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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Graham Crumbs:
Triple Berry Filling:
Cheesecake:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.

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  • 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.

  • Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.

  • Line a baking sheet with parchment paper.

  • Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.

  • Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.

  • 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.

  • 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.

  • 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.

  • Slice into 12 large pieces and top each with graham cracker crumb mixture.

Nutrition Facts

603 calories; 33.2 g total fat; 115 mg cholesterol; 529 mg sodium. 68.8 g carbohydrates; 10.1 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
08/27/2017
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 first tasted it neither were hubby nor granddaughter. I decided to try it again this morning and wow what a pleasant surprise. The flavors all melded and came together to produce a rich berry filled cheesecake tasting-like cake. It is essential that this cake be refrigerated overnight for the delicious flavors to be spot on. Great recipe thanks for sharing! Read More
(5)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/27/2017
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 first tasted it neither were hubby nor granddaughter. I decided to try it again this morning and wow what a pleasant surprise. The flavors all melded and came together to produce a rich berry filled cheesecake tasting-like cake. It is essential that this cake be refrigerated overnight for the delicious flavors to be spot on. Great recipe thanks for sharing! Read More
(5)
Rating: 5 stars
08/27/2017
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 first tasted it neither were hubby nor granddaughter. I decided to try it again this morning and wow what a pleasant surprise. The flavors all melded and came together to produce a rich berry filled cheesecake tasting-like cake. It is essential that this cake be refrigerated overnight for the delicious flavors to be spot on. Great recipe thanks for sharing! Read More
(5)
Rating: 5 stars
11/28/2018
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 required so I subbed Greek yogurt for the other half. That may have been a very good idea as the cake came out with a little bit of a tang that complimented the berries nicely. Read More
(1)
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Rating: 5 stars
07/06/2018
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 like blackberries). What everyone commented on was the fact that it wasn t sickeningly sweet. I will definitely make this one again! Thanks for sharing! Read More
Rating: 5 stars
08/12/2019
Absolutely delicious! Only tweaks I made were more lemon juice to the fruit mix, and two tablespoons of sugar to the cream cheese mix, it tasted very bitter. I also cut into 18 squares instead of 12. It was a huge hit and has become my new favorite cake. Thank you for this recipe! Read More
Rating: 5 stars
07/27/2018
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 delicious and with the lighter topping it was not too sweet or overpowering. Read More
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Rating: 5 stars
02/16/2018
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 it a whopping 15 out of 10 on the charts! I topped each slice with graham cracker crumbs then strawberries cut to resemble hearts and/or stawberries for Valentine's Day. A total hit! Read More