Directions:
- Sprinkle crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
- Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
- Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.34 Kcal (512 kJ) | ||
| Calories from fat | 10.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 2% | |
|---|---|---|---|
| Cholesterol | 3.25mg | 1% | |
| Sodium | 203.48mg | 8% | |
| Potassium | 41.08mg | 1% | |
| Total Carbs | 17.9g | 6% | |
| Sugars | 6.8g | 27% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 5.33g | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.33 Kcal (194 kJ) | ||
| Calories from fat | 3.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 2% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 1% | |
| Sodium | 77.06mg | 8% | |
| Potassium | 15.56mg | 1% | |
| Total Carbs | 6.78g | 6% | |
| Sugars | 2.58g | 27% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 2.02g | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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