Low Sodium Jello Cheesecake

Indulge in the creamy, tangy goodness of this guilt-free Low Sodium Jello Cheesecake, a refreshing dessert that’s perfect for health-conscious dessert lovers! This recipe combines a buttery low-sodium graham cracker crust with a luscious cream cheese layer made from softened low-sodium cream cheese, Greek yogurt, and a hint of lemon, all lightly sweetened for the perfect balance. Topped with a shimmering layer of low-sodium jello, this no-bake cheesecake not only looks stunning but is also delightfully light in sodium, making it ideal for those watching their salt intake. With just 30 minutes of prep time and a no-fuss assembly, it's a dessert anyone can master. Serve this chilled masterpiece at your next gathering, and watch it disappear slice by slice!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

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

Step 4

Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

Step 5

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.

Step 6

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.

Step 7

Gently heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved.

Step 8

Gradually add the dissolved gelatin into the cream cheese mixture while continuously mixing.

Step 9

Pour the cream cheese mixture over the cooled crust in the springform pan and spread it evenly.

Step 10

Refrigerate the cheesecake for at least 2 hours to allow it to set.

Step 11

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.

Step 12

Carefully pour the jello mixture over the set cheesecake layer, ensuring it spreads evenly.

Step 13

Refrigerate for an additional 2 hours or until the jello is firm.

Step 14

Once set, remove the cheesecake from the springform pan, slice, and serve.

Nutrition Facts

Serving size	(1585.2g)

Amount per serving	% Daily Value*
Calories	3852.8

Total Fat 180.4g	0%
Saturated Fat 101.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 457.1mg	0%
Sodium 1125.6mg	0%
Total Carbohydrate 476.5g	0%
Dietary Fiber 11.6g	0%
Total Sugars 288.0g
Protein 70.1g	0%

Vitamin D 0IU	0%
Calcium 543.5mg	0%
Iron 8.2mg	0%
Potassium 957.1mg	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: 42.6%

Protein: 7.4%

Carbs: 50.0%