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.