If you are like me–you wish peach season would last longer. This fluffy cheesecake features peaches. Even better yet, it is a no-bake dessert so you don’t have to turn your oven on. The walnuts in the crust add a delightful crunch and pair with the smoothness of the filling. There are so many peaches varieties to pick from but my favorites for fresh eating are Red Haven, Sun High, and Contender. 

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

No-bake Fresh Peach Cheesecake THM-Crossover

Crust:

• 1 cup almond flour
• 1/3 cup chopped walnuts
• 2 tablespoon coconut flour
• 2 tablespoons Brown Sugar Sweetener Substitute
• 1/4 teaspoon cinnamon
• 3 tablespoons cold butter, cubed

Cheesecake:

• 3  8-ounce packs 1/3 fat cream cheese
• 1/2 cup Brown Sugar Sweetener Substitute 
• 1/2 teaspoon cinnamon
• 1/2 cup sour cream or Greek Yogurt
• 1/3 cup almond milk
• 1 1/2 tablespoons unflavored gelatin
• 1 1/2 cups whipping cream
• 1 teaspoon vanilla
• 1/2 teaspoon xanthan gum
• 2 1/2 cups finely chopped,  peeled fresh peaches

Crust instructions: In a food processor combine almond flour, walnuts, coconut flour, sweetener, and cinnamon. Pulse until well combined. Add butter. Pulse until crumbly. Press on the bottom of a spring-form cheesecake pan. Refrigerate.

Crust pressed in the pan and ready for the filling. 

Filling Instructions: In a mixer bowl combine cream cheese, sweetener, and cinnamon. Mix until smooth. Add sour cream. Mix well.  Soften gelatin in almond milk for 5 minutes. Set aside. Add whipping cream, vanilla, and xanthan gum to cream cheese mixture. Whip until fluffy. Heat almond milk/gelatin until syrupy. With mixer running on low pour the gelatin into the cream cheese mixture in a thin stream. Mix well. Fold in peaches. Spoon into cheesecake pan, smoothing the top. Refrigerate. Garnish with Peach/Pineapple Jam or fresh peaches when serving.

*The Brown Sugar Sweetener can be replaced with THM Gentle Sweet. 

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Kitchen Aid Mixer for making this dessert. 

Amazon 

Trim Healthy Mama Store   THM Gentle Sweet

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.