Pumpkin Cheesecake Bars (Low FODMAP)

Pumpkin Cheesecake Bars (Low FODMAP)

Prep Time 30 minutes
Chilling time 1 hour
Servings 16 bars

Ingredients

For the base

  • 200 grams gluten free biscuits
  • 60 grams butter
  • 1 tbsp golden syrup

For the pumpkin cheesecake

  • 230 grams pureed Jap pumpkin
  • 450 grams lactose free cream cheese
  • 1/2 cup caster sugar
  • 1/2 tbsp cinnamon
  • 1/4 tbsp nutmeg
  • 1/2 tsp cloves
  • 1 tbsp golden syrup
  • 1.6-3.4 grams gelatin leaf

Instructions

  1. Grease and line a standard square baking tin. If you haven't yet pureed your pumpkin, do this first by roasting it, cooling it completely, then removing the skin and blending it until smooth.

  2. Melt the butter in the microwave and get your cream cheese out of the fridge to soften.

  3. In a high speed blender, process the gluten free biscuits until they form a fine crumb.

  4. Add the melted butter and the golden syrup and blitz until well combined.

  5. Pour the mixture into your prepared tin and spread it so that it covers the base of the tin evenly. Compact it with the bottom of a glass, or the back of a large spoon.

  6. Place the base in the fridge to chill while you prepare the pumpkin cheesecake.

  7. Place the softened cream cheese, pumpkin puree and caster sugar in a large mixing bowl and using a handheld whisk, cream together until smooth and well combined. You want the mixture to be thick enough to keep its form on a spoon. If your mixture is very stiff and thick, you may like to add a splash of low FODMAP milk to make it workable.

  8. Add the cinnamon, nutmeg, cloves and golden syrup and whisk until evenly incorporated.

  9. Depending on how well-formed you'd like your cheesecake to be, melt 1-2 leaves of gelatin (see gram measurements above) in the smallest possible amount of boiling water, and add this to the cheesecake batter. Whisk it through.

  10. Pour the cheesecake on top of the base, and place the bars in the fridge for around 40 minutes or until set. If your cheesecake mixture was more on the runny side, these bars will set best in the freezer.

Recipe Notes

NOTE: Low FODMAP serving size is 4 bars.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating