For an extra rich flavor, use dark chocolate cookie crumbs. Be careful not to overbake the cheesecake, as this can cause it to crack. If the top starts to brown too quickly, tent it with foil. Make sure your Neufchatel cheese is fully softened to avoid lumps in the batter. You can use fresh raspberries instead of frozen, but you may need to adjust the amount of sugar depending on their sweetness. The water bath is crucial for creating a creamy, evenly baked cheesecake. Don't skip it!
Healthier White Chocolate Raspberry Cheesecake
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PREP TIME1 hrs
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COOK TIME1 hrs
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TOTAL TIME10 hrs
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SERVING16 People
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VIEWS25
Indulge in the creamy decadence of a classic cheesecake, lightened up with healthier alternatives and bursting with the bright, fruity flavors of raspberries and white chocolate. This guilt-free dessert is perfect for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol78 mg
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Fiber1 g
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Protein8 g
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Saturated Fat13 g
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Sodium263 mg
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Sugar28 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil. (Prep Time: 5 minutes)
02
StepMix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan. (Prep Time: 5 minutes)
03
StepCombine 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. (Prep Time: 10 minutes)
04
StepMelt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth. (Prep Time: 8 minutes)
05
StepMix 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. (Prep Time: 20 minutes)
06
StepBake 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. (Bake Time: 60 minutes, Chill Time: 8 hours)
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Jaclyn White
Apr 23, 2025The raspberry sauce is the perfect complement to the white chocolate. I'll definitely be making this again.
Dustin Dickinson
Apr 20, 2025My cheesecake cracked a little on top, but it still tasted great. Next time, I'll be sure to keep a closer eye on it while it's baking.
Barrett Kirlin
Apr 11, 2025I was skeptical about using Neufchatel cheese, but it worked perfectly! The texture was spot on.
Preston Hayes
Mar 21, 2025This cheesecake was amazing! So creamy and flavorful, and I didn't even feel guilty eating it.
Abby Stanton
Mar 19, 2025This recipe is a keeper! Easy to follow and the results are fantastic.