Three low FODMAP mini strawberry cheesecakes in a glass

Low FODMAP mini strawberry cheesecakes

My low FODMAP strawberry cheesecake has been one of the most popular recipes on the blog for years. It has been viewed for almost 40.000 times already!

Therefore, I thought it was about time that I made a variation on this recipe. I made gluten-free mini strawberry cheesecakes. 

Small one person cheesecakes that are perfect to serve as a dessert ánd they are easier to take to a party than a full-sized cake.

I made one version with a topping of strawberry pie filling and one with version with fresh strawberries. 

In the Netherlands, we have a very popular pie named Monchou cake. This is a no-bake cheesecake with cherry pie filling on top.

This recipe is a mini version of that cake and that’s why I used pie filling for the topping. As you probably know, cherries are not low FODMAP, so that’s why I used strawberry pie filling instead.

But you can definitely make this with fresh strawberries (or another kind of low FODMAP red fruits) too. I actually prefer using fresh strawberries in summer. Soo yummy! 

Note that strawberries are limited low FODMAP up to 65 gram per serving. Therefore a maximum of two low FODMAP mini strawberry cheesecakes per serving is low FODMAP.

A low FODMAP mini strawberry cheesecake in a glass with a strawberry next to it

The ingredients of the mini strawberry cheesecakes

I use the following ingredients for the gluten-free mini strawberry cheesecake, super simple: 

  • Gluten-free speculaas / speculoos cookies: these are classic Dutch cookies, spiced cookies, that I love to use for cakes.
    If you cannot find these cookies in a low FODMAP version, you can use another low FODMAP cookie you like, such as gluten-free digestives. 
  • Butter or lactose-free margarine: I use this to make the bottom. If you are very sensitive to lactose, you can also use lactose-free margarine. For the low FODMAP diet, normal butter is fine.

    If you want to make the recipe a bit lighter, you can also leave the butter out. You will put the cookie crumbs in the glass without anything to make them stick together, but that doesn’t matter so much.

    You can then mix the crumbles through the cheesecake mixture while you eat. 
  • Lactose-free cream cheese and whipping cream: I use this to make the cheesecake mixture. I didn’t want to make the cheesecake mixture too sweet, so I added only 50 gram of sugar.
     
  • Strawberry pie filling or fresh strawberries: you can use what you prefer. Make sure that the pie filling you use doesn’t contain any high FODMAP ingredients.

    You can also swap the strawberries for other low FODMAP red fruits. 
Three glasses with low FODMAP mini strawberry cheesecakes photographed from the side
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A low FODMAP mini strawberry cheesecake with a topping of pie filling

low FODMAP mini strawberry cheesecakes


  • Author: Karlijn
  • Total Time: 4 hours 20 min
  • Servings: 6 1x
  • Diet: Gluten Free

Description

A delicious dessert: low FODMAP mini strawberry cheesecakes! A classic cake, but then in one-person servings. Low lactose and low FODMAP


Ingredients

Scale
  • 250 g (2 1/2 cups) gluten-free speculaas / speculoos or another low FODMAP cookie
  • 100 g (1/2 cup) butter, melted*
  • 200 g (7 oz) lactose-free cream cheese
  • 250 ml (1 cup) lactose-free whipping cream, well cooled
  • 50 g (1/4 cup) sugar
  • 1 can of strawberry pie filling or 150 g (5,3 oz) fresh strawberries**

Instructions

  1. Make the cookies into crumbs in a food processor or put them in a plastic bag and use a rolling pin to crush them.
  2. Put the crumbs into a bowl.
  3. Melt the butter and stir this into the cookie crumbs.
  4. Divide the crumble mixture over 6 glasses and press with the back of a spoon.
  5. Put the glasses in the fridge while you make the filling.
  6. Whip the whipping cream until stiff.
  7. Mix the sugar and the cream cheese together in another bowl, until creamy. Carefully fold in the whipping cream.
  8. Divide the cream cheese mixture over the glasses. Put them into the fridge to set for at least 4 hours. I prefer overnight.
  9. Divide the pie filling on top or clean the fresh strawberries, halve them and divide them over the glasses.
  10. Leave the mini strawberry cheesecakes into the fridge until you serve them.

Notes

*If you want to make the recipe lighter you can also leave the butter out. Then you won’t have anything to keep the crumbles together, but that doesn’t matter. You can mix the crumbles with the cheesecake mixture while you eat it. Use lactose-free margarine instead of butter if you are very sensitive to lactose.

**Make sure the strawberry pie filling doesn’t contain any high FODMAP ingredients. Note that strawberries are limited low FODMAP up to 65 gram per serving. Therefore a maximum of two low FODMAP mini strawberry cheesecakes per serving is low FODMAP.

  • Waiting time: 4 hours
  • Cook Time: 20 min
  • Category: Dessert
  • Method: Mixing
  • Cuisine: International

Keywords: gluten-free mini low FODMAP strawberry cheesecakes, low FODMAP mini low FODMAP strawberry cheesecakes, mini strawberry cheesecakes

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1 Comment

  • Maree says:

    Hi Karlijn,
    I plan to make this recipe soon but in Australia we can’t get strawberry pie filling. I know you’ve indicated that fresh strawberries are an okay alternative, but I like the thought of a more saucy topping. Can you suggest any ideas to make a pie filling from scratch? Also, as it’s now out-of-season, I would need to use frozen strawberries. Thank you for any thoughts you can offer.

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