Low Sodium Cherry Cheesecake

Indulge guilt-free with this luscious Low Sodium Cherry Cheesecake, a delectable dessert designed to deliver indulgent flavor without the excess salt. Featuring a buttery graham cracker crust and a velvety filling made with low-sodium cream cheese and Greek yogurt, this cheesecake strikes the perfect balance between creamy richness and health-conscious eating. Topped with a vibrant homemade cherry compote infused with honey and a hint of lemon, it offers the ideal sweet-tart finish. With just 30 minutes of prep time and easy-to-follow steps, this recipe is perfect for anyone seeking a heart-healthy, crowd-pleasing dessert. Whether you’re hosting a special occasion or treating yourself, this stunning low-sodium dessert is both satisfying and stunningly simple.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs (unsalted, low sodium)
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese (low sodium)
• 1 cup granulated sugar
• 1 cup plain Greek yogurt (low sodium)
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen cherries
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons honey

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until well combined.

Step 3

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Step 4

In a large bowl, beat the low sodium cream cheese and granulated sugar together until smooth and creamy.

Step 5

Add the plain Greek yogurt and mix until well incorporated.

Step 6

Beat in the eggs one at a time, mixing well after each addition.

Step 7

Stir in the vanilla extract until fully combined.

Step 8

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

Step 9

Bake the cheesecake for 50-60 minutes, or until the center is just set and starts to peel away from the sides of the pan.

Step 10

Remove from the oven and let cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, until firm.

Step 11

While the cheesecake is chilling, prepare the cherry topping. In a small saucepan over medium heat, combine the cherries, cornstarch, lemon juice, and honey.

Step 12

Bring the mixture to a simmer and cook, stirring frequently, until thickened (about 5-7 minutes).

Step 13

Remove from heat and let the cherry topping cool.

Step 14

Once the cheesecake is chilled and set, carefully remove the springform pan sides.

Step 15

Spread the cooled cherry topping evenly over the top of the cheesecake before serving.

Nutrition Facts

Serving size	(2083.0g)

Amount per serving	% Daily Value*
Calories	4699.7

Total Fat 249.3g	0%
Saturated Fat 149.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1237.9mg	0%
Sodium 1330.3mg	0%
Total Carbohydrate 498.1g	0%
Dietary Fiber 16.0g	0%
Total Sugars 375.6g
Protein 112.0g	0%

Vitamin D 123IU	0%
Calcium 949.8mg	0%
Iron 11.6mg	0%
Potassium 2610.7mg	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: 47.9%

Protein: 9.6%

Carbs: 42.5%