Low FODMAP Cheesecake Recipe

This creamy Low FODMAP Cheesecake is made with lactose-free cream cheese, a gluten-free cookie crust, and fresh lemon juice. The result is a rich, smooth, and tangy dessert that tastes just like the classic version without causing digestive discomfort. It is perfect for a special birthday celebration or holiday dinner and makes enough for 12 people.

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Low FODMAP Cheesecake Ingredients

For the Low FODMAP Crust:

• 1 ½ cups gluten-free, low FODMAP plain cookies or graham-style biscuits, crushed
• 5 tbsp unsalted butter, melted
• 2 tbsp white sugar or light brown sugar

For the Cheesecake Filling:

• 24 oz lactose-free cream cheese, brick style, softened to room temperature
• ¾ cup white sugar
• 3 large eggs, room temperature
• ½ cup lactose-free milk or lactose-free cream
• 2 tbsp cornstarch (or gluten-free corn flour)
• 2 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

For the Optional Topping:

• ½ cup lactose-free sour cream or lactose-free Greek yogurt
• 1 tbsp maple syrup
• ½ tsp vanilla extract

Optional Garnishes:

• Fresh strawberries or blueberries (in small amounts)
• Fresh mint leaves

How To Make Low FODMAP Cheesecake

1. Prepare the pan: Preheat your oven to 320°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with butter.
2. Make the crust: Pulse the cookies in a food processor until they turn into fine crumbs. In a bowl, mix the crumbs, melted butter, and sugar until the mixture looks like wet sand.
3. Press and bake: Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove and let it cool slightly.
4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with a mixer on medium speed for 1-2 minutes until smooth. Scrape down the sides to remove lumps.
5. Add dry ingredients: Add the sugar and cornstarch to the bowl. Beat again until the mixture is fully combined and smooth.
6. Mix in the eggs: Add the eggs one at a time. Beat on low speed after each egg just until it is mixed in. Do not overmix, as this adds too much air.
7. Add liquids and flavor: Pour in the lactose-free milk, vanilla extract, lemon juice, and zest. Mix on low speed until the batter is smooth.
8. Prepare a water bath: Wrap the outside of the springform pan with two layers of foil to keep water out. Place the pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cheesecake pan.
9. Bake the cheesecake: Pour the batter over the crust. Bake for 50-60 minutes. The edges should be set, but the center should still have a slight wobble when you shake it.
10. Cool slowly: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour.
11. Make the topping: Whisk the sour cream, maple syrup, and vanilla together. Spread this over the slightly warm cheesecake.
12. Chill the cheesecake: Cover the pan and refrigerate for at least 4 hours, though overnight is best. Slice and serve cold.

Recipe Tips

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and milk are at room temperature before you start. Cold ingredients can cause lumps in the batter.
• Don’t Skip the Water Bath: Baking the cheesecake in a water bath adds moisture and gentle heat. This prevents the top from cracking and keeps the texture silky.
• Cool Gradually: Letting the cheesecake cool in the turned-off oven helps it settle slowly. Sudden temperature changes can cause the surface to crack.
• Check Your Cookies: Always double-check the label on your gluten-free cookies to ensure they do not contain high FODMAP ingredients like honey, inulin, or chicory root.

What To Serve Low FODMAP Cheesecake

This rich dessert pairs beautifully with fresh fruit to cut through the creaminess. Serve a slice with a small handful of low FODMAP berries, such as strawberries or blueberries. For a beverage, a hot cup of peppermint tea is a soothing, digestion-friendly choice. If you want extra indulgence, add a dollop of homemade lactose-free whipped cream on top.

How To Store Low FODMAP Cheesecake Leftovers

• Refrigerate: Store leftover cheesecake in an airtight container or cover the pan tightly with plastic wrap. Keep it in the refrigerator for up to 5 days.
• Freeze: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge before eating.

Low FODMAP Cheesecake Nutrition Facts

Serving Size: 1 slice (1/12 of cake)

• Calories: 340 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 26g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 6g

Frequently Asked Questions

• Why did my cheesecake crack? Cracks usually happen if the batter was overmixed or if the cake cooled too quickly. Using a water bath and letting the cake cool in the turned-off oven helps prevent this.
• Can I use regular cream cheese? If you do not need to follow a low FODMAP or lactose-free diet, you can use regular full-fat cream cheese. However, for this specific dietary recipe, stick to the lactose-free version to keep it safe for sensitive stomachs.
• Can I make this ahead of time? Yes, this is actually the best way to do it! The cheesecake needs to chill for at least 4 hours to set properly, so making it the day before you plan to serve it is perfect.

Try More Recipes:

• Low FODMAP Brownies Recipe 
• Low FODMAP Blondies Recipe
• Low FODMAP Banana Nice Cream Recipe