Banana and White Chocolate Cheesecake (serves 6-8)

Banana and White Chocolate Cheesecake by The Fat Foodie

This Banana and White Chocolate Cheesecake could be described as an amalgamation of a banoffee pie and a soft cheese cheesecake. The base is composed of crushed gluten-free digestive biscuits which are packed down to form a crunchy layer before being topped with sliced bananas and a creamy white chocolate cream cheese mixture.

I really like this Banana and White Chocolate Cheesecake because, unlike a lot of desserts, it’s very light and yet it has no problem satisfying my sweet tooth. I use dairy-free white chocolate in my cheesecake mixture, but you could use dark chocolate if you’d prefer. It’d make a beautiful contrast to the light colour of the sliced fresh bananas.

If you’re looking for a delicious low FODMAP dessert to make then I’d highly recommend this Banana and White Chocolate Cheesecake. I’ve made it countless times and it’s loved by the whole family.

Ingredients for the Base:

160g gluten-free digestives

60g melted butter (or non-dairy)

Ingredients for the Filling:

200g dairy-free white chocolate

160ml tinned coconut milk solids

100g lactose-free soft cheese (or non-dairy)

1 firm yellow banana (with no dark spots on the skin)

Method:

Put the tin of coconut milk in the fridge overnight. (This helps the coconut fat solidify and makes it easier to remove it from the tin the next day.)

Line an 7 inch circular removable base baking tin with greaseproof paper. (If you don’t have a removable base tin then just line a normal one with greaseproof, but make sure the greaseproof goes over the edges, so you can lift it out of the tin.)

Crush the digestives until it resembles sand and then mix in the melted butter. Pour it into the baking tin and press down to form a base. Put it in the fridge to solidify.

Melt the white chocolate in the microwave, stirring extremely frequently to ensure it doesn’t burn. (I stir it every 10-15 seconds because it can burn really fast!)

Place the tinned coconut milk solids (the firm white coconut fat from the tin) and soft cheese in a microwaveable jug and heat it until it is warm. Stir the white chocolate into it.

Line the digestive base with sliced bananas and then pour the white chocolate cheesecake mixture on top and then put it back in the fridge. (I decorated mine with some dried strawberries, but you could use some dark chocolate, if you prefer, or leave it plain.) Serve.

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Banoffee Vol Au Vents (makes 16)

Banoffee Vol Au Vents by The Fat Foodie

This recipe for Banoffee Vol Au Vents was invented one day when I had some puff pastry left over after making a salmon pithivier pie. (That recipe will go up on the website soon!) I hate throwing ingredients out if they can be put to a good use, so I created these little mouthfuls of gorgeousness with the leftover puff pastry. Continue reading Digiprove sealCopyright protected by Digiprove © 2018

Peppermint Chocolate Cheesecake (serves 8)

Peppermint Chocolate Cheesecake by The Fat Foodie

I have quite a generous-sized kitchen herb garden, but every year the mint takes over and I have to prune quite a bit of it back. I hate throwing it away, so I make peppermint tea quite frequently with it, but it’s nice to feature it in a dessert once in a while to truly pay homage to it. That’s why I created this peppermint chocolate cheesecake.  Continue reading Digiprove sealCopyright protected by Digiprove © 2018

Raspberry Chocolate Torte (serves 8)

Raspberry Chocolate Torte by The Fat Foodie

The other day I made dairy-free chocolate truffles and I was so impressed with the truffle mixture that fills them that I decided to try and use it in another recipe. As I was eating the dairy-free chocolate truffles it occurred to me that the truffle mixture is very similar to a ganache, a rich, creamy chocolate filling mixture that is traditionally used to fill chocolate shells. I knew that the ideal counterpart to the smooth, silky chocolate ganache would be a biscuit base, so I proceeded to make a raspberry chocolate torte with it.

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