Gluten-Free No-Bake Peach Cheesecake Bars

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No-Bake Peach Cheesecake Bars are here just in time for the fresh peach season. These creamy, dreamy dessert squares pair a light and fluffy cheesecake mousse filled with fresh peaches and an easy gluten free almond meal crust that tastes like shortbread. But no oven needed for one of the best gluten free no bake dessert recipes!

No-Bake Gluten-Free Peach Cheesecake Bars Recipe Image with Title

Originally published on August 16, 2016.

Back when I first posted this cheesecake squares recipe, I was one a cruise with my husband for our tenth anniversary. And, get this, our kids were staying with my mom.

I love my kids, but I have to tell you, it was bliss. So is this recipe.

I was also in such bliss that I literally just posted a bunch of pictures and said, “Hey, here you go, make them!”

I mean, I am pretty sure that staring at these total dreamboat peach cheesecake bars are all you need to convince you that you are ready to dive right in. But since then I have learned that when writing a blog post, it’s definitely worthwhile to tell you a little more about the recipe to help you alone.

Fresh Peach Cheesecake Squares with gluten free almond meal crust on white plates

Gluten free cheesecake crust

The first step is making the crust. While a traditional cheesecake crust is usually made from graham cracker crumbs or sometimes Oreo or shortbread cookies, these typical crusts are not gluten free unless you buy special gluten free cookies.

I don’t always have those on hand. But I do always have a bag of almond meal.

So I started making a faux graham cracker crust for S’Mores Chocolate Pudding Pie and Gluten Free S’Mores Magic Bars.

If you skip the cinnamon, it makes a lovely, buttery press-in crust that tastes like shortbread which pairs perfectly with these no-bake peach cheesecake squares.

Peach cheesecake filling

When I saw these No-Bake Strawberry Cheesecake Bars from Garnish with Lemon and then started seeing perfectly ripe peaches at my Farmers Market, I knew it was a match made in heaven.

You only need to fold a tangy cream cheese and Greek yogurt mixtures into sweetened whipped cream, and light and fluffy, creamy cheesecake filling. Just add those fresh, juicy peaches, and it’s like heaven

No-Bake Peach Cheesecake Bars with Gluten Free Almond Meal Crust on white dessert plates

How to make Gluten Free Peach Cheesecake Bars

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

What You’ll Need

For the crust

  • Almond meal
  • Butter
  • Sugar

For the peaches cheesecake mousse

  • Heavy cream or whipping cream
  • Powdered sugar
  • Cream cheese
  • Sugar
  • Vanilla
  • Plain Greek yogurt
  • Fresh peaches – half coarsely chopped, half sliced. You can peel them or not depending on your preference.
Cutting into a fluffy No Bake Gluten Free Peach Cheesecake Bar with a dessert fork

Directions

  1. In a small bowl, toss the almond meal, melted butter, and sugar together with a fork.
  2. Press the mixture into the bottom of a foil-lined 8×8 inch square pan and press down firmly. Place pan in the freezer for 10-15 minutes.
  3. Whip the cream and powdered sugar to form soft peaks. Set aside.
  4. In a medium bowl, beat the cream cheese and sugar until light and fluffy, then stir in the Greek yogurt and the chopped peaches.
  5. Gently fold in the whipped cream.
  6. Pour half of the cream cheese filling on top of the crust. Place the peach slices in a single layer, then top with the remaining cream cheese mixture.
  7. Refrigerate for at least 5-6 hours or overnight.
  8. Cut into squares and serve immediately. Keep leftovers refrigerated for up to 2 to 3 days.
Fork taking a bite of no bake peach cheesecake squares

Brianne’s pro recipe tips

  • I recommend lining the pan with aluminum foil or even parchment paper and letting it overhand the edges. This will allow you to easily lift the peach cheesecake bars out of the pan so you can cut them nicely.
  • Place a metal bowl and beaters or whisk attachment for an electric hand mixer into the freezer and make sure your heavy cream is well-chilled. This makes it easier to whip to soft peaks without overbeating.
  • Be sure to press the crust firmly into the pan. you can use your hands or a flat-bottomed glass or measuring cup. Pressing it in well and freezing it briefly will ensure it holds together when cut.
Bite of Gluten Free Peach Cheesecake Squares on a fork

