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!Jump to Recipe
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...
Print the Berry Cheesecake Poke Cake recipe or PIN IT for later!
Recipe added to the Weekend Potluck.