White Chocolate Raspberry Cheesecake Recipe

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

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Servings: 9
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Ingredients

Cost per serving $0.91 view details

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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 55g
Recipe makes 9 servings
Calories 127  
Calories from Fat 24 19%
Total Fat 2.73g 3%
Saturated Fat 1.35g 5%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 218mg 9%
Potassium 107mg 3%
Total Carbs 17.2g 5%
Dietary Fiber 0.1g 0%
Sugars 14.26g 10%
Protein 5.1g 8%
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