Berry & Cheesecake Poke Cake Recipe

Introduction

This Berry & Cheesecake Poke Cake is a delightful dessert bursting with fresh fruit flavors and creamy cheesecake goodness. It’s easy to prepare and perfect for impressing guests or enjoying a sweet treat at home.

Ingredients

• 1 white cake mix, prepared according to package
• 2 cups strawberries, stems removed
• 12 ounces no-bake cheesecake
• 14 oz sweetened condensed milk
• 1 cup blackberries
• 1 cup raspberries
• 1 cup fresh whipped cream
• 2 tablespoons graham cracker crumbs for topping
• Strawberries (sliced), blackberries, and raspberries for topping

Instructions

1. Step 1: Preheat your oven to 350°F and prepare the white cake mix according to the package directions. Bake as instructed and let it cool completely.
2. Step 2: Using the back of a wooden spoon, poke 12 to 14 holes evenly across the surface of the cooled cake.
3. Step 3: In separate bowls, mash the strawberries, blackberries, and raspberries with a potato masher until they are broken down but still slightly chunky.
4. Step 4: In a large bowl, whisk together the no-bake cheesecake batter and sweetened condensed milk until smooth and free of lumps.
5. Step 5: Add the mashed strawberries, blackberries, and raspberries to the cheesecake mixture. Stir well to combine.
6. Step 6: Pour this creamy berry mixture over the cake, making sure it seeps into the holes you poked. Let it settle for about 10 minutes.
7. Step 7: Spread the fresh whipped cream evenly over the top of the cake.
8. Step 8: Sprinkle graham cracker crumbs on top, then garnish with sliced strawberries, blackberries, and raspberries.
9. Step 9: Chill the cake in the refrigerator for at least 3 hours or overnight to let the flavors meld and the cake set.
10. Step 10: Serve chilled and enjoy your delicious, fruity poke cake!

Tips & Variations

• Substitute the white cake with yellow or vanilla cake for a different flavor profile.
• Add a splash of lemon juice to the mashed berries to brighten the taste.
• Use flavored whipped cream, such as vanilla or almond, to add a subtle twist.
• For a crunchy texture, sprinkle chopped nuts along with the graham cracker crumbs.

Storage

Store the poke cake covered in the refrigerator for up to 3 days. To reheat, it’s best enjoyed cold, but you can let it sit at room temperature for 10-15 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, frozen berries can be used but make sure to thaw and drain them well to avoid adding excess moisture to the cake.

Is no-bake cheesecake necessary for this recipe?

No-bake cheesecake works best as it creates a smooth, creamy filling without needing additional baking, keeping the fruit fresh and the texture light.

Berry & Cheesecake Poke Cake Recipe

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★★★★★

4.4 from 90 reviews

• Author: Hugo
• Total Time: 3 hours 50 minutes
• Yield: 12 servings 1x

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Description

This Berry & Cheesecake Poke Cake combines a moist white cake infused with a luscious cheesecake and berry mixture, topped with fresh whipped cream and a medley of berries for a refreshing and indulgent dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Cake

• 1 white cake mix, prepared according to package instructions

Berry Mixture

• 2 cups strawberries, stems removed, mashed
• 1 cup blackberries, mashed
• 1 cup raspberries, mashed

Cheesecake Mixture

• 12 ounces no-bake cheesecake batter
• 14 ounces sweetened condensed milk

Topping

• 1 cup fresh whipped cream
• 2 tablespoons graham cracker crumbs
• Strawberries sliced, blackberries, and raspberries for topping

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it reaches the right temperature for baking the cake evenly.
2. Prepare Cake: Prepare the white cake mix according to the package directions, then bake it as instructed until fully cooked and golden.
3. Poke Holes: Once the cake is baked, use the back of a wooden spoon to poke 12-14 holes evenly across the cake surface to allow the filling to seep in.
4. Mash Berries: In separate large bowls, mash the strawberries, blackberries, and raspberries using a potato masher until they are broken down but not pureed.
5. Mix Cheesecake Batter: In another large bowl, whisk the no-bake cheesecake batter with the sweetened condensed milk until smooth and lump-free for a creamy texture.
6. Combine Berries and Cheesecake: Stir the mashed strawberries, blackberries, and raspberries into the cheesecake mixture until evenly combined.
7. Fill Cake: Pour the cheesecake and berry mixture over the cake, allowing it to settle into the holes and soak for about 10 minutes.
8. Add Whipped Cream and Toppings: Spread the fresh whipped cream evenly over the soaked cake. Then sprinkle graham cracker crumbs on top and decorate with sliced strawberries, blackberries, and raspberries.
9. Chill: Place the cake in the refrigerator and chill for at least 3 hours or up to overnight to let the flavors meld and the cake set properly.
10. Serve: Once chilled, serve your delicious Berry & Cheesecake Poke Cake and enjoy!

Notes

• The cake must be fully cooled before poking holes to prevent crumbling.
• Use fresh berries for the best flavor, but frozen berries can be used if thawed and drained.
• For a lighter version, use reduced-fat no-bake cheesecake and whip cream alternatives.
• The cake should be refrigerated to allow the filling to set and the flavors to meld.
• Graham cracker crumbs add a nice texture contrast but can be substituted with crushed nuts or cookies.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: poke cake, berry cake, cheesecake poke cake, no bake cheesecake, summer dessert, berry dessert, whipped cream topping