This Low FODMAP No-Bake Raspberry Cheesecake is so light and creamy! The perfect dessert recipe for a dinner party that you can prepare the day before for effortless entertaining. And it is healthier than traditional recipes as it has no heavy cream. Can you guess which ingredient I’ve put instead?
Monash University recently added raspberry jam and greek yoghurt to their low FODMAP app. I love both! I was so happy to hear it that I’ve decided to create a recipe pairing greek yoghurt with raspberry jam.
I came up with this Low FODMAP No-Bake Raspberry Creesecake recipe, with lactose free cream cheese, greek yoghurt instead of heavy cream and a delicious biscuit base. I’ve topped the cheesecake with raspberry jam to make it simple and deliciously sweet! Finally added lemon for a fresh, tangy flavor, and to cut the density of the cream cheese and balance the sweetness of the jam.
This fresh, light and creamy raspberry cheesecake is great for a party or a holiday gathering. And it will look stunning on your dinner table!
Low FODMAP No-Bake Raspberry Cheesecake
For the crust
- 7 oz | 200g plain sweet low FODMAP biscuits OR Monash Certified Schar digestive biscuits
- 2,64 oz | 75g butter
For the cheesecake
- 14 oz | 400g lactose free cream cheese
- 3,24 oz | 90g greek yoghurt
- 5 gelatine sheets (0,3oz | 9g)
- 6 tbsps water
- 1,75 oz | 50g powdered sugar
- 1/2 lemon zest and juice
- 5,64 oz | 160g raspberry jam
- Put biscuits and butter in a food processor and pulse until you have a pasty mixture.
- Grease a 9-inch springform pan with butter, pour in the cookie mixture and pack in very tightly and evenly with the back of a spoon. Place in the fridge while preparing the rest of the recipe.
- Place gelatine sheets in cold water for 5 minutes.
- Squeeze the gelatine sheets and put them in a heated pan with 6 tbsp of water. Stir for a few seconds or until dissolved. Set aside and let cool.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, greek yogurt, powdered sugar, juice and lemon zest until perfectly smooth and creamy. Add the melted gelatine and mix well until combined.
- Remove crust from the fridge and spread filling into crust. Smooth down the top with a spatula, making it even.
- Refrigerate for at least 6-8 hours, ideally overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
- Top with the raspberry jam and put in the fridge until serving.
- Use a thin, sharp knife to carefully loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Store leftover cheesecake in the refrigerator for up to 5 days.