Gluten-Free and Low FODMAP Blueberry Cheesecake Slice Recipe

Prep 20 mins

Cooking 40 mins

Level medium

Serve 12

This recipe for our gluten-free and low FODMAP Blueberry Cheesecake Slice is the recipe you’ve been waiting for! Imagine a dessert that flawlessly brings together the natural sweetness of blueberries with the sumptuous richness of cheesecake, all while perfectly aligning to your low FODMAP and gluten-free diet needs.

This recipe is a winner as it takes everyone’s favourite dessert (cheesecake) and adds the convenience of a slice. So whether you’re commemorating a special occasion or simply craving a delicious sweet treat this Blueberry Cheesecake Slice is perfect.

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320g SCHÄR gluten-free digestives (or other low FODMAP plain sweet biscuit)
90g butter, melted
2/3cup frozen blueberries, thawed
1 tablespoon caster sugar
450g lactose-free cream cheese
1/2cup caster sugar
4 eggs



Preheat oven to 180°C. Lightly grease and line a 26 x 16cm slice pan with baking paper, allowing edges to overhang the sides.
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Place biscuits in a food processor and blitz until they resemble fine crumbs.
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In a bowl combine crumbs and melted butter. Press firmly into base of pan and chill until firm.
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Place blueberries and sugar in a bowl and use a handheld stick blender to puree. Set aside.
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To make the filling, place cream cheese and caster sugar in a large bowl and beat with an electric mixer until creamy. Add eggs one a time, beating well after each addition. Pour over chilled base. Place dollops of blueberry pulp on top of filling, then use a knife to create a swirl.
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Bake for 40 to 45 minutes or until just firm. Allow to cool completely before cutting into pieces to serve.
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