A super simple ‘lemon cheesecake’ that tastes like you slaved over a hot oven. This no-bake recipe is perfect for summer.
Imagine a cream-cheese filling, beaten with freshly whipped cream, and flavored with fresh lemon zest and juice. This is then gently layered over a crunchy gluten-free cookie crust and chilled to a texture of perfection. My mouth waters just thinking about it.
Making this low-FODMAP involves using lactose-free cream cheese, and selecting gluten-free cookies that you enjoy for the crust. You may be able to find graham crackers that you tolerate, shortbread varieties, or vanilla sandwich cookies. See my notes included to get more tips!
If you are looking for a more traditional recipe, try my ‘Copycat’ The Cheesecake Factory Cheesecake instead. Or if you love lemon, I have a whole selection of favorites for you: Dr. Rachel’s Best Low-FODMAP Lemon Recipes; Gluten-free.
For other summer recipes, here is my Best Low-FODMAP Summertime Recipe Collection with tons of options. Or check out my Best Low-FODMAP Cake Recipes and Best Low-FODMAP Pies and Tarts collections.
You may also love:
- Low-FODMAP Pineapple Upside Down Cake
- Low-FODMAP Tres Leches Cake
- Fantastic Low-FODMAP Fruit (Dessert) Pizza; Gluten-free
- Sinful Low-FODMAP Mississippi Mud Cake (Ice Cream Pie)
- Lovely Low-FODMAP Vanilla Pie with Cookie Crust
- The Best Ever Low-FODMAP Banana Pudding
Or over 600 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP No-Bake Lemon Cheesecake; Gluten-free
A simple no-bake recipe for a lemon cheesecake. Gorgeous, creamy, and slightly tart flavor layered over a cookie crust. Low-FODMAP, gluten-free and IBS-friendly!
- Prep Time: 25 minutes
- Chill Time: 6 hours or overnight
- Total Time: 6H 25 minutes
- Yield: 12 servings 1x
- Category: Desserts, Baked Goods
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 prepared low-FODMAP Cookie Crust or low-FODMAP Oat and Nut Crust, pressed into a 9 inch springform pan*
- 24 ounces lactose-free cream cheese*
- 1 and 1/2 cups confectioner’s sugar
- 3 tablespoons fresh squeezed lemon juice (about 1 small lemon)
- Zest of 2 small lemons
- 1 tablespoon vanilla extract
- 3/4 cup heavy whipping cream, plus additional for garnish if desired*
For Lemon glaze (optional)
- 1 cup confectioner’s sugar
- 2–3 tablespoons fresh squeezed lemon juice
Instructions
- Drain the lactose-free cream cheese, then place it in the large bowl of a stand mixer with the flat paddle
- Chill a large bowl in your freezer for the heavy cream
- Beat well on medium or medium-high until smooth, scraping sides as necessary
- Add the confectioner’s sugar a little at a time, then the lemon juice, lemon zest, and vanilla, and beat until smooth
- Using the chilled bowl, with the whisk attachment, beat the heavy cream until stiff peaks
- Carefully fold the whipped cream into the cream cheese mixture
- Add sugar, or lemon zest to taste, then spread the cheesecake over the prepared crust
- Cover and refrigerate until set, at least 6 hours, or overnight (for best results I recommend this, I actually refrigerated mine for 2 days)
- If you are planning to serve the cheesecake on a warm day, I suggest freezing it for about 30 minutes before serving
- If desired, whisk the ingredients for the lemon glaze, adding the juice a little at a time to desired consistency
- Pour or drizzle glaze over cake, and decorate with whipped cream and fresh lemon slices
- Serve, well chilled, and refrigerate any leftovers!
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
- The pie crust recipe links that I included will make a slightly thicker bottom layer than these images. For a thinner crust, use 200 grams of cookies, and adjust the amount of coconut oil to texture. A prepared crust made with graham or other cookies (that is gluten-free and low-FODMAP) may be substituted. I used a 200 gram ‘Mi-Del Gluten-free Frozen Graham Style Pie Crust’ (available on Amazon). It contains the following: Sugar, Rice Flour, Palm Oil, Water, Tapioca Starch, Vanilla, Natural Graham Flavor, Natural Honey Flavor. I did need to add more coconut oil to soften the crust enough. I found the flavor adequate, but not nearly as good as a homemade cookie crust
- This dessert contains large amounts of cream cheese and is higher in fat. Although low in lactose, if you don’t tolerate milk products or high-fat foods well, then limit portion size appropriately
- Heavy cream is low-FODMAP in 1/4 cup servings. Coconut cream (dairy-free) may be substituted if desired, but coconut cream can be more difficult to whip. See my blog for details!
- To make heavy cream ‘lactose-free’, use lactase drops 24 hours prior to consuming
- This cake lasts about 5 days in the refrigerator, or it may be frozen, well wrapped, for up to 3 months
