Kneaders Raspberry Cream Cheese Pie Recipe – Copycat
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This copycat Kneaders raspberry Cream Cheese Pie is to DIE for. I bought a slice and knew I had to recreate it. Raspberries are my favorites – so a raspberry cream pie is an obvious choice! Have you ever had a Kneaders raspberry cream cheese pie??
In case you haven’t been around for very long, raspberries are my FAVORITE fruit. I seldom do fruit things that venture outside of raspberry, because… why bother? (Raspberry is my fav, but my lemon bars are the best!) THEN – I found it. Kneaders raspberry cream cheese pie!! It is SO SO GOOD and I fell. HARD. It is SO good that I caved and bought a Kneaders raspberry cream cheese pie to bring to Thanksgiving dinner – shocker, right?
Kneaders Raspberry Cream Cheese Pie Recipe
Imagine my dismay when I went to try to re-create said Kneaders raspberry cream cheese pie and there was NOTHING. Nothing on Google, nothing on Pinterest, nothing that looked even close to THE Kneaders Raspberry Cream cheese pie.
In my opinion, raspberries are the most underrated of all the things. We are seriously lacking in no bake raspberry pie recipes as well as raspberry cream cheese desserts – those darn strawberries take all the recipes. But I digress….
No Bake Raspberry Pie
Add my filling. Top with Ashlee’s berry coulis, (made with only raspberries) and serve with additional whipped cream. No bake raspberry pie mission – accomplished! Pretty simple!
I hope you enjoy this Kneaders raspberry cream cheese pie as much as I did – as you can see from my pictures there’s ONE piece to photograph because it was gone THAT FAST! Mama had zero self control! Be sure to head to Ashlee Marie’s page to find the full instructions on the raspberry coulis.
Kneaders Raspberry Cream Cheese Pie Recipe
Kneaders Raspberry Cream Cheese Pie Recipe
Ingredients
Crust:
- 1 c. flour
- 1/2 tsp salt
- 1/3 c. shortening
- 2-3 TB cold water
Filling:
- 16 oz cream cheese
- 1 1/3 c. powdered sugar
- 2 tsp vanilla
- 2 c. whipped cream
Raspberry Coulis:
- 12 oz raspberries
- 1/4 tsp orange zest
- 1/2 C sugar
- 1/4 C lemon juice
- 1/4 C water
Instructions
Crust:
- Mix flour and salt.
- Cut in shortening.
- Slowly add more water.
- Carefully knead.
- Roll out.
- Lay in a 8 or 9 inch pie tin.
- Bake at 400 for 8-10 minutes or until puffy.
Filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until light and fluffly.
- Fold in 2 c. whipped cream.
- Spread over crust and chill your Kneaders Raspberry Cream Cheese Pie.
Raspberry Coulis:
- Head to Ashlee Marie's page for the instructions! http://ashleemarie.com/berry-coulis-recipe-dessert-sauce/
Plus, if you share my love and affinity for raspberries, be sure to check out some of my other favorite raspberry posts below:
Oh my heck! Thank you so much for this recipe! I love it so much!
Oh my goodness you just made my day!! I’m so glad you love it! It’s one of my personal favorites!!
Do you strain the seeds because I think kneaders leaves the seeds dont they. Thank you so much- i Cant wait to try to make this because its one of my favorite pies!
I definitely do NOT strain! Kneaders leaves theirs too!!
Do you whip your own whipped cream? Just the cream no sugar added?
Yes – I whip my own cream! You COULD add a tablespoon or two of sugar if you’d like! It definitely won’t hurt!
Good close to kneaders. Not exact so you should probably not put their name on it. Use to be a pastry chef there. Ntm you put more love into it because kneaders use premade crust. Hint.. do your own rasp. Topping. Not hard at all
Lucky you – you don’t need a copycat! You’ve got the real thing!!
How do you make the topping? This is my husband’s favorite and we just finished eating a piece. Love it!
Hi Anne! I don’t have my own recipe for that yet because my friend Ashlee makes such a bomb sauce. I didn’t even try anything else! We made her recipe (https://ashleemarie.com/berry-coulis-recipe-dessert-sauce/) using only raspberries and it is PERFECT!!
I am confused about the whipped cream. Is it 2 cups of heavy cream, then whipped? Or Is it about 1 cup of heavy cream, whip it until it doubles and becomes 2 cups?
Looks delicious- thanks for taking the time to share this!!!
Oh girl I could see how that would be confusing and I am SO sorry I didn’t respond earlier! It is 2 cups of WHIPPED cream, so you are right in the 1 cup whipping cream to turn it into 2 cups. Again – sorry for my late response!
This recipe looks great and we’ve tried to replicate this Kneaders pie before. Question: The raspberry coulis looks so good, but it shows that the sauce is smooth. Have you tried just mashing the berries after cooking them instead of blending them so you can see more of the fruit, as with the Kneaders pie?
You are SO RIGHT!! Ashlee’s recipe does call for the berries to be blended and stained, but I never do that! The raspberries get soft enough that I don’t blend them and I never stain the seeds out!! So it does end up a little thicker like the Kneaders raspberry topping!
How long are you supposed to chill it for? Can it be prepared the day before and chilled for a whole day?
I’d recommend until it’s set – just an hour or so!