Healthier White Chocolate Raspberry Cheesecake

Healthier White Chocolate Raspberry Cheesecake

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MakeItHealthy 719

"This recipe still packs all the flavor of a great restaurant-style cheesecake, but we made it healthier by using lighter dairy products and less butter and sugar."
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10 h servings 354 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.
  2. Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.
  3. 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.
  4. Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  5. 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.
  6. 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.




I didn't make the crust as stated. Used 2 - 8" graham cracker crusts as I didn't want to take the time to make my own crust. I used fresh black berries instead of rasberries as that is what I ha...

This recipe made a perfect cheesecake!! I didn't change a thing and it was a hit with my husband who loves cheesecake! I will definitely make this again!

very husband liked it and hes not a health food fanatic!

This was a really great recipe! I used graham crackers as well for the crust and it certainly didn't hurt the flavor. I used light butter and splenda for 1/2 cup of sugar (the rest I used real s...

I LOVED IT!!!!!!!

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