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

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes: 12 servings

Calories: 292 kcal

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

Have the crust already partially baked and cooled.
Position rack in middle of oven. Preheat oven to 350°F/180°C.
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.
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.
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.

This pie can be made with a simple Crumb Crust as well. Check out our low FODMAP recipe.

Nutrition Facts

Lactose-Free Cheesecake Pie with Pomegranate

Amount Per Serving

Calories 292 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 1g5%

Cholesterol 35mg12%

Sodium 14mg1%

Potassium 24mg1%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 11g12%

Protein 4g8%

Vitamin A 220IU4%

Vitamin C 1mg1%

Calcium 12mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.