Strawberry Cheesecake Dump Cake
An easy no-bake cheesecake with a buttery crust and a fresh strawberry topping. Perfect for a summer dessert!
Equipment
- 9x13 inch baking pan
- Mixing bowls
Ingredients
Crust
- 1 box Graham cracker crumbs
- 1 cup Sugar
- 1 stick Melted butter
Cheesecake Filling
- 1 package Cream cheese Softened
- 1 cup Sugar
- 2 tsp Vanilla extract
- 2 cups Heavy cream
Strawberry Topping
- 2 cups Sliced strawberries
Instructions
- Combine graham cracker crumbs, 1 cup sugar, and melted butter in a bowl. Press into the bottom of a 9x13 inch baking pan.
- In a separate bowl, beat softened cream cheese and 1 cup sugar until smooth. Stir in vanilla extract. Gently fold in heavy cream.
- Pour the cheesecake filling over the prepared crust.
- Top with sliced strawberries.
- Refrigerate for at least 4 hours before serving.
Notes
For a richer flavor, use fresh strawberries.
You can also add a layer of whipped cream on top before serving.
Make sure the cream cheese is softened to room temperature for best results.
You can also add a layer of whipped cream on top before serving.
Make sure the cream cheese is softened to room temperature for best results.