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Cheesecake prepared from mix, no-bake type

271 calories in 1 piece (1/12 of 9" dia)

Calories in Cheesecake prepared from mix, no-bake type
Cheesecake prepared from mix, no-bake type Suggest a better name
271 calories in 1 piece (1/12 of 9" dia)
1 piece = 99g ≈ 0.218lb ≈ 3.49oz
2.74 calories / gram
6 Weight Watchers points
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Calorie Sources:51% carbohydrates; 41% fats; 8% proteins
Fats:12.57 g (111 calories, 13% by weight)
Carbohydrates:35.15 g (137 calories, 36% by weight)
Proteins:5.45 g (23 calories, 6% by weight)
Alcohol:~
Water:43.76 g (44% by weight)
Fat Composition:56% saturated; 38% monounsaturated; 7% polyunsaturated
Trans Fat :~
Dietary Fiber:1.88 g (2% by weight)
Cholesterol:28.71 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/12 of 9" dia)
Food Group:Baked Products
USDA #:18148
Tags: cheese cake; cheesecake;
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Vitamin A:362 IU
Retinol:91.08 mcg
Retinol Activity Equivalent:95.04 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:118.80 mcg
Vitamin B-2:257.40 mcg
Vitamin B-3:485.10 mcg
Vitamin B-5:603.90 mcg
Vitamin B-6:49.50 mcg
Vitamin B-9:29.70 mcg
Food folate:17.82 mcg
Dietary Folate Equivalent:37.62 mcg
Folic acid:11.88 mcg
Vitamin B-12:0.31 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:495.00 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.17 g
Copper (Cu):19.80 mcg
Fluoride (F):~
Iron (Fe):465.30 mcg
Magnesium (Mg):18.81 mg
Manganese (Mn):118.80 mcg
Phosphorus (P):0.23 g
Potassium (K):0.21 g
Selenium (Se):4.65 mcg
Sodium (Na):0.38 g
Zinc (Zn):455.40 mcg
Cholesterol:28.71 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:35.15 g
Dietary Fiber:1.88 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.45 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.46 g
Methionine:0.11 g
Lysine:0.36 g
Isoleucine:0.26 g
Valine:0.30 g
Threonine:0.20 g
Tryptophan:59.40 mg
Histidine:0.14 g
Arginine:0.20 g
Non-essential amino acids
Alanine:0.17 g
Aspartic acid:0.34 g
Betaine:~
Cystine:59.40 mg
Glutamic acid:1.31 g
Glycine:0.13 g
Hydroxyproline:~
Proline:0.50 g
Serine:0.27 g
Tyrosine:0.22 g
Fats Total:12.57 g
Saturated fatty acids:6.62 g
Monounsaturated fatty acids:4.46 g
Polyunsaturated fatty acids:0.79 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.28 g
Hexanoic/Caproic [6:0]:0.12 g
Octanoic/Caprylic [8:0]:89.10 mg
Decanoic/Capric [10:0]:0.20 g
Dodecanoic/Lauric [12:0]:0.18 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.95 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.07 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.47 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.24 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.10 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.64 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.98 g
Caffeine:~
Theobromine:~
Product Type:Cheesecake
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_NE
Did you know?...Pastry must be cooked between 200-240 C, if any lower the butter will melt out of the pastry and it will not rise.
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