Low Sodium Blueberry Cheesecake

Indulge in the creamy decadence of this Low Sodium Blueberry Cheesecake—a guilt-free twist on a classic dessert! Perfect for anyone watching their salt intake, this recipe combines a buttery low-sodium graham cracker crust with a luscious, velvety filling made from low-fat cream cheese and low sodium sour cream. Sweetened with just the right amount of sugar and topped with a vibrant blueberry preserve glaze and fresh juicy blueberries, this cheesecake is a showstopper for any occasion. With simple ingredients and easy-to-follow steps, it’s a healthier way to enjoy a classic treat without compromising on flavor. Perfectly balanced, light, and satisfying, it's the ultimate indulgence for cheesecake lovers who crave a lower-sodium option!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs (usually low sodium)
• 0.25 cup unsalted butter, melted
• 2.5 tablespoons granulated sugar
• 24 ounces low-fat cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 units large eggs
• 1 cup low sodium sour cream
• 1.5 cups fresh blueberries
• 0.5 cup blueberry preserves

Directions

Step 1

Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2.5 tablespoons of granulated sugar. Mix until the crumbs are moistened.

Step 3

Press the crumb mixture into the bottom of the prepared springform pan, making sure the crust is even. Place the pan in the refrigerator to chill while you prepare the filling.

Step 4

In a large mixing bowl, beat the softened low-fat cream cheese until smooth using a hand mixer or stand mixer.

Step 5

Gradually add 1 cup of granulated sugar and continue to beat until the mixture is smooth and creamy.

Step 6

Mix in the vanilla extract, then add the eggs one at a time, blending each egg into the mixture until fully incorporated.

Step 7

Gently fold in the low sodium sour cream until evenly mixed.

Step 8

Pour the cream cheese mixture over the chilled crust in the springform pan, spreading it evenly.

Step 9

Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the center is set and the top looks dry to touch (it may still jiggle slightly).

Step 10

Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour.

Step 11

In a small saucepan, heat the blueberry preserves over low heat until smooth. Remove from heat and let cool slightly.

Step 12

Once the cheesecake has cooled, spread the warm blueberry preserves over the top, then scatter fresh blueberries evenly over the cheesecake.

Step 13

Cover the cheesecake and refrigerate for at least 4 hours, or overnight, before serving.

Step 14

Gently remove the sides of the springform pan before slicing and serving your low sodium blueberry cheesecake.

Nutrition Facts

Serving size	(1886.1g)

Amount per serving	% Daily Value*
Calories	4799.1

Total Fat 235.2g	0%
Saturated Fat 134.1g	0%
Polyunsaturated Fat g
Cholesterol 1147.4mg	0%
Sodium 5161.7mg	0%
Total Carbohydrate 541.1g	0%
Dietary Fiber 12.6g	0%
Total Sugars 404.4g
Protein 108.0g	0%

Vitamin D 200.0IU	0%
Calcium 1654.3mg	0%
Iron 10.7mg	0%
Potassium 2232.5mg	0%

*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.

Source of Calories

Fat: 44.9%

Protein: 9.2%

Carbs: 45.9%