Low Sodium Lemon Cheesecake

Indulge in the creamy, tangy decadence of this Low Sodium Lemon Cheesecake, a guilt-free twist on the classic dessert. Featuring a golden graham cracker crust, this cheesecake is crafted with low-fat cream cheese, protein-rich Greek yogurt, and naturally sweetened with honey, making it a health-conscious choice without sacrificing flavor. The vibrant zest and fresh juice of lemons lend a bright, refreshing burst of citrus, perfectly complementing the smooth and velvety texture. With a lower sodium content and simple ingredients, this dessert is ideal for those looking to enjoy a lighter treat that still feels indulgent. Serve it chilled and garnished with a sprinkle of lemon zest or slices for an elegant finish that’s sure to impress at any gathering. Perfect for lemon lovers and those seeking low-sodium dessert options!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 5 tablespoons Unsalted butter, melted
• 3 tablespoons Granulated sugar
• 24 ounces Low-fat cream cheese, softened
• 1 cup Greek yogurt
• 0.5 cup Honey
• 0.5 cup Lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 3 large Eggs

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar, mixing 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

In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

Step 5

Add the Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract to the cream cheese, mixing until fully combined and smooth.

Step 6

Add the eggs one at a time, beating on low speed just until incorporated.

Step 7

Pour the cheesecake batter over the prepared crust, spreading it evenly.

Step 8

Place the springform pan on a baking sheet and bake in the preheated oven for 55 to 60 minutes, or until the edges are set, and the center jiggles slightly.

Step 9

Turn off the oven, leaving the cheesecake inside with the door slightly open for about 1 hour.

Step 10

Remove the cheesecake from the oven, allowing it to cool completely at room temperature.

Step 11

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight before serving.

Step 12

Garnish with additional lemon zest or slices before serving, if desired.

Nutrition Facts

Serving size	(1608.4g)

Amount per serving	% Daily Value*
Calories	3798.5

Total Fat 204.7g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1061.2mg	0%
Sodium 5921.2mg	0%
Total Carbohydrate 342.2g	0%
Dietary Fiber 6.0g	0%
Total Sugars 212.7g
Protein 116.3g	0%

Vitamin D 123IU	0%
Calcium 1527.5mg	0%
Iron 12.0mg	0%
Potassium 2080.1mg	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: 50.1%

Protein: 12.7%

Carbs: 37.2%