INTRODUCTION
Easter brings bright colors, fresh fruit, and simple sweets. This Easter Strawberry Cheesecake Dump Cake is easy to make. It mixes fresh strawberries with a creamy cheesecake layer and a crisp graham cracker topping. You do not need fancy tools or long steps. This cake looks festive and tastes like spring.
If you want to try other strawberry treats, you can read about fried strawberry cheesecake sandwiches for a fun, warm option that pairs well with this cold cake: fried strawberry cheesecake sandwiches.
This cake works well for a family meal, a potluck, or a small party. It feels special but it is very simple. The steps are clear, and the ingredients are easy to find. You can make it ahead and chill it, so it is ready when guests arrive.
WHY YOU WILL LOVE THIS RECIPE
You will love this cake because it uses fresh strawberries and a creamy cheesecake mix. The graham cracker topping adds a nice crunch. The dessert is not too sweet, and the lemon juice gives a bright lift. This recipe is perfect for spring and for Easter.
It is a dump cake, so you mostly layer and bake. No rolling, no fancy frosting, and no long chill times before baking. The ease of this dish is similar to crowd-pleasing tray bakes, and if you enjoy fruit-forward desserts you might also like the blueberry orange traybake pancake for a big group: blueberry orange traybake pancake.
This cake also looks lovely on a table. Add Easter sprinkles and fresh strawberry slices for a bright look. Kids and adults both enjoy the mix of creamy, fruity, and crunchy textures.
HOW TO MAKE Easter Strawberry Cheesecake Dump Cake
This section guides you through the steps in simple terms. Read the steps before you start. Gather your ingredients and tools. The method is one-bowl for the cheesecake mix and an easy layering step.
If you want a savory main that also highlights strawberries, consider pairing this dessert with a light dish like balsamic chicken with a strawberry basil relish to make a full meal with fresh fruit flavors: balsamic chicken strawberry basil relish.
Follow the step-by-step list below for the best result.
EQUIPMENT NEEDED
- 9×13 inch baking dish
- Electric mixer (hand or stand) or a whisk and some elbow grease
- Mixing bowl for cheesecake filling
- Bowl or bag for crushing graham crackers
- Measuring cups and spoons
- Rubber spatula or spoon
- Wire rack for cooling
- Sharp knife for slicing strawberries
Ingredients You’ll Need :
Fresh Strawberries: (2 pounds) – The star of our dessert, providing a burst of fresh, sweet, and slightly tart flavor. Choose ripe, red strawberries for the best taste and color., Graham Crackers: (1 box, about 9 sheets) – Crushed into crumbs, forming a delicious, buttery base and topping for the dump cake. Adds a wonderful textural contrast., Unsalted Butter: (1 cup, 2 sticks) – Melted and poured over the graham cracker topping, creating a crispy, golden crust and adding rich flavor., Cream Cheese: (8 ounces, softened) – Provides the signature cheesecake tang and creamy texture. Ensure it’s softened for smooth mixing., Sweetened Condensed Milk: (14 ounces) – Adds sweetness and a luscious, creamy consistency to the cheesecake layer, binding it together beautifully., Lemon Juice: (2 tablespoons) – Brightens the flavors and balances the sweetness of the cheesecake filling, adding a subtle citrusy note., Vanilla Extract: (1 teaspoon) – Enhances the overall flavor profile, adding a touch of warmth and sweetness to both the cheesecake and strawberry components., Granulated Sugar: (1/2 cup) – Adds extra sweetness to the strawberries, helping to macerate them and draw out their juices., Easter Sprinkles (Optional): For a festive touch, add colorful Easter-themed sprinkles to the top of the cake before or after baking.
STEP-BY-STEP INSTRUCTIONS :
Preheat Your Oven & Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This will prevent the dump cake from sticking and make it easier to serve.
Prepare the Strawberries: Wash, hull, and slice the strawberries. Place the sliced strawberries in the prepared baking dish. Sprinkle the granulated sugar evenly over the strawberries. This will help them release their juices and create a delicious strawberry base.
Make the Cheesecake Filling: In a large bowl, combine the softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Beat with an electric mixer until smooth and creamy. Ensure there are no lumps of cream cheese for a perfectly smooth filling.
Pour Cheesecake Filling Over Strawberries: Gently pour the cheesecake mixture evenly over the layer of strawberries in the baking dish. Try to distribute it evenly to cover all the strawberries.
Prepare Graham Cracker Topping: In a separate bowl, crush the graham crackers into fine crumbs. You can use a food processor, blender, or place them in a zip-lock bag and crush them with a rolling pin.
Sprinkle Graham Cracker Crumbs: Sprinkle the graham cracker crumbs evenly over the cheesecake layer. Ensure the entire cheesecake layer is covered with the crumbs for a nice crust.
Drizzle with Melted Butter: Melt the unsalted butter in a microwave-safe bowl or saucepan. Drizzle the melted butter evenly over the graham cracker crumbs. This is crucial for creating that golden, crispy topping.
Bake to Golden Perfection: Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the cheesecake filling is set. A slight jiggle in the center is okay, as it will continue to set as it cools.
