Low Sodium Cherry Cheesecake
Indulge guilt-free with this irresistibly creamy Low Sodium Cherry Cheesecake! Perfect for those watching their sodium intake, this recipe combines a buttery, unsalted graham cracker crust with a rich, velvety filling made of low sodium cream cheese and plain Greek yogurt. A vibrant homemade cherry topping, sweetened naturally with honey and brightened with a splash of lemon juice, adds the perfect fruity finishing touch. With its balanced flavors and lower sodium profile, this decadent dessert is ideal for health-conscious celebrations or everyday indulgence. Easy to prepare and stunning to serve, this cheesecake is bound to impress guests while meeting dietary needs.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs (unsalted, low sodium)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese (low sodium)
- 1 cup granulated sugar
- 1 cup plain Greek yogurt (low sodium)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cherries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons honey
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat the low sodium cream cheese and granulated sugar together until smooth and creamy.
Add the plain Greek yogurt and mix until well incorporated.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until fully combined.
Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
Bake the cheesecake for 50-60 minutes, or until the center is just set and starts to peel away from the sides of the pan.
Remove from the oven and let cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, until firm.
While the cheesecake is chilling, prepare the cherry topping. In a small saucepan over medium heat, combine the cherries, cornstarch, lemon juice, and honey.
Bring the mixture to a simmer and cook, stirring frequently, until thickened (about 5-7 minutes).
Remove from heat and let the cherry topping cool.
Once the cheesecake is chilled and set, carefully remove the springform pan sides.
Spread the cooled cherry topping evenly over the top of the cheesecake before serving.
Nutrition Facts
Calories |
4700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 498.1 g | 181% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 375.6 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 950 mg | 73% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2611 mg | 56% | |
*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.
