Cheesecake Factory White Chocolate Raspberry Cheesecake Light

Cheesecake Factory White Chocolate Raspberry Cheesecake Light
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 425.1
  • Total Fat: 27.9 g
  • Cholesterol: 93.5 mg
  • Sodium: 595.3 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 14.4 g

View full nutritional breakdown of Cheesecake Factory White Chocolate Raspberry Cheesecake Light calories by ingredient
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This cheesecake has less than half of the calories of the original version. It is easy to make and will impress your friends! This cheesecake has less than half of the calories of the original version. It is easy to make and will impress your friends!
Number of Servings: 12



    20 Nabisco Famous Chocolate Wafers
    75 Murray Sugar Free Chocolate Bites Cookies
    1/2 C Smart Balance Light Spread (melted)


    cup sugar-free raspberry preserves
    cup water
    8 oz package of fat free cream cheese
    24 oz neufchatel cheese (or light cream cheese)
    cups granulated sugar
    1 C Splenda
    cup light sour cream
    2 tspn vanilla extract
    2 eggs
    4 egg whites
    4 oz Ghirardelli classic white chocolate chips


    3 squares Ghirardelli white chocolate premium baking bar
    1 C light pressurized whipped cream


1. Preheat oven to 475 degrees F.

2. Place a large pan or oven-safe skillet filled with about " of water into the oven while it preheats. This will be your water bath.

3. Combine the raspberry preserves with cup water in a medium microwave-safe bowl. Heat for 1 minutes on high in your microwave.

4. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.

5. Crush Nabisco chocolate cookies and Murray chocolate cookies in a ziploc bag and pour into a medium bowl. Mix in melted Smart Balance. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

6. Use an electric mixer to combine the cream cheese with the sugar, Splenda, neufchatel cheese, cream cheese, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs & egg whites in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

7. Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.

8. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475F, then turn the oven down to 350F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

10. Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a dollop of canned whipped cream to the top of each slice and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user KKS5369.

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