Low-FODMAP No-Bake Chocolate Cheesecake Jars; Gluten-free

Low-FODMAP No-Bake Chocolate Cheesecake Jars are an amazing summertime treat…

They are:

Adorable,

Easy,

Delicious,

and

CHOCOLATE.

Who doesn’t love that?

No-Bake recipes are ideal for hot days when you don’t want to turn on your oven, and I have tons of options on my blog to choose from! Try my low-FODMAP No Bake Oats and Chocolate Cookies, low-FODMAP No Bake Energy Bites, low-FODMAP Avalanche Cookies and low-FODMAP No Bake Peanut Butter 2 Cereal Bars.

These low-FODMAP Chocolate Cheesecake Jars  come together in under 30 minutes and are so rich and creamy, they taste just like a baked version.  I like to crumble low-FODMAP cookies for a cookie-crust base (can use chocolate or vanilla), and add a bit of low-FODMAP Whipped Cream and low-FODMAP berries.  So good 🙂

You may also love:

• low-FODMAP Mini Strawberry, Lemon and Orange Trifles
• low-FODMAP Pumpkin Pie Cheesecake Layer Bars
• low-FODMAP Key Lime Cheesecake Bars
• low-FODMAP Copycat Cheesecake Factory Original Cheesecake
• low-FODMAP Strawberry Sheet Cake
• low-FODMAP Pink Lemonade Tart

Check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients USING AVAILABLE FODMAP DATA AT TIME OF POSTING

Servings: 6-8 (depending on size of your jars)

Note: This is a very rich dessert, similar to a mousse.  If you are sensitive to high fat foods then adjust your portion to the amount you tolerate.

Prep Time: 30 minutes plus cooling and chilling

Total time: 30 minutes plus cooling and chilling

Equipment: Electric mixer, 3 mixing bowls, mason jars or tulip jars for serving

Ingredients

• 6 ounces (150 g) semisweet or dark chocolate, chopped, plus extra for garnish
  • You can also use chocolate chips, but select a high quality chocolate (I used Ghirardelli)
  • 30 g is one low-FODMAP serving
• 8 ounces lactose-free cream cheese, room temperature
  • I like to strain my lactose-free cream cheese overnight in the refrigerator to remove some of the liquid using cheesecloth, but that is not essential
    • Straining will not impact the lactose-free qualities (I confirmed this via email communication with Green Valley Creamery)
• 1/2 cup confectioner’s sugar, plus to taste
  • I suggest you sift this first to remove lumps
• 1 teaspoon vanilla extract
• 1/2 teaspoon espresso or instant coffee powder (optional, do not substitute drip coffee granules)
  • This enhances the chocolate flavor
• 1 cup (16 tablespoons) heavy whipping cream; divided, plus additional for serving if desired
  • 1/4 cup of the liquid is one low-FODMAP serving (this yields about 1/2 cup of prepared whipped cream)
  • Can also substitute chilled canned coconut cream (see my low-FODMAP Grocery Shopping Blog for tips on this ingredient, it is not the same as ‘cream of coconut’)
• 8 ounces low-FODMAP, gluten-free vanilla/chocolate ‘sandwich’, or shortbread cookies, finely crushed or processed to a fine crumb in your processor
  • I used ‘Glutino’ Gluten free Vanilla Cream Sandwich Cookies
    • These contain: Confectioner’s Sugar, Tapioca Starch, Palm Oil, Cane Sugar, White Rice Flour, Tapioca Syrup, Cassava Flour, Egg Whites, Potato Flour, Natural Flavor, Soy Lecithin, Salt, Xanthan Gum, Baking Soda, Colored with Beta Carotene
  • Check your brand to ensure it has low-FODMAP ingredients
• 1-3 tablespoons of melted butter or coconut oil (optional)
  • Creates a richer cookie crust
  • Adjust based on the type of cookies you select (I used 2 tbsp of melted coconut oil)
• Garnish: low-FODMAP berries (strawberries, blueberries, raspberries), fresh mint and low-FODMAP Vanilla Bean Whipped Cream or more real whipping cream, per your tolerance

Directions

• Crush or process your low-FODMAP cookies, and mix in the melted butter or coconut oil if desired
• Divide evenly among your small jars and press down
• Refrigerate until use
• Place a large mixing bowl in the freezer to chill for making your heavy whipping cream
• While this is chilling, place your chocolate and 2 tablespoons of the heavy cream in a double boiler or large microwave safe bowl
  • For microwaving, use 15-30 second intervals, stirring between
• After melting, set chocolate aside to cool to room temperature in a large mixing bowl
• When chocolate is cool, in a medium sized bowl beat your room temperature lactose-free cream cheese, confectioner’s sugar and vanilla using an electric mixer
• Add the cream cheese mixture to the melted chocolate slowly, beating in between additions, then the espresso powder if using
• Set this aside for now
• Remove your chilled bowl from the freezer and place your chilled whipping cream in the bowl
• Beat cream using your electric mixer until medium peaks form
• Fold the whipped cream into the chocolate cream cheese mixture gently until completely smooth
• Scoop the chocolate cheesecake into a large piping bag and pipe over your cookie bases
  • You can also just scoop it with a spoon
• Top with fresh mint, chopped chocolate, fresh low-FODMAP berries and low-FODMAP Vanilla Bean Coconut Whipped Cream if desired
  • You can also garnish with low-FODMAP strawberry coulis (I like to keep the berries whole, like in my low-FODMAP Cheesecake Factory Copycat Cheesecake), or low-FODMAP chocolate ganache
• Repeat until the jars are full, I like to chill mine for about an hour, but you can also serve immediately