This Frozen Low FODMAP Peanut Butter Cheesecake is nestled on a chocolate cookie crust and served with a warm chocolate-honey sauce. Decadent! A great make-ahead party dish as it can wait for you in the freezer until needed.
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) cheesecake; 24 slices; serving size 1 slice
For the Sauce: Put the cream in a large saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream will melt the chocolate. Gently stir in the honey until smooth. Sauce is ready to use or may be refrigerated for up to 1 week in an airtight container or frozen for up to 1 month. Rewarm in a microwave or over very low heat in a saucepan before using.
For the Crust: Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Coat a 9-inch (23 cm) round loose-bottomed or springform pan with nonstick spray. If you have the silicone wrap, place the metal springform pan inside it now. If you do not, then proceed as follows: double wrap the outside of the pan with 18-inch (46 cm)-wide aluminum foil, bringing the foil up and around the sides of the pan all the way to the top edge. Make sure, the bottom edge of the pan is completely sealed off to protect it from the water-bath it will be placed in.
For the Cheesecake: In the bowl of a stand mixer, beat 8-ounces (225 g) cream cheese, peanut butter and both sugars with the flat paddle attachment on low-medium speed until creamy and combined. Beat in the vanilla and egg yolks until smooth, then beat in the remaining cream cheese and cream until everything is combined and super smooth, scraping down bowl as needed. Scrape the cheesecake batter on top of the prepared crust and smooth into an even layer. Place in a larger pan and add about 1-inch (2.5 cm) of hot water to the pan.
For Serving: Have all the components ready to go; the sauce should be warm. Place the cheesecake slices on plates, top with sauce and a sprinkling of chopped peanuts, and serve immediately.
Cream-cheese based cheesecakes are quite rich. And filled with dairy. The Low FODMAP diet is not a dairy-free diet, but it is lower in lactose and this recipe features lactose-free cream cheese and sour cream. That said, if you are sensitive to lactose, be prudent and follow your tolerances.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.