Peach Cheesecake

Prep 30 mins
Bake 40 mins
Makes 12 mini-cheesecakes, Serves 12

Nothing screams summer like fresh peaches.  Growing up in Florida, we would escape the summer heat with a family road trip to Georgia every year.  Roadside peach stands were the highlight of the trip.  My family had an old minivan so only mom and dad got the benefits of the air conditioning up front, my brother and I would sweat it out in the backseat for the 10 hour trip.  The only thing that made this extended sauna session bearable was the giant box of fresh peaches my mom would buy as soon as we crossed the Florida/Georgia state line.  The sweet warm peach juice dripping down my face and hands was intoxicating.  I’ve been hooked on peaches ever since.  

Peaches are one of my favorite fruits to use in baking because their inherent sweetness and flavor is amplified when cooked.  They are also high in fiber, vitamins, and minerals and contain beneficial plant compounds like antioxidants, which can help protect your body from aging and disease.

Crust Ingredients:
1 cup Flour Swap
½ cup Sugar Swap (granular)
½ cup Butter Swap
½ teaspoon salt
1-2 tablespoons hot water (to crumbly consistency)

Cheesecake Ingredients:
1 heaping cup unsweetened Greek or plant yogurt 
¼ cup Butter Swap
¾ cup Sugar Swap (granular)
⅓ cup Flour Swap
¼ cup lemon juice
1 tablespoon vanilla extract
½ teaspoon salt
2 medium ripe peaches thinly sliced (no need to peel)

Directions:
Preheat the oven to 325 degrees.  Line muffin tins with parchment paper.

Mix dry crust ingredients well, then add Butter Swap and 1 tablespoon hot water.  Mix thoroughly until crumbly dough texture is achieved.  Dough should stick together when pressed but shouldn’t be wet.  Add a little more hot water if needed.  Divide the crumbly dough evenly between the 12 muffin tins and press into the bottoms and up the sides.  Bake until just golden, about 6-8 minutes watching closely.  Remove from the oven.

Mix cheesecake ingredients until smooth, set aside.  Slice peaches thinly.  Place a few peach slices into each muffin tin, reserving a few pieces as topping.  Give the cheesecake batter a few more stirs then distribute it equally between the muffin tins.  Top each cheesecake with a few peach slices then bake for about 40-45 minutes until done. 

Remove from the oven and cool on a rack, then transfer to the fridge to set overnight.  Top with more fresh peaches and a dollop of coconut whipped cream.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for long term storage.