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FODMAP Free Cheesecake


fodmap free cheesecake

FODMAP Free Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
I love cheesecake and this is very, very close!
  • 2 whole eggs
  • 2 egg whites
  • ½ cup white sugar **
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract
  • 16 ounces dairy free cream cheese
  1. Preheat oven to 350°.
  2. Treat the sides only of an 8-inch round cake pan with non-stick cooking spray.
  3. Line the bottom of the pan with parchment or wax paper.
  4. Separate the egg whites from the yolks. These yolks will not be used.
  5. Using an electric mixer, beat the egg whites until stiff peaks form.
  6. In a separate bowl, mix the 2 whole eggs (yolk and white) with the remaining ingredients until it is a mousse-like consistency.
  7. Gently fold in the egg whites until fully mixed.
  8. Spread mixture into prepared pan.
  9. Bake for 30 minutes, or until golden brown.
  10. Cool to room temperature.
  11. Remove from pan and then refrigerate.
** I’ve also made this with a Splenda Blend (part sugar, part Splenda) and it was just as good. OPTIONS: Sprinkle the top with cinnamon or powdered sugar. I haven’t tried it, but you should be able to streak a couple of tablespoons of FODMAP Free preserves into the mix before baking.


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  1. Sara

    The directions are a bit confusing. Do you just use 4 egg whites then or 2 egg whites that you beat – then you use the Whole Eggs in the remaining ingredients?


      Sorry the directions were confusing … I knew what I meant. :-)

      I’ve adjusted the recipe, but it’s 2 whole egs and 2 egg whites (you’ll have 2 extra yolks.

  2. Brenda

    I thought cream cheese was NOT FODMAP friendly


      Regular cream cheese is not FODMAP friendly. However, dairy free cream cheese is commercially available. Two brands I know of are “Go Veggie!”, which is also light on soy, and “Tofutti”, which is soy based. We have used both and the result is delicious!

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