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 | 13.17 Kcal (55 kJ) | ||
| Calories from fat | 4.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 1% | |
|---|---|---|---|
| Cholesterol | 7.68mg | 3% | |
| Sodium | 13.19mg | 1% | |
| Potassium | 5.88mg | 0% | |
| Total Carbs | 1.99g | 1% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.35g | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 2.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 220.76 Kcal (924 kJ) | ||
| Calories from fat | 68.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 1% | |
|---|---|---|---|
| Cholesterol | 128.71mg | 3% | |
| Sodium | 221.1mg | 1% | |
| Potassium | 98.46mg | 0% | |
| Total Carbs | 33.41g | 1% | |
| Sugars | 22.56g | 5% | |
| Dietary Fiber | 0.56g | 0% | |
| Protein | 5.83g | 1% | |
| Vitamin C | 0.8mg | 0% | |
| Iron | 1.2mg | 0% | |
| Calcium | 46.5mg | 0% | |
* 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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