If you love a dessert that combines creamy cheesecake with a refreshing burst of strawberry sweetness, this Strawberry Dump Cheesecake is about to become your new favorite. With a luscious no-bake cream cheese filling layered over a buttery graham cracker crust, and finished with a glossy strawberry topping, every bite is the perfect mix of sweet, tangy, and rich textures. It comes together effortlessly, making it ideal for weeknight cravings or potluck showstoppers.

The beauty of this dessert lies in its simplicity. Unlike traditional cheesecakes that demand water baths and careful baking, this one skips the oven entirely. The cream cheese layer sets up beautifully in the fridge, holding its shape while remaining ultra-smooth and rich. The strawberry topping adds a fresh and fruity finish that makes it irresistible for any time of year.

Why You’ll Love This Strawberry Dump Cheesecake

No-Bake Convenience: No need to turn on the oven—perfect for hot days or quick preparations.
Fresh Berry Flavor: Uses juicy strawberries for a naturally sweet and tangy finish.
Perfect for Any Occasion: Whether it’s a backyard barbecue, a birthday, or just Tuesday, it fits right in.
Textural Delight: Crunchy crust, creamy filling, and fruity topping give every bite contrast.
Easy to Customize: Swap the berries, crust, or even the filling for fun twists.

Preparation Phase & Tools to Use

Making this Strawberry Dump Cheesecake couldn’t be easier, but having the right tools ensures everything comes together flawlessly:

9×13 Baking Dish: This gives the cheesecake its shape and is perfect for easy slicing and serving.
Mixing Bowls: Essential for combining the crust, cream cheese filling, and strawberries separately.
Electric Mixer or Stand Mixer: Ensures the filling is whipped to creamy perfection with minimal effort.
Spatula: Helps in smoothing out layers and scraping down bowls.
Plastic Wrap or Foil: Keeps your dessert fresh while it chills in the fridge.

Ingredients for the Strawberry Dump Cheesecake

Graham Crackers: Crushed to form the crisp, buttery base layer that supports the creamy filling.
Unsalted Butter: Melted and combined with the graham crackers to bind the crust.
Cream Cheese: The star of the filling, offering rich, tangy flavor and velvety texture.
Powdered Sugar: Blends smoothly with the cream cheese for just the right amount of sweetness.
Vanilla Extract: Adds depth and warmth to the filling.
Heavy Whipping Cream: Whipped to soft peaks and folded into the cream cheese for fluffiness.
Fresh Strawberries: Chopped and used for the topping to bring brightness and a burst of natural flavor.
Strawberry Glaze or Jam: Adds shine and binds the strawberry topping for a beautiful finish.

How To Make the Strawberry Dump Cheesecake

Step 1: Create the Buttery Crust

Combine crushed graham crackers and melted butter in a bowl. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of a 9×13 baking dish. Place in the fridge to set while preparing the filling.

Step 2: Whip the Cream Cheese Filling

In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to mix until creamy. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.

Step 3: Assemble the Layers

Spread the cream cheese mixture evenly over the chilled crust using a spatula. Ensure the layer is smooth and level for a clean finish.

Step 4: Add the Strawberry Topping

In a clean bowl, mix chopped strawberries with the glaze or jam until well-coated. Spoon this mixture evenly over the cream cheese layer.

Step 5: Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set. Slice into squares and serve chilled for the best texture and flavor.

Serving and Storing Your Strawberry Dump Cheesecake

This cheesecake is best served cold, straight from the fridge. The firm layers hold beautifully, making it a breeze to slice into clean, impressive squares. It’s perfect on its own, but a dollop of whipped cream or extra strawberries on top never hurts.

To store leftovers, cover the dish tightly with foil or transfer slices to an airtight container. It will stay fresh in the fridge for up to 4 days. If you want to make it ahead, you can even freeze it for up to a month—just wait to add the strawberry topping until you’re ready to serve.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw and drain them well first to avoid excess moisture making the topping runny.

Can I make this ahead of time?

Absolutely! This cheesecake actually benefits from chilling overnight, allowing the flavors to meld and the filling to fully set.

What if I don’t have strawberry glaze?

You can use warmed strawberry jam or even a quick homemade glaze using sugar, cornstarch, and strawberry juice.

Is it possible to use a different fruit?

Definitely. Blueberries, raspberries, or even peaches would work wonderfully in place of strawberries.

Can I use a different type of crust?

Yes, try crushed vanilla wafers, digestive biscuits, or even chocolate cookies for a twist.

Does it taste like traditional cheesecake?

It’s slightly lighter due to the whipped cream, but the flavor is still rich, creamy, and full of classic cheesecake notes.

Want More Cheesecake Ideas?

If you love this Strawberry Dump Cheesecake, you might want to check out these other creative takes on cheesecake:

Rose Pistachio Cheesecake Ice Cream for a frozen floral twist.
Cinnamon Roll Cheesecake for a warm and spiced fusion dessert.
Homemade Lemon Cheesecake Ice Cream if you love citrusy indulgence.
Gooey Strawberry Earthquake Cake for a fun, oozy variation with strawberries.
Strawberry Cheesecake Dump Cake if you’re craving a fluffier, more cake-like version.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen by Kate on Pinterest

And let me know in the comments how yours turned out. Did you use fresh berries or frozen? Maybe a different fruit altogether?

I love hearing your creative spins on my desserts. If you have questions or tweaks, drop them below and let’s make it even better together!

Strawberry Dump Cheesecake

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Author: Kate Walton
Total Time: 4 hours 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Strawberry Dump Cheesecake recipe is an easy no-bake dessert made with cream cheese, fresh strawberries, and a buttery graham cracker crust. It’s the perfect chilled treat for summer parties or anytime you crave a creamy, fruity cheesecake. Ideal for fans of strawberry desserts, cheesecake bars, and simple make-ahead sweets.

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 1/2 teaspoons vanilla extract

1 cup heavy whipping cream

2 cups fresh strawberries, chopped

1/2 cup strawberry glaze or jam

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Instructions

1. Combine graham cracker crumbs and melted butter in a bowl until fully moistened. Press into the bottom of a 9×13 baking dish and refrigerate to firm up.

2. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fully incorporated.

3. In a separate bowl, whip heavy cream to soft peaks. Gently fold it into the cream cheese mixture until light and fluffy.

4. Spread the filling evenly over the chilled graham crust using a spatula.

5. In another bowl, combine chopped strawberries with glaze or jam and stir until coated.

6. Spoon strawberry mixture evenly over the cream layer.

7. Cover with plastic wrap and refrigerate for at least 4 hours before slicing and serving.