SKINNY PEACHES & CREAM GREEK YOGURT CHEESECAKE

Skinny Peaches & Cream Greek Yogurt Cheesecake, I have lightened the luscious, rich cheesecake without losing any delectable flavor!

I have decided to run another Half Marathon.

I don’t know if that’s good or bad. Sane or Crazy.

Running is so addictive. Running makes me feel awesome. My husband thinks that’s crazy. He doesn’t understand the rush. But, I’ve run my whole life, I don’t know anything else.

Racing is addictive. Once you race, you want to race again to see if you can do a personal best (or pr, a personal record). If you don’t do better, you have to try again, because well, you can’t stop when you did worse!! See how this goes?

But, I do eat better when I’m training for a run. I’m more conscious of eating good, quality food with all the nutrients I need to power a run. As I’ve stated time and again on the blog, I have a sweet tooth. I love desserts but, I’m trying to get healthier desserts.

Skinny Peaches & Cream Greek Yogurt Cheesecake

Greek yogurt is wonderful and I have been incorporating it into more and more dishes. Everything that I previously used sour cream in, I now substitute Greek yogurt. Greek yogurt has more protein than regular yogurt, it’s creamier and tangier. I get non-fat, plain Greek yogurt and add it to all kinds of recipes.

Print Recipe

Skinny Peaches & Cream Greek Yogurt Cheesecake

Skinny Peaches & Cream Greek Yogurt Cheesecake with Almond Crust a lighter cheesecake recipe that doesn't lack in flavor.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American/Southern

Keyword: cheesecake, dessert, Greek yogurt, peaches, yogurt

Servings: 8 servings

Calories: 306kcal

Author: Paula Jones

Ingredients

CRUST

• 2 cups almond flour
• 3 tablespoons real maple syrup
• 1 tablespoon canola oil
• ⅛ teaspoon salt

CHEESECAKE

• 2 cups Greek yogurt fat-free plain
• ½ cup sugar
• 1 pinch salt
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup peaches fresh, chopped
• 1 Tablespoon cornstarch

Instructions

CRUST

• Combine flour, syrup, oil and salt, mixing with a fork until clumpy and resembles coarse sand. Pour into a 10 inch tart pan or springform pan that has been sprayed with non-stick spray. Bake at 350 degrees, 15 minutes or until lightly brown.
• Remove from oven and fill with desired filling. Crust does not have to cool before filling.

CHEESECAKE

• Preheat oven to 350 degrees.
• In a blender, add eggs, sugar, yogurt, and vanilla. Blend until smooth. Add cornstarch, salt and peaches, Pulse 4 to 5 times until blended but peaches aren't pureed. You still want small chunks of peaches. Pour into prepared crust. Bake 30 minutes or until center is set and edges are lightly brown. Turn oven off and crack door. Allow to sit in oven 5 minutes to gently cool, before removing. Cool completely on countertop before refrigerating. Allow to refrigerate at least 2 to 3 hours before releasing springform pan.

Notes

Add a 9x9-inch casserole dish with 1-inch of water in the bottom of it to oven while cooking. This will prevent the cheesecake from cracking. I cooked in a 10-inch springform pan. Cheesecake will be about 1 and 1/2 inches tall.

Nutrition

Calories: 306kcal | Carbohydrates: 28g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 80mg | Potassium: 144mg | Fiber: 3g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.