This Gluten Free Dairy Free Peach Crumble Cheesecake might be my proudest dessert creation... and I don't say that lightly. A creamy dairy free cheesecake filling is layered with cinnamon-ginger spiced peaches and topped with a golden crumble, all completely refined sugar free too. It looks indulgent AF and honestly tastes that way too. The difference is that it's made with real, whole food ingredients and a fraction of the sugar of a traditional cheesecake. This is a must make if you're a peach lover.
If you've been around for a minute, you know I love a crumble topping, it's my signature dessert style. And if you're new here, hi, I love a crumble topping! And that doesn't stop at cheesecakes. The contrast of soft, creamy cheesecake with the crunchy, golden crumble is the ultimate combo. Although this peach crumble cheesecake takes some work, it's a must make dessert during peach season. This peach cheesecake is so delicious, it was hard to stop eating it long enough to come here and tell you about it.
If you also love the creamy and crunchy contrast of a crumble cheesecake, you'll enjoy my other gluten free and dairy free cheesecake recipes which include Blueberry Crumble Cheesecake and Caramel Apple Crisp Cheesecake.
Why You'll Love This Peach Crumble Cheesecake
- 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.
- Half yogurt, half cream cheese: we use a mix of dairy free yogurt and cream cheese for a lighter filling than traditional cheesecake without sacrificing creaminess or flavor.
- Same dough, two purposes: one crumble dough makes both the crust AND the topping. One bowl, less cleanup!
- Full of flavor: the cinnamon-ginger peach topping consists of in season peaches sautéed with warming spices that makes this peach cobbler cheesecake recipe one of my all time favorite desserts.
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: helps bring out the rich flavor of the peaches
- Tapioca starch: holds the filling together so it's not too wet, diluting the cheesecake.
- 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.
Substitutions and Variations
- Flours: tigernut flour and almond flour are interchangeable. You can use either, tigernut is just a nut free alternative for those with almond allergies.
- Dairy products: this recipe uses dairy free butter, cream cheese, and yogurt. You can feel free to use dairy-full ingredients if you tolerate them. Opt for Greek yogurt if you can have dairy- it will add a protein boost to this cheesecake recipe.
- Peaches: I have not tried this recipe with another stone fruit, but I think it would be just as delicious with nectarines.
- Fresh vs. frozen peaches: baking with fresh peaches when they are in season is always my top choice for the best flavor, but you can use frozen peaches if needed. No need to thaw, just sauté until liquid is evaporated.
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. Take everything out of the fridge at least 30 minutes before making the filling.
- Thick yogurt: stick to a thicker yogurt variety for best results. Runny yogurts, like some almond-based yogurts, won't yield the best results. Use something like Greek yogurt or coconut yogurt (I love Harmless Harvest brand).
- 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.
- Water bath: water baths can seem intimidating, but they aren't! They help the cheesecake to not crack when baking. All you have to do is place a pan of hot water on the bottom rack of the oven before adding the cheesecake to the middle rack.
- Be gentle: cheesecakes can be sensitive. Don't over beat the batter on too high of a speed. You want a smooth batter that results in a creamy filling. If you beat too much air into the cheesecake batter, it will fall after baking.
- Don't open the oven door while baking: temperature fluctuations are a major cause of cheesecake cracking. Resist the urge to peek!
- Let the cheesecake cool properly: cracking the oven to let the cheesecake cool after baking for a little helps it to not crack, as the drastic change in temperatures is part of what can trigger cracking. So, cool the cheesecake in the oven for 30 minutes before removing it to finish cooling at room temperature.
- Slicing the cheesecake: run a sharp knife under hot water then tip dry before slicing. This helps you get clean cuts.
Storage
Keep leftover cheesecake in the fridge for up to 5 days. I generally leave it on the bottom of the springform pan or serving dish and cover with aluminum foil or you can transfer it to an airtight container.
This cheesecake tastes best fresh due to the textures of the different layers. You can tightly wrap individual slices of cheesecake in plastic wrap and freeze in a freezer safe container for up to 2 months, though. Thaw in the fridge overnight before eating, just be aware that the crumble will be much softer and the cheesecake won't hold together as well after de-frosting.
Make-Ahead Tips
This cheesecake is actually better made ahead as it needs overnight in the fridge to set properly which means you HAVE to make it in advance. The sautéed peaches can be made up to 3 days ahead and stored in the fridge. The crust/crumble dough can be made a day ahead. The fully assembled cheesecake can be made up to 2 days before serving.
FAQ
Yes, it's gluten free as written. Make sure to check your ingredient labels, especially the dairy free cream cheese. Some dairy free cream cheese brands are made with oats that are not certified gluten free. Oats have a high risk of cross contamination, so for this recipe to be Celiac safe, you'll need to use a certified gluten free cream cheese.
Yes, it's dairy free as written as long as you use dairy free yogurt and cream cheese.
No, this is not a vegan cheesecake recipe and I have not tested any substitutions for the 3 eggs needed. Stick to a recipe specifically written to be vegan if that's what you are looking for.
Cheesecakes are sensitive little desserts and there are a few reason it could have cracked. Just remember, you do have the crumble topping which can hide imperfections. Anyway, your peach cheesecake may have cracked because you over beat the batter, didn't use a water bath, or there were too extreme of temperature fluctuations (you opened the oven door during baking, you didn't cool it in the oven after baking, you put it straight into the fridge instead of fully cooling at room temperature). See the TIPS section above for more detailed tips to prevent cracking.
this can always feel like an art when it comes to baking homemade cheesecake. ESPECIALLY when we have a topping, making it harder to see the cheesecake. You will know it's done because the center will be jiggly and seem not quite done, but the edges should seem set and the crumble topping should be golden brown. Don't worry, it will cook more as it cools so the center won't be raw.
You don't have to do anything, but I highly suggest using a water bath. Water baths help prevent cracking by providing even heat and moisture during the baking process.
You can use frozen peaches, but fresh, juicy peaches during peach season are unbeatable in flavor. If you can, opt for fresh. No need to thaw, just sauté until liquid is evaporated.
I haven't tried it, but I think you could certainly make gluten free peach crumble cheesecake bars. Press the crust into the bottom of a 9x9 or larger baking pan then follow the same instructions to make the rest of the cheesecake. Slice into bars when done instead of removing a springform pan.
You can make this cheesecake up to 2 days ahead for the best taste and texture. Cheesecakes need to be made at least a day before as they require extensive cooling time. See the make ahead tips in above post for how far ahead you can make the different components.
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!
For multi fruit desserts, try my Paleo Strawberry Peach Crumble or Gluten Free Strawberry Shortcake with Peaches
My Gluten Free Peach Pie is a summer classic made allergy friendly or if you don't want to deal with a whole crust, try my Gluten free Ginger-Peach Galette
If you want easy peach desserts to whip up quickly, try my Paleo Ginger-Peach Muffins or Gluten Free Peach Cookies
Lastly, my Vegan Ninja Creami Peach Crisp Ice Cream is a creamy, cool end of summer treat.
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
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!