White Chocolate Raspberry Cheesecake
Prep time
Cook time
Total time
Serves: 9 Cheesecakes
  • 8 oz cream cheese, fat free, at room temperature
  • ¼ cup sugar
  • ¼ tsp vanilla extract
  • 1 large egg, at room temperature
  • pinch of salt
  • ¼ cup vanilla greek yogurt
  • ¼ cup white chocolate, melted (I used Trader Joe's white chocolate chips)
  • 9 reduced fat vanilla wafers
  • 2 tbsp. raspberry preserves/jam
  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.
If the jam seems to thick, microwave for about 6 seconds and mix with a spoon.

Calories per cheesecake: 76, Fat: 1.7, Cholesterol: 25, Sodium: 162, Carbs: 8.5, Fiber: 0, Sugar: 6.2, Protein: 5
Nutrition Information
Serving size: 1 Cheesecake
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/03/28/white-chocolate-raspberry-cheesecake/