White Chocolate Raspberry Cheesecake
Serves 115 mins prep45 mins cook
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.
0 servings
What you need
Instructions
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!View original recipe