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
icing sugar
Gluten Free
TOPPING
passionfruit (pulp only)
FODMAP
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- 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
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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
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