Low FODMAP Cheesecake
Low FODMAP Cheesecake
Luscious low FODMAP cheesecake. Do we need to say more? This little recipe is a foodie rockstar and is going be the talking point of your next gathering. It’s got a chilled out rustic vibe that makes it effortlessly cool while absolutely delicious all at the same time.
Say hello to a golden crunchy biscuit base layered with a smooth and tangy vanilla cream cheese filling and topped with pops of passionfruit. If you are not a passionfruit fan, then that’s okay just sub in your favourite fruit.
Let’s talk about prep time for a minute - this recipe doesn’t have a lot of hands on time BUT it does need time to chill. Making your biscuit base will take about 15 minutes of hands on time, 10 minutes of cook time, then 1-2 hours of cooling time. The filling takes about 15 minutes to prep and then will need 6 hours in the fridge to set. Make sure you give yourself enough time to cool the base and chill the filling… otherwise the filling will escape when you cut the low FODMAP cheesecake.
FODMAP notes: We used lactose free cream cheese and regular cream in this recipe. Regular cream has a small low FODMAP serving size. If you divide the recipe into our recommended number of serves you will stay within low FODMAP limits. Alternatively if you have access to lactose free cream then use that instead.
Ingredients
Make gluten freeBISCUIT BASE
gluten free plain or vanilla biscuit/cookies
FODMAP
butter or dairy free spread
Dairy Free
FILLING
confectioners sugar (powdered sugar)
Gluten Free
TOPPING
passionfruit (pulp only)
FODMAP
Look for the icon beside an ingredient for FODMAP, gluten free and dairy free tips and swaps.
Send these ingredients straight to the ALBY app on your phone – auto sorted by aisle and scaled to your servings.
Learn moreMethod
- Preheat the oven to 180ºC (355ºF) fan bake. Grease a shallow 26cm (10 inch) circular dish (about 3.5cm/1.5cm deep) with a little bit of butter/dairy free spread.
- Soften the butter/dairy free spread (you don’t need to melt it). Place the chia seeds into a cup and pour over the boiling water, stir and allow to sit for 1 to 2 minutes until they have turned into gel. Roughly break the biscuits. Place the biscuits into the food processor and pulse until they form a fine crumb (kinda like breadcrumbs). Then add the softened butter, sugar, cinnamon, and chia seed mix into a food processor. Pulse until the mixture starts to clump together.
- Transfer the biscuit base into the greased dish and pat into an even flat layer. Take a flat bottomed glass and gently press the mixture until it is tightly packed. Place in the middle of the oven and bake for 10 minutes, until the edges of the base are golden.
- Remove from the oven and allow to cool for 1 - 2 hours before filling. While the base cools, remove the cream cheese from the fridge and allow to warm to room temperature.
- Once the base is cool, place the room temperature cream cheese, cream and vanilla into the food processor (make sure it’s clean as you don’t want any biscuit base in the filling). Sift in the icing sugar/powdered sugar. Process the filling until silky and smooth.
- Scoop the filling into the cheesecake base. Cover and pop into the fridge for 6 hours to set.
- When you are ready to serve, cut the passionfruit in half and scoop out the seeds. Scatter the seeds over the cheesecake. Alternatively, you can top the cheesecake with your favourite low FODMAP fruit - sliced strawberries, kiwifruit, or small serves of blueberries all work well.
- Slice into 8-12 serves. Enjoy! Just remember this cheesecake is high fat which can trigger symptoms for some people - we suggest leaving at least 4 hours between each serving.
- This low FODMAP cheesecake will keep in the fridge for 3 to 4 days - just note that the longer it is in the fridge the less crispy the base will be. If possible serve on the first day and then enjoy the leftovers.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
Stop wondering what to cook next
Get weekly meal plans, automatic shopping lists and over 1,200 dietitian-reviewed recipes, all in one place.
Explore FODMAP Made EasyReady to personalise your low FODMAP diet?
Learn how to confidently complete FODMAP reintroductions with step-by-step courses, symptom tracking and practical guidance.
Learn more
Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
More Recipes You Might Enjoy
View all recipes >
Low FODMAP Christmas Fruit Mince Pies
Baking
Low FODMAP Turkey Chili Bowls
Dinner
Low FODMAP Pumpkin & Carrot Risotto
Dinner
Yummy Low FODMAP Pulled Jackfruit Tacos
Dinner
Low FODMAP Banana Chocolate Chip Muffins
Baking
Low FODMAP Salmon & Spinach Omelette
Breakfast
Low FODMAP Green Bean Casserole
Christmas
Low FODMAP Dark Chocolate Energy Bites
Dessert
Low FODMAP Mini Cheesecakes with Peppermint Crumbs
Baking
Super Tasty Vegan Sushi Balls
Dinner
Everything you need to succeed on the low FODMAP diet
From recipes and meal plans to reintroduction guidance and symptom tracking, FODMAP Made Easy helps take the guesswork out of managing your gut symptoms.
- ✓Step-by-step low FODMAP guidance
- ✓Weekly meal plans & shopping lists
- ✓Dietitian email support
- ✓1,200+ low FODMAP recipes