Cool Completely: Remove from the oven and let the dump cake cool completely in the baking dish on a wire rack. Cooling is essential for the cheesecake to set properly and for the flavors to meld together.
Chill Before Serving (Optional but Recommended): For best results, chill the dump cake in the refrigerator for at least 2-3 hours, or even overnight. This will firm it up and make it easier to slice and serve.
Add Festive Sprinkles (Optional): If desired, sprinkle Easter-themed sprinkles over the cooled dump cake just before serving for an extra festive touch.
Serve and Enjoy!: Cut into squares and serve cold or at room temperature. Garnish with fresh strawberries, whipped cream, or a scoop of vanilla ice cream, if desired.
HOW TO SERVE Easter Strawberry Cheesecake Dump Cake
You can serve this cake cold or at room temperature. Cold slices hold their shape better and taste like a chilled cheesecake. Room temperature slices will be soft and creamy.
For a simple plate, add a dollop of whipped cream and one or two fresh strawberry halves. If you want a small dessert spread, add a light cupcake or two. A simple apple cupcake can pair nicely for guests who like more cake with their fruit: apple cupcakes recipe.
If you want to dress up the plate, drizzle a little strawberry syrup or a few drops of lemon juice around the slice. A small mint sprig also adds a fresh look.
STORAGE & FREEZING : Easter Strawberry Cheesecake Dump Cake
Store covered in the fridge for up to 4 days. Keep it in the baking dish covered with plastic wrap or a lid. Chilling helps the cheesecake layer stay firm.
To freeze, cut the cake into squares and wrap each piece tightly in plastic wrap, then in foil. Place wrapped squares in a freezer bag and freeze for up to 2 months. Thaw in the fridge overnight before serving. Do not refreeze after thawing.
If you plan to freeze, you can skip adding sprinkles until after thawing so the sprinkles do not fade or get soggy.
SERVING SUGGESTIONS
- Top each slice with whipped cream and a fresh strawberry half.
- Add a small scoop of vanilla ice cream on the side.
- For a brunch, serve small squares with fruit salad and coffee.
- Use pastel sprinkles for a festive Easter look.
These simple touches make the dessert feel special without extra work.
VARIATIONS
- Lemon Cheesecake Twist: Add extra lemon zest to the cheesecake filling for a bright lemon flavor.
- Mixed Berry: Replace half of the strawberries with blueberries or raspberries.
- Nutty Crunch: Mix chopped toasted pecans or almonds into the graham cracker crumbs for extra crunch.
- Gluten-Free: Use gluten-free graham cracker crumbs to make the cake safe for those who avoid gluten.
- Mini Trifles: Make small servings in jars by layering strawberries, cheesecake mix, and crumbs.
If you want other festive bite-size sweets, try a fun red velvet treat like these cake pops to add color to your table: bloody red velvet cake pops.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw frozen strawberries and drain excess liquid before layering. They may be softer and give more juice, so pat them lightly to reduce extra moisture.
Q: Do I need to pre-bake the crust?
A: No. This dump cake uses crushed graham crackers with melted butter that bakes into a crisp topping. No pre-bake needed.
Q: Can I use a different cookie for the topping?
A: Yes. Digestive biscuits, vanilla wafers, or crushed shortbread work well. Adjust crumbs to cover the cheesecake layer.
Q: How do I know when the cake is done?
A: The top should be golden brown and the cheesecake layer should be mostly set. A small jiggle in the center is fine. It will firm as it cools.
Q: Is sweetened condensed milk very sweet?
A: It does add sweetness and creaminess. The lemon juice helps balance the sweetness. If you want less sweet, reduce the sugar on the strawberries or use slightly less condensed milk and add a little heavy cream.
MAKE-AHEAD TIPS FOR Easter Strawberry Cheesecake Dump Cake
Make the cake the day before your event for best texture. Chill it overnight to let the cheesecake layer firm. Store covered in the fridge. Add fresh sprinkles and any fresh strawberry garnish right before serving to keep them bright.
If you need to save time on the day, slice strawberries and crush graham crackers ahead and keep them in sealed containers in the fridge. Mix the cheesecake filling the night before and cover it tightly. Assemble and bake when you are ready to serve.
Easter Strawberry Cheesecake Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Wash, hull, and slice the strawberries. Place them in the prepared baking dish and sprinkle granulated sugar over them.
- In a large bowl, combine softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Beat until smooth and creamy.
- Pour the cheesecake mixture evenly over the layer of strawberries.
- Crush the graham crackers into fine crumbs and sprinkle them evenly over the cheesecake layer.
- Melt the unsalted butter and drizzle it over the graham cracker crumbs.
- Bake for 45-50 minutes until the topping is golden brown and the cheesecake filling is set.
- Let the dump cake cool completely on a wire rack.
- For best results, chill the cake in the refrigerator for at least 2-3 hours before serving.
- Cut into squares and serve cold or at room temperature. Garnish with fresh strawberries and whipped cream if desired.
- Add Easter-themed sprinkles before serving for an extra festive touch.