Strawberry Cheesecake Dump Cake
A super easy strawberry cheesecake dump cake with a buttery, crispy topping. A sweet filling of strawberries swimming in dollops of creamy cheese cake in this simple dessert!
Equipment
- 9x13 baking dish
Ingredients
Strawberries
- 6 cup strawberries, halved (864g in weight)
- 1 cup granulated sugar
- 1/4 cup water, mixed (for cornstarch slurry)
- 2 tablespoon cornstarch, mixed (mix with water)
Cheesecake dollops
- 8 ounce cream cheese, room temperature
- 1/3 cup heavy cream
- 1/4 cup granulated sugar
Topping
- 1 box French vanilla cake mix
- 12 tablespoon butter, sliced thinly
Instructions
- Preheat the oven to 350℉.
- Now, in a pot, add sliced strawberries and the sugar. Cook on medium heat for about 10 minutes to cook the strawberries and release the water. Then, add in the cornstarch slurry and once thickened remove from heat. Pour the contents into the baking dish.
- Next, in a bowl, blend the cream cheese, heavy cream and the sugar. Drop the dollops across the strawberries. Use a knife and swirl it through.
- Then, sprinkle the cake mix across baking dish and place slices of cold butter directly on top as evenly as possible. The amount given if thinly slice will cover the pan perfectly.
- Place in oven for 40 minutes. When finished, remove and allow to cool at least 15 minutes. This will allow the filling to thicken and cool but also the top to get crispy. Serve and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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