Low Sodium Mini Cheesecakes

Indulge in a guilt-free treat with these Low Sodium Mini Cheesecakes—perfectly portioned desserts that deliver rich, creamy flavor without the extra sodium. Featuring a buttery low-sodium graham cracker crust and a velvety filling made with low-sodium cream cheese and sour cream, these bite-sized delights are a healthier twist on a classic favorite. A hint of lemon juice adds a subtle tang, while the individual servings make them ideal for parties, potlucks, or just satisfying a sweet tooth. Quick to prepare and ready in under an hour, these cheesecakes are as easy to make as they are to love. Serve them chilled with a topping of fresh fruit or low-sodium fruit preserves to elevate this wholesome dessert even further.

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups low sodium graham crackers
• 0.25 cup unsalted butter, melted
• 0.25 cup granulated sugar
• 16 ounces low sodium cream cheese, softened
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 pieces large eggs
• 0.5 cup low sodium sour cream
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, combine the low sodium graham cracker crumbs and 0.25 cup granulated sugar. Stir in the melted unsalted butter until the mixture is evenly moist.

Step 3

Press the cracker crumb mixture into the bottoms of the muffin liners to form the crust. Use a spoon to compress the mixture firmly.

Step 4

In a large mixing bowl, beat the low sodium cream cheese with an electric mixer at medium speed until smooth and creamy.

Step 5

Add 0.5 cup granulated sugar and vanilla extract to the cream cheese mixture and continue to beat until well combined.

Step 6

Add the eggs, one at a time, beating each time just until blended.

Step 7

Gently mix in the low sodium sour cream and lemon juice until the entire mixture is smooth and creamy.

Step 8

Spoon the cream cheese mixture over the prepared crusts in the muffin tins, filling each to about three-quarters full.

Step 9

Bake in the preheated oven for about 20 to 25 minutes, or until the centers are set and no longer jiggly when shaken slightly.

Step 10

Remove from the oven and allow the cheesecakes to cool in the pan for about 15 minutes.

Step 11

Transfer the cheesecakes to a wire rack and let them cool completely. Chill in the refrigerator for at least 2 hours before serving.

Step 12

Serve chilled. Optionally, top with fresh fruit or low sodium fruit preserves before serving.

Nutrition Facts

Serving size	(1259.7g)

Amount per serving	% Daily Value*
Calories	4025.7

Total Fat 209.9g	0%
Saturated Fat 118.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 885.2mg	0%
Sodium 1247.6mg	0%
Total Carbohydrate 450.7g	0%
Dietary Fiber 11.6g	0%
Total Sugars 263.5g
Protein 72.0g	0%

Vitamin D 120IU	0%
Calcium 669.4mg	0%
Iron 10.1mg	0%
Potassium 1160.5mg	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: 47.5%

Protein: 7.2%

Carbs: 45.3%