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Red White and Blue Cheesecake Poke Cake

This stunning dessert features layers of moist yellow cake, creamy cheesecake filling, and vibrant strawberries and blueberries, perfect for summer gatherings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Festive, Summer
Servings: 12 servings

Ingredients

Cake Ingredients

  • 1 box yellow cake mix 15.25 ounce box
  • 1 cup water as per cake mix instructions
  • 1/3 cup oil as per cake mix instructions
  • 3 large eggs as per cake mix instructions

Cheesecake Filling Ingredients

  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon zest
  • 1 tsp fresh lemon juice
  • 2 cups Homemade Cool Whip or store-bought

Topping Ingredients

  • 1 pint strawberries hulled and sliced
  • 1 pint blueberries

Instructions

  • Step 1: Preheat your oven to the temperature specified on the cake mix box. Grease and flour a 9×13 inch baking dish. In a large mixing bowl, combine the yellow cake mix with water, oil, and eggs according to the package instructions. Mix until well combined and smooth. Pour the batter into the prepared baking dish and bake for the time recommended on the package or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  • Step 2: In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sweetened condensed milk, mixing until well combined. Then, fold in the vanilla extract, lemon zest, and lemon juice. Mix until everything is well combined and you have a luscious cheesecake filling.
  • Step 3: Once the cooled cake is ready, take a wooden spoon or a skewer and poke holes all over the surface of the cake, about an inch apart. Ensure not to poke all the way through to the bottom, just enough to create pockets for the filling.
  • Step 4: Pour the cheesecake filling over the poked cake, spreading it evenly with a spatula. Make sure the filling seeps into the holes, ensuring that every bite will be full of flavor. Cover the cake with plastic wrap and place it in the refrigerator for at least 2 hours to chill and set.
  • Step 5: After the cheesecake filling has set, remove the cake from the refrigerator. Spread the Homemade Cool Whip over the top of the cake, smoothing it out into an even layer. Arrange the hulled and sliced strawberries in rows on one side of the cake and scatter the blueberries on the other side to create a beautiful red, white, and blue presentation.
  • Step 6: Slice the cake into squares and serve chilled. Enjoy!

Equipment

  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Spatula
  • Wooden Spoon or Skewer

Notes

Ensure that your cream cheese is at room temperature to prevent lumps in the cheesecake filling. Consider adding a layer of fruit preserves under the Cool Whip for an extra burst of fruit flavor.