawberry Cheesecake Dump Cake Recipe with Layers You Can Actually See

This strawberry cheesecake dump cake is a showstopper dessert that combines all the best textures and flavors — a buttery graham cracker crust, creamy cheesecake filling, juicy strawberries, and a golden crumble topping. I love how each layer is distinct and visible, making every slice as beautiful as it is delicious. It’s the perfect blend of sweet, tangy, and crumbly, ideal for any occasion where I want to impress without too much effort.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into a stunning layered dessert that looks bakery-worthy. Each bite has a perfect balance — the crunch from the crust, the smoothness of the cheesecake, and the bright burst of fresh strawberries. It’s easier to make than it looks, and since it’s baked in layers, I can actually see and taste each one. Plus, it’s an amazing way to enjoy strawberries any time of year.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE BOTTOM STRAWBERRY LAYER
1 (21 oz) can strawberry pie filling
1 cup fresh strawberries, sliced

FOR THE CRUST LAYER
1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs)
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

FOR THE CHEESECAKE LAYER
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

FOR THE STRAWBERRY TOPPING LAYER
1 1/2 cups fresh strawberries, sliced
1/2 cup strawberry jam, slightly warmed

FOR THE CRUMBLE TOPPING
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup cold unsalted butter, cubed

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. For the crust layer, I mix the graham cracker crumbs, granulated sugar, and melted butter together until it resembles wet sand. I press the mixture evenly into the bottom of the dish to form a firm crust.
3. I spread the strawberry pie filling evenly over the crust and top it with the sliced fresh strawberries to create the first fruity layer.
4. For the cheesecake layer, I beat the softened cream cheese and sugar together in a large bowl until smooth and creamy. I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
5. I pour the cheesecake mixture evenly over the strawberry layer, spreading it carefully to keep the layers distinct.
6. I bake for about 30–35 minutes, until the cheesecake is set but still slightly jiggly in the center.
7. While it bakes, I prepare the crumble topping by mixing the flour, sugar, and cold butter cubes with a fork or pastry cutter until crumbly.
8. Once the cheesecake layer is done baking, I remove it from the oven and let it cool for about 15 minutes.
9. I gently spread the slightly warmed strawberry jam over the cheesecake, then top it with sliced strawberries.
10. I sprinkle the crumble topping evenly over the strawberries and return the dish to the oven for another 15–20 minutes, or until the crumble is golden brown.
11. I let the dessert cool completely, then refrigerate it for at least 2 hours before slicing so the layers set beautifully.

Servings and Timing

This recipe makes about 12–15 servings.
Preparation time: 20 minutes
Baking time: 50 minutes
Cooling and chilling time: 2 hours
Total time: about 3 hours 10 minutes

Variations

I sometimes use blueberry or cherry pie filling instead of strawberry for a different fruity flavor. For a richer taste, I mix a few tablespoons of sour cream into the cheesecake layer. When I want extra crunch, I sprinkle chopped pecans or almonds into the crumble topping. If I’m short on time, I skip the fresh strawberry topping and just use the jam for a quicker version.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 5 days. Since this dessert is best served chilled, I don’t reheat it — I simply let it sit at room temperature for about 10 minutes before serving. For longer storage, I freeze individual slices tightly wrapped for up to 1 month and thaw them overnight in the fridge.

FAQs

Can I use a different crust base?

Yes, I can use crushed vanilla wafers or even shortbread cookies instead of graham crackers.

Can I make this recipe with frozen strawberries?

Yes, I just thaw and drain them well to prevent excess moisture before layering.

Do I need to use both fresh and canned strawberries?

Using both gives the best flavor and texture contrast, but I can use just one type if I prefer.

Can I skip the crumble topping?

Yes, but I love the texture and flavor it adds — it gives that extra buttery crunch on top.

Can I make this dessert ahead of time?

Absolutely, I often prepare it a day ahead since it tastes even better after chilling overnight.

How do I keep the layers from blending together?

I make sure to let the crust and strawberry layer cool slightly before adding the cheesecake, and I spread each layer gently.

Can I add lemon juice to the cheesecake layer?

Yes, a teaspoon or two of lemon juice adds a lovely tang that pairs beautifully with the strawberries.

What if I don’t have strawberry jam?

I sometimes use raspberry or apricot jam — they both taste amazing with the cheesecake base.

How can I make it less sweet?

I reduce the sugar in the cheesecake layer slightly or use unsweetened jam for a more balanced flavor.

Can I serve this warm?

I prefer it chilled so the layers stay defined, but I’ve tried it slightly warm and it’s still deliciously gooey.

Conclusion

This strawberry cheesecake dump cake is one of my favorite desserts to make because it’s layered, luscious, and bursting with fresh strawberry flavor. I love how each layer — from the buttery crust to the creamy cheesecake and juicy topping — comes together beautifully. It’s the kind of dessert that looks as stunning as it tastes, and every slice is pure indulgence.

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