This Berry Cheesecake Poke Cake is layered with creamy cheesecake filling, a homemade berry compote, whipped topping and crushed graham crackers, sure to be your next go-to dessert!
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I've never met a poke cake I didn't like. I mean really, what's not to love?! A soft, fluffy cake is filled and topped with layers of different flavors and whipped topping. Poke cakes are always moist, full of different textures and are hard to resist when cut into pieces showcasing all of the gorgeous layers.
My siblings and I had a couple favorite kinds of poke cake growing up. "Jell-O Cake" as Mom called it, was often a birthday dessert request and brought to several family gatherings throughout the year. And the other favorite was "Better Than Anything Cake"....heaven forbid Mom used the real title with us kiddos! 😉 Haha!
My idea for this Berry Cheesecake Poke Cake came up as I was making cupcakes for my brother-in-law's high school graduation party. His favorite cupcake that I made is my "Triple Berry Cheesecake Cupcake." I can't blame him - it's one of my favorites, too!
Although I love making cupcakes, sometimes they seem a little more finicky and take longer than making a whole cake. Therefore, I tested the cake out a few times with different fillings and berries and I'm SO excited to be sharing the final recipe with you! I wish I could give you a spoonful through the screen....it's just that good!!!
What do I need to make this poke cake?
- A box of white cake mix + ingredients needed to prepare it. If you don't have white cake mix, yellow cake mix will work just fine, too.
- Cream cheese. I recommend using the kind in the block form. The spreadable cream cheese in a tub tends to be a little softer than you'll want.
- Sweetened Condensed Milk. Be sure you're not grabbing evaporated milk....they're very different! 🙂
- Whipped Topping. For ease, I typically grab a frozen 8 oz tub from the freezer section at the grocery store. If you prefer homemade whipped topping and have the time, you can certainly do that too!
- Frozen Berries. Raspberries, strawberries, blackberries, blueberries.....or any combination!
- Graham Crackers. These are optional, however they do add to the "cheesecake" vibe going on in this cake!
How far in advance can I make this cake?
You can make this up to one day in advance. However, I don't recommend cutting it until you're ready to serve it. Why? Because the color from the berries will start to bleed into the whipped topping and will start to look less appealing. (There's nothing wrong with it, it just isn't as pretty!:))
How should I store the leftover cake?
If you're lucky enough to have leftovers, they will need to be stored in the fridge. Simply cover the cake with plastic wrap or with a tightly sealed lid and place in the fridge for up to 3 days. (As I mentioned above, you might notice the color from the berries seeping into the whipped topping where the cake is cut after a few hours. Not a problem, just not as pretty!)
What kind of berries should I use in this cake?
I really love raspberries, so that's typically my go-to. However, I also like using a mixture of raspberries, blueberries, blackberries and strawberries (the bag of frozen mixed berries at Hy-Vee!) 🙂
Other poke cakes you might like...
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Berry Cheesecake Poke Cake
Ingredients
- 1 box white cake mix prepared in a 9x13 pan
- 8 oz cream cheese softened
- 1 14 oz can sweetened condensed milk
- 1 8 oz tub whipped topping thawed, divided
- 1 16 oz bag frozen berries (raspberries, blueberries, mixed berries)
- ¾ c water
- 3 tablespoon cornstarch
- 2 tablespoon lemon juice
- ½ c sugar
- graham cracker crumbs optional
Instructions
- Prepare the white cake mix in a 9x13 pan, according to the box instructions.
- While the cake is baking and cooling, make the cheesecake filling and the berry topping.
- Make the cheesecake filling:In a mixing bowl (or in a stand mixer), make the cheesecake filling by whisking together the cream cheese, sweetened condensed milk and 1 cup of the whipped topping. Set aside until ready to assemble cake.
- Make the berry topping: Pour the bag of berries into a saucepan. (Berries can be added frozen or thawed, but be sure to add all of the juices if thawed)In a small bowl, combine the water, cornstarch, lemon juice and sugar. Pour over the berries.Cook the berry mixture on medium heat, stirring frequently until the mixture is bubbly and thickened. Set aside until ready to assemble cake; the berry filling needs to cool completely.
- Use the end of a wooden spoon to poke holes in the cake.
- Pour the cheesecake filling over the cake, using a spatula to spread it out and help it get into the holes.
- Spread the berry topping over the cheesecake layer.
- Spread the remaining whipped topping on top, being careful not to mix it with the berry layer.
- Sprinkle graham cracker crumbs on top, cover the pan and refrigerate for at least two hours before cutting.
Recipe added to the Weekend Potluck.
Adam J. says
I am planning on making this tomorrow. Most poke cakes say to pour the filling over a hot cake, but you don't specify this in your directions. Don't know if I should let the cake cool before adding the cream cheese layer. Guidance needed!
Kelsey says
Hi Adam - Sorry I didn't get back to you sooner! I would go ahead and put the cream cheese mixture on while it's still warm, yes. Hope you enjoyed it!