Layered strawberry cheesecake (Print Version)
# Ingredients:
→ Strawberry Bottom Layer
01 -
Two cans (15 oz each) of strawberry pie filling
→ Creamy Middle Layer
02 -
One pack (8 oz) of cream cheese, softened
03 -
One large egg
04 -
4 tablespoons of sugar
→ Crunchy Cake Top
05 -
One box of white or vanilla cake mix (15.25 oz)
06 -
Half a cup of salted butter, chilled
07 -
Optional: Fresh strawberries for decoration
# Instructions:
01 -
Heat your oven up to 350°F. Grab a 9×13 pan—don't worry about greasing it. This one's hassle-free!
02 -
Open both pie filling cans and dump them straight into your dish. Smooth it out into an even layer using a spoon. This sweet fruity layer lays the foundation.
03 -
In a bowl, combine the cream cheese that's been softened, your egg, and sugar. Beat it or whisk it until you get a smooth mix. A few tiny bumps are no big deal!
04 -
Spoon blobs of the cheesecake mixture over the strawberry layer. Don't sweat perfection—just drop spoonfuls all over. Lightly spread it around, but no need to cover every spot.
05 -
Toss the dry cake mix straight from the box on top of your cheesecake layer. Shake it around until it's evenly spread on top.
06 -
Cut the chilled butter into thin pieces. Scatter these butter chunks over the cake layer, distributing them evenly. They'll work magic while baking!
07 -
Bake your dessert for about 40–45 minutes. Check for a golden crust with some strawberry goo bubbling at the edges. The smell will let you know it's ready.
08 -
Let it sit for 10 minutes after taking it out of the oven. Enjoy it right away while warm and gooey, or chill it in the fridge for a firmer texture. Add strawberries on top if you wanna dress it up!
# Notes:
01 -
This is a simple treat that tastes like you put in way more effort. The mix of flavors—tart strawberries, velvety cheesecake, and buttery cake—is absolutely heavenly.
02 -
Don't stress if your dessert looks a bit unwieldy at first. Uneven cake toppings add to the cozy, homemade vibe!
03 -
If you can wait, the flavors meld even more overnight. It's worth saving some for tomorrow—if you can!