flavourless oil, for greasing

For the base

240g gluten and dairy free ginger biscuits

100g lactose free butter

For the 'cheesecake' layer

180g lactose free cream cheese

2 tbsp maple syrup

1 tsp vanilla extract

juice ½ lemon

140g blueberries, plus a handful to serve


To make the base, gently whizz the gluten and dairy free ginger biscuits in a food processor until very finely chopped.

Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base.

Put the tin in the fridge to firm up while you make the ‘cheesecake’ layer.

Add the ingredients for the ‘cheesecake’ layer to  the food processor (excluding the blueberries) and blitz until smooth and creamy. Mix in the blueberries and set aside.

Remove the tin from the fridge and spread the creamy mixture on top of the base. Return to the fridge until firm.

Remove from the fridge 10 mins before serving, then slice into 10-12 bars and enjoy.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Blueberry cheesecake bars
*We recommend the help  of a registered dietician
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