Creamy Low-FODMAP Key Lime Cheesecake Bars; Gluten-free, Lactose-free

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This is the recipe I have been dying to make!  Low-FODMAP Key Lime Cheesecake Bars.  I am a HUGE key lime fan (as you will know from reading my low-FODMAP Key Lime Pie recipe).

These low-FODMAP Key Lime Cheesecake Bars are quite simple, with straightforward ingredients you may already have.  Using lemons and limes in the recipe make it healthy AND low-FODMAP (rather than using the key lime concentrates).

This recipe will be a hit anytime! Parties, Weddings or just a family BBQ.

You may also love my:

Or check out over 350 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Creamy Low-FODMAP Key Lime Cheesecake Bars; Gluten-free, Lactose-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 16

Prep time: 10 min + chilling (4 hours or overnight)

Bake time: 25-30 min

Total time: 35-40 min + chilling

Bake: 350 F

Equipment: 8 by 8 inch square pan


  • Baking spray and parchment paper
  • For crust:
    • Option 1:  Cookie Crust
      • 2 cups (About 200 grams) finely crushed low-FODMAP, gluten-free vanilla cookies or shortbread cookies or low-FODMAP Nilla Wafer Cookies
      • 1-3 tablespoons unsalted butter, melted (or coconut oil)
        • This will vary depending on your selection of cookies.  Dry cookies will need up to 3 tablespoons, while the more buttery kind (like my Nilla cookies) require less.  It should be like a coarse sand, but still hold together when pressed
    • Option 2: low-FODMAP Oat and Nut Pie Crust, prepared and par-baked
      • I opted for this crust as I love the way it goes with key lime pie
      • I par-baked it for 25 minutes at 350 F, then allowed it to cool overnight
  • Two (8-oz.) packages lactose-free cream cheese, room temperature
    • Making sure you use room temperature ingredients will help the cheesecake achieve the right texture without cracking
  • 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon fresh lime zest
  • 1 tablespoon fresh lemon juice (do not substitute concentrates)
  • 2 teaspoons fresh lime juice (do not substitute concentrates)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • Low-FODMAP Vanilla Bean Coconut Whipped cream, low-FODMAP Lime Sugar, low-FODMAP Raspberry Coulis and additional zest or lime slices for garnish


  • Preheat the oven to 350°F, place rack in center of oven
  • Line an 8-inch square baking pan with parchment paper (allow an overhang at the sides to lift it out with); then grease it with baking spray or low-FODMAP Magical Cake Pan release paste
  • Prepare the cookie crust (Option 1), if using:
    • In a medium bowl, or processor, mix the crushed low-FODMAP cookies and melted butter or coconut oil
    • If using the low-FODMAP Oat and Nut Pie crust, then prepare as directed instead, and pre-bake for 25 minutes at 350F, then cool overnight (as noted in Ingredients above)
  • Transfer the mixture into the prepared pan and press it firmly into an even layer (using the bottom of a measuring cup or glass works well
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the lactose-free cream cheese, sugar, lemon zest and lemon juice, lime zest and lime juice, and vanilla extract until well combined
  • Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer
  • Bake the cheesecake for 25-30 minutes until the center is mostly set (only a slight jiggle)
  • Remove the cheesecake from the oven and let it cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for at least 4 hours or overnight (for best results)
  • Serve garnished with low-FODMAP Vanilla Bean Coconut Whipped cream, lime wedges and low-FODMAP Lime Sugar

Comments Rating 5 (1 review)

11 Responses

  1. A little late to ask but I’ll know for next time… If you use the oat-nut crust, should it cool completely before being filled? Overnite? I’m confused about the timeline…

    1. Hi Bonnie,
      Thanks for the question. When we made the bars, we did use the low-FODMAP Oat Crust, prebaked and chilled per the recipe (similar to our directions for using a cookie crust).
      If you look at the Ingredient list, it is clearly mentioned there. Just not later on in the steps for the recipe.
      However, if you don’t chill the crust, it will probably still work out. You may need to adjust the baking time slightly. Good luck!

  2. Hey there! Am planning to make this at our Queen’s Jubilee street party this weekend. Just wondering why the baking preparation is different to that of your Cheesecake Factory recipe regarding the water bath. Is there a reason for this? Just want to make the most perfect cheesecake cos we just moved in and am desperate to impress ?!

    1. Me again! Another question; the lactose free cream cheese I use in the UK tends to be runnier than the average cream cheese. Would the eggs ensure that it would make the cream cheese firmer after baking?

    2. So exciting!
      We do not find these bars need a water bath, likely because there is less filling and less concern about cracking. They baked fine as described.
      As far as the texture of lactose-free cream cheese, we agree that it tends to have less fat and be more watery. We often ‘strain’ our cream cheese overnight in a strainer or cheesecloth and press out excess liquid to reduce this. We don’t find it makes a large difference in the volume, so we don’t think you would need an extra container if you did this. Hope that helps! Have fun!!

  3. Absolute Yum

    Finally made it and was smashingly delicious. Was concerned as mentioned in previous post about my lactose free cream cheese being runny. However, I actually did not drain the cream cheese (which was your suggestion, thanks for that nonetheless) as I was lazy ? but it held wonderfully after baking.

    Success! And would probably make your other Cheesecake Factory one. Now that I am a little more confident this time round. Thank you for a lovely, tasty and sublime treat!

    1. Fabulous! So happy to hear it was a success!
      You should try the other one too, you will smash it 🙂

    1. Hi Shirley,
      We have not tried making these in a muffin tin and would not be able to provide guidance on time of bake or success with the recipe. Sorry!

    1. Hi there,
      The bars can keep in the fridge for up to 5 days, but the crust will not have the same texture after that long. We suggest serving within 1-2 days for best results. Good luck!

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