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Peach Crumble Cheesecake (Low Carb · Gluten Free)

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Peach Crumble Cheesecake is the kind of dessert that makes you forget you’re eating low carb. The moment you take your first forkful, you’re greeted by silky cream cheese, sweet roasted peaches, and a buttery almond crumble that shatters delicately with each bite.

Ingredients

  • For the Crust & Crumble:2 cups almond flour 3–4 tbsp granulated sweetener (monk fruit or erythritol) 4 tbsp melted butter For the Roasted Peaches:3 ripe fresh peaches
  • sliced 2 tbsp granulated sweetener 1/2 tsp ground cinnamon (optional)For the Cream Filling:16 oz (450 g) cream cheese
  • softened 1 cup heavy whipping cream 1/3 cup powdered sweetener1 tsp vanilla extract

Instructions

  1. Roast the peaches: Slice the fresh peaches and arrange them evenly on a parchment-lined baking sheet. Sprinkle sweetener over them and roast in the oven until tender and lightly caramelized. Set aside to cool. Toast the crumble: In a skillet over medium-low heat
  2. combine the almond flour
  3. granulated sweetener
  4. and melted butter. Stir gently until lightly browned and fragrant. Reserve about one-third of this mixture to use as the top crumble garnish. Shape the crust: Transfer the remaining crumble mixture into a parchment-lined springform pan. Press down firmly across the bottom and slightly up the sides using the flat base of a glass until compact and level. Whip the cheesecake layer: In a stand mixer or mixing bowl
  5. beat the softened cream cheese until smooth and lump-free. Pour in the heavy cream
  6. powdered sweetener
  7. and vanilla extract. Whip on medium-high speed until thick
  8. creamy
  9. and spreadable. Layer the cheesecake: Spread half of the cream mixture over the pressed crust. Arrange a layer of cooled roasted peaches over the cream. Spoon and smooth the remaining cream over the peaches
  10. then arrange the remaining peach slices on top in a decorative pattern. Top and chill: Sprinkle the reserved toasted crumble evenly across the top. Chill in the refrigerator for at least 4 hours (or overnight) until fully set before unclamping the springform mold
  11. slicing
  12. and serving.

Notes

  • Roast peaches deeply until caramelized at the edges to prevent weeping and ensure concentrated flavor.
  • Ensure cream cheese is at room temperature before whipping to avoid lumps.
  • Toast the crumble thoroughly until golden and fragrant; under-toasted almond flour tastes raw.
  • Chill completely for at least 4 hours (preferably overnight) before slicing for clean layers.
  • Cool roasted peaches completely before layering to prevent melting the cream.
  • Store uncovered in the refrigerator to prevent the crumble from becoming soggy.
  • Whip the filling until it holds definite soft peaks to ensure proper setting.
  • Measure butter precisely and press the crust firmly to avoid a greasy or crumbly base.

Nutrition

Find it online: https://dishmio.com/peach-crumble-cheesecake-low-carb-gluten-free/