Ree Drummond’s White Chocolate Raspberry Cheesecake Is the Perfect No-Bake Dessert
Ree Drummond makes an easy no-bake cheesecake that comes together quickly and looks so impressive. The Pioneer Woman star shared the steps for her white chocolate raspberry cheesecake, complete with a simple cookie crust.
Ree Drummond’s white chocolate raspberry cheesecake is easy to make
Drummond demonstrated how to make her white chocolate raspberry cheesecake on an episode of The Pioneer Woman. “It’s super delicious,” she said. “It’s pretty as a picture and best of all, it is incredibly easy to make.”
Drummond also noted that it’s a no-bake recipe. “This is simple and really impressive and the best part about it is I don’t even have to turn on the oven,” she explained.
The Food Network host started by making the raspberry component. She combined raspberries, sugar, and lemon juice in a saucepan and turned on the heat. Then she strained the puree mixture to get out the seeds. “The color of raspberries, it’s beautiful,” Drummond noted. “And it’s going to make the cheesecake so, so gorgeous.”
She put white chocolate chips in a bowl set over a pot of simmering water and, while the chips melted, she made a cookie crust.
Drummond added shortbread cookies and white chocolate chips and sugar to a food processor and pulsed them to combine the ingredients. “Now of course you can use any cookie you want — graham crackers, vanilla wafers,” she said. “I like to use shortbread for this cheesecake. It’s really buttery and mild.”
Drummond continued, “This is a no-bake crust so I’m just gonna add softened butter. Usually, when I bake the crust, I put in melted butter. Just putting softened in will help it all stay together.” She pressed the crumbs into the bottom and up the sides of a pie pan, then chilled the crust in the freezer to set it before adding the filling.
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‘The Pioneer Woman’ star made a simple cheesecake filling
For the filling, Drummond added softened cream cheese, vanilla, and powdered sugar to a stand mixer mixed it on low speed, then turned up the speed once the ingredients started to come together.
“This is a really easy cheesecake,” she said. “Cheesecakes are such a great dessert because they can be casual, everyday or they can be nice and formal, depending on your occasion.”
The Pioneer Woman star drizzled in the cooled melted white chocolate. “The white chocolate is going to serve two purposes,” Drummond explained. “It’s going to make the cheesecake delicious, of course. But it’s also going to help the filling sort of firm up and stay together when it gets cold.”
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Drummond added some sweet toppings to the dessert
Drummond added the raspberry puree to the mixer and combined the ingredients, then poured the filling on top of the pie crust. “If you see little streaks of raspberry or streaks of white chocolate, that is just fine,” Drummond assured. “That just adds to the texture and the character.”
She spread the filling in the crust then placed fresh raspberries on top in a circle. “I always like to decorate the top of cheesecakes with little ingredients that are in the cheesecake,” the Food Network host explained. “That way people know what they’re getting.”
She sprinkled white chocolate chips over the top and chilled the pie in the refrigerator for 2 hours.
The full recipe is available on the Food Network website.
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