Why You’ll Love This Easy No-Bake Strawberry Cheesecake Dump Cake
Hey there, dessert lovers! Are you ready for a taste sensation that’s as easy as it is delicious? This No-Bake Strawberry Cheesecake Dump Cake is your answer to a quick, crowd-pleasing dessert that’s guaranteed to impress. Forget hours spent slaving over a hot stove – this recipe is all about simplicity and maximum flavor. Just picture this: a buttery, crumbly cake base topped with a luscious layer of creamy cheesecake filling, all swirled with the sweet tang of fresh strawberries. It’s a symphony of textures and tastes that will leave you wanting more (and trust me, you’ll want more!). This recipe is perfect for busy weeknights, impromptu gatherings, or simply satisfying that sweet tooth craving. The texture is dreamy – that melt-in-your-mouth crumb base complements the rich, smooth cheesecake filling so beautifully. Prepare to be transported to dessert heaven with each and every bite! You’ll find yourself saying, “This is ridiculously easy!” and “This is seriously the best dump cake ever!”
The beauty of this recipe lies in its utter simplicity. It’s the kind of dessert that’s both impressive and incredibly easy to make, making it perfect for novice bakers and seasoned pros alike. It evokes a feeling of pure comfort and joy – a nostalgic reminder of simple pleasures and delicious treats. You’ll love the convenience, the amazing flavor, and the sheer satisfaction of creating something so decadent with minimal effort. Let’s get baking!
What You’ll Need
This recipe uses readily available ingredients, making it a breeze to put together. Here’s your shopping list:
- 42 ounces strawberry pie filling: The star of the show! Look for a high-quality filling with plenty of juicy strawberries.
- 8 ounces cream cheese, softened: Make sure your cream cheese is at room temperature for easy mixing and a smooth, creamy texture. This is key for that perfect cheesecake filling.
- 1/4 cup sour cream: Adds a lovely tang and creaminess to the cheesecake layer.
- 1/2 cup powdered sugar: Sweetens the cheesecake filling without being overly sugary.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile with a touch of warmth and sweetness.
- 15.25 ounces white cake mix: The foundation of your delicious dump cake. A classic white cake mix provides the perfect base for the strawberry and cheesecake flavors.
- 1 cup salted butter, melted: Adds richness and moisture to the cake base, creating that irresistible crumbly texture. Don’t skip the salt! It enhances the sweetness.
Step-by-Step Instructions
Get ready to be amazed by how easy this recipe is! Follow these simple steps, and you’ll be enjoying a slice of heaven in no time.
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents sticking and makes cleanup a breeze.
- Make the Crumble Topping: In a large bowl, combine the melted butter and the white cake mix. Mix until just combined; you want some slightly larger crumbs. Don’t overmix, or the topping will be too dense.
- Layer the Cake: Pour half of the cake mix mixture into the prepared baking pan, pressing it down lightly to create an even layer. This will form the base of your delicious cake.
- Prepare the Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy. Use a hand mixer or stand mixer for best results. If using a hand mixer, make sure the cream cheese is properly softened. A few extra minutes of mixing will create a super-smooth filling.
- Assemble the Cake: Spread the strawberry pie filling evenly over the cake mix layer. Next, carefully spread the cheesecake mixture over the strawberries. It’s okay if it’s not perfectly smooth; it adds to the rustic charm.
- Top it Off: Sprinkle the remaining cake mix mixture over the top of the cheesecake layer. Don’t worry about making it perfect; a rustic look is perfectly fine!
- Bake: Bake for 30-35 minutes, or until the topping is golden brown and the filling is set. Insert a toothpick into the center – it should come out clean or with just a few moist crumbs attached.
- Cool & Serve: Let the cake cool completely in the pan before slicing and serving. This allows the filling to set properly and prevents a messy cut. It’s best served slightly chilled.
Tip: For an extra special touch, top with a dollop of whipped cream and fresh strawberries before serving!
Tips for Success
To ensure your Strawberry Cheesecake Dump Cake is a masterpiece, here are a few helpful tips:
- Don’t overmix the cake mix: Overmixing will result in a tough, dense topping. Mix until just combined.
- Use room temperature cream cheese: This will ensure a smooth and creamy cheesecake filling. If your cream cheese is too cold, it will be difficult to mix and may result in lumps.
- Don’t overbake: Overbaking will dry out the cake and make the filling less creamy. Start checking for doneness around 30 minutes.
- Let it cool completely: This allows the filling to set properly and makes it easier to slice and serve.
- Serve chilled: The chilled cake has a more delightful texture and is more refreshing.
Variations to Try
Feel free to get creative and personalize your Strawberry Cheesecake Dump Cake! Here are a few ideas:
- Blueberry Cheesecake Dump Cake: Substitute blueberry pie filling for the strawberry pie filling.
- Cherry Cheesecake Dump Cake: Use cherry pie filling for a different fruity twist.
- Lemon Cheesecake Dump Cake: Replace the strawberry filling with a lemon curd and add a tablespoon of lemon zest to the cake mix.
- Spiced Strawberry Cheesecake Dump Cake: Add a pinch of cinnamon or nutmeg to the cake mix for a warm, spiced flavor.
Storing and Reheating
Store leftover Strawberry Cheesecake Dump Cake in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then microwave individual slices for 30-60 seconds, or until warmed through. Do not overheat; this can cause the filling to become watery.
Frequently Asked Questions
Here are some frequently asked questions about this delicious recipe:
- Q: Can I use a different type of cake mix? A: Yes, you can experiment with other cake mixes, such as chocolate or yellow cake mix, but the flavor profile will change. White cake mix provides the best neutral base for the strawberry and cheesecake flavors.
- Q: How long does the cake last? A: Stored properly in the refrigerator, this cake will last for up to 3 days. Frozen, it can be stored for up to 2 months.
- Q: Can I make this cake ahead of time? A: Yes! You can assemble the cake a day or two in advance and store it in the refrigerator until ready to serve. This allows the flavors to meld, resulting in a richer taste.
- Q: Can I make this cake gluten-free? A: Yes! Use a gluten-free white cake mix and ensure all other ingredients are also gluten-free. Many gluten-free pie fillings are readily available.
The Final Word
This Easy No-Bake Strawberry Cheesecake Dump Cake is the ultimate dessert for those who love easy recipes with big flavor! It’s a delightful combination of textures and tastes – a sweet, creamy, and fruity dream come true. The quick preparation time and simple ingredients make it perfect for any occasion. So, gather your ingredients, fire up your oven, and get ready to create a dessert that will have everyone asking for seconds (and maybe thirds!). Don’t forget to share your baking adventures by leaving a comment and rating the recipe below. Happy baking!
Strawberry Cheesecake Dump Cake
Equipment
- 9×13 inch baking pan A standard 9×13 inch baking pan is recommended.
Ingredients
Filling
- 42 ounces strawberry pie filling
- 8 ounces cream cheese softened
- 0.25 cup sour cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
Cake
- 15.25 ounces white cake mix
- 1 cup salted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, combine the softened cream cheese, sour cream, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Spread the cream cheese mixture evenly over the bottom of the prepared baking pan.
- Pour the strawberry pie filling over the cream cheese mixture.
- In a separate bowl, combine the melted butter and the white cake mix. Mix until just combined.
- Crumble the cake mixture evenly over the top of the strawberry pie filling.
- Bake for 30-35 minutes, or until the cake is golden brown and the filling is bubbly.
- Let cool completely before serving. Enjoy!