white chocolate raspberry cheesecake

By bklynmommy

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

Details

Adapted from peanutbutterandpeppers.com

Preparation

Step 1

Preheat oven to 275
Line a standard muffin tin with 9 muffin foil liners and lightly spray with cooking spray.
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.
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.
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.