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!
TA DA!
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.
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.
To learn more about Blind Baking Pie Crust, make sure to check out that article.
This Recipe is Sponsored by FODY Foods.
NOTE: This recipe can also be made with a simple low FODMAP Crumb Crust.
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
Ingredients:
- 1, partially blind baked Low FODMAP Crumb Crust see article on Blind Baking Pie Crust
Filling:
- 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
Preparation:
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Have the crust already partially baked and cooled.
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Position rack in middle of oven. Preheat oven to 350°F/180°C.
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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.
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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.
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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.
Notes:
Tips
- This pie can be made with a simple Crumb Crust as well. Check out our low FODMAP recipe.
Nutrition
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.
