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Here are some tried and true recipes we've collected over the years using our Cheesecake Mixes. Email us your recipes! We love to hear the many versatile ways our customers use these mixes.

 
  MIXED BERRY CHARLOTTE  
  1 pkg “Summer Berries” Cheesecake Mix
  8 oz Sour cream
  6 oz Cottage cheese
  1  6 oz Can of crushed pineapple, drained

In a large bowl, fold all ingredients together. Turn into a serving dish. Dot the top with sliced strawberries. Serves 4-6

  KEY LIME TART  
  1 pkg “Key Lime” Cheesecake Mix    
  1 ea Refrigerated ready made pie crust    
  2  8 oz Packages cream cheese, softened to room temperature

Lay the pie crust flat on a greased cookie sheet. Fold the edges ½” toward the middle to form a border. Bake according to package directions. Set aside to cool. Beat the cheesecake mix with the cream cheese. Spread the mixture evenly over the pie crust. Top with sliced strawberries and kiwi. Serves 6 – 8

  CHOCOLATE ROCKY ROAD DESSERT  
  1 Tube refrigerated Chocolate Chip cookie dough
  1 pkg “Heavenly Chocolate” Cheesecake Mix
  1  8 oz Brick of cream cheese, softened to room temperature
  1  8 oz Tub of whipped topping
  1/2 cup Chopped walnuts
  1 cup Miniature marshmallows

Slice the cookie dough into ½” slices and press them in the bottom and sides of an 8” x 8” inch baking dish. Bake according to package directions. Set aside to cool. In a large bowl, beat the cheesecake mix with the cream cheese. Fold in the whipped topping. Spread the mixture into the baked cookie dough and top with the marshmallows and walnuts. Serve with dollops of additional whipped topping or Marshmallow Fluff. This makes a great dessert for a children’s party. Serves 9

  RED RASPBERRY TRIFLE  
  1 pint Fresh or frozen raspberries
  3/4 cup Pear nectar
  1  10 oz Package of frozen pound cake, thawed
  1 pkg “Wild Red Raspberry” Cheesecake Mix
  1  8 oz Pkg cream cheese, softened to room temperature
  1  8 oz Tub of whipped topping    

Rinse raspberries. Pour the pear nectar over them and set aside. Slice the pound cake into ½” slices and line the bottom of an 8” x 8” glass baking dish or Trifle dish. Pour the fruit mixture over the pound cake. Meanwhile in a large mixing bowl beat cheesecake mix with cream cheese and fold in the whipped topping. Spoon cheesecake mixture over the pound cake and top with additional raspberries if desired. Serves 6-8

  TIRAMISU TOWER CAKE  
  1 10” Angel Food cake
  1 pkg “Tiramisu” Cheesecake Mix
  1  8 oz Pkg cream cheese, softened to room temperature
  1  8 oz Tub of whipped topping

Cut the Angel Food cake in half horizontally. In a large bowl, beat together cream cheese and cheesecake mix. Fold in the whipped topping. Place the bottom cake layer on a serving dish, cut side up. Spread half the cheesecake mixture on it. Place the top layer of the cake on top of it and spread remaining cheesecake mixture on top. Decorate with chocolate shavings or a sifting of cocoa. Serves 6-8

  SALTY PEANUT BUTTER PIE  
  1 Tube “Ready to Bake Peanut Butter” cookie dough
  1 pkg “Snickerdoodle” Cheesecake Mix
  1  8 oz Pkg cream cheese, softened to room temp
  1  8 oz Tub of whipped topping
  1 cup Salted peanuts

Slice the cookie dough into ½” slices and press into an 8” x 8” glass baking dish. Bake according to package directions. Set aside to cool. In a large bowl mix the cheesecake mix with the cream cheese. Fold in the whipped topping and peanuts. Save a few of the peanuts to put on the top. Serves 6-8

  PEPSI POT ROAST (THE BEST POT ROAST I’VE EVER MADE, AND EASY TOO)  
  1 2 to 3lb Rum Roast
  1 Large Onion (chopped)
  1   Can of Condensed Cream of Mushroom Soup
  1 Tablespoon Monk’s Meadow’s “Southwest Fiesta” Dip Mix
  12 Ounces Pepsi Cola

Trim all visible fat from meat and brown it in a few tablespoons of oil.  Place the roast in a Crock Pot.  Add remaining ingredients and cook on low for 8 to 10 hours.Remove roast and slice.  Thicken the gravy using two tablespoons of flour mixed with ½ cup cold water. Serves 6

Microwave a carton of “Ready to Serve” mashed potatoes and you’ve got dinner in 15 minutes. 

berries jello desert
  "IT'S THE BERRIES" JELLO DESSERT  
  2 C Boiling Water
  2 3 oz Boxes Strawberry Gelatin Dessert
  1 16 oz Can Cherry Pie Filling
  1 8 oz Can Crushed Pineapple (Undrained)

Boil water and stir in gelatin until dissolved. Add remaining ingredients. Pour into a 9" X 13" glass baking dish. Refridgerate until set.

  Topping:  
  2 C Sour Cream
  2 8 oz Pkg Cream Cheese, softened to room temp
  1 Pkg Monk's Meadow "Summer Berries Cheesecake mix
  8 Large Strawberries (Optional)

Mix first three ingrediants together and spread over top of gelatin dessert. Dot with strawberries...

Serves 8-12

  APPLE STRUDEL SPICE CAKE  
  1 Pkg (store bought) Spice Cake mix
  1 Pkg Monk's Meadow "Apple Strudel" Cheesecake Mix
  1  8 oz Pkg Cream Cheese (softened to Room Temp)
  1  8 oz Tub Whipped Topping

Bake the Spice Cake according to manufacturer's directions for 2 8' cake pans. Let cool. Beat the cheesecake mix together with the cream cheese. Add the whipped topping and continue to beat until smooth. Spread 1/2 the mixture on top of one of the cake layers. Place the second layer on top and frost it with the remaining cheesecake mixture

Drizzle top of cake with chopped pecans (optional)

Serves 10-12

 
   

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