This Peach Crumble Cheesecake is a MUST make this summer! A dairy free, creamy cheesecake filling is packed with peaches and topped off with a gluten free crumble. What more could you want?!
This healthy cheesecake is the ultimate summer indulgence and is up there as one of my proudest dessert creations. One of my other favorites is my Blueberry Crumble Cheesecake, which is another perfect dessert for summer. And if you're looking for even more dairy free cheesecake recipes, I've also got a Caramel Apple Crumble Cheesecake.
Although this peach crumble cheesecake takes some work, it's a must make dessert during peach season (and wait until peaches are really IN SEASON for the best flavor). This peach cheesecake is so delicious, it was hard to stop eating it long enough to come here and tell you about it. But I'm going to try, because you deserve to indulge in this beauty too, especially if you're a fellow peach lover.
Why You'll Love This Peach Crumble Cheesecake
- It's allergy friendly! I mean, what's new? All I do is create allergy friendly recipes (learn more here), but just to review, this cheesecake is gluten free, dairy free, and refined sugar free. You can even make it nut free depending on the type of cream cheese you use.
- It's healthier! This dairy free cheesecake might look indulgent AF, but it's actually lower fat and lower sugar than traditional cheesecakes. I stick to a yogurt and cream cheese blend for the cheesecake base to keep it lighter and use just enough unrefined sweetener to add flavor without it being sickeningly sweet. Here is to a cheesecake you can feel good about!
- It's full of flavor! I can't overemphasize this one enough. Juicy peaches are mixed with cinnamon and ginger to amp up the flavor profile of this cheesecake and it's topped off with a delicious, crunchy crumble to complement the velvety smooth cheesecake filling. A peach cobbler cheesecake filled with layers of flavor! This is by far one of my favorite desserts.
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 time 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.
Peach Crumble Cheesecake Ingredients and Substitutions
Crumble/Crust
- Gluten free flour: stick to a 1:1 gluten free all purpose flour blend for best results.
- Tigernut flour: tigernut flour is slightly sweet, helping us reduce the amount of added sugar needed. You can also use almond flour.
- Coconut oil: dairy free or regular butter will also work
- Maple syrup: the unrefined sweetener used in this recipe.
Peach Topping
- Peaches: fresh peaches yield the best result. If you use frozen peaches, be sure to fully thaw and pour off any excess liquid.
- Coconut sugar
- Tapioca starch
- Cinnamon, ginger, lemon juice: these ingredients help bring out the flavor of the peaches and add a nice, warming taste to the cheesecake.
Cheesecake Filling
- Cream cheese: I use a plant-based variety (I love the Miyokos brand), but any dairy free or regular cream cheese will work.
- Yogurt: again, I opt for a dairy-free coconut yogurt. Stick to a thicker yogurt variety and if you tolerate dairy, Greek yogurt works great!
- Maple Syrup: be sure to use pure maple syrup, not pancake syrup.
- Gluten free flour and tapioca starch: this combination helps thicken the cheesecake batter when baked so it's not runny. I stick to tapioca starch to keep this gluten free and dairy free cheesecake recipe corn free.
- Eggs: you'll need 3 large eggs for this dairy free cheesecake. I have not tested a fully vegan version.
- Peaches: although optional, you can add diced peaches to the cheesecake filling for tons of peach flavor!
- Vanilla extract
How to Make Gluten Free Dairy Free Cheesecake
- Crust/Crumble
- Preheat oven to 350F. Make sure there is a lower rack and middle rack set up.
- Line a springform pan with parchment paper and set aside.
- Mix together the ingredients in a medium bowl until you have a crumbly texture that holds together.
- Press ⅓-1/2 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). You can also use the bottom of a glass to help press the crust out. Bake for 15 minutes then remove and set aside.
- Peach Topping
- While crust bakes, add all 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
- Combine the yogurt and cream cheese in the bowl of a stand mixer and beat on medium high with a paddle attachment until smooth. You can also use an electric mixer if you don't have a stand mixer.
- Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
- Add eggs one at a time, beating to incorporate after each addition until you have a smooth cheesecake batter.
- Assembly and Baking
- Pour boiling water into a glass baking dish and place on the bottom rack in the oven.
- Pour half of the cheesecake filling over the par-baked crust. If using, layer with the diced peaches. Pour the other half of the filling over top. If not, just pour all of the batter into the springform pan.
- Gently add the sautéed peach mixture to the top of the cheesecake and evenly distribute the crumble topping over the peaches.
- Place the cheesecake on a baking sheet on the middle rack in the oven. Bake cheesecake for 65-75 minutes. You'll know the cheesecake is done when the edges are set but the middle of the cheesecake jiggles slightly and the crumble is golden brown. The cheesecake 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 and enjoy.
Baking Tips for the Best Dairy Free Gluten Free Cheesecake
- Springform pan: lining your springform pan with parchment paper makes for the easiest release. The best way to do this is by placing a layer of parchment paper larger than the pan on the bottom then attaching the springform overtop. Cut off any excess. Use some oil or butter around the sides of the springform pan, then slice and stick strips of parchment paper to the sides.
- Use room temperature ingredients: this helps achieve a smooth batter that bakes more evenly.
- Don't over-mix the batter: you don't want to add too much air to the cheesecake batter. Mix ingredients evenly on medium or low speed.
- Use a water bath: this helps keep the oven environment moist which helps with an even bake and no cracking of the cheesecake on top.
- Check out this link for more amazing cheesecake baking tips!
Storage
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. If you don't have a container large enough, you can cover it in plastic wrap. This cheesecake does not freeze great, so I advise eating it fresh.
How do I keep cheesecake from cracking?
The best ways to keep your cheesecake from cracking are by using a hot water bath and slowly cooling the cheesecake. Extreme temperature changes lead to cracks, which is why we let it cool with the oven door cracked for a bit before removing it.
More Peach Desserts
I linked more delicious cheesecake recipes at the top of this post, but if you're looking for peach recipes, I've got you covered!
If you try this recipe, let me know what you thought by leaving a rating and review. Tag me on social media so I can see your version too!
Peach Crumble Cheesecake
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.
Servings 10 people
Ingredients
Crumble/Crust
- 1.5 cups 1:1 gluten free flour
- 1.5 cups Tigernut flour or almond
- ¾ cup softened coconut oil or butter of choice
- ⅓ cup maple syrup
Peach Topping
- 3-5 peaches, sliced 3 if large, 5 if small
- 2 tablespoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 2 tablespoon coconut sugar
- 1 tablespoon tapioca arrowroot, or corn starch
Cheesecake Filling
- 8 oz dairy free cream cheese room temperature
- 2 cups plain dairy free yogurt room temperature
- 1 tablespoon vanilla extract
- ½ cup maple syrup
- ¼ cup tapioca or arrowroot starch
- 2 tablespoon gluten free flour
- 3 eggs room temperature
- 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 mix in the wet ingredients until you have a crumbly texture that holds together.
- Press ⅓-1/2 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.
- Pour half of the cheesecake filling over the par-baked crust. If using, layer with the diced peaches (focus more on the outer ⅔ 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 baking sheet on the 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!
Ann Marie Koshuta says
Wow! This looks amazing!