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Low FODMAP Mini Cheesecakes with Peppermint Crumbs

Low FODMAP Mini Cheesecakes with Peppermint Crumb
LF Low FODMAP GF Gluten Free EF Egg Free NF Nut Free
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Low FODMAP Mini Cheesecakes with Peppermint Crumbs

Prep
25 MIN
Cooks in
0 seconds
🍽
Serves
3
By Alana Scott  ·  Dietitian reviewed by Joanna Baker (APD)
Last updated Jul 6th, 2025  ·  Featured in Baking, Christmas, Dessert

This is truly one of the easiest dessert recipes! These Low FODMAP mini cheesecakes with peppermint crumbs are sweet and tangy but aren’t overly heavy, making them perfect for your holiday table.

We made this recipe to serve three, but it is super easy to scale the recipe up to feed more.

Don’t love peppermint? That’s okay, leave the peppermint candy canes out of the recipe and swap in a serving of your favourite low FODMAP fruit instead.

FODMAP notes: Pure regular fat cream is Low FODMAP in 2 tablespoon servings. This serving size means you don’t have to use lactose free cream if you can’t find it.

Candy cane note: We used Low FODMAP candy canes made from cane sugar, glucose syrup, colour 129, and natural peppermint oil. Avoid candy canes made from high FODMAP sweeteners.

Ingredients

Make gluten free

(one mini cheesecake per serving)

BASE

0.66   gluten free plain or vanilla biscuit/cookies (crushed)
2   butter or dairy free spread
0.25   ground cinnamon

CREAM CHEESE FILLING

6   pure regular fat cream (use lactose free if possible)
125   lactose free cream cheese
0.25   icing sugar
0.5   vanilla essence

FOR SERVING

3   candy cane (GF if needed) OR use low FODMAP fruit

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Method

  1. Finely crush the biscuits/cookies until they resemble fine breadcrumbs - we did this using a food processor.
  2. Melt the butter or dairy free spread. Add the cinnamon and melted butter/dairy free spread to the crushed biscuits/cookies. Mix well.
  3. Scoop the biscuit base evenly into the small glasses and press gently to form a smooth layer (we used the top of a salad jar to do this).
  4. Next, mix the cream cheese, vanilla and icing/powdered sugar until smooth (we did this in the food processor - clean it first - so there aren’t any crumbs).
  5. Whip the cream until it forms soft peaks. Then, gently fold the cream through the cream cheese mixture.
  6. Scoop (this is what we did for a more rustic look) or pipe the mixture using a piping bag into the glasses.
  7. Chill the assembled mini cheesecakes in the fridge for 2 hours.
  8. When you are ready to serve top the cheesecakes with crushed candy canes and candy pieces OR with your favourite Low FODMAP fruit.
  9. These low FODMAP mini cheesecakes will last three days stored in the fridge.
  10. Enjoy!
SHOW NUTRITION

Nutrition per serve

  • Standard
    • |
  • Dairy Free
    • |
  • Gluten Free
Calories 532
Fat 42.7g
Saturates 23.3g
Protein 5.8g
Carbs 31g
Sugars 19.7g
Fibre 1.2g
Salt 0.3g
Iron 0.1mg
Calcium 57mg
Calories 532
Fat 42.7g
Saturates 23.3g
Protein 5.8g
Carbs 31g
Sugars 19.7g
Fibre 1.2g
Salt 0.3g
Iron 0.1mg
Calcium 57mg
Calories 532
Fat 42.7g
Saturates 23.3g
Protein 5.8g
Carbs 31g
Sugars 19.7g
Fibre 1.2g
Salt 0.3g
Iron 0.1mg
Calcium 57mg
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Profile photo of Alana Scott
Author

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

Profile photo of Joanna Baker (APD)
Dietitian reviewer

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

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