Description
This Sugar-Free Strawberry Cheesecake Dump Cake is a warm, gooey, one-pan dessert made with sugar-free strawberry pie filling, fresh strawberries, a creamy cheesecake layer, and a buttery golden cake-mix topping. With about 10 minutes of prep and no complicated mixing, it is an easy dessert for potlucks, summer gatherings, holiday dinners, or cozy family nights. Serve it warm with sugar-free whipped cream or vanilla ice cream for an extra-special treat.
Ingredients
Scale
Strawberry Base
- 2 cans (21 oz each) sugar-free strawberry pie filling
- 2 cups fresh strawberries, sliced
Sugar-Free Cheesecake Layer
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar-free sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream, optional
Cake Topping
- 1 box (about 15 oz) sugar-free vanilla cake mix
- 1/2 cup (1 stick) unsalted butter, very cold and thinly sliced
- 2 tablespoons powdered sugar-free sweetener, optional, for dusting
For Serving, Optional
- Sugar-free whipped cream
- Sugar-free vanilla ice cream
- Extra fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread the sugar-free strawberry pie filling evenly across the bottom of the prepared baking dish.
- Scatter the sliced fresh strawberries evenly over the pie filling.
- In a medium bowl, beat the softened cream cheese, granulated sugar-free sweetener, egg, and vanilla extract until smooth and creamy. Add the heavy cream, if using.
- Drop spoonfuls of the cheesecake mixture over the strawberry layer. Gently spread or swirl it across the surface without fully mixing it into the strawberries.
- Sprinkle the dry sugar-free vanilla cake mix evenly over the entire surface. Do not stir.
- Arrange the very cold, thinly sliced butter over the cake mix, covering as much of the surface as possible.
- Bake uncovered for 40–50 minutes, or until the topping is golden brown and the strawberry filling is bubbling around the edges. The center may still look slightly soft.
- Remove from the oven and let the dump cake rest for 10–15 minutes so the filling can thicken slightly.
- Serve warm with sugar-free whipped cream or sugar-free vanilla ice cream. Garnish with extra fresh strawberries if desired.
Notes
- Use softened cream cheese for the smoothest cheesecake layer.
- Keep the butter very cold and slice it thinly so it melts evenly over the cake mix.
- Do not stir the layers together before baking; layering is essential to achieving the cobbler-like texture.
- Make sure the butter covers most of the cake mix to prevent dry or powdery spots.
- Let the dessert rest for 10–15 minutes before serving for easier scooping.
- For a mixed-berry variation, replace half of the strawberries with fresh blueberries.
- For a raspberry version, substitute fresh raspberries for the strawberries.
- Add 1 teaspoon of lemon zest to the cheesecake mixture for a brighter flavor.
- A pinch of cinnamon over the strawberry layer adds a warm spice note.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20–30 seconds or reheat the whole dish in a 350°F oven until warm.
- The topping will soften during refrigeration. Oven reheating will help restore some crispness.
- To freeze, cool completely, cover well, and freeze for up to 2 months. Reheat in the oven until warm and bubbly.
- Nutrition information is approximate and will vary according to the specific brands of sugar-free cake mix, pie filling, sweetener, cream cheese, and other ingredients used.
- For a strictly sugar-free recipe, verify that every packaged ingredient, including the pie filling, cake mix, sweetener, and toppings, is labeled appropriately for your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265 per serving
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
Keywords: Sugar-Free Strawberry Cheesecake Dump Cake