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slice of frozen low FODMAP peanut Butter cheesecake with chocvolate sauce on top on cut-glass plate

Frozen Low FODMAP Peanut Butter Cheesecake

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

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 8 hours
Total Time: 9 hours 50 minutes
Makes: 24 Servings
Calories: 453 kcal
Author: Dédé Wilson



  • ½ cup (120 ml) plus 2 tablespoons lactose-free heavy cream
  • 6- ounces (170 g) semisweet chocolate, finely chopped, preferably 55% to 60% cacao mass
  • 2 tablespoons honey


  • 1 cup (about 140 g) finely ground chocolate cookie crumbs, such as Enjoy Life Crunchy Double Chocolate Cookies
  • 1/4 cup (57 g; ½ stick) unsalted butter, melted


  • 4 -8- ounce (227 g each) containers lactose-free cream cheese, such as Green Valley Creamery, at room temperature
  • 1 2/3 cups (428 g) smooth, “no-stir” style peanut butter, such as Skippy
  • 1 cup (198 g) sugar
  • 3/4 cup (160 g) firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large egg yolks, at room temperature
  • 1/3 cup (75 ml) lactose-free heavy cream, at room temperature


  • ½ cup (80 g) roasted peanuts, roughly chopped


  1. 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.

  2. 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.

  3. Put the cookie crumbs and melted butter in a bowl and stir to combine. Press the crust evenly over the bottom of the prepared pan. Bake the crust for about 10 minutes or until dry to the touch. Cool the pan directly on a rack while preparing the cheesecake. Turn the oven down to 325°F (165°C).
  4. 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.

  5. Bake for 1 hour to 1 hour and 5 minutes; the top will look and feel dry, the edges should just be starting to come away from the sides of the pan, and the entire cake will jiggle slightly when you gently shake the pan. While the cake is still on oven rack, dip the tip of a small paring knife or offset spatula in warm water and use it to run around the top edge of the cake (going down about ½ inch/12 mm) to loosen it from the pan; this will prevent the sides from pulling away from the pan as it cools, which can create cracks, then remove the cake from the oven. Remove the springform pan from the roasting pan and carefully remove the silicone wrap or foil. Cool to room temperature, then cover the top of the cake with plastic wrap and freeze the cake in the springform pan overnight or up to 1 month.
  6. Right before serving, unwrap and dip a small icing spatula in warm water, shake dry, and run all the way around the outer edge of the cake, going all the way down to the bottom. Release the springform rim, remove it, and place the cake on a display plate. Allow to soften for about 10 minutes at room temperature while you heat your chocolate sauce.
  7. Your Frozen Low FODMAP Peanut Butter Cheesecake is ready to serve and is best served partially frozen and sliced with a very thin-bladed knife, wiped cream between cuts. Dip the knife in warm water to facilitate the process.
  8. 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.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
  • Honey: Honey has been lab tested by both FODMAP Friendly and Monash University. FODMAP Friendly gives it a “Fail” at 2 teaspoons (15 g). Monash says that while clover honey specifically is only low FODMAP at ½ teaspoon (3 g), they state that honey is low FODMAP in 1 teaspoon (7 g) amounts.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

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.

Nutrition Facts
Frozen Low FODMAP Peanut Butter Cheesecake
Amount Per Serving
Calories 453 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 40mg1%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 22g24%
Protein 8g16%
Vitamin A 7IU0%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.