• White Chocolate Raspberry Cheesecake

    1 vote
    White Chocolate Raspberry Cheesecake
    Prep: 10 min Cook: 20 min Servings: 9
    by Peanut Butter and Peppers
    17 recipes
    Decadent, creamy, light individual cheesecake made with white chocolate and topped with a swirl of raspberry.


    • 8 oz cream cheese, fat free, at room temperature
    • 1/4 cup sugar
    • 1/4 tsp vanilla extract
    • 1 large egg, at room temperature
    • pinch of salt
    • 1/4 cup vanilla greek yogurt
    • 1/4 cup white chocolate, melted (I used Trader Joe's white chocolate chips)
    • 9 reduced fat vanilla wafers
    • 2 tbsp. raspberry preserves/jam
    • Instructions


    1. Preheat oven to 275
    2. Line a standard muffin tin with 9 muffin foil liners and lightly spray with cooking spray.
    3. In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in vanilla yogurt and white chocolate.
    4. Place a vanilla wafer to the bottom of each muffin liner and evenly spoon the batter on top of the cookie wafer. Evenly drop a small amount of raspberry jam into each of the cheesecakes and swirl with a knife.
    5. Place in oven and bake, rotating pans halfway through, until filling is set, about 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

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