My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma
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Serving Size: 1 servings. (159g) | ||
Recipe Makes: 12 servings. | ||
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Calories: 393 | ||
Calories from Fat: 321 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 192mg | 59 % | |
Sodium 3782.5mg | 130 % | |
Potassium 251.7mg | 7 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 11.2g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
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