Strawberry Cheesecake Dump Cake (Print Version)
# Ingredients:
→ Base and Filling
01 -
2 pounds fresh strawberries, washed, hulled, and sliced
02 -
8 ounces cream cheese, softened
03 -
14 ounces sweetened condensed milk
04 -
2 tablespoons lemon juice
05 -
1 teaspoon vanilla extract
→ Topping
06 -
1 box (approximately 9 sheets) graham crackers, crushed into crumbs
07 -
1 cup (2 sticks) unsalted butter, melted
08 -
Optional: Sprinkles for garnish
→ Additional
09 -
1/2 cup granulated sugar
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking.
02 -
Arrange the sliced strawberries in the baking dish. Sprinkle granulated sugar over them to draw out the juices.
03 -
In a large bowl, beat the softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract with an electric mixer until smooth and creamy.
04 -
Evenly pour the cheesecake mixture over the strawberries in the baking dish, covering them completely.
05 -
Crush the graham crackers into fine crumbs using a food processor, blender, or rolling pin.
06 -
Spread the graham cracker crumbs evenly over the cheesecake layer to form a crust.
07 -
Evenly drizzle the melted butter over the graham cracker crumbs to help create a golden, crunchy topping.
08 -
Bake in the preheated oven for 45-50 minutes, or until the topping is golden and the filling is set with a slight jiggle in the center.
09 -
Allow the dish to cool completely on a wire rack before chilling.
10 -
Refrigerate for 2-3 hours or overnight for the best texture and easy slicing.
11 -
Add festive sprinkles or garnish with fresh strawberries and whipped cream before serving, if desired.
# Notes:
01 -
For easier slicing, ensure the dessert is fully chilled before serving.