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Peach Cheese Pie


  • 1 can (15 ounces) sliced peaches in extra-light syrup
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/4 cup sugar
  • 1 graham cracker crust (9 inches)


  • 1. Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine water and reserved syrup; sprinkle with gelatin. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved, about 2 minutes. Cool slightly.
  • 2. Transfer to a food processor. Add the peaches, cream cheese and sugar; cover and process until smooth. Pour into crust. Chill until set.

Nutrition Facts

1 piece: 231 calories, 11g fat (5g saturated fat), 20mg cholesterol, 246mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.


Average Rating:
  • katie2375
    Aug 13, 2014

    It is easy to make, but if you are looking for an impressive bona fide cheesecake, this is not it.

  • raidersher
    Sep 1, 2013

    what a mess!

  • p_sawyer
    Jul 13, 2012

    I made this with fresh peaches and used 1/2 cup of water to substitute for the syrup. It was amazing! Perfect for my dad too because he loves cheesecake but is diabetic. Would make again and most likely will.

  • jeepyj
    Aug 2, 2011

    I am going to try this with fresh peaches as they are just coming into season. Sounds very good.

  • mom_of_boys_81
    Jul 25, 2011

    I fattened this recipe up by using regular cream cheese and peaches in heavy syrup. I put the filling in mini-graham cracker shells and piped coolwhip on top of them. Everyone loves having their own little pie!

  • Flenner
    Dec 31, 1969

    Amazing! Not only light and tasty but was super quick to make. Hubby loved it.

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