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Peach Cheesecake

This delicious peach cheesecake is gluten free, lightened up with greek yogurt, and made with no refined sugar. Dessert you can feel good about feeding to your kids!

Prep Time12 hrs
Total Time12 hrs
Course: Dessert
Cuisine: American
Keyword: Peach Cheesecake
Servings: 8
Calories: 581kcal


  • 2 cup flour, almond
  • 2 tablespoon butter, unsalted
  • 1/2 teaspoon salt
  • 1/4 cup coconut sugar
  • 3 cup cream cheese, low fat
  • 1 cup Greek yogurt, plain
  • 3/4 cup coconut sugar
  • 2 teaspoon vanilla extract
  • 3 large egg


  • 4 cup peaches, canned in own juice
  • 2 tablespoon honey
  • 1 tablespoon lemon juice


  • Preheat the oven to 350 degrees F and grease a 9 inch springform pan. Mix together the almond meal, butter, salt, and 1/2 cup coconut sugar. Press the mixture onto the bottom of the pan and up the sides as far as you like. Bake for 10 minutes and then remove and let cool. Reduce oven temperature to 325 degrees F.
  • Once the pan is cooled, wrap the outside with 2 layers of heavy duty aluminum foil. Make sure there are no gaps where water could get in. Put the pan inside a larger pan or pot and boil 5-6 cups of water to prepare for the water bath. Set aside.
  • Using an electric mixer, beat the cream cheese on medium speed for 3 minutes. You want it to be nice and creamy. Add the greek yogurt, remaining sugar, and vanilla and beat for an additional 1-2 minutes, stopping once to scrape the sides of the bowl with a spatula. Add the eggs, one at a time, mixing on low speed between each until just combined. Be careful not to over-beat the eggs. Pour the mixture into the crust.
  • Put the double pans into the oven. Very carefully pour the boiling water into the larger pan so that you create a water bath around the springform pan. The water should come about anĀ inch up the sides of the pan.
  • Close the door and bake for about 1 hour 30 minutes, or until the cheesecake is almost set (the middle will still be a little jiggly). Turn off oven and open the door slightly. Leave the cheesecake in the oven for an hour to begin cooling. Remove the pan from the oven and let cool on the counter until it is room temperate. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Top with 2 cups chopped peaches and peach syrup.
  • To make the peach syrup, put 2 cups of chopped peaches, honey, and lemon juice in a small saucepan over medium heat. Let cook until the peaches break down and the sauce starts to thicken; 5-6 minutes. Add mixture to a blender or food processor and blend until smooth.


Calories: 581kcal | Carbohydrates: 58g | Protein: 19g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 513mg | Fiber: 5g | Sugar: 48g