National Peach Pie Day

No-Bake Peach Cheesecake

Ingredients (6–8 slices)

For the crust:

• 1 cup oat flour (or blended oats)
• 2 tbsp almond butter
• 2 tbsp maple syrup or honey
• 1 tbsp coconut oil, melted

For the cheesecake filling:

• 1½ cups Greek yogurt or unsweetened dairy-free yogurt
• 4 oz light cream cheese (or dairy-free alternative)
• 1 scoop High Whey Vanilla Cake
• 1 tsp vanilla extract
• 2 tbsp maple syrup or honey
• 1½ tsp unflavored gelatin (or agar-agar for plant-based)
• 2 tbsp warm water (to dissolve gelatin)

For the peach topping:

• 1½ cups fresh peaches, diced
• 1 tbsp maple syrup
• 1 tsp lemon juice
• Pinch of cinnamon (optional)

Preparation

1. Make the crust:
   Mix oat flour, almond butter, maple syrup, and coconut oil until crumbly but sticky. Press firmly into a lined 7-inch springform pan. Refrigerate while preparing filling.
2. Prepare gelatin:
   Dissolve gelatin in warm water and let bloom for 5 minutes.
3. Make the filling:
   In a bowl, beat yogurt, cream cheese, protein powder, vanilla, and sweetener until smooth.
   Stir in dissolved gelatin until fully incorporated.
4. Assemble:
   Pour filling over chilled crust and smooth the top.
   Refrigerate for at least 4 hours until set.
5. Peach topping:
   Toss peaches with maple syrup, lemon juice, and cinnamon. Spoon over cheesecake before serving.

This no-bake peach cheesecake is creamy, refreshing, and packed with protein, perfect for National Peach Pie Day or summer gatherings. It delivers indulgent texture and flavor while keeping ingredients balanced and nourishing.