No-Bake Peach Yogurt Cheesecake Cups (Gluten-Free, Refined Sugar-Free)

💛 Why You’ll Love These Peach Cheesecake Cups

• No baking required — perfect for hot days

• High-protein & lower in sugar than traditional cheesecake

• Naturally gluten-free , easily dairy-free & customizable

• Portable, portioned, and party-ready

• Visually stunning in jars or ramekins

📋 Recipe Details

• Servings: 4 jars

• Prep Time: 15 minutes

• Chill Time: 3+ hours or overnight

• Total Time: 15 minutes active

• Category: Dessert

• Diet: Gluten-Free, Refined Sugar-Free, Vegetarian

🛒 Ingredients

For the Crust:

• ½ cup almond flour (or crushed walnuts/pecans)

• 1 tbsp coconut oil, melted

• 1 tsp maple syrup

• Pinch of cinnamon

For the Yogurt Cheesecake Layer:

• ½ cup cream cheese (or dairy-free alternative)

• ½ cup full-fat Greek yogurt

• 2 tbsp maple syrup or honey

• 1 tsp vanilla extract

• ½ tbsp lemon juice

For the Peach Topping:

• 2 ripe peaches, peeled and diced

• 1 tsp lemon juice

• Optional: pinch of ground ginger or cardamom

For Garnish:

• 2 tbsp crushed pistachios or granola

• A drizzle of honey

• Fresh mint or edible flowers (optional)

👩‍🍳 Instructions

Step 1: Make the Crust

In a mixing bowl, stir together almond flour, melted coconut oil, maple syrup, and cinnamon until it forms a crumbly texture. Divide evenly between 4 small jars or ramekins. Press down gently with a spoon.

Step 2: Make the Yogurt Cheesecake

In another bowl, mix the cream cheese, Greek yogurt, maple syrup, vanilla, and lemon juice. Whip until smooth and creamy. Spoon the mixture over the crust layer in each jar and smooth the tops.

Step 3: Prep the Peaches

Toss diced peaches with lemon juice and your choice of spice. Spoon over the cheesecake layer.

Step 4: Chill

Cover and refrigerate for at least 3 hours, preferably overnight for best texture.

Step 5: Garnish & Serve

Top each cup with crushed pistachios, a drizzle of honey, and fresh mint or edible flowers just before serving.

📊 Nutrition Information (Per Jar)

• Calories: ~250

• Fat: 18g

• Protein: 9g

• Net Carbs: 10g

• Fiber: 2g

• Sugar: 7g (mostly natural from fruit and maple syrup)

🔄Substitutions & Variations

• Nut-Free: Use crushed sunflower seeds or seed-based granola for the crust

• Dairy-Free: Substitute coconut yogurt and dairy-free cream cheese

• Lower-Carb: Use berries instead of peaches and sweeten with monk fruit

• Extra Protein: Add a scoop of vanilla collagen or protein powder to the cheesecake mix

• Extra crunch: Top with toasted coconut flakes or cacao nibs

💡 Tips for Success

• Use ripe but firm peaches for the best texture

• Chill jars overnight for firmer consistency

• Serve in clear glasses or Weck jars for beautiful presentation

• Make ahead for parties or gatherings — just add toppings before serving

❓ Frequently Asked Questions

Can I make these ahead of time?
Yes! They’re perfect for meal prep or events. Chill covered in the fridge up to 3 days.Wait to add toppings until ready to serve.

Can I use canned peaches?
Fresh is best for texture and flavor, but canned (in juice, not syrup) can work in a pinch.Drain well and pat dry before using.

Do they freeze well?
They’re best fresh. Freezing can affect the creamy texture.

Final Thoughts

These No-Bake Peach Yogurt Cheesecake Cups are the kind of summer dessert that feels indulgent but still fits your wellness routine. Creamy, peachy, and just sweet enough — they’re a true Savory Ritual favorite.

🔗 Related Recipes

If you love creamy, naturally sweet summer treats, try these:

• 🌸 Coconut Millet Breakfast Bowl with Rose & Pistachio Dust – A fragrant, nourishing breakfast bowl inspired by Middle Eastern flavors.

• 🍓 Strawberry Coconut Smoothie – Creamy, tropical, and refined-sugar-free — the perfect refreshment.

📸 Share Your Ritual

Did you try this recipe? Snap a pic and tag @savoryritual on Instagram or Pinterest using #SavoryRitualDessert — we’d love to feature your delicious creation.