Low Sodium Blueberry Cheesecake
Indulge guilt-free with this Low Sodium Blueberry Cheesecake, a creamy, luxurious dessert perfect for those watching their sodium intake. Made with a buttery graham cracker crust, low-fat cream cheese, and low-sodium sour cream, this healthier twist on a classic cheesecake doesn’t skimp on flavor. The topping of fresh, juicy blueberries and glossy blueberry preserves adds a naturally sweet, tangy finish that pairs beautifully with the velvety base. With its reduced sodium content and simple ingredients, this dessert is a fantastic option for anyone seeking a heart-healthy treat without compromising on dessert indulgence. Whether it’s a weekend gathering or a special occasion, this show-stopping cheesecake will impress your guests and leave them reaching for seconds!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs (usually low sodium)
- 0.25 cup unsalted butter, melted
- 2.5 tablespoons granulated sugar
- 24 ounces low-fat cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 units large eggs
- 1 cup low sodium sour cream
- 1.5 cups fresh blueberries
- 0.5 cup blueberry preserves
Instructions
Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2.5 tablespoons of granulated sugar. Mix until the crumbs are moistened.
Press the crumb mixture into the bottom of the prepared springform pan, making sure the crust is even. Place the pan in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened low-fat cream cheese until smooth using a hand mixer or stand mixer.
Gradually add 1 cup of granulated sugar and continue to beat until the mixture is smooth and creamy.
Mix in the vanilla extract, then add the eggs one at a time, blending each egg into the mixture until fully incorporated.
Gently fold in the low sodium sour cream until evenly mixed.
Pour the cream cheese mixture over the chilled crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the center is set and the top looks dry to touch (it may still jiggle slightly).
Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour.
In a small saucepan, heat the blueberry preserves over low heat until smooth. Remove from heat and let cool slightly.
Once the cheesecake has cooled, spread the warm blueberry preserves over the top, then scatter fresh blueberries evenly over the cheesecake.
Cover the cheesecake and refrigerate for at least 4 hours, or overnight, before serving.
Gently remove the sides of the springform pan before slicing and serving your low sodium blueberry cheesecake.
Nutrition Facts
Calories |
4799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 541.1 g | 197% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 404.4 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1654 mg | 127% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2232 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
