cheesecake is expensive to make - is it possible to doctor the JELLO no bake? Is there another way to make it cheaper? I'd like to prepare cheesecake petit fours for approximately 100 persons. Please advise. Thanks

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.

I know we all prefer the scratch stuff but I usually miss the sale and don't buy stuff until ready to make it. I'm more interested in knowing if I add cc or something to the box mix. Any advice. Thanks

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.

[quote="minicuppie"] Don't know exactly how many little bites my recipe would yield, but am pretty sure my cost would be below the magical 10%.

Ok...What is the "Magical 10% ???

you mean instead of the milk break it down like that?

I have used the jello no bake cheesecake as a filling. I usually add 8 oz. of cc. I have never heard any bad comments about it. Everyone loves the taste.

I should check my spelling! Whatever the box called for I used 1/2 milk and 1/2 cream instead of using all milk. Did I answer your question?

Please don't think I am a snob! I use altered cake mix recipes all the time, just not cheesecake.

relax Minicuppie - we're on the same side.

Luff ya
Sugaah

I always make my own NY style cheesecake when I want cheesecake...there is nothing better but If I want something quick and easy this is pretty good and like I said everyone liked it. HAHA, I will take cheesecake in any form!

ive never heard fo it either?? lol, i use bakerellas recipe very easy!

[quote="mayo2222"]

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