Ingredients

Scale

(Serves 8–10)

Almond crust:

1½ cups almond flour
3 tbsp melted butter (you love buttery richness!)
2 tbsp granulated sweetener (monk fruit blend for blood sugar friendly)
Pinch of salt

Creamy cheesecake filling:

16 oz (2 blocks) full-fat cream cheese, softened (you love cream cheese!)
¾ cup powdered sweetener (powdered erythritol or monk fruit blend)
1 cup heavy cream, whipped to stiff peaks (or full-fat coconut cream for dairy-free)
1 tsp vanilla extract
Zest of 1 lemon (brightens sweetness—you love citrus!)

Summer fruit swirl:

1 cup fresh peaches, finely diced
1 cup mixed berries (blueberries, raspberries, strawberries—you love berries!)
1 tbsp lemon juice
1 tsp sweetener (optional, if fruit is tart)

Garnish:

Extra sliced peaches and berries
Fresh mint leaves
Toasted sliced almonds

Instructions

1. Make crust:

Mix almond flour, melted butter, sweetener, and salt until crumbly.
Press firmly into bottom of a 9″ springform pan or pie dish. Freeze 10 minutes.

2. Make filling:

Beat cream cheese and powdered sweetener until smooth (~2 min).
Fold in whipped cream, vanilla, and lemon zest until no streaks remain.

3. Swirl fruit:

Gently fold diced peaches and berries (tossed with lemon juice) into ⅔ of the filling. Reserve plain filling for top layer.

4. Assemble & chill:

Spread fruit-swirled filling over crust.
Dollop plain filling on top; use a knife to create gentle swirls.
Cover; refrigerate at least 4 hours (overnight best for firm set).

5. Serve:

Run knife around edge; remove springform ring. Garnish with fruit, mint, and almonds.

💡 Pro Tips for Perfection:
✅ Press crust FIRMLY—prevents crumbling when slicing.
✅ Fold gently—keeps filling airy and prevents berry bleed.
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 6g per slice
✅ Keto version:
→ Already compliant! Use full-fat dairy + keto sweeteners
→ Add 1 tbsp unflavored collagen peptides to filling (+5g protein)
✅ Gluten-free: Naturally GF with almond flour crust.
✅ Make ahead: Keeps 5 days refrigerated or freezes 2 months (thaw overnight in fridge).

Prep Time & Nutrition (per slice, 10 servings):