Iceland Raspberry & White Chocolate Muffin Cheesecake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

white chocolate

🥗Healthier: coconut cream

💰Cheaper: vanilla chips

Coconut cream provides a similar richness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber while oat flour is often less expensive.

Preheat the oven to 350°F (175°C).

Prepare a springform pan by greasing it lightly with butter.

In a mixing bowl, combine cream cheese and sugar until smooth.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and melted white chocolate until fully incorporated.

In another bowl, mix muffin mix, flour, baking powder, and salt together.

Incorporate the dry ingredients into the cream cheese mixture until just combined.

Fold in fresh raspberries gently to avoid breaking them.

Pour the batter into the prepared springform pan, smoothing the top.

Bake in the preheated oven for 45-50 minutes until set and lightly golden.

Allow the cheesecake to cool in the pan for 10 minutes before removing the sides.

Chill in the refrigerator for at least 2 hours before serving.

Dust with powdered sugar and drizzle with lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens