Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 2 tbsp coconut sugar
  • 1/4 tsp salt
  • 16 oz cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup heavy whipping cream, ice-cold
  • 3 cups fresh peaches, peeled and diced
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl; stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan and freeze for 10 minutes to lock in the structure.
  3. Beat the softened cream cheese and powdered sweetener until smooth and free of lumps.
  4. Mix in the Greek yogurt, vanilla extract, and lemon juice, scraping the sides of the bowl for uniform texture.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to overmix.
  7. Pour the filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours.
  8. Place diced peaches, maple syrup, and lemon juice in a saucepan over medium heat and simmer until softened.
  9. Stir in the cornstarch slurry and cook until the mixture thickens; allow to cool before topping the cheesecake.