Makes 8 servings
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.
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.
Buy whole fresh passionfruit and then use the passion fruit pulp in your recipes.
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.
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
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 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