8 gluten free cookies

45g/1¾oz lactose free butter, melted

For the filling

300g/10½oz lactose free cream cheese

1 tbsp gluten free plain flour

90g/3¼oz caster sugar

1 tsp vanilla extract

1 free-range egg, plus 1 egg yolk

3 tbsp lactose free cream

100g/3½oz raspberries

lightly whipped lactose free double cream, to serve

Serves - 4


Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.

Blend the gluten free cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).

Stir in the melted lactose free butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.

For the filling, beat the lactose free cream cheese in a bowl until smooth, then stir in the gluten free plain flour, caster sugar, vanilla extract, egg and egg yolk and lactose free cream and beat until the mixture is light and fluffy.

Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the lactose free cream cheese mixture on top.

Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.

Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.

To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped lactose free cream and a few raspberries.

Recipe adapted from: Good Food
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