Description
Blueberry Cheesecake Poke Cake is a luscious dessert that blends the creamy richness of cheesecake with the soft, moist texture of vanilla poke cake. Layered with a sweet-tart blueberry topping and a smooth cheesecake filling, this dessert is perfect for summer parties, potlucks, and special celebrations.
Ingredients
Scale
- 1 box (15.25 oz) of vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 package (8 oz) cream cheese, softened
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- 2 cups fresh blueberries (or frozen, thawed)
- 1/4 cup sugar (optional, depending on sweetness of blueberries)
- 1 tablespoon cornstarch
- Whipped cream (for garnish)
- Fresh blueberries (for garnish)
- Mint leaves (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix vanilla cake mix, eggs, water, and vegetable oil with an electric mixer on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 15 minutes. Then poke holes evenly across the surface using the handle of a wooden spoon or a skewer.
- In a medium bowl, beat softened cream cheese until smooth. Gradually add sweetened condensed milk, lemon juice, and vanilla extract, mixing until creamy. Gently fold in the whipped topping.
- Pour the cheesecake mixture evenly over the poked cake and spread to cover the surface, allowing it to seep into the holes.
- In a small saucepan, cook blueberries, optional sugar, and cornstarch over medium heat until the berries burst and the sauce thickens, about 4-5 minutes. Let cool slightly.
- Pour the blueberry topping over the cheesecake layer and spread evenly.
- Cover and refrigerate the cake for at least 2-4 hours, or overnight for best results.
- Slice and serve chilled. Garnish with whipped cream, fresh blueberries, and mint leaves if desired.
Notes
- Use dairy-free cream cheese and whipped topping for a dairy-free version.
- Use a gluten-free vanilla cake mix to make it gluten-free.
- Replace sugar with stevia or another sweetener for a low sugar option.
- You can use raspberries or strawberries instead of blueberries for variation.
- Adding lemon or orange zest to the filling enhances the citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry cheesecake poke cake, summer desserts, poke cake, cheesecake filling, fruity cake, party dessert, easy baking, potluck recipes, vanilla cake, berry cake