Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp coconut sugar
  • 0.25 tsp salt
  • 8 oz cream cheese, softened
  • 0.5 cup plain Greek yogurt, strained
  • 0.33 cup honey
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1.5 lbs fresh peaches, pitted and sliced
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan using the bottom of a measuring cup for a compact crust.
  3. Place the crust in the freezer for 10 minutes to set.
  4. In a large bowl, beat the softened cream cheese and Greek yogurt until completely smooth and aerated.
  5. Gradually mix in the honey and vanilla extract until the mixture is ivory-colored and glossy.
  6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
  8. Spread the filling evenly over the chilled crust.
  9. Toss sliced peaches with lemon juice, cinnamon, and maple syrup; arrange the fruit on top of the filling.
  10. Chill the pie in the refrigerator for 4 hours before slicing and serving.