Triple Berry Cheesecake Poke Cake A Summer Delight!
Hello, baking enthusiasts! Are you ready to impress at your next summer potluck? This Triple Berry Cheesecake Poke Cake is the ultimate crowd-pleaser, combining a moist yellow cake with a luscious berry filling and a creamy cheesecake topping.
Why Youll Love This Cake
This cake has it alljuicy berries, a tangy cheesecake layer, and a buttery graham cracker crumb topping. Its perfect for any gathering and can be made the day before, so you can relax and enjoy the party!
Time & Servings
Prep Time: 30 minutes
Cook Time: 42 minutes
Additional Time: 4 hrs 15 mins
Total Time: 5 hrs 27 mins
Servings: 12
Ingredients
Cake Base:
1 15.25 oz package yellow cake mix
1 cup water
3 eggs
cup vegetable oil
Graham Crumbs:
2 cups finely crushed graham cracker crumbs
6 tablespoons unsalted butter, melted
Triple Berry Filling:
8 oz fresh strawberries, hulled and chopped
8 oz fresh blackberries
6 oz fresh raspberries
cup white sugar
cup water
2 tablespoons lemon juice
Cheesecake Topping:
1 14 oz can sweetened condensed milk, divided
2 8 oz packages cream cheese, softened
cup fresh lemon juice
teaspoon sea salt
Instructions
Prepare the Cake: Preheat oven to 350F. Mix the cake ingredients and bake in a 9×13-inch dish until golden, about 25 minutes. Cool for 10 minutes.
Graham Crumb Topping: Mix crumbs with melted butter, bake for 10 minutes, and set aside.
Berry Filling: Simmer berries with sugar, water, and lemon juice until soft. Mash and cool.
Assemble: Poke holes in the cake, pour condensed milk, and berry mixture over the top. Chill for at least 1 hour.
Cheesecake Layer: Beat cream cheese, add remaining condensed milk, lemon juice, and salt. Spread over cooled cake. Chill for 3 hours or overnight.
Serve: Cut into pieces and sprinkle with graham crumbs.
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