BRIANNE RECOMMENDS:

  • 8 x 8-inch square pan – I like having a couple of these around. They are great for these bars or Monster Cookie Bars. But having two also makes it easy to use one to firmly press the mixture down into the other pan when I am no-bake energy bars.
  • Hand mixer – this simple, inexpensive one from Hamilton Beach is great for recipes like this because I can use the whisk attachment to whip the cream without having to haul out my big stand mixer, then just swap that out for the beaters to blend the cream cheese mixture.
  • Small offset spatula – this is useful for spreading and smoothing the cheesecake mixture over the top of the crust
One of the Gluten Free Peach Cheesecake Bars with a bite on a small fork

See, I told you I loved the photos. But at least I now gave you more information to ensure these Gluten Free Peach Cheesecake Bars turn out perfectly for you.

Awwww yeah, look at that!

Fresh Peach Cheesecake Square on a white plate with a small fork

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Gluten Free No-Bake Peach Cheesecake Bars Recipe

Gluten Free No Bake Peach Cheesecake Bars featured image

Gluten Free No-Bake Peach Cheesecake Bars

Gluten free cheesecake bars made with fresh peaches. A no bake dessert for summer.
Prep: 15 mins
Freezing/Chilling Time 4 hrs 30 mins
Total: 15 mins
Servings: 16

Ingredients

  • 1 1/2 cups almond meal
  • 1/4 cup melted butter
  • 2 Tablespoons sugar
  • 1 cup whipping cream
  • 2 Tablespoons powdered sugar
  • 8 ounces cream cheese softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup plain Greek yogurt
  • 1 cup ripe peaches coarsely chopped
  • 1 cup ripe peaches sliced

Instructions

  • Line the bottom of an 8 x 8 pan with aluminum foil. Place a small metal bowl and beaters for an electric hand mixer into the freezer.
  • In another small bowl, combine almond meal, melted butter, and 2 Tablespoons sugar, and toss together with a fork. Pour the mixture into the bottom of the prepared pan and press down firmly with hands or the bottom of a cup. Place pan in the freezer for 10-15 minutes.
  • In the bowl that was in the freezer, using a whisk or hand mixer, whip the cream and powdered sugar to form soft peaks. Set aside.
  • In a medium bowl, using a hand mixer, whip together the cream cheese and 1/4 cup sugar until light and fluffy. Add Greek yogurt and mix until combined, then stir i the chopped peaches.
  • Gently fold in the whipped cream.
  • Pour half of the cream cheese filling on top of the crust. Place the peach slices in a single layer, then top with the remaining cream cheese mixture. Refrigerate for at least 5-6 hours or overnight.
  • Cut into squares and serve immediately.
Nutrition Facts
Gluten Free No-Bake Peach Cheesecake Bars
Amount Per Serving (1 slice)
Calories 191 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Cholesterol 30mg10%
Sodium 136mg6%
Potassium 87mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 8g9%
Protein 6g12%
Vitamin A 385IU8%
Vitamin C 1.3mg2%
Calcium 99mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

9 Comments
  1. My mouth is watering. I never had peach cheesecake before and I am now after this!
    Thanks for sharing at the Merry Monday link party!
    We hope to see you next week!
    Kate | TheOrganizedDream.com

  2. bea

    No bake Peach Cream bars, I wish you could add nutrition information for us low carb viewer. Other than that the recipe looks fabulous.

    1. Brianne Cupcakes & Kale Chips

      Hi Bea,
      I don’t usually have nutritional information because it can vary so much from ingredient to ingredient.
      To get nutritional count based on the ingredients you’ll be using, I recommend the recipe creation tool on MyFitnessPal or the nutritional counter on Spark Recipe. Good luck!

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