Creamy Low-FODMAP Key Lime Cheesecake Bars; Gluten-free, Lactose-free

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This is the recipe I have been dying to make!  Low-FODMAP Key Lime Cheesecake Bars.  I am a HUGE key lime fan (as you will know from reading my low-FODMAP Key Lime Pie recipe).

These low-FODMAP Key Lime Cheesecake Bars are quite simple, with straightforward ingredients you may already have.  Using lemons and limes in the recipe make it healthy AND low-FODMAP (rather than using the key lime concentrates).

This recipe will be a hit anytime! Parties, Weddings or just a family BBQ.

You may also love my:

Or check out over 350 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD


Creamy Low-FODMAP Key Lime Cheesecake Bars; Gluten-free, Lactose-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 16

Prep time: 10 min + chilling (4 hours or overnight)

Bake time: 25-30 min

Total time: 35-40 min + chilling

Bake: 350 F

Equipment: 8 by 8 inch square pan

Ingredients

  • Baking spray and parchment paper
  • For crust:
    • Option 1:  Cookie Crust
      • 2 cups (About 200 grams) finely crushed low-FODMAP, gluten-free vanilla cookies or shortbread cookies or low-FODMAP Nilla Wafer Cookies
      • 3 tablespoons unsalted butter, melted (or coconut oil)
    • Option 2: low-FODMAP Oat and Nut Pie Crust, prepared and par-baked
      • I opted for this crust as I love the way it goes with key lime pie
      • I par-baked it for 25 minutes at 350 F, then allowed it to cool overnight
  • Two (8-oz.) packages lactose-free cream cheese, room temperature
    • Making sure you use room temperature ingredients will help the cheesecake achieve the right texture without cracking
  • 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon fresh lime zest
  • 1 tablespoon fresh lemon juice (do not substitute concentrates)
  • 2 teaspoons fresh lime juice (do not substitute concentrates)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • Low-FODMAP Vanilla Bean Coconut Whipped cream, low-FODMAP Lime Sugar, low-FODMAP Raspberry Coulis and additional zest or lime slices for garnish

Directions

  • Preheat the oven to 350°F, place rack in center of oven
  • Line an 8-inch square baking pan with parchment paper (allow an overhang at the sides to lift it out with); then grease it with baking spray or low-FODMAP Magical Cake Pan release paste
  • Prepare the cookie crust (Option 1), if using:
    • In a medium bowl, or processor, mix the crushed low-FODMAP cookies and melted butter or coconut oil
    • If using the low-FODMAP Oat and Nut Pie crust, then prepare as directed instead, and pre-bake for 25 minutes at 350F
  • Transfer the mixture into the prepared pan and press it firmly into an even layer (using the bottom of a measuring cup or glass works well
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the lactose-free cream cheese, sugar, lemon zest and lemon juice, lime zest and lime juice, and vanilla extract until well combined
  • Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer
  • Bake the cheesecake for 25-30 minutes until the center is mostly set (only a slight jiggle)
  • Remove the cheesecake from the oven and let it cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for at least 4 hours or overnight (for best results)
  • Serve garnished with low-FODMAP Vanilla Bean Coconut Whipped cream, lime wedges and low-FODMAP Lime Sugar

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