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!
Ingredients
- cooking spray
Graham Crumbs
- 2 cups finely crushed graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Cake
- 1 (15.25 ounce) package yellow cake mix
- 1 cup water
- 3 eggs
- ¼ cup vegetable oil
Cheesecake
- 1 (14 ounce) can sweetened condensed milk, divided
- 2 (8 ounce) packages cream cheese, softened
- ¼ cup fresh lemon juice
- ¼ teaspoon sea salt
Triple Berry Filling
- 8 ounces fresh strawberries, hulled and chopped
- 8 ounces fresh blackberries
- 6 ounces fresh raspberries
- 1/3 cup white sugar
- 1/3 cup water
- 2 tablespoons lemon juice
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray and line with parchment paper.
Step 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.
Step 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.
Step 4
Line a baking sheet with parchment paper.
Step 5
Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
Step 6
Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
Step 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.
Step 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.
Step 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.
Step 10
Slice into 12 large pieces and top each with graham cracker crumb mixture.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 603 | |
% Daily Value * | |
Total Fat33g | 43% |
Saturated Fat16g | 78% |
Cholesterol115mg | 38% |
Sodium529mg | 23% |
Total Carbohydrate69g | 25% |
Dietary Fiber3g | 11% |
Total Sugars46g | |
Protein10g | |
Vitamin C23mg | 115% |
Calcium196mg | 15% |
Iron3mg | 14% |
Potassium323mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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