How Do I "doctor-Up A Boxed Cheesecake Mix"?
Baking By sugaah Updated 18 Dec 2014 , 2:29am by easy-as-pie
Hmm I would probably do small dollop of whipped cream and then top with some a cherry and some sauce from cherry pie filling or maybe some other fruit or garnish.
I know my wife and a few others actually prefer the no-bake to real cheesecake because of how rich real cheesecake is.
Not to TOTALLY derail your post, but how is it I didn't even know there WAS such a thing as boxed cheesecake mix?? How does that even work? lol Is it like a cheesecake-flavored pudding type mix that sets really firm? I'm speechless, truly! Learn something every day! Cheesecake is just so easy to me though, and frankly worth the expense--yummmmmm!
I have seen the box cheesecake mix on the shelves, but have never used it. I make a cheesecake that uses 24 oz cc, 16 oz sour cream, 8 extra large eggs, a bit of flour, sugar and flavoring. My cost to put one together is about 10 dollars if I have bought the cheese on sale and frozen it for future use. My charge for 100 2 bite petit fours would be 9-10 doz at $24- $30 per dozen (depending on decos) Don't know exactly how many little bites my recipe would yield, but am pretty sure my cost would be below the magical 10%. That said, I want the people serving and eating my products to be wowed and don't think an altered box mix would be something I would be proud to sell. IMHO.
Not to TOTALLY derail your post, but how is it I didn't even know there WAS such a thing as boxed cheesecake mix?? How does that even work? lol Is it like a cheesecake-flavored pudding type mix that sets really firm? I'm speechless, truly! Learn something every day!
Seriously, you've never seen the box of Jell-o No Bake Cheesecake?
You are correct with what it is. It comes with the graham cracker mix to make the crust and the "pudding" mix. Its actually pretty good, IMO
Sugaah,
I have used the boxed Jello cheesecake and raspberry jam as a cake filling last year. I am not 100% sure but I think I used 1/2 mild and 1/2 heavy cream to give it a richer flavor. I have to tell you that everyone loved it 
. I was wondering myself if using Rich's Bettercream would work and make it a more stable filling. I hope to try it soon to see if it works.
Please don't think I am a snob! I use altered cake mix recipes all the time, just not cheesecake.
ive never heard fo it either?? lol, i use bakerellas recipe 
very easy!
[quote="mayo2222"]
Seriously, you've never seen the box of Jell-o No Bake Cheesecake?
Totally serious! lol I tend to shop around the outside of the market, for the most part (produce, meat, fish, dairy, bread, etc) and I try to stay away from a lot of processed foods, only venturing into the aisles for specific things like pasta, spices, etc (and I find myself shopping @ the big chain supermarkets less and less), so I haven't bought boxed pudding or jello mixes in, well, probably more than 20 years, so that would explain why I've never seen it lol.
I make chocolate covered mini cheese cakes all you do is melt some chocolate chips in the microwave & brush the inside of about a dozen foil cupcake liners with the chocolate & put them in the freezer until firm & then repeat the process. Then mix up your favorite store bought cheesecake mix according to directions drop a vanilla wafer into the bottom of each chocolate cup then fill with cheesecake mix & refrigerate till firm then top each one with your favorite pie filling
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