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These Low FODMAP Cheesecake Bites are seriously my new favorite dessert. I haven’t had legitimate cheesecake in YEARS you guys, and I really nailed it with these. Creamy, slightly tangy, perfectly sweet, and with a thick, THICCC crust! I polled you guys on Instagram and literally 100% of those who voted said the crust is the best part! I’m glad I’m not alone there. The very very best part is that these cheesecake bites are also Dairy Free, Refined Sugar Free, and require NO BAKING! Can I say they’re absolutely perfect? They’re a definite crowd pleaser, and I can’t wait for you to try them! Let’s get into it!
What You’ll Need
Measuring Cups and Spoons
Medium Skillet & Spatula – For toasting the almond flour.
Medium Bowl – For mixing the crust mixture.
Small Bowl & Whisk – For mixing almond milk, gelatin & maple syrup.
Large Mixing Bowl – For mixing the cream cheese mixture.
Hand Mixer (Optional)
Mini-Cupcake Liners OR Regular Cupcake Liners
24-Count Mini Muffin Tray OR 9-Count Muffin Tray
Ingredients & FODMAP Content
For the Crust
Fine, Blanched Almond Flour – Almond flour serves as the base of the crust. Make sure not to skip the step to toast the almond flour, as toasting it gives the crust that quintessential graham cracker crust flavor. Almond flour is low FODMAP in 1/4 cup servings.
Maple Sugar – I use maple sugar to keep this free of refined sugar. As maple sugar is made from maple syrup, which is Low FODMAP in 2 tablespoon servings, that makes maple sugar Low FODMAP. Feel free to substitute this for light brown sugar.
Ground Cinnamon – Also aids in achieving that quintessential graham cracker crust flavor.
Coconut Oil – Acts as the glue to the crust, holding all the crust ingredients together to achieve the slightest crunch.
For the Cheesecake
Maple Sugar – I use maple sugar in the cheesecake as well to keep it free of refined sugar. I haven’t tried subbing this with white sugar, but if you do that, let me know how it goes!
Gelatin – A small amount of gelatin is all you need to help the cheesecake layer set, to give you the creamiest bite. As gelatin is all protein and little-to-no carbohydrates, there are no FODMAPs present.
Almond Milk – Added to help thin out the cheesecake layer for easy distribution before it sets in the fridge. Almond milk is Low FODMAP in 1 cup servings.
Vegan Cream Cheese – The only Low FODMAP vegan cream cheese I know of is made by Kite Hill, comprised of Almond Milk, Salt, Enzyme, Xanthan Gum, Guar Gum, Mushroom Extract, Lactic Acid, Citric Acid, and Cultures. Because the mushroom extract is low on the ingredient list, it is likely Low FODMAP in the quantities consumed for this recipe. If you are able to consume dairy, the other Low FODMAP cream cheese is the lactose-free cream cheese by Green Valley Creamery. Feel free to use either for this recipe.
Lemon Juice – Adds the perfect amount of tang. Lemon juice is Low FODMAP in 1 cup servings.
Vanilla Extract – Amps up the flavor of the cheesecake layer significantly. Only trace amounts of FODMAPs are detected in 1 tablespoon servings.
Enjoy!
If you try these Low FODMAP Cheesecake Bites, I’d love to know! Drop me a comment down below to let me know how you like them. Or snap a photo or video and tag me on Instagram, @thefodmapfactor. I love it when you guys try my creations, and I’d love to know if you enjoy them as much as I do!
Looking for other sweet treats? Try my Chocolate Chip Pancake Mini Muffins for chocolatey bites. Or my Collagen Lemon Loaf for something more zesty.
Low FODMAP No-Bake Cheesecake Bites – Dairy Free, Refined Sugar Free, Grain Free
Ingredients
For the Crust
- 1 cup fine, blanched almond flour
- 1/4 cup maple sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup coconut oil melted
For the Cheesecake
- 1/4 cup maple sugar
- 2 teaspoons grass-fed gelatin
- 1/2 cup unsweetened almond milk
- 8 ounces vegan cream cheese
- 1-1/2 teaspoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
- Toast the Almond Flour: Heat skillet on medium-high. Add almond flour, and let sit for 2 minutes before beginning to stir consistently with a spatula. Stir and continue to toast until almond flour is nutty and fragrant, and turns a deep golden. Once you start to see the bottom layer of almond flour touching the pan turn a deep brown as you stir, it is ready to take off the heat. This should take 4-6 minutes.
- Make the Crust: Transfer the almond flour immediately to a medium bowl. Add maple sugar and cinnamon and stir to combine thoroughly. Add melted coconut oil and mix until coconut oil is evenly distributed. Set aside.
- Prepare the Cheesecake Layer: In a small bowl, mix gelatin and maple sugar. Add almond milk and whisk until gelatin is dissolved.
- In a large bowl, add cream cheese, lemon juice and vanilla extract. Beat with a hand mixer or by hand until ingredients are combined and mixture is creamy. Gradually add in gelatin mixture, beating until well combined.
- Assemble the Cheesecake Bites and Set: Prepare either mini-muffin tin or full-sized muffin tin with 24 mini-cupcake liners or 9 cupcake liners, respectively. Distribute crust mixture evenly between tins, pressing mixture down into each tin with your fingers or a teaspoon to condense into a firm crust.
- Distribute cheesecake mixture evenly between the tins, spreading the mixture with a spoon to evenly fill each tin.
- Cover and place in the fridge to set for 3 hours. Add fruit as garnish and enjoy!