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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!
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 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!
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 to Make Berry Cheesecake Poke Cake
Start by making a white cake mix following the packaging instructions for a 9×13-inch pan. When it comes out of the oven, set it aside to cool.
As the cake is baking, pour the bag of frozen berries into a saucepan. Make sure to include all of the juices if the berries have been thawed.
Next, you’ll mix the water, cornstarch, lemon juice, and sugar in a small bowl, and then pour that into the pan with the berries.
Frequently stir the berry mixture while it is cooking until the mixture is bubbly and has thickened. Then, set it aside to cool completely.
Once the cake has completely cooled, use the end of a wooden spoon or a straw to poke holes all over the cake. Then, pour the cheesecake filling over the cake and spread it out with a spatula to get it in all the holes.
Whisk the cream cheese, sweetened condensed milk, and 1 cup of the whipped topping together in a clean bowl.
Now you can spread the cooled berry topping over the cake and then the remaining whipped topping. Take care not to mix the whipped topping with the berries for a beautiful stark contrast when cut.
Lastly, garnish with a sprinkle of crushed graham crackers on top. The graham crackers are optional, but I like that it adds a little crunch and drives home the flavor of “cheesecake!”
Cover and refrigerate for at least two hours before cutting the cake and digging in!
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!:))
Storage Instructions
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.
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 To Try!
- Funfetti Poke Cake
- Hot Chocolate Poke Cake
- Triple Lemon Poke Cake
- Chocolate Poke Cake
- Chocolate Peanut Butter Poke Cake
- Almond Joy Poke Cake
- Oreo Poke Cake
- Butterfinger Cake
Berry Cheesecake Poke Cake
Equipment
- 1 9×13-inch baking pan
Ingredients
- 1 box white cake mix prepared in a 9×13 pan
- 1 8-ounce package cream cheese softened
- 1 14-ounce can sweetened condensed milk
- 1 8-ounce tub whipped topping thawed, divided
- 1 16-ounce bag frozen berries*
- 3/4 cup water
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/2 cup sugar
- graham cracker crumbs optional
Instructions
- Prepare the white cake mix in a 9×13 pan, according to the box instructions.1 box white cake mix
- 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.1 8-ounce package cream cheese, 1 14-ounce can sweetened condensed milk, 1 8-ounce tub whipped topping
- Set aside until ready to assemble cake.
Make the Berry Filling
- 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)1 16-ounce bag frozen berries*
- In a small bowl, combine the water, cornstarch, lemon juice and sugar. Pour over the berries.3/4 cup water, 3 tablespoons cornstarch, 2 tablespoons lemon juice, 1/2 cup sugar
- 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.
Assemble the Cake
- 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. Cover the pan and refrigerate for at least two hours.
- Sprinkle graham cracker crumbs on top when ready to serve. Slice and enjoy!graham cracker crumbs
Notes
Nutrition
Blog post updated in June 2025 to include process photos and more helpful details.
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!
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!
Can I use a can or cans of strawberry or blueberry pie filling instead of fresh or frozen berries?
Yes, you can! ~Kelsey