Name: Low Sodium Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 oz blueberries; 6 oz blackberries; 2 tbsp sugar; 8 oz low sodium cream cheese, softened; 1½ cups sour cream; ½ cup sugar; 3 eggs; 1 tsp vanilla extract; 1 lemon, zested; 1 9-inch low sodium pie crust

This reduced salt cheesecake has a rich, tangy flavor from cream cheese and sour cream, with a bright touch of lemon zest. The fresh berry topping adds a naturally sweet, antioxidant-rich layer. Made with a low sodium pie crust, it’s a kidney-friendly sweet you can enjoy on special occasions or anytime you crave a better blood pressure dessert option.

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Table of Contents

Ingredients Needed

For the Berry Topping:

6 ounces blueberries: fresh or frozen.
6 ounces blackberries: fresh or frozen.
2 tablespoons sugar: adds sweetness without sodium.

For the Cheesecake:

8 ounces cream cheese: softened, low sodium if available.
1½ cups sour cream: plain, low sodium.
½ cup sugar: white granulated.
3 eggs: large.
1 teaspoon vanilla extract: pure.
1 lemon, zested: for brightness.
1 9-inch low sodium pie crust: store-bought or homemade.

How To Make Low Sodium Cheesecake

Prep Ingredients:
Let the cream cheese come to room temperature. In a bowl, mix blueberries and blackberries with 2 tablespoons sugar.

Cook the Berry Topping:
Place the berry mixture in a small saucepan. Lightly mash with a fork. Heat over medium-low, stirring occasionally until the mixture thickens and becomes jammy. Set aside to cool.

Make the Cheesecake Filling:
Preheat oven to 325°F. In a large bowl, beat the softened cream cheese for 2–3 minutes until fluffy. Add sour cream, sugar, eggs, vanilla, and lemon zest. Whisk until smooth with no lumps.

Assemble and Bake:
Pour the filling into the low sodium pie crust. Smooth the top evenly. Bake for 30 minutes.

Cool and Top:
Remove cheesecake from oven and cool for 30 minutes in the fridge. Once cooled, spoon the berry topping evenly over the top. Cover and refrigerate an additional 30 minutes before serving.

Recipe Tips

Use low sodium cream cheese to reduce salt without changing taste.
Chill fully before serving for best texture.
Choose or make a no salt added pie crust for true low sodium baking.
Add a pinch of cinnamon or nutmeg to the crust for extra flavor.
Berries naturally add sweetness without sodium.

How to Store & Reheat

Room Temperature: Leave out no more than 1 hour.
Fridge: Store covered for up to 4 days.
Freezer: Freeze in slices wrapped tightly for up to 2 months. Thaw in fridge overnight before serving.

Nutrition Facts (per slice)

Calories: 280
Sodium: ~120 mg
Protein: 5g
Fat: 18g
Carbs: 24g
Fibre: 1g
Sugar: 17g

FAQs

Can cheesecake be low sodium?
Yes. Use low sodium cream cheese, sour cream, and a no salt added crust to make it suitable for low sodium diets.

Is cream cheese high in sodium?
Regular cream cheese has some sodium. Look for reduced sodium versions or use in moderation.

How can I make my own low sodium pie crust?
Use unsalted butter or oil, flour, and no added salt. Roll and press into a pie dish.

Do berries add sodium to desserts?
No, fresh or frozen berries are naturally low in sodium and high in antioxidants.

Can I use Greek yogurt instead of sour cream?
Yes, use plain low sodium Greek yogurt for a protein-rich swap.

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