It’s one of our favorite Kneaders desserts! Here’s the copycat recipe for their Raspberry Cream Cheese Pie.
You can’t go wrong with anything at Kneaders, but the raspberry pie has our heart! The cream cheese filling paired with tart raspberries is to die for. It’s so popular, they often sell out! So if you run into that snag, here’s a copycat.
Erin Mylroie shares how to make this coveted pie in your own kitchen. She shares what makes the Kneader’s recipe so delicious, and how you can get close to that level of perfection yourself.
Find more recipes from Erin on Instagram, @undercover.weightwatcher.
Kneaders Raspberry Cream Cheese Pie Copycat
- Raspberry Preserves (or sub 1 and 1/4 cup purchased raspberry preserves)
- 2 cups fresh or frozen raspberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon water
Cream Cheese Filling
- 1 (8 ounce) block, cream cheese, at room temperature
- 3/4 cup powdered sugar
- 2 teaspoons vanilla
- 2 cups heavy whipping cream
1 pie crust, baked and cooled (my recipe is below if you want homemade, or use purchased pie crust)
(Homemade pie crust: combine 1 and 1/4 cup all purpose flour, 1/2 teaspoon salt, and 1 and 1/2 teaspoon sugar in a medium bowl. Grate 1/2 cup of FROZEN butter over the flour mixture. Stir to combine. Add 4-8 tablespoons of ice water, just enough that you can gather the dough into a ball. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least one hour. Roll the dough out and place in pie dish. Poke all over with a fork. Bake at 350 degrees for about 20-25 minutes, using pie weights to keep the pie from shrinking).
Prepare the raspberry puree by combining in a small saucepan the granulated sugar, cornstarch, water, and berries. Bring to a boil. Reduce heat and simmer for three minutes. Remove from the heat. Transfer to a small bowl and chill until needed. (You can also skip this homemade preserves and use purchased raspberry preserves. Bon Maman is the recommended brand). Chill for at least two hours before using.
In a large bowl, combine the cream cheese, powdered sugar, and vanilla. Beat until light and fluffy. Add 1 cup whipping cream. Beat until well incorporated. Add the remaining cup of whipping cream and beat until light and fluffy, about five minutes on high. Pour the mixture into the prepared pie shell and smooth the top. Pour the raspberry puree over the top. Chill the pie for at least an hour before serving. Garnish with fresh berries, if desired. Keeps for up to three days in the refrigerator.