Go Back
+ servings
A cheesecake covered with raspberry jam, on a flower tablecloth
Print Recipe
4.5 from 8 votes

Low FODMAP No-Bake Raspberry Cheesecake

Light and creamy Low FODMAP No-Bake Raspberry Cheesecake. The perfect dessert recipe that you can prepare the day before for effortless entertaining.
Prep Time20 mins
Refrigerator Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: cake, cheesecake, raspberry
Servings: 8 big slices

Ingredients

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

Instructions

  • 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.

Notes

Low FODMAP safe servings:
According to Monash University we can eat up to 0,81oz | 23g of greek yoghurt and 1,41oz | 40g of raspberry jam. Recipe calls for 4 times both ingredients, so you can safely eat up to 1/4 of the cheesecake - 2 big slices per meal