Low Sodium Classic Cheesecake Slice
Indulge in the creamy, dreamy delight of this Low Sodium Classic Cheesecake Slice, a healthier twist on a timeless dessert favorite. Featuring a buttery low-sodium graham cracker crust and a rich, velvety filling made with low-fat cream cheese, Greek yogurt, and a hint of fresh lemon, this recipe is proof that you don’t need excessive sodium for showstopping flavor. The easy-to-follow steps and minimal prep time make it perfect for both seasoned bakers and beginners. Plus, with a topping of fresh berries or sliced fruit, it’s a crowd-pleasing treat that’s as visually stunning as it is delicious. Whether it's a weeknight dessert or the star of your next special occasion, this low-sodium cheesecake is proof that indulgence and health-conscious choices can go hand in hand.
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Recipe Information
Ingredients
- 8 sheets low-sodium graham crackers
- 5 tablespoons unsalted butter, melted
- 1 cup granulated sugar, divided
- 16 ounces low-fat cream cheese, softened
- 1 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 cup fresh berries or sliced fruit (for topping, optional)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper, allowing some excess paper to hang over the sides for easy removal later.
Place the low-sodium graham crackers in a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan to form a crust. Use the bottom of a measuring cup to make sure the crust is packed down.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth.
Add the remaining sugar and continue to beat until well combined and fluffy.
Mix in the Greek yogurt and vanilla extract until fully incorporated.
Beat in the eggs one at a time, ensuring each is well blended before adding the next.
Add the cornstarch and lemon juice and mix on low speed just until combined. Be careful not to overbeat the mixture to avoid incorporating too much air.
Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula if necessary.
Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
Turn off the oven, crack the oven door, and allow the cheesecake to cool slowly in the oven for about 1 hour. This helps prevent cracking.
Remove from the oven and transfer to the refrigerator for at least 4 hours, preferably overnight, to fully set and develop flavors.
Once chilled, use the excess parchment paper to lift the cheesecake out of the pan. Slice into squares and top with fresh berries or sliced fruit if using.
Serve your low sodium cheesecake slices chilled and enjoy!
Nutrition Facts
Calories |
3427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 384.1 g | 140% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 277.0 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1212 mg | 93% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1847 mg | 39% | |
*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.
