If you love cheesecake, you will love these little packets of clouds! Not only do these Cheesecake Cookies taste like you’re eating New York style cheesecake, they are packed with prebiotic fibre for your gut bugs! Looking after your gut never tasted so good!

This recipe itself is already low FODMAP, but if you don’t need low FODMAP feel free to use regular flour and cream cheese. It’s also super easy to modify to dairy free or gluten free by following the modifications below. I think these are my new favourite sweet treat.



  • Prep time: 10 minutes
  • Cooking time: 1 hour chilling + 10 minutes cooking
  • Makes: 12 cookies


Print recipe


You will need:

1 Tbsp Kfibre

1 cup low FODMAP flour

115g (4 oz) lactose free cream cheese, softened

115g (4 oz) butter, softened

½ cup caster sugar

¼ cup raspberry jam


Make it:

1. Preheat oven to 190° Celsius (375° Fahrenheit) and line a baking tray with parchment paper.

2. Sift flour and Kfibre into a bowl and place to the side. Place softened cream cheese and softened butter in a bowl and beat until light and fluffy. Add sugar and continue to beat until combined. Slowly add flour and Kfibre a little at a time, beating well between each addition until just incorporated. Cover mixture and place in the fridge for 1 hour.

3. Once mixture has chilled, roll into tbsp sized balls and place on lined tray. Lightly press your thumb into the centre of each ball and fill each with ½ tsp of raspberry jam. Bake for 10 minutes or until just golden on the edges.



Low FODMAP: no modifications necessary

Dairy free: Use dairy free cream cheese & dairy free spread

Gluten free: Use gluten free flour


By Joanna Baker (APD | RN)