How to Make Healthier White Chocolate Raspberry Cheesecake - A Step-by-Step Guide

Indulging in a delicious slice of cheesecake is a guilty pleasure for many, but what if you could enjoy this creamy dessert without feeling guilty at all? That's where this Healthier White Chocolate Raspberry Cheesecake comes in. With a few simple ingredient swaps and a bit of creativity, you can enjoy a delectable slice of cheesecake without all the guilt. This recipe is perfect for anyone looking to satisfy their sweet tooth while still maintaining a focus on healthy eating.

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Ingredients

  • 1 cup chocolate cookie crumbs
  • 1 tablespoon white sugar
  • 3 tablespoons butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • ½ cup water
  • 2 cups white chocolate chips
  • ¼ cup 1% milk
  • 3 (8 ounce) packages Neufchatel cheese, softened
  • ½ cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 1 hr
  • Cook Time: 1 hr
  • Additional Time: 8 hrs
  • Total Time: 10 hrs
  • Servings: 16
  • Yield: 1 9-inch cheesecake

  • Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.
  • Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.
  • Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil and continue boiling until sauce is thick, about 5 minutes. Strain sauce through a mesh strainer to remove seeds.
  • Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  • Mix together Neufchatel cheese and 1/2 cup sugar in a large bowl until smooth. Beat in eggs, one at a time. Blend in vanilla extract and melted white chocolate. Pour half the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan and spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with tip of knife to create marbled effect. Place pan in a roasting pan and fill roasting pan with hot water to reach halfway up outside of pan.
  • Bake in preheated until filling is set, 55 to 60 minutes. Cool completely. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
  • Nutrition

    354 cal.

    • Total Fat: 22g
    • Saturated Fat: 13g
    • Cholesterol: 78mg
    • Sodium: 263mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 28g
    • Protein: 8g
    • Vitamin C: 3mg
    • Calcium: 110mg
    • Iron: 1mg
    • Potassium: 102mg