Low Sodium No-Bake Cheesecake

Indulge in the creamy decadence of this Low Sodium No-Bake Cheesecake, a guilt-free dessert perfect for any occasion! This easy-to-make recipe swaps traditional high-sodium ingredients for healthier alternatives, like low-sodium cream cheese and graham cracker crumbs, without sacrificing flavor. The silky-smooth cheesecake filling, lightly sweetened with powdered sugar and kissed with a hint of vanilla and lemon juice, sits atop a buttery graham cracker crust that comes together in minutes. No baking required—simply prepare, chill, and serve! Topped with a burst of vibrant fresh berries, this dessert is not only elegant and refreshing but also ideal for those watching their sodium intake. With just 30 minutes of prep time and only a few simple steps, this no-bake cheesecake is the ultimate crowd-pleaser for sweet-toothed guests looking for a health-conscious option.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs (low sodium)
• 0.33 cup Unsalted butter
• 0.25 cup Granulated sugar
• 16 ounces Cream cheese (low sodium)
• 1 cup Powdered sugar
• 1 teaspoon Pure vanilla extract
• 1 cup Heavy whipping cream
• 2 tablespoons Lemon juice
• 1 cup Fresh berries

Directions

Step 1

Prepare the crust: Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the mixture and stir until evenly moistened.

Step 2

Press the crust mixture into the bottom of a 9-inch springform pan to create an even layer. Use a flat-bottomed glass or measuring cup to press the crust firmly. Chill in the refrigerator for at least 10 minutes to set.

Step 3

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.

Step 4

Gradually add the powdered sugar to the cream cheese, continuing to beat until fully combined and smooth.

Step 5

Stir in the vanilla extract and lemon juice, and mix until well incorporated.

Step 6

In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.

Step 7

Gently fold the whipped cream into the cream cheese mixture using a spatula until well blended and no streaks remain.

Step 8

Spread the cheesecake filling evenly over the prepared crust in the springform pan, smoothing the top with a spatula.

Step 9

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until firmly set.

Step 10

Before serving, remove the cheesecake from the springform pan and transfer to a serving plate. Top with fresh berries for garnish.

Step 11

Slice, serve, and enjoy your low sodium no-bake cheesecake!

Nutrition Facts

Serving size	(1258.9g)

Amount per serving	% Daily Value*
Calories	3741.6

Total Fat 227.5g	0%
Saturated Fat 134.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 645.8mg	0%
Sodium 875.3mg	0%
Total Carbohydrate 353.4g	0%
Dietary Fiber 13.7g	0%
Total Sugars 247.0g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 418.0mg	0%
Iron 8.6mg	0%
Potassium 880.1mg	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: 56.2%

Protein: 5.0%

Carbs: 38.8%