Low FODMAP mini chocolate chip cheesecakes
Did you already start thinking about your Christmas dinner for this year? Because I have a very sweet recipe for you that is perfect for Christmas dessert. These super cute low FODMAP mini chocolate chip cheesecakes!
I always volunteer to create the dessert for Christmas dinner, as dessert is my favourite part of dinner. The only difficult part is that you are often already so full after dinner that you don’t have much space left for dessert. Because of that, these mini cheesecakes are perfect! They are bite-sized cheesecakes that everybody will be able to save some space for after a larger dinner.
The cheesecakes are easy to make ánd you can prepare them one or two days beforehand, so that is handy when you have a lot of different courses to prepare. You can serve the cheesecakes as a part of a grand dessert, with lots of little other desserts. Or you can serve them as a single dessert with some low FODMAP red fruits on the side for a fresh touch.
Large eaters can maybe want to eat two mini cheesecakes as a dessert, but for most people one cheesecake will be enough after a dinner.
I advise to make the cheesecakes at least one day before you serve them. They taste the best when you have left them in the fridge overnight. Can you only make them on the day that you want to serve them? That’s also possible. Make sure that you put the cheesecakes in the fridge for at least 3 hours before you serve them.
The ingredients of the low FODMAP mini chocolate chip cheesecakes
To make lactose-free mini cheesecakes, I used lactose-free cream cheese and lactose-free whipping cream for the topping. This recipe does contain butter because butter is low lactose and is low FODMAP. But if you have to eat strictly lactose-free, you can also replace the butter with coconut oil.
Instead of buying lactose-free products, you could also buy normal cream cheese and whipping cream and make them lactose-free using lactase drops.
Sometimes, I also choose to make a dessert using normal dairy products without using lactase drops. I take my lactase enzymes to the dinner and when we eat the dessert, I take a lactase enzyme pill, so I can still enjoy the dessert without stomach problems.
I do this because I find it a shame to use expensive lactose-free products or lactase drops, when most of the dessert will be eaten by people who can tolerate lactose. With gluten and fructans, this is another story of course, I have no pills to help with that, so I do make the whole dessert gluten-free.
In this recipe, I used the gluten-free chocolate chip cookies from the brand Schär. These cookies are FODMAP certified and are therefore suitable to use when you are on the low FODMAP diet. If you have any other low FODMAP chocolate chip brand in your supermarket, you can use that too.
Will you let me know if you have made my low FODMAP mini chocolate chip cheesecakes? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
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Simple low FODMAP mini chocolate chip cheesecakes. Perfect to serve on a party or as dessert for a fancy dinner, such as Christmas dinner. Gluten-free and lactose-free.
- 250 g (8.8 oz) cream cheese, at room temperature
- 75 g (1/3 cup) white sugar
- 1 egg, at room temperature
- 1/2 tsp vanilla extract
- 60 g (2.1 oz) dark chocolate chips
- 100 g (3.5 oz) low FODMAP chocolate chip cookies (I use Schär) + 4 extra cookies for decoration
- 40 g (2 3/4 tbsp) butter or coconut oil, melted
- Optional: 200 ml (7.1 oz) lactose-free whipping cream + 2 tbsp sugar
- A muffin pan
- 8 paper cupcake liners
This recipe was inspired by this recipe from A pumpkin and a princess
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Put the paper cupcake liners into the muffin pan.
- Put 100 gram of the cookies in a foodprocessor and pulse into crumbs.
- Put the crumbs into a bowl and stir in the melted butter. Divide the crumbs over the 8 cupcake liners and press into the tin with the back of a spoon.
- Mix the cream cheese and sugar together with a mixer. Add the egg and the vanilla extract and mix until you have a creamy mixture. Stir in the chocolate chips.
- Divide the cheesecake mixture over the cupcake liners.
- Bake the mini cheesecakes in the oven for 18-20 minutes. They will grow a little in the oven, but will collapse again when they come out. Open the door of the oven, turn the oven off and leave the cheesecakes in the oven for 10 more minutes after the baking time has ended.
- Take the cheesecakes out of the fridge and leave them to cool down. Put the cheesecakes in the fridge for at least 3 hours to cool (preferably overnight).
- Whip the whipping cream with the sugar until stiff and divide this over the mini cheesecakes. Put half a chocolate chip cookie on top of the cheesecakes for decoration or crumble some cookies over the cheesecakes.
You can best make the cheesecakes one day before you need them. They taste best after a night in the fridge. You can add the topping on the day that you serve them.
Storage: you can store the mini cheesecakes in the fridge for 3 days, without toppings. Store them in a closed box.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dessert
- Method: Oven
- Cuisine: American
- Serving Size: 1 mini cheesecake
- Calories: 330
- Sugar: 9
- Fat: 25
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: cheesecake, mini cheesecakes, gluten-free cheesecake, lactose-free cheesecake, low FODMAP cheesecake, chocolate chip cheesecake
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