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lowfat peach cheesecake

LisaFoote avatar
Recipe by
Lisa Foote
@LisaFoote
Castle Pines, CO

Based on a recipe from one of my fav blogs, Six Sisters, I adjusted a bit for our families taste! It's a light and creamy cheesecake! You could substitute any fruit in this, strawberries work great!

yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For lowfat peach cheesecake

  • 2 c
    plain greek yogurt (0% fat)
  • 1/2 c
    sugar
  • pinch salt
  • 2
    eggs
  • 2 tsp
    vanilla extract
  • 1 c
    fresh peaches, chopped + some for topping (if desired)
  • 1 Tbsp
    cornstarch
  • TART CRUST RECIPE
  • 2 c
    flour
  • 3 Tbsp
    maple syrup
  • 1 Tbsp
    oil
  • 1/8 tsp
    salt

How To Make lowfat peach cheesecake

  • 1
    For Cheesecake Filling: Preheat oven to 350 degrees. In a blender, add eggs, sugar, yogurt, and vanilla. Blend until smooth. Add cornstarch, salt and peaches, Pulse 4 to 5 times until blended but peaches aren't pureed. You still want small chunks of peaches. Pour into prepared crust. Bake 30 minutes or until center is set and edges are lightly brown. Turn oven off and crack door. Allow to sit in oven 5 minutes to gently cool, before removing. Cool completely on countertop before refrigerating. Allow to refrigerate at least 2 to 3 hours before releasing springform pan.
  • 2
    FOR CRUST: Combine all ingredients mixing with a fork until clumpy and resembles coarse sand. Pour into a 10 inch tart pan or springform pan that has been sprayed with non-stick spray. Bake at 350 degrees, 15 minutes or until lightly brown. Remove from oven and fill with desired filling. Crust does not have to cool before filling.
  • 3
    Top cooled cheesecake with more fresh peaches if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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