Recipe by MARGO COLLINS
"an easy but elegant dessert recipe that can be changed by using different flavor cake mixes according to your preference. Serve cake with raspberry puree and whipped topping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
vanilla flavored cake mix
4 (8 ounce) packages
1 1/3 cups
2 (10 ounce) packages
frozen raspberries, thawed
1 (8 ounce) container
frozen whipped topping, thawed
Very good and easy to make. I had never thought to use a cake mix as a crust for cheesecake. I used a white cake mix and added 2 tsp. of vanilla to the batter. I also used all the egg instead of just the egg white. Turned out well. I read the reviews that said the batter was too much for the pan so I made 18 cupcakes first and the rest went into the 9/13 pan. I used a small ice cream scoop for the cupcakes. I put 1 scoop of the batter and 1 scoop of the creamcheese mixture per cupcake. I then baked them both in a convection oven for about 20-25 min. I also substituted splenda for the sugar.
I will definately use this recipe again!!
Edited to add: I did not add the kirschwasser. Only used vanilla extract for flavoring.
For a 9x13 pan this was A LOT of ingredients. The pas overflowed in my oven while cooking. 32 oz. of cream cheese seems like way too much.
This is a great recipe for gatherings/parties. It tastes like cheesecake, but with a light cake underneath. Simple and Clever. I followed the other suggestions and baked this in both a 9x13 pan and another smaller rectangular pan. I topped them with a ready made cherry pie filling instead to the raspberry(to make my life easier) and it was DELICIOUS! And the proof was in the pudding- people loved it and asked for the recipe. Will definitely make again!
This is a great cheesecake. It does cook up big. I made the topping and kept it separate. Just added topping after sliced and put on a plate. The topping needed more raspberries to thicken. I did change cream cheese to fat free, and used Splenda instead of sugar and egg substitute instead of real eggs. When I made the cake, I used egg substitute also. This lowered the overall calories to under 180 per slice and almost no fat. Lovely dessert. Time consuming but well worth it.
What a great idea! I didn't have yellow cake so used white instead, it was very good but I think it would be better with the yellow cake (or really any flavor). The white cake and the cheesecake were the same color and the cake's taste didn't particularly stand out so that's why the 4 stars but it was my doing not the recipe. Will defintely make this again but change the cake to yellow or chocolate to bring a bit of adventure to the taste and look. Also, just used rasberry topping from the can. Everyone enjoyed it! Thanks for a great recipe!
I made this dessert in a 9x13 pan that is 2 inches high. I was able to add the raspberry puree and the Cool-Whip before placing the dessert in the fridge. It was amazing! I'll definitely make this again & again!
It was a great idea... but somehow, someway, something went wrong...
the crust and topping merged...
the taste was alright...
Very good taste. Next time I would bake it in a larger pan for less time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 160
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A deliciously different cheesecake with a Mexican twist.
Chocolate cheesecake gets a delicious Irish makeover.
Make this creamy white chocolate raspberry cheesecake.