A delicious and low-calorie cheesecake featuring a crust made from crushed graham crackers and light margarine, with a creamy filling of Greek yogurt and cream cheese, layered with raspberries and topped with melted white chocolate.
1: Mix the crust ingredients together.
2: Pour into a 4 inch mini springform pan (sprayed with cooking spray) and bake for 10 mins at 350°F.
3: While that’s baking, use an electric hand mixer to combine the Greek yogurt, cream cheese, sweetener, and vanilla extract.
4: In a different bowl, beat the egg whites with an electric mixer until stiff peaks form.
5: Lightly fold the mixture and the egg whites, then mix in the raspberries.
6: Pour the mixture on top of the crust.
7: Bake for 25 mins at 325°F, then lower to 200°F and bake for 20-25 more mins.
8: Let cool, then refrigerate for 2+ hours.
9: Drizzle white chocolate, then enjoy!
