Low Sodium No-Bake Cheesecake
Indulge in the creamy, dreamy delight of this **Low Sodium No-Bake Cheesecake**, a guilt-free dessert perfect for those keeping an eye on their sodium intake! Featuring a buttery graham cracker crust made with low-sodium crumbs and a luscious filling of silky cream cheese, whipped cream, and a hint of zesty lemon, this recipe is a breeze to create with no oven required. Ready in just 30 minutes of prep time and chilled to perfection, it’s a wonderfully light yet decadent treat that’s ideal for any occasion. Top it off with a vibrant, fresh berry garnish for a pop of color and flavor! Whether you’re serving up dessert at a dinner party or just craving something sweet yet heart-healthy, this no-bake cheesecake is your go-to, elegant solution.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs (low sodium)
- 0.33 cup Unsalted butter
- 0.25 cup Granulated sugar
- 16 ounces Cream cheese (low sodium)
- 1 cup Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Lemon juice
- 1 cup Fresh berries
Instructions
Prepare the crust: Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the mixture and stir until evenly moistened.
Press the crust mixture into the bottom of a 9-inch springform pan to create an even layer. Use a flat-bottomed glass or measuring cup to press the crust firmly. Chill in the refrigerator for at least 10 minutes to set.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
Gradually add the powdered sugar to the cream cheese, continuing to beat until fully combined and smooth.
Stir in the vanilla extract and lemon juice, and mix until well incorporated.
In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture using a spatula until well blended and no streaks remain.
Spread the cheesecake filling evenly over the prepared crust in the springform pan, smoothing the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until firmly set.
Before serving, remove the cheesecake from the springform pan and transfer to a serving plate. Top with fresh berries for garnish.
Slice, serve, and enjoy your low sodium no-bake cheesecake!
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 353.4 g | 129% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 247.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 880 mg | 19% | |
*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.
