Evelyn Reed Low Sodium Cheesecake — yeah it’s real, and yeah it’s creamy, and no it doesn’t taste like cardboard or sadness. Still rich, still dessert. Just chill on the salt. Feels like a cheat day, but without the aftermath. Plus, it’s mostly yogurt. So. Win?
Jump to RecipeIngredients Needed
Crust:
- 1 batch sugar-free cookies, crushed: pick a low-sodium one (check labels).
- ½ cup erythritol or another sweetener: no sugar crash, still sweet.
- ⅓ cup butter: use unsalted, obviously.
Filling:
- 1 cup nonfat cream cheese: check for low sodium brands — they’re out there.
- 2 cups nonfat Greek yogurt: plain, unflavored.
- 2 large eggs: makes it hold together.
- ⅔ cup erythritol or another sweetener: tastes like dessert, not a compromise.
- ¼ cup all-purpose flour: keeps it from being too wet.
- ¼ tsp salt: skip it or halve it if you want even lower sodium.
- 1 tsp vanilla extract: brings the bakery vibes.
How To Make Low Sodium Cheesecake
Preheat Things:
325°F. Get your oven warm while you mess with the crust.
Make the Crust:
Mix your crushed cookies, sweetener, and melted unsalted butter in a bowl. Press into the bottom of a greased springform pan. Use your fingers. It’ll feel wrong but it’s fine.
Blend the Filling:
Dump yogurt, cream cheese, eggs, sweetener, flour, (skip salt if you’re going hard on the low sodium), vanilla — all of it into a blender. Blend till it looks like smooth thick batter.
Assemble & Bake:
Pour the filling on top of the crust. Smooth it out. Bake for 45–55 minutes. Middle should be just set — jiggle is okay, soup is not.
Cool + Chill:
Let it sit on the counter till cool. Then fridge it for at least 4 hours. Overnight is best. No shortcuts here. Cheesecake needs to chill (literally).
Recipe Tips
- Use unsalted butter and skip the salt in the filling if sodium is a concern.
- Store-brand low-sodium cream cheese exists — hunt it down.
- Let it cool completely before slicing or you’ll get goo instead of clean cuts.
- Want a firmer cake? Chill overnight. It’s 10x better the next day.
How to Store & Reheat
- Room Temp: Nope. Don’t leave it out long.
- Fridge: Up to 2 weeks, covered.
- Freezer: Up to 6 months — slice before freezing for grab-and-go snacks.
Nutrition Facts (Approx. per slice – 12 slices total)
- Calories: 93
- Sodium: ~166 mg
- Protein: 6 g
- Fat: 4 g
- Carbs: 9 g
- Fibre: 1 g
- Sugar: 2 g
FAQs
Is this actually low sodium?
It can be — if you use unsalted butter, low sodium yogurt + cream cheese, and skip the salt.
Can I use full-fat dairy?
Sure, but it’ll bump up the fat and sodium slightly. Still works.
Does it taste like Greek yogurt?
Nope. It bakes out into creamy cheesecake magic. You’d never know.
Can I make it crustless?
Yes. Skip the crust and just bake the filling in a greased dish.
What sweetener works best?
Erythritol’s solid. Monk fruit works too. Regular sugar if sodium’s your only concern.
Low Sodium Cheese Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings5
minutes45
minutes93
kcalCreamy, low sodium cheesecake made with Greek yogurt and no sugar — rich, smooth, and shockingly easy.
Ingredients
1 batch sugar-free cookies, crushed
½ cup sweetener
⅓ cup melted unsalted butter
1 cup non-fat cream cheese
2 cups non-fat Greek yogurt
2 eggs
⅔ cup sweetener
¼ cup flour
¼ tsp salt (optional)
1 tsp vanilla extract
Directions
- Preheat oven to 325°F.
- Mix crust ingredients, press into greased springform pan.
- Blend all filling ingredients until smooth.
- Pour filling over crust.
- Bake 45–55 mins till just set.
- Cool, then chill at least 4 hours before slicing.
Notes
- Use only unsalted, low-sodium ingredients.
- Add lemon zest for flavor twist.
- Freeze slices individually for grab-and-go dessert.
- Don’t overbake — center should jiggle slightly.
