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.
gluten free and dairy free peach crumble cheesecake
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.
gluten free and dairy free peach crumble cheesecake
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.
gluten free and dairy free peach crumble cheesecake
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!
This peach crumble cheesecake combines two amazing desserts- peach crumble and cheesecake- into one delicious summer recipe! A dairy free cheesecake is topped with gluten free peach crumble for the ultimate summer dessert.
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!
gluten free and dairy free peach crumble cheesecake
These gluten free and dairy free copycat Nutter Butters can be made completely nut and seed free. I’m bringing back this childhood nostalgic snack, but allergy friendly!
gluten free nutter butters
Nutter butters were my favorite cookie growing up, but now that I react to most nuts, I decided to make a gluten free, granola butter version! These gluten free cookies are completely allergy friendly and absolutely delicious. Let me know in the comments what your favorite cookie as a kid was!
gluten free and dairy free and nut free healthy nutter butters
To make the classic nutter butter cookie shape, roll out 2 tsp of dough into a little log between your palms. Place the log on a parchment lined sheet and then press into a peanut shape, at least 1/4 inch thick. Use a fork to create the criss-cross pattern.
Once the cookies have baked and cooled, you’ll mix more of your nut/seed/granola butter with maple syrup to create the filling. Sandwich the filling between two cookies and enjoy!
What Granola Butter Should I Use?
I use my homemade granola butter recipe which is easy to make and refined sugar free. You can also purchase granola butter at the store (but it’s more expensive and has additives).
If you don’t want to buy or make granola butter or you can eat nuts, feel free to use peanut butter, almond butter, or sunflower seed butter. Cashew butter doesn’t work very well for this recipe as it is too sticky and airy.
Remember the classic Nutter Butter cookies? Well, let's make them allergy friendly! These gluten free nutter butters can be made completely nut and seed free.
Whisk the wet ingredients for the cookies together until smooth. Add the dry and combine.
Scoop about 2 tsp of dough and roll into a little log between your palms. Place the log on a parchment lined sheet and then press into a peanut shape, at least 1/4 inch thick. You should get about 16 cookies.
Use a fork to press a criss-cross pattern onto the top of the cookies.
Bake for 10 minutes, then use a spatula to flip them over. Bake another 5-10 minutes. Less time will yield softer cookies, but if you want more of a crunch, bake longer.
Let cool completely.
Mix your filling ingredients together then spread onto one cookie and sandwich a second on top.
Peach season is the best season of the year! So I combined one of my favorite fruits with my favorite spice- ginger- and made this delicious gluten free, dairy free, and paleo Ginger Peach Galette. There is also an AIP option, so it’s very allergy friendly.
Summer fruits are my absolute favorite, so I’m trying to take advantage by baking lots of delicious fruit-based recipes. I have a few more ideas to test out with peaches before the season comes to an end!
Galette’s are basically easier versions of pie so you don’t have to fussy and worry as much about the crust. This delicious Ginger-Peach Galette is completely allergy friendly and the perfect summer dinner party dessert!
Toss sliced peaches with the remaining filling ingredients and set aside.
Whisk dry ingredients for crust together then add whisked egg and remaining wet ingredients. Use a fork to cut the wet ingredients into the dry for a couple of minutes, then switch to your hands to combine everything fully and get a ball of dough.
Roll out the crust between 2 pieces of parchment paper. You can make whatever shape you want, but it should be about 12inch in diameter if it’s a circle.
Line your peach slices over the crust, leaving about 1/2-1inch of space around the border. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together.
Brush the edges of the crust with the olive oil, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
Bake for 40-50 min, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!
Enjoy berries this summer in this delicious Berry Crumble Cake that is made completely gluten free and dairy free. Packed with fresh blueberries and blackberries, it’s topped off with a crunchy crumble!
gluten free and dairy free berry yogurt crumble cake
This is a delicious summer dessert filled with some of my favorite flavors and textures! We’ve got the berries for summer, a delicious crumble topping for that crunch, and the moist yogurt cake to bring it all together. I like using a combo of blueberries and blackberries for this recipe, but you can use what you have.
gluten free blueberry crumble cake
Gluten Free Berry Crumble Cake
Ingredients and Substitutions:
Flour: this cake is made with a combination of gluten free flour and tigernut or almond flour. I have not tested a Paleo version.
Yogurt: I use a vegan yogurt as I am dairy free, but Greek yogurt would also work!
Berries: this recipe calls for fresh berries. I have not tested it with frozen berries, but I think that would work just fine.
Crumble topping: the crumble topping is made with oats. You can eliminate the oats and use more flour or nuts if desired.
Sweetener: this cake is made completely refined sugar free by using coconut sugar and maple syrup.
More Berry Recipes
If you love berries as much as me and are looking for more delicious berry recipes, check these out:
This delicious gluten and dairy free crumble cake is the perfect summer dessert. A soft cake is sweetened by delicious, fresh berries and then finished off with the perfect crunchy crumble on top!
With summer right around the corner, it’s pasta salad season! Growing up, my friends mom made THE BEST pasta salad ever. I’ve never been able to recreate that (I don’t know what her secret ingredient was!), but I still enjoy a good pasta salad every now and again. This one is a bit Greek inspired with olives and feta.
I like using a chickpea based pasta for added protein. You can also feel free to add chicken or tofu to amp up the protein content. Using tofu and vegan feta will keep this recipe completely vegan! Pasta salad is so versatile with lots of options to make it your own. You can always feel free to use what veggies you have in your fridge (like peas and asparagus!).
Gluten Free Pasta Salad
Serves 4
Ingredients:
-3 large zucchini and/or yellow squash
-1 tbs. olive oil
-8 oz pasta of choice, I like to use a legume based pasta for added protein
-4 cups of spinach
-1/2 cup chopped fresh basil
-1 cup chopped kalamata olives
-Feta (We measure cheese with our hearts right?! I used a vegan feta)
-16 oz cooked chicken or tofu
Dressing:
-1/4 cup balsamic vinegar
-2 tbs. olive oil
-1 tbs. rice wine vinegar
-2 tbs. olive juice
-1 tsp each of basil, oregano, thyme
-Salt to taste
Preheat oven to 400F.
Chop up your squash and zucchini into large chunks. Toss with olive oil and roast for 20-30 minutes.
While squash is roasting, cook your pasta according to package directions. Rinse and set aside.
This is also a great time to make your dressing. Mix together the dressing ingredients and set aside.
Once squash is done roasting, mix everything together in a large bowl and serve warm! This is also great cold as leftovers. Stores well in the fridge in an airtight container for 5 days.
These apple cake bars have a deliciously apple filled cake base with a crunchy walnut topping. Walnuts and apples just go together, the combo never disappoints. This recipe is paleo, gluten-free, dairy-free, and lower sugar so you can enjoy dessert every day!
What if I can’t have walnuts? If you are allergic or just don’t eat walnuts, you can try using oats, chopped tigernuts, or shredded coconut instead of the walnuts. I cannot guarantee the outcome as I haven’t tested these alternatives, but they should all taste delicious still!
These delicious bars have an apple filled cake topped off with a crunchy walnut topping. It’s the perfect combo, all while being gluten-free, dairy-free, and lower in sugar than your average cake.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
