Gluten Free No Bake Peach Cheesecake Bars - a creamy summer dessert recipe filled with fresh peaches and an easy almond meal crust. |

Gluten Free No-Bake Peach Cheesecake Bars

Gluten free cheesecake bars made with fresh peaches. A no bake dessert for summer.
Course Dessert
Cuisine American
Prep Time 15 minutes
Freezing/Chilling Time 4 hours 30 minutes
Total Time 15 minutes
Servings 16
Calories 191kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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


  • 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.


Serving: 1slice | Calories: 191kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 136mg | Potassium: 87mg | Fiber: 1g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 1.3mg | Calcium: 99mg | Iron: 0.5mg