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