Low Sodium Jello Cheesecake
Indulge guilt-free with this creamy and luscious Low Sodium Jello Cheesecake—a perfect choice for anyone seeking a healthier alternative without sacrificing flavor. This delightful dessert features a buttery graham cracker crust made with low-sodium options, topped with a velvety layer of cream cheese and Greek yogurt, and finished with a vibrant jello topping for a refreshing twist. The use of unsalted butter, low sodium cream cheese, and low sodium jello ensures this treat is heart-friendly while still delivering on taste and texture. With minimal prep time and an impressive, colorful presentation, this cheesecake is ideal for holidays, family gatherings, or simply satisfying your sweet tooth. Plus, the recipe doubles as an easy-to-make dessert layered with texture and flavor that everyone will love. Keywords: low sodium cheesecake, jello cheesecake recipe, healthy dessert, heart-friendly treats, easy cheesecake recipe.
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Recipe Information
Ingredients
- 1.5 cups Low Sodium Graham Crackers
- 0.25 cup Unsalted Butter, melted
- 2 tablespoons Granulated Sugar
- 16 ounces Low Sodium Cream Cheese, softened
- 0.5 cup Greek Yogurt
- 0.75 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Lemon Juice
- 2 teaspoons Unflavored Gelatin
- 0.25 cup Cold Water
- 3 ounces Low Sodium Jello
- 1 cup Boiling Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine 1.5 cups of crushed low sodium graham crackers with 0.25 cup of melted unsalted butter and 2 tablespoons of granulated sugar. Mix until well combined.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
In a large mixing bowl, use an electric mixer to combine 16 ounces of softened low sodium cream cheese, 0.5 cup of Greek yogurt, 0.75 cup of granulated sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of lemon juice. Beat until smooth and creamy.
In a small saucepan, sprinkle 2 teaspoons of unflavored gelatin over 0.25 cup of cold water and let it sit for 5 minutes to bloom.
Gently heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved.
Gradually add the dissolved gelatin into the cream cheese mixture while continuously mixing.
Pour the cream cheese mixture over the cooled crust in the springform pan and spread it evenly.
Refrigerate the cheesecake for at least 2 hours to allow it to set.
In a heatproof bowl, dissolve the 3-ounce package of low sodium jello in 1 cup of boiling water. Stir until fully dissolved and let cool slightly.
Carefully pour the jello mixture over the set cheesecake layer, ensuring it spreads evenly.
Refrigerate for an additional 2 hours or until the jello is firm.
Once set, remove the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 476.5 g | 173% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 288.0 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 957 mg | 20% | |
*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.
