blueberry cheezecake vs. blueberry cheesecake

 We made these as individual cheezecakes instead of using the 12" springform pan. The texture of the crust was similar to a graham cracker crust, The raisin gave it the correct amount of sweetness,
The cheezecake portion of this dessert was so creamy. We didn't add the stevia drops (because i forgot). Most of us thought it tasted great, but one person would have liked it a little sweeter, therefore the stevia would be needed for those with a sweet tooth. The "jelly" on top was sweet due to the 3 dates and tasted great; however, the texture was gelatinous, more like a jelly than a syrup topping due to the chia seeds.
Making this as individual cakes instead of the a 12" cheezecake, we were able to make 30 servings, ~ 100 g, (either one cupcake or two "mini" as a serving). Here is the nutritional information:

Calories		230.3
Total Fat		17.3 g
	Saturated Fat	8.0 g
	Polyunsaturated Fat	2.2 g
	Monounsaturated Fat	6.2 g
Cholesterol		0.0 mg
Sodium		3.2 mg
Potassium		182.6 mg
Total Carbohydrate		18.1 g
	Dietary Fiber	2.6 g
	Sugars	10.7 g
Protein		3.9 g

When one compared this healthier recipe to a 1 oz or 125 g serving of a typical cheesecake, it has about half the calories, fat, carbohydrates, protein, very little sodium, no cholesterol, and 5 times the fiber content. We have copied the typical cheesecake nutritional information below.

Nutrition Facts

CheesecakeCheesecake

Amount Per 1 oz (28 g)1 piece (1/6 of 17 oz cake) (80 g)100 grams1 piece (1 NLEA serving) (125 g)1 piece (1 NLEA serving) (125 g)

Calories 401

% Daily Value*

Total fat 28 g	43%
Saturated fat 12 g	60%
Polyunsaturated fat 2 g
Monounsaturated fat 11 g
Cholesterol 69 mg	23%
Sodium 548 mg	22%
Potassium 113 mg	3%
Total Carbohydrate 32 g	10%
Dietary fiber 0.5 g	2%
Sugar 27 g
Protein 7 g	14%

Here is the healhier recipe link: http://www.rawguru.com/raw-food-recipes/wild-blueberry-cheesecake-with-blueberry-jelly-topping.html.html