For the best flavor, use fresh, ripe berries. Make sure the cream cheese is fully softened for a smooth cheesecake layer. If you don't have a stand mixer, a hand mixer will also work, but it may take a bit longer to achieve the desired consistency. Feel free to adjust the amount of sugar in the berry sauce depending on the sweetness of your berries. The cake is even better the next day after the flavors have had time to meld!
Triple Berry Cheesecake Poke Cake
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME5 hrs 25 mins
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SERVING12 People
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VIEWS39
Dive into summer with this luscious Triple Berry Cheesecake Poke Cake! A fluffy yellow cake soaked in a vibrant homemade berry sauce, crowned with a tangy, no-bake cheesecake frosting, and finished with a delightful graham cracker crunch. Prepare it the day before for a dessert that's both impressive and effortlessly delicious, perfect for any gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol115 mg
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Fiber3 g
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Protein10 g
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Saturated Fat16 g
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Sodium529 mg
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Sugar46 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper. (5 minutes)
02
StepIn a stand mixer, combine cake mix, 1 cup water, eggs, and vegetable oil. Mix on low for 30 seconds, then on medium for 2 minutes. Pour into prepared dish. (5 minutes)
03
StepBake for about 25 minutes, or until golden brown. Let cool for 10 minutes. Keep oven on. (35 minutes)
04
StepLine a baking sheet with parchment paper. (2 minutes)
05
StepCombine graham cracker crumbs and melted butter. Spread on baking sheet. (3 minutes)
06
StepBake for about 10 minutes, or until lightly golden. Cool completely; store in an airtight container. (20 minutes)
07
StepIn a saucepan, combine strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice. Bring to a boil, then simmer for 7-8 minutes, until fruit is very soft. Mash berries with a fork; cool for 5 minutes. (20 minutes)
08
StepPoke 30 holes into the cake using the handle of a wooden spoon (5 rows of 6 holes). Drizzle 1/3 cup sweetened condensed milk over the cake. Pour berry mixture over, ensuring it fills the holes. Cover and refrigerate for at least 1 hour. (1 hour 15 minutes)
09
StepIn a stand mixer, whip cream cheese on high until very smooth (at least 3 minutes). Add remaining sweetened condensed milk, 1/4 cup lemon juice, and salt. Mix for 1 minute. Spread over cooled cake. Cover and chill for 3 hours to overnight. (4 hours)
10
StepCut into 12 pieces; top with graham cracker crumbs. Serve and enjoy! (5 minutes)
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RECIPE REVIEWS
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Please Rate
Chris Bogisich
Apr 18, 2025The graham cracker crust adds a nice textural contrast.
Brenna Stroman
Apr 13, 2025This cake was a huge hit at our family gathering!
Eileen Metz
Mar 10, 2025The berry filling is so flavorful and the cheesecake topping is perfectly tangy.
Brent Kozey
Dec 25, 2024I made this for a potluck and it was gone in minutes!
Kailee Hegmann
Dec 23, 2024I added a layer of whipped cream on top for extra decadence.