Description
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
- 1 (15.25 ounce) package yellow cake mix
- 1 cup water
- 3 eggs
- ¼ cup vegetable oil
- 2 cups finely crushed graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 8 ounces fresh strawberries, hulled and chopped
- 8 ounces fresh blackberries
- 6 ounces fresh raspberries
- ⅓ cup white sugar
- ⅓ cup water
- 2 tablespoons lemon juice
- 1 (14 ounce) can sweetened condensed milk, divided
- 2 (8 ounce) packages cream cheese, softened
- ¼ cup fresh lemon juice
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray and line with parchment paper.
- 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.
Prep Time: 30 mins
Cook Time: 42 mins
Total Time: 5 hrs 27 mins
Servings: 12