Why You’ll Love This Recipe

This cheesecake combines the delicate sweetness of fresh peaches with a rich, velvety filling and a nutty pecan crumble for texture. It requires no oven time, making it simple to prepare, and it’s low-carb and keto-friendly without sacrificing any flavor or creaminess.

Ingredients

Peach Sauce

1 cup (154 g) chopped, peeled peaches
1 tbsp water
1 tbsp brown sugar replacement
1 tbsp allulose
1/8 tsp cinnamon

Pecan Crumble

1/2 cup (54.5 g) finely chopped pecans
1 tbsp butter
1 tbsp brown sugar replacement
1/8 tsp salt

Cheesecake Filling

5 ounces (141.75 g) cream cheese, softened
1/3 cup (41.67 g) Swerve Confectioners
1/2 tsp vanilla extract
1/2 cup (119 g) heavy whipping cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the peach sauce:
- In a small saucepan, combine chopped peaches, water, brown sugar replacement, allulose, and cinnamon.
- Cook over medium heat, stirring occasionally, until the peaches soften and the sauce thickens slightly (about 10 minutes). Remove from heat and let cool.
Prepare the pecan crumble:
- In a small skillet, melt butter over medium heat.
- Add chopped pecans, brown sugar replacement, and salt.
- Cook, stirring frequently, until the pecans are toasted and fragrant (about 3-5 minutes). Remove from heat and let cool.
Make the cheesecake filling:
- In a mixing bowl, beat softened cream cheese until smooth.
- Add powdered sweetener and vanilla extract, beating until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until fully combined and fluffy.
Assemble:
- Spoon the cheesecake filling into serving dishes or a pie crust of choice.
- Top with the cooled peach sauce and sprinkle with pecan crumble.
Chill:
- Refrigerate for at least 2 hours before serving to allow the filling to set and flavors to meld.

Servings and Timing

Servings: 4-6
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 2 hours
Total time: 2 hours 30 minutes

Variations

Berry Sauce: Substitute peaches with blueberries or raspberries for a different fruity topping.
Nut-Free: Replace pecan crumble with crushed keto-friendly cookies or omit.
Add a Crust: Serve over a keto-friendly crust made from almond flour and butter for a more traditional cheesecake feel.
Spiced: Add a pinch of nutmeg or ginger to the peach sauce for extra warmth.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days. Do not freeze as the texture of the filling and sauce may be compromised. Serve chilled for best texture.

FAQs

Can I use frozen peaches?

Yes, thaw and drain excess liquid before using for the peach sauce.

Can I make this dairy-free?

Substitute cream cheese and heavy cream with dairy-free alternatives, but texture may vary.

What if I don’t have brown sugar replacement?

Use your preferred keto-friendly sweetener and adjust to taste.

Can I prepare this dessert in advance?

Yes, it’s perfect for making ahead; just keep refrigerated until serving.

Can I use a blender for the peach sauce?

Yes, blend if you prefer a smoother sauce rather than chunky.

How do I keep the pecans crunchy?

Add pecan crumble just before serving to maintain crunchiness.

Can I double the recipe?

Yes, simply double all ingredients and use a larger dish or more serving dishes.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free.

Can I serve this as a pie?

Yes, pour the filling into a keto crust before chilling and topping.

How do I get a firmer filling?

Ensure the heavy cream is whipped to stiff peaks and fold gently into the cream cheese.

Conclusion

No Bake Peach Cheesecake is a delightful, creamy dessert that’s easy to make and perfect for keto diets. The fresh peach sauce and crunchy pecan topping add brightness and texture to the smooth filling, making it a crowd-pleaser for any occasion or a simple indulgence at home.

No Bake Peach Cheesecake