Satisfy your deepest, darkest cheesecake cravings with this light and healthy dessert. Sweet ripe peaches stuffed with creamy cheesecake filling and roasted until juicy and tender.
I am married to a person who does not like cheesecake. I know, I don’t understand it either, but anything creamy + dairy makes Alex turn a little bit green. He rolls down the windows when I eat a yogurt in the car.
Because of this, I rarely get to eat cheesecake. I never bake them, because then I would eat an entire cheesecake by myself. And we usually split desserts in restaurants. Or, we used to split desserts in restaurants, before we had kids and could enjoy leisurely dinners out. Now we typically ask for the check as soon as the meal hits the table, and then run like we’re fleeing a crime scene.
Every once in a while though, I need to satisfy my cheesecake craving, and that’s where these Roasted Peaches with Cheesecake Stuffing come in. They are seriously all the best parts of cheesecake: tangy, silky cream cheese filling; sweet hints of vanilla, almond, and lemon; and run-down-your-chin juicy ripe fruit. But! They are so much healthier. They are naturally gluten-free, and each peach half has only a few tablespoons of filling. It’s like built-in cheesecake portion control.
Unless you eat three of them in one sitting, and then scoop up the cheesecake-peach juices from the bottom of the pan with a spoon. Umm, I admit nothing…
These Roasted Peaches with Cheesecake Stuffing make the perfect summer dessert. Serve them simply as is, or you can drizzle them with honey and add a sprinkle of toasted almonds or crushed graham crackers (but then of course they wouldn’t be gluten-free). They are also delicious for breakfast with a bowl of Greek yogurt.
PS: Try my gluten-free, vegan Apple Crisp-Stuffed Apples!
Roasted Peaches with Cheesecake Stuffing
These Roasted Peaches with Cheesecake Stuffing are a delicious, healthier alternative to traditional cheesecake!
- 6 firm-ripe peaches halved and pitted
- 2 Tablespoons unsalted butter melted
- 6 Tablespoons granulated sugar divided
- 1/2 teaspoon ground cinnamon
- 4 ounces cream cheese softened to room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract optional, but recommended
- 1/2 teaspoon freshly grated lemon zest
- pinch Kosher salt
Preheat the oven to 350°F degrees. Line a 13-x-9-inch baking dish with with parchment paper. Cut a very thin slice from the rounded side of each peach half so that it lies flat in the dish. Dip the cut side of each peach half in the melted butter. Arrange the peaches cut side up in the baking dish.
Combine 2 tablespoons of sugar and cinnamon in a small bowl. Sprinkle evenly over the peaches.
In a medium bowl, beat the remaining 4 tablespoons of sugar, cream cheese, egg yolk, vanilla extract, almond extract, lemon zest, and salt with an electric mixer until well combined. Spoon the mixture into the peach centers.
Bake until the peaches are softened but still hold their shape and the cream cheese filling is just beginning to turn golden-brown, 30-35 minutes.
Adapted from Better Homes & Gardens.