Low FODMAP Recipe

Strawberry Cheesecake in a jar


200g gluten and dairy free bicuits*

200g lactose free cream cheese

200ml lactose free double cream

6 tbsp icing sugar

2 tsp vanilla extract

500g strawberries, halved or quartered

You will need

8 jars with lids

*If you struggle to find shop bought gluten and dairy free biscuits, follow this link.

*Companies such as Lactaid and Lactofree now produce almost all dairy products imaginable, click on the lactose free - to find links to Lactoaid.


Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.

In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée.

Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.

Recipe from Good Food magazine

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