Cook the peach topping: Add 5 ripe peaches, peeled and roughly cubed or sliced, 2 tablespoons fresh lemon juice, 1 tablespoons cornstarch, 0.3 cups pure maple syrup, and 0.5 teaspoons ground cinnamon to a medium saucepan. Cook over medium heat, stirring occasionally, until peaches are soft and sauce is thickened. Transfer to a bowl and set aside to cool completely.

Make the crust: Pulse 1 cups gluten-free rolled oats and 1 cups raw almonds in a food processor a few times to break down. Add drained soaked 8 Medjool dates, pitted and soaked in hot water for 5 minutes, 1 teaspoons vanilla extract, 0.3 teaspoons ground cinnamon, and 1 pinch sea salt. Pulse until sticky and combined. If dry, add 1–2 tbsp water and pulse again.

Press the crust: Line a 9x9-inch baking dish with parchment paper. Press crust mixture firmly and evenly into the bottom of the dish. Set aside.

Whip the cream: In a small bowl, whip 6 ounces heavy whipping cream, whipped to medium peaks with a hand mixer until medium peaks form — peaks hold shape but curl slightly at the tip. Set aside.

Make the cheesecake filling: In a large bowl, beat 8 ounces cream cheese, at room temperature, 1 cups 2% plain Greek yogurt, 0.7 cups powdered sugar (confectioners' sugar), and 1 teaspoons vanilla extract together for 1–1m 30s

until completely smooth. Gently fold in the whipped cream using a spatula until just combined. Do not overmix.

Layer and top: Spread the cheesecake filling evenly over the crust. Spoon the cooled peach topping over the filling and slightly swirl into the top layer for a marbled look.

Freeze until set: Transfer dish to the freezer and freeze until firm. Before slicing, let bars sit at room temperature for 5–240 minutes

to soften slightly for clean cuts and best texture.