Looking for an epic dessert idea? This sweet and simple low FODMAP blueberry cheesecake is dangerously easy to make!
While I hate to interrupt our Christmas extravaganza, it’s my birthday this week! And that can only mean one thing! CHEESECAKE!!
While I’m normally pretty good at respecting what works well for my body, cheesecake is one of the few things I’m willing to buy on credit. – Meaning I’ll enjoy it now, even though I know I’ll have to pay with interest later.
But this year, I found lactose-free condensed milk and the game has changed, friends!
I present to you, this lactose-free blueberry cheesecake!
It’s made with a decadent homemade blueberry sauce and is fit for low FODMAP consumption! Which means I can send my taste buds to sweet tooth to heaven with the calorie count as my only consequence! And that has made for a very happy birthday!
Keep it FODMAP friendly
Satisfy any sugar craving with this easy peasy low FODMAP blueberry cheesecake! Check out the notes below for tips on keeping this recipe FODMAP friendly!
First up, blueberries. According to Monash University, blueberries are low FODMAP in servings of 1/4 cup (40 g) per serving. Servings of 1/3 cup (50 g) or more are high in the FODMAP fructan.
We’ll be using 2 cups of blueberries total, which works out to 20 g per serving. This is well within Monash’s recommended range.
Next up, graham crackers. Monash hasn’t tested graham crackers, specifically. So I used regular gluen-free crackers for our FODMAP math.
I know what you’re thinking. Amy, a graham cracker is technically a cookie… I know, I know. But when I looked up a few gluten-free graham cracker brands, most of the products were closer to crackers than cookies, so there!
So, according to Monash, gluten-free crackers are low FODMAP in servings of 6 crackers (35 g) per sitting. Servings of 16 crackers (91 g) or more are high in both fructans and GOS.
We’ll be using 2 cups of crushed graham crackers, which works out to 13 g per serving. This is well within Monash’s recommended range.
Next up, cream cheese. If you’re in the elimination phase of the low FODMAP diet, you’ll need to use lactose-free cream cheese. The same goes for condensed milk and sour cream. For my North American peeps, Nestle makes lactose-free condensed milk (thanks, friend!).
The rest of the ingredients won’t add anything notable to your FODMAP load, so you don’t need to worry about them.
FODMAP math
You are what you eat! Check out the notes below to see how many servings of each FODMAP group are in one slice of this tasty cheesecake!
Fructose = 0
Lactose = 0
Fructan = 0.9
GOS = 0.4
Polyol = 0
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Low FODMAP Blueberry cheesecake
- Total Time: 7 hrs
- Yield: 16 pieces 1x
Description
This easy low FODMAP blueberry cheesecake will be the talk of your dessert table!
Ingredients
(Blueberry Sauce)
- 2 cups blueberries
- 1/2 cup sugar
- 1 tbsp cornstarch
- 2 large strips lemon zest
- 1+1/2 tbsp lemon juice
(Crust)
- 2 cups gluten-free graham crackers, crushed
- 1/3 cup unsalted butter, melted
- 1/4 cup sugar
(Cheesecake Filling)
- 1 cup lactose-free cream cheese, softened
- 1 can lactose-free condensed milk (300 ml)
- 2 cups lactose-free sour cream
- 1 tsp pure vanilla extract
Instructions
(Blueberry Sauce)
- Pop the blueberries, sugar, cornstarch, lemon zest, and lemon juice in a small saucepan. Bring the sauce to a boil, then lower the heat to a simmer and cook until the sauce has thickened (about 10 minutes). Once the sauce is nice and thick, remove the pan from heat and let it cool completely. Remove the lemon zest before adding the sauce to the cheesecake.
(Crust)
- While the blueberry sauce is cooling, mix the graham cracker crumbs, butter, and sugar until well combined. Line a 9″ square pan with parchment paper and pack the graham cracker crumbs down in an even layer at the bottom of the dish. Freeze the crust for 30 minutes.
(Cheesecake)
- Pop the cream cheese and condensed milk in a large bowl and mix on medium speed until the cheese is smooth. Mix in the sour cream and the vanilla then spread the cheesecake mixture evenly over the prepared crust.
- Plop large spoonfuls of blueberry sauce on top of the cheesecake, then drag a knife or skewer through the cake making small figure eights. Gently lay a piece of plastic wrap directly over the top of the cheesecake (this prevents frostbite), then freeze the cake until firm (about 6 hours).
- Move the cake into the fridge 30 minutes before serving.
Notes
Recommended low FODMAP serving size – 1/16 of cake
This cake can be made and frozen up to 2 days in advance of serving
- Prep Time: 1 hr
- Cook Time: 6 hrs
- Category: dessert
- Method: freezer
Nutrition
- Serving Size: 1/16
- Calories: 271
- Sugar: 12 g
- Sodium: 97 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: lactose free cheesecake, lactose-free blueberry cheesecake, freezer blueberry cheesecake, no bake blueberry cheesecake, gluten-free blueberry cheesecake
You might also like one of these:
- Low FODMAP Blueberry Lemon Mug Cake Suffering from a snack attack? Whip up one of these easy low FODMAP blueberry lemon mug cakes!
- Low FODMAP Pumpkin Cheesecake If you’ve got a hankering for a sweet pumpkin treat? With a creamy texture and a rich, savoury taste, this low FODMAP pumpkin cheesecake is the perfect fall-inspired dessert.
- Low FODMAP Raspberry White Chocolate Ready to take your brunch to the next level? Treat yourself with these decadent low FODMAP raspberry white chocolate muffins!
If you like this post, don’t forget to share it! Together we’ll get the low FODMAP diet down to a science!
