Roasted Peach Yogurt Cheesecake Bars

Name: Roasted Peach Yogurt Cheesecake Bars
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 9 serving(s)
Ingredients: 2 cups almond flour; 1/4 cup pure maple syrup; 3 tablespoons coconut oil, melted and cooled; 1/2 teaspoon almond extract; 1/4 teaspoon salt; 2 cups plain yogurt, Noosa brand; 1/4 cup pure maple syrup, plus; 1 tablespoon pure maple syrup; 2 eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 tablespoons tapioca starch, plus; 1 teaspoon tapioca starch; 1 peach, halved, roasted and chopped (about 1 cup roasted peaches)

Submitted by Gagoo

"From Noosa's fine yoghurt site - very yummy."

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Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 9

ingredients

For the Crust
2 cups almond flour
¹⁄₄ cup pure maple syrup
3 tablespoons coconut oil, melted and cooled
¹⁄₂ teaspoon almond extract
¹⁄₄ teaspoon salt
For the Yogurt Cheesecake
2 cups plain yogurt, Noosa brand
¹⁄₄ cup pure maple syrup, plus
1 tablespoon pure maple syrup
2 eggs
1 teaspoon vanilla extract
¹⁄₂ teaspoon almond extract
2 tablespoons tapioca starch, plus
1 teaspoon tapioca starch
1 peach, halved, roasted and chopped (about 1 cup roasted peaches)

directions

Prepare the Almost Crust:
Preheat oven to 375° and lightly oil an 8 x 8 pan.
In a bowl, mix together all crust ingredients.
Pour crust into prepared pan and press into bottom and sides.
Bake 10 to 15 minutes, until edges are slightly browned.
Set aside to cool to room temperature.
Roast the Peach:
Cut peach in half, remove the pit and lightly coat the flesh with olive or coconut oil.
Place peach cut side down in baking dish and place in the oven with the crust. Roast for 20 minutes, or until the skin is pulling away from the flesh and the juices are seeping out.
Remove from oven and allow to cool, chop and set aside.
Prepare the Yogurt Cheesecake:
Lower temp of oven to 350°.
In a blender or food processor, combine all the ingredients for the cheesecake filling except for the roasted peaches. Blend just until combined.
Add the chopped roasted peaches and pulse quickly to just combine with the filling.
Pour the cheesecake filling into the pan with the crust and bake for 30 minutes.
Turn off oven and allow the cheesecake to sit for 10 minutes inside the hot oven before removing.
Allow cheesecake to cool for 20 minutes then place in refrigerator to chill for two hours.
Cut cheesecake into square and serve with fresh peaches and a drizzle of honey.

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RECIPE SUBMITTED BY

Gagoo

Belews Creek, North Carolina

Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.

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