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:
|Total Fat||17.3 g|
|Saturated Fat||8.0 g|
|Polyunsaturated Fat||2.2 g|
|Monounsaturated Fat||6.2 g|
|Total Carbohydrate||18.1 g|
|Dietary Fiber||2.6 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.
Here is the healhier recipe link: http://www.rawguru.com/raw-food-recipes/wild-blueberry-cheesecake-with-blueberry-jelly-topping.html.html