Cheesecake and fruit go amazingly well together. This cream cheese filling sits on a delectable chocolate cookie crust. The white chocolate adds a richness, and the fruit swirl makes each bite burst with fresh flavor. Feel free to swap the raspberry for your favorite fruit preserves.
Hands-on time: 15 minutes
Cook time: 25 minutes
per serving
CALORIES: 300 | FAT: 15g | SODIUM: 209mg | CARBOHYDRATES: 34g | FIBER: 0g | SUGAR: 26g | PROTEIN: 3g
Serves 8
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup white chocolate chips, melted
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon cornstarch
- 1 large egg, beaten
- 1 (8") premade chocolate cookie pie crust
- ¼ cup raspberry preserves
1. Preheat air fryer to 300°F.
2. In a large bowl, beat cream cheese and sugar until well combined and completely smooth. Mix in melted white chocolate chips until smooth.
3. Add in lemon juice, vanilla, and cornstarch and stir to combine. Stir in egg until fully combined.
4. Pour mixture in crust. Place small spoonfuls of raspberry preserves in nine separate spots, then use a fork to swirl into cheesecake batter.
5. Place cheesecake into air fryer basket. Bake 25 minutes or until edges are set and the center jiggles only slightly when moved. Let cool 2 hours, then refrigerate and chill at least 4 hours before serving.
