Low FODMAP Mini Cheesecakes with Peppermint Crumbs
Ingredients
MAKE GLUTEN FREEServings:
(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
confectioners sugar (powdered sugar)*
0.5
vanilla extract
FOR SERVING
3
candy cane (GF if needed) OR use low FODMAP fruit
Low FODMAP Mini Cheesecakes with Peppermint Crumbs
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.
-
Gluten Free -
Low FODMAP -
Egg Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREEServings:
(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
confectioners sugar (powdered sugar)*
0.5
vanilla extract
FOR SERVING
3
candy cane (GF if needed) OR use low FODMAP fruit
Nutrition per serve
- NON-DAIRY FREE |
- 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
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Finely crush the biscuits/cookies until they resemble fine breadcrumbs - we did this using a food processor.
- Melt the butter or dairy free spread. Add the cinnamon and melted butter/dairy free spread to the crushed biscuits/cookies. Mix well.
- 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).
- 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).
- Whip the cream until it forms soft peaks. Then, gently fold the cream through the cream cheese mixture.
- Scoop (this is what we did for a more rustic look) or pipe the mixture using a piping bag into the glasses.
- Chill the assembled mini cheesecakes in the fridge for 2 hours.
- When you are ready to serve top the cheesecakes with crushed candy canes and candy pieces OR with your favourite Low FODMAP fruit.
- These low FODMAP mini cheesecakes will last three days stored in the fridge.
- Enjoy!
Buying Tips
Buy gluten free cookies that do not contain any high FODMAP ingredients like inulin, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup. Also check what low FODMAP flours have been used, avoid gluten free products that contain amaranth flour, lupin flour, chickpea/besan/gram/garbanzo bean flour, lentil flour or large amounts of soy flour or coconut flour.
Gluten Free Tips
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
Dairy Free Tips
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
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
Professional 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 alon... Read More
