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Candy Cane Cheesecake Poke Cake

This easy Candy Cane Cheesecake Poke Cake is filled with a quick and easy cheesecake filling, crushed candy canes and frosted whipped cream and garnished with white chocolate. It’s an incredibly simple cake to make and the payoff is huge!

Candy Cane Cheesecake Poke Cake

Easy Candy Cane Cheesecake Poke Cake Recipe

Poke cakes typically begin with a cake mix which only adds to the ease of preparation. I love making them, and have several here in the MSSK recipe index.  There’s nothing like an easy Banana Pudding Poke Cake, a fan favorite Strawberries and Cream Poke Cake or for the chocolate fans, a Rocky Road Fudge Poke Cake for dessert. They’re typically made in a cake pan which makes them easy to pack-n-go for potluck parties, holiday celebrations and summer picnics. This seasonal candy cane poke cake is festive and features the beloved flavors of the holiday season. How to make Candy Cake Cheesecake Poke Cake:

  • Cake Mix – One box of white or yellow cake mix, plus eggs, water and oil in the amounts called for on the package to prepare.
  • Pudding – Two boxes instant cheesecake pudding mix.
  • Milk – Half and half or whole milk.
  • Cream Cheese – One 8 ounce block of plain cream cheese.
  • Candy Canes – 8 medium size candy canes crushed. You can use a rolling pin to crush the candy canes.
  • Frosting – Frozen whipped topping fresh sweetened whipped cream.
  • Garnish – Grated white chocolate. You can grate this with a zester or a box grater.
cheesecake and candy canes in a mixing bowl

How to Make the Best Candy Cane Cheesecake Poke Cake

The easy cheesecake filling in this cake combines beautifully with the minty crunch of the candy canes. It’s a spectacular way to celebrate the holidays. To gild the lily sprinkle the cake with grated white chocolate for the cherry on top. Merry Christmas from my busy holiday baking kitchen to yours!

  • Ingredients you’ll need to make homemade Candy Cane Cheesecake Poke Cake: One box of vanilla, yellow or butter cake mix, two boxes instant cheesecake pudding mix, half and half or whole milk, one block of plain cream cheese that’s softened, crushed candy canes, whipped topping and white chocolate.
  • Kitchen gadgets you’ll need: A 13 x 9 inch baking pan, measuring cups and spoons, a hand mixer or a stand mixer, a wooden spoon or similar to poke the holes in the cake, an offset spatula and a rubber spatula.
  • To make the holes in poke cake, I use the handle of a wooden spoon or similar, to poke large holes in the warm cake as soon as it comes out of th4e oven. Doing so will give plenty of room for the cheesecake filling.
  • When spreading the cheesecake filling, use the tip of an offset spatula to press the cheesecake into the holes. It’s a thicker filling and will need a little nudge to go into the holes.
  • If you’re unable to find instant cheesecake pudding mix, white chocolate flavor would be my next choice.
  • If you prefer to make the cake from scratch, I recommend using my recipe for White Buttermilk Cake.
  • I used standard size candy canes for this cake that you can find anywhere during the Christmas season. They’re around 6-inches in length, but if you have mini candy canes on hand, just double the amount. You can add as many or as little as you like, with no further adjustments needed.
  • This Candy Cane Cheesecake Poke Cake can be made up to one day in advance and stored chilled in the refrigerator. You can store it for up to 4 days.
piece of cake on a plate

More Holiday Desserts and Christmas Cakes to Make

There’s no better time of year to stretch your cooking skills in the kitchen than the holidays. More delightful sweet treats you may also like to make:

Candy Cane Cheesecake Poke Cake

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Helpful Kitchen Items:

Candy Cane Cheesecake Poke Cake

Prep Time15 minutes
Cook Time30 minutes
Chilling time4 hours
Course: Cakes, Dessert
Cuisine: American
Keyword: candy-cane-cheesecake, candy-cane-poke-cake, poke-cake-recipes
Servings: 16 pieces
Calories: 385kcal
Author: Melissa Sperka


  • 1 15.25 oz box white or yellow cake mix, plus ingredients to prepare (plus eggs, water, oil as called for on the box)
  • 2 3.4 oz boxes instant cheesecake pudding mix
  • 3 cup half and half or whole milk
  • 1 8 oz block plain cream cheese softened
  • 8 medium size candy canes crushed and divided
  • 1 8 oz container frozen whipped topping, thawed or 3 cups fresh whipped cream
  • 3 Tbsp grated white chocolate


  • Prepare the cake per the directions in a 13 x 9-inch cake pan. Test the center for doneness with a toothpick.
  • While the cake bakes, use a hand mixer to beat together both boxes of cheesecake pudding mix and half & half. Beat for 2 minutes or until it begins to thicken.
  • Add the cream cheese and beat until smooth. By hand mix in the crushed candy canes reserving 1/4 cup for garnishing. Stir well until the mixture becomes a pale pink.
  • When the cake is done, remove from the oven and poke large holes all over the cake using the back of a wooden spoon or similar. Spread the cheesecake filling over the cake gently pressing into the holes. Cool completely.
  • Frost the top with whipped topping and sprinkle with the remaining crushed candy canes and grated while chocolate.
  • Store chilled in the refrigerator for up to 4 days.


Serving: 1serving | Calories: 385kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 490mg | Potassium: 67mg | Fiber: 1g | Sugar: 29g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Wowwwww, this is stunning!! And I am loving the combination of cake and cheesecake! Oh, how I love mint chocolate and Christmas!

    1. Do u let the cake cool completely before adding the cheesecake mixture on
      If u add while hot it would become runny right
      I’ll be waiting to hear from you as I want to make this
      Thank You

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