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Triple Berry Cheesecake Poke Cake

Rated as 5 out of 5 Stars

"Poke a classic yellow cake and fill with homemade berry sauce before topping with a tangy, delicious no-bake cheesecake! This cake is best made the day before, which makes it great to bring to all those summer potlucks!"
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5 h 27 m servings 603
Original recipe yields 12 servings (1 9x13-inch cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
  2. Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.
  4. Line a baking sheet with parchment paper.
  5. Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
  6. Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
  7. Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes.
  8. Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour.
  9. Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight.
  10. Slice into 12 large pieces and top each with graham cracker crumb mixture.

Nutrition Facts

Per Serving: 603 calories; 33.2 68.8 10.1 115 529 Full nutrition

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Read all reviews 5
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I made two changes because that's what I had. I used a white cake mix instead of yellow and I substituted blueberries for the raspberries. I wasn't impressed by this cake two hours later when I ...

Wow. I can't believe more people haven't reviewed this one. It is easy and delicious. It is time consuming though and definitely gets better with age. I only had half the cream cheese requir...

I made this for a family BBQ, I did make a change to lighten it up a bit. Instead of the cheesecake topper I just used whipped topping and some fresh fruit. It was a huge hit! The cake was de...

This was so good! I made this for a potluck the day before so it would have plenty of time for the flavors to meld... only change for me was to use blueberries instead of blackberries (I don’t ...

My husband, a self-proclaimed "Treat Master," said that this was the best dessert he has EVER had in his almost 50 years. He said the amount of lemon was perfect to accent the berries, and gave...