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Low Fodmap Vanilla and Miso Caramel Cheesecake

Low Fodmap Vanilla and Miso Caramel Cheesecake Slice

Low Fodmap Vanilla and Miso Caramel Cheesecake Slice – a silky vanilla flavoured baked cheesecake served with a smooth salted caramel sauce with a Japanese twist.
Course Dessert
Cuisine American, Japanese
Keyword cake, cheesecake, low FODMAP, Miso
Prep Time 35 minutes
Cook Time 25 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings 12 pieces
Author Manuela Zangara


  • 200 gms – 7 oz. low fodmap cookie crumbs I used rice cookies
  • 40 gms – 3 tbsp butter or vegetable spread melted
  • 250 gms – 9 oz. lactose-free cream cheese softened
  • 150 gms – 5 oz. lactose-free yogurt
  • 75 gms – 1/3 cup caster sugar
  • 2 tsp vanilla extract
  • 2 egg whites
  • 10 gms – 1 1/3 tbsp corn starch
  • Miso Caramel Sauce to serve
  • Whipped Cream to serve, optional


  1. Mix the cookie crumbs with the melted butter. Press this mixture into the base of a greased and lined 20 cm – 8-inch square tin.
  2. Bake in a pre-heated oven at 180°C – 355°F for 10 minutes. Let it cool down completely while you prepare the filling.
  3. Beat the cream cheese and yogurt using an electric mixer until smooth.
  4. Add the caster sugar and keep beating.
  5. Add the vanilla and keep beating
  6. Add the egg whites and cornstarch and keep beating until fluffy.

  7. Pour the vanilla cheesecake mixture onto the prepared base.

  8. Bake in a pre-heated oven at 180°C – 355°F for 25-30 minutes or until just a little wobbly in the centre. Let it cool in the oven for 30 minutes with the door ajar, then chill it in the fridge overnight.
  9. The next day, cut it into 12 pieces, decorate with whipped cream, and drizzle with miso caramel sauce.

Recipe Notes

To make this recipe low fodmap, I just used suitable cookies and lactose-free cream cheese and yogurt. Make sure to also use lactose-free products when you make you Miso Caramel Sauce. If you don’t need to follow the low fodmap diet, you can use “normal” products and your favourite cookies for cheesecake.

I also overcooked my cheesecake a bit, so keep an eye on yours!