Low Sodium Raspberry Cheesecake

Satisfy your sweet tooth without compromising on heart health with this luscious Low Sodium Raspberry Cheesecake. Crafted with a sodium-free graham cracker crust and a velvety filling of low-fat cream cheese, creamy Greek yogurt, and a touch of honey for natural sweetness, this dessert is as indulgent as it is mindful. Each bite is crowned with a vibrant homemade raspberry topping, made from fresh raspberries, lemon juice, and just a hint of cornstarch for the perfect silky finish. With its lower sodium content and wholesome ingredients, this cheesecake balances flavor and wellness, making it an ideal dessert option for healthier celebrations or everyday indulgences. Perfectly portioned to serve 12, it’s a stunning dessert centerpiece that will leave your guests swooning while staying guilt-free.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups Graham crackers, sodium-free
• 6 tablespoons Unsalted butter, melted
• 24 ounces Low-fat cream cheese, softened
• 1 cup Plain Greek yogurt
• 0.5 cup Honey
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 1.5 cups Fresh raspberries
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Fresh lemon juice

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a mixing bowl, combine sodium-free graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand.

Step 3

Press the mixture into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon to ensure it's even and compact.

Step 4

In a large mixing bowl, beat the softened low-fat cream cheese until smooth.

Step 5

Add the Greek yogurt, honey, and vanilla extract to the cream cheese and continue to beat until well combined.

Step 6

Add the eggs, one at a time, beating on low speed until just incorporated after each addition. Do not overmix.

Step 7

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

Step 8

Bake in the preheated oven for about 50-60 minutes or until the edges are set and the center slightly jiggles when shaken gently.

Step 9

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes to prevent cracking.

Step 10

While the cheesecake is cooling, prepare the raspberry topping.

Step 11

In a small saucepan, combine fresh raspberries, cornstarch, water, and lemon juice.

Step 12

Cook over medium heat, stirring constantly, until the mixture starts to thicken and the raspberries break down. This usually takes about 5-7 minutes.

Step 13

Allow the raspberry topping to cool before spreading it over the cooled cheesecake.

Step 14

Refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.

Nutrition Facts

Serving size	(1876.2g)

Amount per serving	% Daily Value*
Calories	4599.8

Total Fat 237.7g	0%
Saturated Fat 127.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1108.7mg	0%
Sodium 4847.6mg	0%
Total Carbohydrate 460.4g	0%
Dietary Fiber 22.1g	0%
Total Sugars 238.7g
Protein 139.9g	0%

Vitamin D 123IU	0%
Calcium 1823.3mg	0%
Iron 14.5mg	0%
Potassium 2570.6mg	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: 47.1%

Protein: 12.3%

Carbs: 40.6%