The Pioneer Woman Tasty Kitchen
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White Chocolate Raspberry Cheesecake

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Level: Easy

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Description

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

Ingredients

  • 8 ounces, weight Cream Cheese, Fat Free, Room Temperature
  • ¼ cups Sugar
  • ¼ teaspoons Vanilla Extract
  • 1 whole Egg, At Room Temperature
  • 1 pinch Salt
  • ¼ cups Vanilla Greek Yogurt
  • ¼ cups White Chocolate, Melted
  • 9 whole Vanilla Wafer Cookies, Reduced Fat
  • 2 Tablespoons Raspberry Jam

Preparation

Preheat oven to 275ºF.

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.

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

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