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Healthier White Chocolate Raspberry Cheesecake

Rated as 5 out of 5 Stars

"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
Original recipe yields 16 servings (1 9-inch cheesecake)


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  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.


Nutrition Facts

Per Serving: 354 calories; 21.9 32.8 7.7 78 263 Full nutrition

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Read all reviews 7
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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...

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...

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!

This was delicious! I was not able to refrigerate it for 8 hours, so it stuck to the knife a little bit. One of the 3 packs was low-fat cream cheese and it was fine. I created more work for l...

I LOVED IT!!!!!!!