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Cheesecake Stuffed Peaches

posted by Jennifer
Cheesecake Stuffed Peaches

This recipe is delicious for dessert or Sunday morning brunch.  Using light cream cheese instead of the regular helps to reduce the fat and calorie content.  Enjoy!


Peaches, halved and pitted 6 each 6 each
Butter, melted 2 Tbsp 30 mL
Cinnamon 1 Tbsp 8 g
Light cream cheese, softened ½ package 113 g
Maple Syrup 3 Tbsp 45 mL
Large Egg Yolk 1 each 17 g
Vanilla 1 Tbsp 15 mL


  1. Preheat oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Trim a sliver off the bottom of the round part of the peach, to create a flat bottom.
  4. Brush the peaches with the melted butter and sprinkle with cinnamon.  Place the peaches on the baking sheet with the pitted side facing up.
  5. In a mixing bowl, beat together the cream cheese, egg yolk, maple syrup and vanilla.
  6. Spoon the mixture into the center of the peaches and bake for 30 minutes uncovered.
  7. Serve warm or at room temperature.

Prep: 15 minutes Ÿ Total: 45 minutes

Download  PDF

View Nutrition Facts

Adapted from: Chelsea Ferguson’s Recipes

Makes 12 servings  (69g / serving) Ÿ 1 serving = ½ peach

Prepared By: Jennifer Broxterman, Registered Dietitian & Charlotte Christie, BScH Foods & Nutrition student
NutritionRx  Ÿ  Email:  Ÿ  Phone: (519) 520-9549  Ÿ  Website:

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