White Chocolate Raspberry Cheesecakes

• 8 ounces, weight Low-fat Cream Cheese
• 1/3 cups Sugar
• 6 ounces, weight White Chocolate Raspberry Yogurt (I Used The Stonyfield Whole Milk Variety)
• 1 whole Egg
• 1/2 teaspoons Vanilla
• 24 whole Vanilla Wafers

1. 1. Preheat oven to 350 degrees F.
2. 2. In large bowl, beat the cream cheese and sugar until combined.
3. 3. Beat in the yogurt, egg, and vanilla.
4. 4. Place paper liners in a mini muffin tin (you could also use a regular muffin tin, but the Vanilla Wafer will be a bit smaller than the liner - they will still bake up fine!)
5. 5. Put one Vanilla Wafer in the bottom of each liner.
6. 6. Pour 2-3 spoonfuls of batter over each vanilla wafer, filling the liner up about 2/3 of the way.
7. 7. Bake 12-15 minutes or until set.
8. 8. Cool.

weight, sugar, weight white chocolate, egg, vanilla, vanilla wafers

Taken from tastykitchen.com/recipes/desserts/white-chocolate-raspberry-cheesecakes/ (may not work)