This low FODMAP Cheesecake is creamy, delicious and easy to make. Perfect for those following a low FODMAP diet. This lactose-free dessert combines a simple cookie crust with a smooth, tangy filling. Top with your favourite low FODMAP fruits for a stunning finish.
Makes: 12 servings – 23cm (9in) pie dish
Prep Time: 15 mins Cook Time: 40 mins
Total: 55 mins (inc cool and chill time)
Ingredients
For the Crust:
- 255g low FODMAP biscuits, such as Nairn’s Gluten Free Oat Biscuits
- 85g dairy/non-dairy spread or butter, melted
For the Filling:
- 455g lactose free cream cheese, at room temperature
- 2 large eggs, beaten
- 90g sugar
- 1 tbsn lemon juice
- ½ teaspoon vanilla extract
- Pinch salt
For the Topping:
- 6 strawberries, sliced
- 1 green kiwi, sliced (optional)
- Dark chocolate shavings
Preparation
- Preheat oven to 375°F/190°C. Coat a 9-inch (23 cm) pie plate with nonstick spray. Place the pie plate on a parchment-lined baking sheet and set aside.
- Make the crust: Crumble the biscuits into a food processor and process until finely ground. Pulse in melted butter until evenly moistened and beginning to clump. (Alternatively, crumble the biscuits into a food bag, seal and use a rolling pin to crush until evenly ground. Transfer to a mixing bowl and add the butter, mixing well). Pour the crust mixture into your prepared pie plate and using the back of a spoon, line the dish evenly across the bottom and up the sides.
- Partially bake the crust: Bake for 10 minutes or until dry and just beginning to turn light golden brown. Remove from oven and reduce temperature to 350°F/180°C.
- Make the filling: Place about half of the cream cheese in a mixing bowl and blend well with an electric mixer to smooth it out. Add the beaten eggs, sugar, lemon juice, vanilla and salt. Beat just until blended. Beat in the remaining cream cheese until the entire mixture is creamy and smooth. Pour into the prepared crust.
- Bake the cheesecake: Bake for 20 minutes, then reduce heat to 325°F/165°C and continue to bake for 10 to 15 minutes or just until the edges are set. The centre should remain slightly less done as it will firm up upon cooling. Cool the pie completely on a wire rack.
- Add toppings and chill: Once cooled, add the sliced strawberries, kiwifruit slices decoratively as desired. Lastly, add some shavings of dark chocolate. Refrigerate for at least 2 hours before serving. The low FODMAP cheesecake will keep, lightly covered, in the refrigerator for up to 2 days. Serve chilled.
TIPS
- Make sure all filling ingredients, especially the cream cheese and eggs, are at room temperature for the smoothest texture.
- The cheesecake is done when the edges are set but the centre still has a slight jiggle. It will continue to firm up as it cools.
- Feel free to use other low FODMAP fruits for topping such as pomegrante seeds, blueberries or raspberries (in appropriate serving sizes).
- If you like this Low FODMAP Cheesecake, then try out some other delicious low FODMAP recipes: blueberry muffins, golden polenta cake, or no-bake energy bites.
Change your life in just 3 sessions
Need help to manage your IBS symptoms? I have a base in Cardiff and Bristol, but work with IBS sufferers across the UK through online sessions. The vast majority of my clients have found that only three sessions are needed before they feel confident to move forward on their own. I will send you booklets, which have an extensive list of all the foods you can eat on the low FODMAP diet. I’m available for advice and support between sessions.
Check out more about my FREE Recipes and IBS Symptom Tracker.
I offer a free idiscovery call for you to decide whether the low FODMAP diet is right for you. So give me a call or fill out the contact form. Many of my clients say that working with a specialist IBS dietitian has been life-changing, and are finally managing to live more comfortable lives. See their success stories.
