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80g lactose, gluten and soya free biscuits*

50g melted lactose free butter

200g lactose free double cream

500g lactose free cream cheese

200g icing sugar

zest 2 lemons, juice of 3

4 gelatine sheets

Lemon curd - click here for recipe

We used shop bought gluten and dairy free biscuits, if you are unable to buy, you can make your own or omit.


Crush the gluten and dairy free biscuits and mix with the melted lactose free butter. Press into the individual round moulds. Chill to firm.

Whisk the lactose free soft cheese with the lactose free cream and icing sugar, then fold through zest 2 lemons. Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat.

Beat into the cheese mix, then spoon, half  on top of the biscuit base. Add a layer of lemon curd.  Top up with the remaining lactose free cheese mix. Chill until set.

Top with a teaspoon of lemon curd and an optional swirl of lactose free cream, then serve.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Lemon cheesecake