Triple Berry Cheesecake Poke Cake

For this triple-berry cheesecake poke cake recipe, poke a classic yellow cake, fill with homemade berry sauce, and top with a no-bake cheesecake filling.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 603 Calories

Ingredients

• 3 eggs
• 2 tablespoons lemon juice
• 2 (8 ounce) packages cream cheese, softened
• 1 cup water
• 6 tablespoons unsalted butter, melted
• cooking spray
• 1 (14 ounce) can sweetened condensed milk, divided
• 1 (15.25 ounce) package yellow cake mix
• 6 ounces fresh raspberries
• 2 cups finely crushed graham cracker crumbs
• 8 ounces fresh blackberries
• 8 ounces fresh strawberries, hulled and chopped
• 0.25 cup vegetable oil
• 0.33333334326744 cup white sugar
• 0.33333334326744 cup water
• 0.25 cup fresh lemon juice
• 0.25 teaspoon sea salt

Recipe Instructions

Step 1

Line a baking sheet with parchment paper.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray; line with parchment paper.

Step 3

Combine cake mix, 1 cup water, eggs, and vegetable oil in the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into the prepared dish.

Step 4

Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool at room temperature for 10 minutes. Keep oven on.

Step 5

Combine graham cracker crumbs and melted butter in a bowl; spread evenly onto the prepared baking sheet.

Step 6

Bake until slightly golden, about 10 minutes. Cool to room temperature; store crumbs in an airtight container.

Step 7

Meanwhile, combine strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice in a saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, until fruit is very soft, 7 to 8 minutes. Mash berries together with a fork; cool for 5 minutes.

Step 8

Poke 30 holes (5 rows of 6 holes each) into cake using the handle of a wooden spoon. Drizzle 1/3 cup sweetened condensed milk over entire cake; pour berry mixture over cake, spreading using a spatula, ensuring mixture goes into holes. Cover cake; refrigerate at least 1 hour.

Step 9

Place cream cheese in the bowl of a stand mixer fitted with the whisk attachment; whisk on high speed until very smooth, at least 3 minutes. Add remaining sweetened condensed milk, 1/4 cup lemon juice, and salt; whisk for 1 minute. Spread cream cheese mixture over cooled cake. Cover cake; chill 3 hours to overnight.

Step 10

Cut cake into 12 large pieces; top with graham cracker crumbs.