SKINNY PEACHES & CREAM GREEK YOGURT CHEESECAKE

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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.

 

Skinny-Peaches-n-Cream-Greek-Yogurt-Cheesecake

cheesecake

Skinny Peaches & Cream Greek Yogurt Cheesecake

This dessert is a lighter cheesecake recipe but it is full of fresh peach flavor.
Author: Paula
5 from 4 votes
Print Pin Rate

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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings

Ingredients

CRUST

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

CHEESECAKE

  • 2 cups Greek yogurt fat-free plain
  • ½ cup sugar
  • 1 pinch salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 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°F.
  • 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 the peaches aren't pureed. You still want small chunks of peaches. Pour into prepared crust..
  • Bake 30 minutes or until the center is set and edges are lightly brown. Turn the oven off and open the door. Allow it to sit in the oven for 5 minutes to gently cool, before removing.
  • Cool completely on the countertop before refrigerating. Refrigerate at least 2 to 3 hours before releasing the springform pan.
  • Serve cold. Store leftovers in an airtight container in the refrigerator.

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
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112 Comments

  2. PRETTY!!!!!!!!!!!!!
    If this tastes as good as it looks, you have a BIG WINNER!
    Thanks for sharing it on Wonderful Wednesday Blog Hop, Paula.
    Sinea

    Reply

  4. Good luck on your half marathon!! I just started training for my first 10K and I’m really nervous, but excited! I hope I can run a half marathon someday. I love the “cheesecake,” and can’t wait to try it 🙂

    Reply

    1. Good luck to you too!! You’ll do great, don’t be nervous, although I’m nervous every time. The cheesecake will be a great reward!!

      Reply

  5. I love the idea that this is lighter and better for you than regular cheesecake, Paula! I haven’t even had time to stop by the link-ups from the challenge yet – I need to get on the ball! Thanks so much for linking up to All My Bloggy Friends this week – I’ve pinned this and shared it on Facebook! 🙂

    Reply

    1. Thanks so much Jamie and thanks for sharing. Why as it been so busy? I’ve been the same way and it’s killing me! :/

      Reply

  9. I love Greek yogurt! Your cheesecake looks awesome!! I have all of the ingredients, so I’m putting this on my to-make list. Thanks so much for sharing!! =)

    Reply

  10. I love Greek yogurt and peaches, but I have literally never made a cheesecake! How strange is that? Anyway, your recipe looks delicious and I totally need to make it!

    Visiting from the DIY Sunday hop!

    Reply

    1. I love this combo too! I only started making cheesecakes a couple of years ago, but once I started I had so much fun with so many different flavors and add-ins. This was my first time using Greek yogurt, but I totally loved it.

      Reply

    1. I am really pleased with this, I know I’ll be making more, because I can’t say no to desserts so I need to make them a little better for me.

      Reply

  14. Paula, this looks amazing! I also love Greek yogurt in anything 🙂 My husband ran his first marathon last year and he’s totally addicted to racing now. My goal is much, much smaller–a 10k–but I am excited. I like to put a little Greek yogurt in pasta tossed with lemon and parmesan. It makes it nice and creamy without, you know, cream 🙂

    Reply

    1. oh, I haven’t put it in pasta yet! That sounds fab, I’ve been using those little Laughing Cow wedges in pasta, but gy sounds better!

      Good luck on your 10k! That’s a respectable goal, it’s all I had ever ran until last fall. There’s just something about pushing yourself farther than you think you can do that I love.

      Reply

  15. This looks amazing! And I am fascinated by the idea of a cheese cake with no cream cheese in it! It’s definitely something I’ll have to try at some point as my fiance hates cheese so I never make this kind of thing.

    Reply

    1. My husband doesn’t either, but he did like this. It’s stil creamy but slightly lighter tasting. Does that make since? 🙂

      Reply

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