Directions:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all cheesecake ingredients.
- Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.)
- Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake).
- Cool on wire rack 10 minutes.
- Meanwhile, mix all topping ingredients.
- Carefully spread topping over cheesecake.
- Refrigerate at least 3 hours until chilled.
- Store covered in refrigerator
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.96 Kcal (904 kJ) | ||
| Calories from fat | 84.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.41g | 14% | |
|---|---|---|---|
| Cholesterol | 75.34mg | 25% | |
| Sodium | 55.76mg | 2% | |
| Potassium | 104.21mg | 2% | |
| Total Carbs | 29.46g | 10% | |
| Sugars | 15.13g | 61% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 263.47 Kcal (1103 kJ) | ||
| Calories from fat | 103.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.48g | 14% | |
|---|---|---|---|
| Cholesterol | 91.91mg | 25% | |
| Sodium | 68.03mg | 2% | |
| Potassium | 127.13mg | 2% | |
| Total Carbs | 35.94g | 10% | |
| Sugars | 18.46g | 61% | |
| Dietary Fiber | 1.02g | 3% | |
| Protein | 5.22g | 9% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.5mg | 2% | |
| Calcium | 69.2mg | 6% | |
* 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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