Low FODMAP Mini Cheesecakes with Peppermint Crumbs

Ingredients

MAKE GLUTEN FREE

Servings:

(one mini cheesecake per serving)

BASE

80   gluten free plain or vanilla biscuit*
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
32   confectioners sugar (powdered sugar)*
0.5   vanilla extract

FOR SERVING

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

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP Mini Cheesecakes with Peppermint Crumbs

Last updated Dec 15th, 2022

PREP IN 25 MIN
COOKS IN 1 second
SERVES 3
(one mini cheesecake per serving)
BY Alana Scott
DIETITIAN REVIEWED BY Joanna Baker (APD)
FEATURED IN 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.

  • Gluten Free
  • Low FODMAP
  • Egg Free
  • Nut Free
  • Soy Free

Ingredients

MAKE GLUTEN FREE

Servings:

(one mini cheesecake per serving)

BASE

80   gluten free plain or vanilla biscuit*
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
32   confectioners sugar (powdered sugar)*
0.5   vanilla extract

FOR SERVING

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

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
SHOW NUTRITION

Nutrition per serve

    | |
Calories 518
Fat 42.1g
Saturates 23g
Protein 5.7g
Carbs 29g
Sugars 18.7g
Fibre 1.1g
Salt 0.3g
Iron 0.1mg
Calcium 57mg
Calories 518
Fat 42.1g
Saturates 23g
Protein 5.7g
Carbs 29g
Sugars 18.7g
Fibre 1.1g
Salt 0.3g
Iron 0.1mg
Calcium 57mg
Calories 518
Fat 42.1g
Saturates 23g
Protein 5.7g
Carbs 29g
Sugars 18.7g
Fibre 1.1g
Salt 0.3g
Iron 0.1mg
Calcium 57mg
    | | |
  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!

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.

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.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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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

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