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Easter Strawberry Cheesecake Dump Cake

This festive dessert combines fresh strawberries with a creamy cheesecake layer and a crisp graham cracker topping, making it a perfect treat for Easter celebrations.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 pounds Fresh Strawberries Choose ripe, red strawberries for the best taste and color.
  • 1 box Graham Crackers Crushed into crumbs, about 9 sheets.
  • 1 cup Unsalted Butter Melted for topping.
  • 8 ounces Cream Cheese Softened for smooth mixing.
  • 14 ounces Sweetened Condensed Milk
  • 2 tablespoons Lemon Juice Brightens the flavors.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1/2 cup Granulated Sugar For macerating strawberries.
  • Optional Easter Sprinkles For decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Wash, hull, and slice the strawberries. Place them in the prepared baking dish and sprinkle granulated sugar over them.
  3. In a large bowl, combine softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Beat until smooth and creamy.
  4. Pour the cheesecake mixture evenly over the layer of strawberries.
  5. Crush the graham crackers into fine crumbs and sprinkle them evenly over the cheesecake layer.
  6. Melt the unsalted butter and drizzle it over the graham cracker crumbs.
Baking
  1. Bake for 45-50 minutes until the topping is golden brown and the cheesecake filling is set.
  2. Let the dump cake cool completely on a wire rack.
  3. For best results, chill the cake in the refrigerator for at least 2-3 hours before serving.
Serving
  1. Cut into squares and serve cold or at room temperature. Garnish with fresh strawberries and whipped cream if desired.
  2. Add Easter-themed sprinkles before serving for an extra festive touch.

Notes

Store covered in the fridge for up to 4 days. To freeze, slice and wrap tightly before freezing for up to 2 months.