Low FODMAP

    Low FODMAP Cheesecake (Creamy & Gut-Friendly)

    S
    Sarah Mitchell, RDN    •July 16, 2026

    Total Time

    85 min

    Servings

    12

    Prep

    30 min

    Cook

    55 min

    Share:
    Low FODMAP Cheesecake (Creamy & Gut-Friendly) — low FODMAP dessert ready to serve
    Sarah Mitchell, RDN
    Written & reviewed by Sarah Mitchell, RDN• Monash FODMAP Trained Dietitian
    Published July 16, 2026

    A rich, creamy low FODMAP cheesecake made with lactose-free cream cheese and a gluten-free crust. Perfect for IBS-friendly dessert lovers.

    Ingredients

    • 200g gluten-free digestive biscuits (crushed)
    • 80g lactose-free butter (melted)
    • 500g lactose-free cream cheese (softened)
    • 150g white sugar
    • 2 large eggs
    • 150ml lactose-free sour cream
    • 1 tsp pure vanilla extract
    • 1 tbsp cornstarch

    Instructions

    1. 1

      1. Preheat oven to 160°C (325°F). Line the base of a 20cm (8-inch) springform tin with baking paper.

    2. 2

      2. Combine crushed gluten-free biscuits with melted lactose-free butter. Press firmly into the base of the tin. Bake for 10 minutes and let cool.

    3. 3

      3. In a large bowl, beat lactose-free cream cheese and sugar until smooth (about 2 minutes). Do not overbeat.

    4. 4

      4. Add eggs one at a time, mixing on low speed. Stir in lactose-free sour cream, vanilla, cornstarch, and lemon juice until just combined.

    5. 5

      5. Pour filling over the cooled crust. Tap the tin gently to release air bubbles.

    6. 6

      6. Bake for 45–55 minutes until edges are set but the center still has a slight wobble.

    7. 7

      7. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour (prevents cracking).

    8. 8

      8. Refrigerate for at least 4 hours (ideally overnight) before slicing.

    9. 9

      9. Serve topped with fresh strawberries (up to 10 medium per Monash serve) and blueberries (up to 20g per serve).

    FODMAP Notes

    Portion size: 1 slice (1/12 of cake) is considered low FODMAP.

    Key Monash-aligned swaps used:

    • Lactose-free cream cheese and sour cream (regular contain lactose)
    • Gluten-free biscuit base (wheat-based crusts contain fructans)
    • Strawberries (10 medium) and blueberries (20g) are low FODMAP servings

    Avoid: honey, high-lactose dairy, wheat-based cookies, or larger berry portions which can push the serving into moderate-FODMAP territory.

    Always check individual tolerance — this recipe is informational and not medical advice.

    Storage Tips

    Store in an airtight container in the refrigerator for up to 3-4 days. This recipe freezes well for up to 3 months.

    Recipe FAQs

    Rate this recipe

    Your rating

    You May Also Like

    The Ultimate Low FODMAP Chili: Smoky, Rich & Gut-Friendly (2026 Edition)
    Recipe

    The Ultimate Low FODMAP Chili: Smoky, Rich & Gut-Friendly (2026 Edition)

    If you have been navigating a sensitive gut or following the Low FODMAP diet, you likely mourn the loss of a hearty, comforting bowl of chili. Traditional recipes are veritable landmines for IBS sufferers, loaded with onion, garlic, and excessive amounts of galacto-oligosaccharides (GOS) from beans. But this is 2026, and we no longer compromise on flavor for the sake of digestion. This recipe is the result of extensive testing to replicate the deep, savory 'umami' punch of classic chili without a single clove of garlic or bulb of onion. We utilize the science of infused oils, the chemical browning of meat (the Maillard reaction), and strategic spice blooming to create a complex flavor profile. We also use carrots and bell peppers to provide the bulky texture usually provided by excess beans, keeping the legume content within strict Monash University green-light safety limits. Ideally suited for meal prepping, this chili actually tastes better after 24 hours in the fridge, allowing the spices to meld. It is rich, smoky, just spicy enough, and entirely safe for the elimination phase. Whether you are cooking for a family with mixed dietary needs or strictly for your own gut health, this dish proves that 'safe' food never has to be bland food.

    Low FODMAP Spinach and Feta Scrambled Eggs — High-Protein IBS-Friendly Breakfast
    Recipe

    Low FODMAP Spinach and Feta Scrambled Eggs — High-Protein IBS-Friendly Breakfast

    These Low FODMAP Spinach and Feta Scrambled Eggs are the ultimate savory, high-protein breakfast for anyone managing IBS or following the low FODMAP diet. Soft, custardy eggs are folded with wilted baby spinach, salty crumbled feta, and a hint of chive-infused olive oil for a flavor-packed bowl that comes together in just 10 minutes. Naturally gluten-free, grain-free, and gentle on sensitive digestion, this recipe is perfect for busy mornings, slow weekend brunches, or post-workout fuel. Serve over a slice of sourdough spelt bread or alongside a handful of low FODMAP fruit for a complete, satisfying meal.

    Low FODMAP Peanut Rice Paper Rolls with Dipping Sauce
    Recipe

    Low FODMAP Peanut Rice Paper Rolls with Dipping Sauce

    These refreshing Low FODMAP Peanut Rice Paper Rolls are the ultimate gut-friendly snack that takes just 20 minutes to prepare. Packed with crunchy vegetables, fresh herbs, and a creamy peanut dipping sauce, they're perfect for meal prep, lunchboxes, or a light afternoon snack. Each roll is bursting with color and flavor — julienned carrots, crisp cucumber, red bell pepper strips, and fragrant cilantro wrapped in delicate rice paper. The star of the show is the silky peanut dipping sauce, made with natural peanut butter, tamari, maple syrup, lime juice, and a hint of fresh ginger. Whether you're in the elimination phase of the FODMAP diet or just looking for a healthy, no-cook snack, these rolls deliver on every front.

    Comments (0)

    Please log in to comment.

    No comments yet. Be the first!