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Decadent, creamy, light individual cheesecake made with white chocolate and topped with a swirl of raspberry.
Ingredientes
- 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
- Instructions
Direcciones
- 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.
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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% |
