White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Ingredients: 8 ounces, weight Cream Cheese, Fat Free, Room Temperature; 1/4 cups Sugar; 1/4 teaspoons Vanilla Extract; 1 whole Egg, At Room Temperature; 1 pinch Salt; 1/4 cups Vanilla Greek Yogurt; 1/4 cups White Chocolate, Melted; 9 whole Vanilla Wafer Cookies, Reduced Fat; 2 Tablespoons Raspberry Jam

9 ingredients

6 steps

Ingredients

8 ounces, weight Cream Cheese, Fat Free, Room Temperature
1/4 cups Sugar
1/4 teaspoons Vanilla Extract
1 whole Egg, At Room Temperature
1 pinch Salt
1/4 cups Vanilla Greek Yogurt
1/4 cups White Chocolate, Melted
9 whole Vanilla Wafer Cookies, Reduced Fat
2 Tablespoons Raspberry Jam

Directions

1

Preheat oven to 275°F.
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.
6

Tip: if the jam seems to thick, microwave for about 6 seconds and mix with a spoon.