Recipes | Pies & Tarts

Lactose-Free Cheesecake Pie with Pomegranate


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Lactose-Free Cheesecake Pie is Easy to Make

So one day I was dreaming about creamy lactose-free cheesecake pie scented with lemon and vanilla nestled in a crispy, crunchy pat-in crust. And one of the benefits of being a recipe developer is that I can make dreams like this come true!

lactose-free cheesecake pie in a pat-in crust topped with pomegranate with whole pie in background and slice on a plate in the foreground


Behold our stunning lactose-free cheesecake pie, using lactose-free cream cheese and a Cinnamon Pecan Seeded Pat-In Pie Crust made with FODY Cinnamon Seed Crunch breakfast cereal. Easy, crisp, crunchy, delicious and super quick to make.

NOTE: This cereal is no longer available. Substitute your favorite pat-in cookie crust, like a low FODMAP graham cracker.

lactose-free cheesecake pie in a pat-in crust topped with pomegranate_

We thought the pomegranate added a really festive touch. You can see we also tried a version with the addition of kiwi: both low FODMAP fruit, in the correct portions.

lactose-free cheesecake pie in a pat-in crust topped with pomegranate and kiwi

To learn more about Blind Baking Pie Crust, make sure to check out that article.

NOTE: This recipe can also be made with a simple low FODMAP Crumb Crust.

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lactose free cheesecake pie in a pat-in crust topped with pomegranate_
4.1 from 10 votes

Lactose-Free Cheesecake Pie with Pomegranate

This cheesecake is lactose-free and easy to make. The pat-in crust is foolproof.

Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) pie; 12 servings

Makes: 12 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Dédé Wilson



  • 1 pound (455 g) lactose-free cream cheese, divided, such as Green Valley Organics
  • 2 large eggs, at room temperature, beaten
  • 1/2 cup (99 g) sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 2 ounces (55 g) pomegranate seeds
  • 1 green kiwi, optional


  1. Have the crust already partially baked and cooled.
  2. Position rack in middle of oven. Preheat oven to 350°F/180°C.
  3. Place about half of the cream cheese (you can do this by eye) in a mixing bowl and blend well with an electric mixer to smooth it out. Add the beaten eggs, sugar, lemon juice, vanilla and pinch of salt and beat just until blended. Beat in remaining cream cheese until entire mixture is creamy and smooth. Pour into prepared crust.
  4. Bake for 20 minutes then turn heat down to 325°F/165°C and continue to bake for about 10 to 15 minutes or just until edges of the cheesecake are set. The center should remain a little less done. It will firm up upon cooling. Cool pie.
  5. Add fruit decoratively, as desired. Refrigerate pie at least 2 hours before serving. Pie will keep, lightly covered, in refrigerated for up to 2 days. Serve chilled.



Course: Dessert
Cuisine: American


Calories: 292kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 14mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.