Top your Strawberry Cheesecake Poke Cake with strawberry halves for a perfect finish! Prep for our Strawberry Cheesecake Poke Cake takes just 30 minutes.
What You Need
Original recipe yields 24 servings
1 lb. small strawberries, hulls removed, divided
9 sheets graham crackers, divided
1 pkg. (2-layer size) white cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. sugar
1/2 tsp. vanilla
1/3 cup milk
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Cut 12 strawberries in half; reserve for later use. Mash remaining strawberries (about 1 cup).
Spray 13x9-inch pan with cooking spray. Cover bottom of pan with 8 graham crackers sheets breaking as necessary to fit. Prepare cake batter as directed on package; stir in mashed strawberries. Pour into prepared pan.
Bake 30 to 34 min. or until toothpick inserted in center comes out clean. Remove cake from oven. Cool 20 min before poking deep holes in cake at 1-inch intervals, using handle of wooden spoon.
Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Gradually add milk, beating on low speed after each addition until blended. Immediately pour cream cheese mixture into holes in warm cake. (If necessary, use back of spoon or spatula to gently press cream cheese mixture into cake to completely fill all holes.)
Refrigerate 1 hour. Frost with COOL WHIP just before serving. Top with reserved strawberry halves. Crush remaining graham cracker; sprinkle over cake.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.