Low Sodium Cookies and Cream Cheesecake
Indulge guilt-free with this Low Sodium Cookies and Cream Cheesecake—a decadent dessert that reimagines a classic favorite with a health-conscious twist. Crafted with rich, creamy layers of reduced-sodium cream cheese, velvety sour cream, and vanilla extract, this recipe strikes the perfect balance between flavor and mindful eating. A buttery crust made from low-sodium chocolate sandwich cookies complements the light crunch of cookie crumbles baked into the filling, creating a dessert that's both indulgent and approachable. With just 30 minutes of prep and simple instructions, this cheesecake is ideal for impressing guests or satisfying a sweet craving without overloading on sodium. Serve chilled and enjoy a slice of creamy bliss that’s as delicious as it is nourishing! Perfect for those seeking low-sodium dessert recipes, homemade cheesecake ideas, or a lighter cookies and cream treat.
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Recipe Information
Ingredients
- 24 cookies Low-sodium chocolate sandwich cookies
- 4 tablespoons Unsalted butter
- 24 ounces Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 eggs Large eggs
- 1 cup Unsalted chocolate crumbs
Instructions
Preheat your oven to 325°F (160°C).
Place 20 low-sodium chocolate sandwich cookies in a food processor and pulse until finely crushed.
Melt 4 tablespoons of unsalted butter in a small saucepan or in the microwave.
Combine the crushed cookies and melted butter in a medium bowl, stirring until the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat 24 ounces of cream cheese with 1 cup of granulated sugar using an electric mixer until smooth and creamy.
Add 1 cup of sour cream and 1 teaspoon of vanilla extract to the cream cheese mixture and beat until well combined.
Add 3 large eggs, one at a time, mixing on low speed after each addition until just blended.
Fold in 1 cup of unsalted chocolate crumbs (or additional processed cookies for smaller pieces) to the cheesecake mixture.
Pour the cheesecake filling over the crust in the springform pan.
Break the remaining 4 low-sodium chocolate sandwich cookies into coarse pieces and gently place them evenly over the top of the cheesecake.
Bake in the preheated oven for about 50-60 minutes or until the center is set and only slightly jiggly.
Turn off the oven, leave the door ajar, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven, run a knife around the edges of the pan, and allow it to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Release the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
9273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 583.1 g | 748% | |
| Saturated Fat | 303.7 g | 1518% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1484 mg | 495% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 1000.4 g | 364% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 673.4 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1422 mg | 109% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 3046 mg | 65% | |
*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.
