I’m a big fan of cheesecake, but the amount of lactose in standard cheesecakes does not agree with my digestive health. However, there are now a lot of lactose-free products on the market, including lactose-free cream. The first time I ate lactose-free cream I was convinced that I would have the same reaction as I would usually have to cream, but was absolutely astonished when it didn’t. It certainly made me much more likely to try lactose-free cream again without the same amount of fear I would usually have.

The cream cheese mixture for these mini cheesecakes has a little lemon extract added into it because lemon is a flavour which complements most fruit and helps to bring out the fruit’s natural sweetness. It also helps to cut through the intense richness of the cream cheese and, as a result, keeps the mini cheesecakes light and fresh.

I made my mini cheesecakes in delicate little water glasses, but you could make one large one in a large tart tin if you want, individual tart tins or serve them in individual ramekins. They are very rich, so I think this recipe serves 5 people generously. I used raspberries to top my mini cheesecakes, but I’ve included a list of low FODMAP fruits you could use instead, should you not fancy using raspberries. Equally, you could serve them plain or with a grating of dark chocolate on top, but whatever you decide to decorate them with, they’ll knock your tastebuds out!

Ingredients:

100g gluten-free digestives (finely crushed)

50g butter (melted)

140ml lactose-free double cream

1/2 tsp lemon extract

4 tbsps icing sugar

100g lactose-free soft cheese

80g of fresh raspberries (other low FODMAP options include: 80g of firm banana slices, 80g blueberries, 90g cantaloupe melon, 90g of clementine segments or 90g mandarin segments, 100g red grapes, 100g kiwi, 90g passionfruit pulp, 100g pineapple)

Method:

Crush the digestives either by hand or by pulsing them in a food processor.

Mix the melted butter into the crushed digestives and then divide the mixture equally between five containers and lightly press it down to create a base.

Whip the double cream until it becomes firm and then add the icing sugar, lemon extract and soft cheese and mix well.

Divide the cheesecake mixture between the five containers, top with fruit and refrigerate until you’re ready to serve them.

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