Gluten-Free and Low FODMAP Blueberry Cheesecake Slice Recipe
Fodmapper
December 12, 2022
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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Ingredients
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| BASE | |
| 320g SCHÄR gluten-free digestives (or other low FODMAP plain sweet biscuit) | |
| 90g butter, melted | |
| SWIRL | |
| 2/3cup frozen blueberries, thawed | |
| 1 tablespoon caster sugar | |
| FILLING | |
| 450g lactose-free cream cheese | |
| 1/2cup caster sugar | |
| 4 eggs |
Directions
1.
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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2.
Place biscuits in a food processor and blitz until they resemble fine crumbs.
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3.
In a bowl combine crumbs and melted butter. Press firmly into base of pan and chill until firm.
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4.
Place blueberries and sugar in a bowl and use a handheld stick blender to puree. Set aside.
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5.
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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6.
Bake for 40 to 45 minutes or until just firm. Allow to cool completely before cutting into pieces to serve.
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