This is a print preview of "White Chocolate Raspberry Cheesecake" recipe.

White Chocolate Raspberry Cheesecake Recipe
by Peanut Butter and Peppers

White Chocolate Raspberry Cheesecake

Decadent, creamy, light individual cheesecake made with white chocolate and topped with a swirl of raspberry.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 9

Wine and Drink Pairings: coffee

Ingredients

  • 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

Directions

  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.