If you like sweets, cheesecake is likely high on your list of favorite desserts. Luckily, The Pioneer Woman star Ree Drummond has just the cheesecake recipe to try. She says she likes to fill her freezer with sweet treats for her family so when they come home they have a snack to munch on. Here are all the details for whipping up Drummond’s delectable white chocolate mini cheesecakes.
Ree Drummond likes to make a large batch of mini cheesecakes
When Drummond bakes mini cheesecakes, she says she prefers
to make a large batch. For her, it’s all about getting more bang for her buck.
“If I’m going to go through the trouble of making a freezer dish, I definitely
want to get my money’s worth and make a bunch,” said Drummond in her Food
Network video. In order to make sure she gets her money’s worth, she fills her
food processer to the brim with ingredients. For this recipe, it’s a stack of
chocolate graham crackers.
In her YouTube video, Drummond says she likes to have treats already made so she can feed people at a moment’s notice. It takes some of the pressure off when people come to visit or when her family wants to eat something after an event. “It’s so nice to have ready-to-go treats in the freezer. I love having my entrees, but with the kids involved in sports, having friends over, going to school events, it’s always nice to pull out a batch of treats,” says Drummond. “Sometimes, they don’t always give me the right amount of notice, and it’s really nice in times like that to have them all ready to go.”
What you’ll need to make Ree Drummond’s white chocolate mini cheesecakes
For the crust:
- Chocolate graham crackers
- ½ cup sugar
- ½ cup melted butter
- Small paper muffin cups
For the filling:
- 3 packages softened cream cheese
- 1 cup sugar
- 2 eggs
- Splash of vanilla
- 3 tbsp. salted caramel sauce
For the topping:
- White chocolate
- Chocolate chips
How to make Ree Drummond’s white chocolate mini cheesecakes
Drummond starts by placing chocolate graham crackers in a
standing mixer and then pulsing them until they have a crumb-like consistency.
She then adds ½ cup of sugar and ½ cup of melted butter. Drummond says the
butter helps keep the mixture moist and allows it to become crisp while it’s
baking in the oven. Next, Drummond places roughly two tablespoons of the
mixture into paper muffin cups. Instead of using her fingers, she uses the back
of her measuring cup to pack the mixture firmly into the muffin cups.
Then, Drummond beats three packages of softened cream cheese
in a standing mixer. She then adds one cup of sugar. Next, she adds two eggs.
Drummond recommends adding the eggs one at a time. She then adds a splash of
vanilla and three tablespoons of salted caramel sauce. Next, she fills up the
muffin tins with three tablespoons of the mixture in each tin. She recommends
baking the mixture at 350 degrees for 15 minutes. Let the mixture cool and
chill for two hours.
Check out Drummond’s video for the rest of the recipe and a
demonstration of how to make her white chocolate mini cheesecakes.
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