This Peach Crumble Cheesecake is the best way to use fresh peaches! A creamy dairy free cheesecake filling is packed with peaches and topped off with a gluten free crumble.
This dessert is the ultimate summer indulgence! But made healthier and allergy friendly, of course. This peach cheesecake is so delicious, it’s hard to stop eating. It’s completely gluten free, dairy free, and refined sugar free.
How to Make Gluten Free and Dairy Free Peach Crumble Cheesecake
Although this gluten free cheesecake isn’t that complicated to make, it does have several components and cheesecakes do take some time. They have a longer bake and need a setting time, so be sure to plan accordingly before baking. I suggest making this at least a day before your desired serving time.
Ingredients for Peach Cheesecake
This peach crumble cheesecake is made up of 3 main components: the gluten free crust/crumble, the dairy free cheesecake filling, and the peach topping.
- The crust: is made up of a mix of gluten free flours, coconut oil or butter, and maple syrup. It’s that simple!
- The cheesecake filling: is made of dairy free cream cheese, dairy free yogurt, starch and flour, maple syrup, vanilla extract, and eggs. It is also quite simple. I love using a combination of cream cheese and yogurt to keep things healthier. I find this combo yields a near similar texture to traditional cheesecake, without all that heavy cream cheese. My taste testers agree ;).
- The peach topping: is a combination of peaches, lemon juice, coconut sugar, cinnamon, ginger, and starch. We’ll amp up the flavor of the peaches with cinnamon and ginger, then soften and caramelize them a bit with coconut sugar before adding them to the cheesecake. You will need 3-5 peaches for the topping, depending on the size of the peaches. If you are huge peach fan, I also suggest adding a few extra diced peaches to the batter.
Process for Making This Healthy Cheesecake
- You will start by making the crust/crumble. Just mix everything together and then use half of the mixture for the crust. The crust is baked before adding the cheesecake filling.
- Next is the peach topping. You just cook the peaches down with the other ingredients, then set it aside to cool while you make the rest of the components.
- Lastly, the cheesecake filling is made. You will beat together the cream cheese, yogurt, syrup, and flours then add the eggs one at a time.
- To assemble, pour the cheesecake filling over the crust, add the cooked peaches, crumble the remaining crust on top and bake!
- We will use a water bath in this recipe to help prevent cracking and slowly cool the cheesecake to help with this too. Trust me, water baths are much easier than you think!
What Cream Cheese and Yogurt Should I Use?
I love the Miyokos brand vegan cream cheese, but any dairy free cream cheese will do (or dairy filled if you can have it!).
My favorite yogurt to use is Harmless Harvest. A thick vegan yogurt is needed. I have tried SO Delicious and don’t find the flavor or texture turns out was good. I suggest a thicker vegan yogurt. Cocojune is another great option. If you can have dairy, use Greek yogurt. Plus, that will boost the protein content, as well.
My goal with baking is always to make a healthier, more nutrient dense, lower sugar version while still maintaining delicious flavor. I think you’ll find this cheesecake is incredible given the lower sugar content compared to your average cheesecake. Plus, I keep it completely gluten and dairy free!
Looking for more cheesecake recipes?
If this recipe sounds good to you, then you’ll love my gluten free and dairy free Blueberry Crumble Cheesecake. Dairy free cheesecake is topped with a blueberry compote and gluten free crumble for another spectacular summer dessert. She’s a show stopper, so you’re sure to impress if you bring her to a party!
Peach Crumble Cheesecake
Ingredients
Crumble/Crust
- 1.5 cups 1:1 gluten free flour
- 1.5 cups Tigernut flour or almond
- 3/4 cup softened coconut oil or butter of choice
- 1/3 cup maple syrup
Peach Topping
- 3-5 peaches, sliced 3 if large, 5 if small
- 2 Tbsp lemon juice
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 2 Tbsp coconut sugar
- 1 Tbsp tapioca arrowroot, or corn starch
Cheesecake Filling
- 8 oz vegan cream cheese I used Myokos
- 2 cups plain vegan yogurt see notes for variety
- 1 Tbsp vanilla extract
- 1/2 cup maple syrup
- 1/4 cup tapioca or arrowroot starch
- 2 Tbsp gluten free flour
- 3 eggs
- 2 peaches, diced optional
- 4 cups boiling water
Instructions
Crust/Crumble
- Preheat oven to 350F. Make sure there is a lower rack and middle rack set up.
- First, make the crust. Line a springform pan with parchment paper. This is easiest by placing a layer of paper on the bottom then attaching the springform overtop. Use some oil or butter around the sides of the pan to get the parchment to stick.
- Whisk together the dry ingredients then mis in the wet ingredients until you have a crumbly texture that holds together.
- Press 1/3-1/2 of the mixture into the bottom of the springform pan and up the sides slightly (doesn't need to go very high, just so there is a lip). Bake for 15 minutes then remove and set aside.
Peach Topping
- While crust bakes, add all the ingredients for the peach topping into a pan on low heat. Mix together and let cook for 5-10 minutes, until peaches have softened.
- Set aside to cool while you make the filling.
Cheesecake Filling
- While the crust bakes, make the filling. Combine the yogurt and cream cheese in a bowl and beat on medium high until smooth.
- Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
- Add your eggs one at a time, beating to incorporate after each addition until you have a smooth batter.
Assembly and Baking
- Boil your 4 cups of water and pour into a glass baking dish on the bottom rack in the oven.
- If you LOVE peaches, pour half of the cheesecake filling over the par-baked crust. Layer with the diced peaches (focus more on the outer 2/3 than pouring them right in the middle). Pour the other half of the filling over top. If not, just pour all of the batter into the springform pan.
- Gently top the cheesecake with the sautéed peaches and top evenly with the remaining crumble.
- Place the cheesecake on a middle rack in the oven. Bake for 65-75 minutes. You'll know the cheesecake is done when the edges are set but the center jiggles slightly and the crumble is golden. It should seem not quite done.
- Turn off the oven and crack the door, letting the cheesecake cool for about 30 more minutes in the oven. Then take the cheesecake out to cool for an hour at room temperature.
- Once cooled, place the cheesecake in the fridge overnight to finish setting.
- When cheesecake is set, remove the springform pan, slice, serve, and enjoy!
Wow! This looks amazing!