- Ree Drummond has a recipe for no-bake raspberry cheesecake.
- The Pioneer Woman host makes the crust and filling before leaving it in the fridge to set.
- Ree Drummond’s no-bake raspberry cheesecake has to chill in the fridge for three hours.
Need an easy Father’s Day treat to celebrate dad? Turn to Ree Drummond’s no-bake raspberry cheesecake. The Pioneer Woman cheesecake recipe is simple to make. Plus, it’s a great way to beat the heat. Just remember to plan for chilling time in the fridge.
Ree Drummond’s no-bake raspberry cheesecake recipe calls for 10 ingredients
Drummond’s cheesecake recipe may have been featured on the “Post-Grad Eats” episode of The Pioneer Woman but it’s still a great addition to any Father’s Day celebration. The ingredient list is simple, with most being Pioneer Woman pantry items.
According to Food Network, all that’s needed to make Drummond’s no-bake raspberry cheesecake is 10 ingredients. The base is a classic graham cracker crust made with graham cracker crumbs, butter, and sugar.
The remaining seven ingredients make up the filling. Drummond uses softened cream cheese, vanilla yogurt, powdered sugar, vanilla extract, whipped topping (she suggests Cool Whip), raspberry preserves, and fresh raspberries.
Even better, the cookbook author doesn’t use a springform pan that’s typical in cheesecake recipes. Instead, she opts for a 9-by-13 baking dish lined with parchment paper.
The Pioneer Woman starts with a classic graham cracker crust
Drummond’s no-bake raspberry cheesecake starts as most cheesecake recipes do, with the crust. The food blogger-turned-TV star lines a baking dish with parchment paper. To help with easy removal, she ensures some hangs over the sides.
With the parchment paper all set, Drummond gets to work on the crust. She puts graham cracker crumbs, granulated, sugar, and melted salted butter in a bowl. Then she mixes it together and presses it into the bottom of the dish.
That’s it. There’s no baking the crust until golden brown because, after all, this is a no-bake cheesecake.
Ree Drummond makes a quick raspberry filling in the blender
Next up is the filling. Drummond, who is known to love kitchen shortcuts, speeds up the process using a blender. She puts softened cream cheese, vanilla yogurt, and powdered sugar in a blender.
Once combined, she transfers it to a large bowl where she folds in the whipped topping. From there, she pours the filling over the graham cracker crust. For a fun touch, Drummond swirls raspberry preserves on top.
Finally, she decorates the cheesecake with fresh raspberries. Then she carefully covers it and puts it in the fridge to set for three hours.
Reviewers like the Pioneer Woman cheesecake
“Light,” “refreshing,” and “so delish,” is how one reviewer described Drummond’s no-bake raspberry cheesecake. Additionally, they said they received “so many compliments” when they served it at a baby shower. Another reviewer said they had a guest call them up asking for the recipe.
The recipe, which averages 4.5 stars at the time of writing, didn’t escape the comments section unscathed. One reviewer described it as “more of a creamy whipped dessert” and not “cheesecake-like.”