This may be contentious, but I don’t like Christmas pudding. And yes, I know it’s February, but bear with me here. My sister labours over that thing for weeks every year, making sure the bread crumbs are stale, the fruit is absorbing as much brandy as it possibly can, and the cooking is perfect. I’m ashamed to say, I’ve just never liked that taste of fruit cake. So every Christmas I bring along my own dessert. It’s normally filled with chocolate, peanut butter, pretzels or caramel. Last year it was my first official low FODMAP Christmas so I wanted to make sure my day finished with something delicious, but not a stomach ache. I settled on this low FODMAP white chocolate and raspberry cheesecake.
If you’ve seen my post for my Choc Chip Cheesecake, you’ll know that my love for cheesecake is eternal. And while this recipe is far from your traditional cheesecake, I still very much enjoy it. The only thing I would change about it if I could, is getting the filling a little creamier, but that’s a challenge I’ve experienced with using soaked macadamias. Nevertheless, it’s delicious and completely satisfied my dessert cravings.
You could absolutely remove the raspberries and white chocolate from this recipe and replace it with a plethora of other ingredients to change the flavour. Dark chocolate and cherries for a take on a black forest cake, a swirl of salted caramel, strawberries and milk chocolate… the possibilities are endless.
Give them a try and let me know what you think!
White Chocolate and Raspberry Cheesecakes
- 150 grams gluten free biscuits
- 60 grams lactose free butter or nuttelex
- 3/4 cup macadamias soaked for 4 hours in boiling water
- 1/4 cup white chocolate melted
- 2 tbsp maple syrup
- 1/2 cup coconut yoghurt
- 1 cup frozen raspberries
- 1 leaf gelatin
Soak the macadamias in boiling water for 4 hours, or overnight if you can.
In a food processor, process the biscuits for the base until they make a fine crumb and then add the melted butter. Press into 2 mini cheesecake tins and refrigerate.
Drain your soaked macadamias and place them in the food processor. Combine macadamias with melted white chocolate, maple syrup and coconut yoghurt until it is as smooth as possible.
Prepare one leaf of gelatin according to the instructions of the packet and stir it through your cheesecake mixture.
Fold in the raspberries.
Divide the mixture between your two mini cheesecake tins and place in the freezer to set.
This recipe makes 2 mini cheesecakes which can be cut in half to serve 4 people. To make one large cheesecake, I would double or triple the recipe.