Peach Almond Yogurt Cheesecake Bars are cream cheese-less cheesecake! These gluten free, naturally sweetened cheesecake bars are healthy enough to eat for breakfast. Which means you should eat them for breakfast.
I’m going to miss the peaches. There, I said it.
I’m just as excited about cool weather, scarves, butternut squash and hot toddies as the next eager beaver, but can we freeze time for a hot minute and bask in the last moments of ripe, drippy summer fruit? Because once it’s goes, it’s gone, man. And then we’re left with what? Persimmons?
Let’s all call a spade a spade and say that summer is the best of all the fruit seasons.
I mean, what will this peach almond yogurt cheesecake look like come winter? Persimmon cheesecake? Inconceivable.
#FirstWorldProblems.
BUT the disappearance of peaches and all the other summer fruit is future tense.
In the present tense, we still have peaches (hooray!). Let’s roast them and put them in yogurt cheesecake.
You’re looking at these peach almond yogurt cheesecake bars like you want one in the palm of your hand. This is why we’re friends.
This is definitely not your run-of-the mill cheesecake.
First off it’s made without cream cheese. Plain full-fat yogurt, pure maple syrup, vanilla extract, and tapioca (or corn) starch are all you really need for the base.
Bonus points: this cheesecake is made in a blender.
More bonus points: the crust is made with almond meal, maple syrup, and coconut oil, making for a completely healthful gluten free treat.
The cheesecake isn’t overly sweet, which is how I prefer my treats.
You can easily add more maple syrup to the cheesecake base, or just douse it in maple syrup, agave, or honey when you serve it. Case in point: sweeten to taste.
#cheesecakeforbreakfast and GO!
Peach Almond Yogurt Cheesecake Bars
Ingredients
For the Crust:
- 2 cups almond flour
- ¼ cup pure maple syrup
- 3 tablespoons coconut oil melted and cooled
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
For the Yogurt Cheesecake:
- 2 cups plain whole milk yogurt
- 1/3 cup maple syrup
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons + 1 teaspoon tapioca starch*
- 1 cup peach halved, roasted, and chopped (about 1 roasted peaches)
Instructions
Prepare the Almond Crust:
- Preheat the oven to 375 degrees F and lightly oil an 8” x 8” baking pan.
- In a bowl, mix together all ingredients for the crust.
- Pour the crust into the prepared baking pan and press it into the bottom and sides.
- Bake in the oven for 10 to 15 minutes, until edges are slightly browned.
- Set aside and allow crust to cool to room temperature.
Roast the Peach:
- You can roast the peach while you’re baking the almond crust.
- Cut the peach in half, remove the pit, and lightly coat the flesh with olive oil or coconut oil.
- Place the peach cut-side down on a baking dish and place in the oven with the crust. Roast for 20 minutes, or until the peach skin is pulling away from the flesh, and juices are seeping out.
- Remove from the oven, allow peach to cool, then chop it and set aside.
Prepare the Yogurt Cheesecake:
- Lower the temperature of the oven to 350 degrees F.
- In a blender or food processor, combine all of the ingredients for the cheesecake filling except for the roasted peaches. Blend just until combined.
- Add the chopped roasted peaches and pulse/blend quickly just to combine with the filling.
- Pour the cheesecake filling into the pan with the crust and bake for 30 to 45 minutes**
- Turn the oven off and allow the cheesecake to sit for 10 minutes inside the hot oven before removing it.
- Allow cheesecake to cool for 20 minutes, then place it in the refrigerator to chill for 2 hours.
- Cut cheesecake squares and serve with fresh peaches and a drizzle of honey.
Notes
**I bake at high elevation, so it took my cheesecake a full 45 minutes to bake. It will take less time at a lower elevation.
Who could not miss peaches? They are so delicious! I already miss them and am wishing I had some to make these bars with perfect way to send peaches off!
You probably already know this, but we’ve decided that yogurt cheesecake is better than traditional. It’s all Stephie and I make anymore. Plus, you don’t get that cheesecake butt feeling after eating half of the cheesecake. Not that I’ve ever done that. Now, peaches: I am sad to say that the last bunch of peaches I bought were all bad. Not a single edible peach in the group. I cried. None for my cereal. It was a sad, sad day. I mean, apples on your breakfast cereal? Not unless it’s your crockpot oatmeal. That’s all. I shall now go eat my sad, plain breakfast cereal.
Also, NEXT WEEK!!!!!!!!!!!
These look wonderful! I miss peaches so much already. 🙁 At least we have pumpkin to look forward to?
Yes, summer definitely has a corner on fruits. I’m already missing the strawberries and blueberries. My sister and I bought a lug of peaches to share, but it’s already gone (besides the ones I froze for the winter). I think we need to buy another. 🙂
I was JUST wanting a cheesecake recipe made with yogurt! I haven’t found a cream cheese that I feel good about giving to Helen yet (too many additives). I love that this is sweetened just with maple syrup.
If you are looking for a good cream cheese, Organic Valley is good with no additives.
Thanks Terri! I’m not huge on cream cheese in general, but I very much appreciate the pointer! I love Organic Valley’s half & half, so I bet their cream cheese is great – thanks so much for the advice!
Ugh, you are so right. Persimmons. Blech! I want summer fruit year round. These bars look divine! I must find this yogurt!
Noosa yogurt is amazing. I tried it the other week for the first time and I was blown away. These cheesecake bars look incredible. And I’m definitely declaring them OK for breakfast!
I, too, love peaches, but I also love persimmons. It makes me very sad to hear someone sound so negative about persimmons… They may not be peaches, but they are better than about any other fruit available in the fall. I always look forward to persimmon season, and am always sad that it is so short. I would probably sub plain Greek yogurt for the Noosa. Was surprised to find out that I would be able to get the Noosa at multiple places in my city, as I usually have a hard time finding new things there.
Cheesecake for breakfast = YAAAAASSSSS x a million.
Not gonna lie, Julia. I’m super intrigued by these cream cheese-less cheesecake bars and the fact that you make them in the blender? Well, I’m basically sold right there. 😉
If I can find some peaches in our grocery, these are happening! Thanks for sharing!
Amazing thing is amazing. Feel like I wouldnt make it past making -and eating- that crust. Coco oil + almond meal <3
I never in a million years would have guessed that there was no cheese in those creamy, yummy looking bars! P.S. I love summer, and summer food above all else!
OMG, I would annihilate these bars! That crust- I’m dead.
I am sad to see all of summer’s fruit leave, especially the peaches and especially when they look this good!
I love everything about this recipe! The crust and the yogurt instead of cream cheese. Oh yeah and those peaches I wish I could eat all winter. I am so making these! Pinned! Thanks for the inspiration!
Noosa yogurt is HEAVEN. I seriously can’t get enough of it. I can’t wait to try this beautiful recipe. A great way to use up those last of the season peaches.
Noosa is one of my new favorite discoveries since now that I’ve moved, my new local grocery store ACTUALLY CARRIES IT. Thank the lord.
I am really going to miss peaches. I think they are still tasting pretty good around here so obviously some cheesecake bars for breakfast are in order!
These look absolutely aaahh-mazing! I want to eat them all right now!!
It is sad to see summer fruit go, but I am welcoming pumkpin with open arms!