140g blueberries

50g caster sugar

pinch ground cinnamon

grated zest and juice ½ lemon

1 tsp cornflour, mixed to a paste with 1 tsp cold water

200g lactose free cream cheese

150g lactose free cream

1 tsp vanilla extract

4 gluten and lactose free digestive biscuits, crumbled

4 tbsp demerara sugar

Serves - 4


Place the blueberries in a saucepan with 1 tbsp of the caster sugar, cinnamon and lemon juice. Cook, covered, for 5 mins until the berries are soft and juicy.

Add the cornflour paste and cook, stirring until thickened. Divide the blueberries between 4 heatproof dishes and leave to cool for 10 mins.

In a mixing bowl, whisk the lactose free cream cheese, lactose free cream, vanilla and lemon zest with the remaining caster sugar.

Add the crumbled gluten and lactose free biscuits to the dishes and top with the cheesecake mixture. Cover and chill for 1 hr.

Heat grill to high. Sprinkle each cheesecake with 1 tbsp demerara sugar, then mist with a water spray – this helps to speed up the caramelisation.

Place under the grill for 1-2 mins until the sugar has melted or use a cook’s blowtorch. Return the pots to the fridge to chill for 30 mins or for up to a day, before serving.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry cheesecake brûlée