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No-Bake Fresh Peach Cheesecake THM-crossover

Servings 16
Author Glenda Groff



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

Cheesecake Filling:

  • 3 8 ounce packs 1/3 fat cream cheese, softened
  • 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


  1. 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.   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 xantham 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.