Cookies & Cream Cheesecake

With a crumbly, chocolatey base and a rich and creamy cheesecake layer, you would never know that this Cookies & Cream Cheesecake is lactose free, gluten free and low FODMAP!


  • 50g butter (vegan for lactose free)
  • 350g gluten free chocolate sandwich cookies (I use Simply Wize)
  • 500g lactose free cream cheese (I use Liddells Lactose Free)
  • 1/2 cup caster sugar
  • 300mL lactose free cream, whipped


Makes: 10 servings

  1. Remove the cream cheese from the fridge and allow to soften.
  2. Line a standard springform baking tin with baking paper.
  3. In a blender, blitz 200g of the chocolate sandwich cookies until they form a fine crumb. Add the melted butter and blitz again until it resembles wet sand.
  4. Press the mixture into the base and sides of the springform tin, and refrigerate while you make the filling.
  5. Whip the cream until soft peaks form, and blend the remaining 150g of biscuits.
  6. In a large mixing bowl, add the cream cheese and caster sugar and beat with an electric whisk until smooth.
  7. Add in the whipped cream and crushed biscuits and fold through the cream cheese and sugar until everything is evenly distributed and a smooth mixture forms.
  8. Dollop the cheesecake filling on top of the biscuit base and spread until it is even.
  9. Refrigerate the cheesecake for 40 minutes or until ready to serve.