Low Sodium Mini Cheesecakes
Indulge in creamy, guilt-free decadence with these Low Sodium Mini Cheesecakes, the perfect dessert for health-conscious dessert lovers! Featuring a buttery graham cracker crust made with low sodium ingredients, these individual cheesecakes bring all the richness of classic cheesecakes without the excess sodium. The silky filling combines low sodium cream cheese, sour cream, and a hint of tangy lemon juice, creating a balanced and indulgent treat. Easy to prepare in just under an hour, this recipe is ideal for sharing at gatherings or enjoying as a pre-portioned snack. Serve them straight from the fridge, topped with fresh fruit or low sodium preserves for an elegant and heart-smart finish. Healthy never tasted this good!
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Recipe Information
Ingredients
- 1.5 cups low sodium graham crackers
- 0.25 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 16 ounces low sodium cream cheese, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.5 cup low sodium sour cream
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the low sodium graham cracker crumbs and 0.25 cup granulated sugar. Stir in the melted unsalted butter until the mixture is evenly moist.
Press the cracker crumb mixture into the bottoms of the muffin liners to form the crust. Use a spoon to compress the mixture firmly.
In a large mixing bowl, beat the low sodium cream cheese with an electric mixer at medium speed until smooth and creamy.
Add 0.5 cup granulated sugar and vanilla extract to the cream cheese mixture and continue to beat until well combined.
Add the eggs, one at a time, beating each time just until blended.
Gently mix in the low sodium sour cream and lemon juice until the entire mixture is smooth and creamy.
Spoon the cream cheese mixture over the prepared crusts in the muffin tins, filling each to about three-quarters full.
Bake in the preheated oven for about 20 to 25 minutes, or until the centers are set and no longer jiggly when shaken slightly.
Remove from the oven and allow the cheesecakes to cool in the pan for about 15 minutes.
Transfer the cheesecakes to a wire rack and let them cool completely. Chill in the refrigerator for at least 2 hours before serving.
Serve chilled. Optionally, top with fresh fruit or low sodium fruit preserves before serving.
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 450.7 g | 164% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 263.5 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 669 mg | 51% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1160 mg | 25% | |
*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.
