Ingredients
Scale
- ½ cup raw pecans
- 3 pitted Medjool dates
- Pinch of salt
- 1 cup cottage cheese
- 1 cup plain Greek yogurt (2% or 5% milk fat)
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 2 ripe peaches, pitted and sliced
- 3 tbsp coconut sugar (or brown sugar)
- 1 tbsp fresh lemon juice
Instructions
- Make the Crust: Place pecans, Medjool dates, and a pinch of salt into a food processor. Pulse until the mixture forms a sticky, crumbly texture. Press equal amounts of the crust into the bottom of 2–3 glass jars or dessert cups.
- Blend the Cream: Add the cottage cheese, Greek yogurt, maple syrup, and vanilla extract to a high-speed blender. Blend for exactly 10–15 seconds just until completely smooth and velvety. Do not over-blend, or the mixture will thin out. Pour the cream layer over the pecan crusts and chill in the fridge.
- Cook the Compote: In a small saucepan over medium heat, combine the sliced peaches, coconut sugar, and lemon juice. Simmer for 5–7 minutes, stirring occasionally, until the peaches are soft and have formed a thick, syrupy glaze. Let the compote cool for 10 minutes.
- Assemble: Spoon the cooled peach compote over the chilled cheesecake cream. Serve immediately or store in the fridge for up to 3 days.
Notes
- Use ripe peaches for the best flavor and natural sweetness.
- Avoid over-blending the cream to keep it thick and velvety.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 711
- Sugar: 86g
- Sodium: 465mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 99g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 25mg