Peaches and Cream Cheesecake Bars are a delightful blend of creamy cheesecake and sweet, juicy peaches atop a buttery crust. Perfect for summer gatherings, family dinners, or as a sweet treat to enjoy any time of the year, these bars offer a balance of richness and fruity freshness that will leave everyone craving more.
Why You’ll Love This Recipe
- Combines the richness of cheesecake with the fresh sweetness of peaches.
- Easy-to-make dessert with a simple bar format that’s perfect for sharing.
- Versatile recipe that can be adjusted to use fresh, canned, or frozen peaches.
- Stores well, making it great for meal prepping or enjoying over several days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Butter
- Cream cheese
- Eggs
- Vanilla extract
- Fresh peaches (or canned/frozen peaches, if preferred)
- Brown sugar
Directions
- Prepare the crust: Preheat your oven and line a baking dish with parchment paper. In a mixing bowl, combine flour, sugar, and butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared dish and bake until lightly golden.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract. Mix until creamy and well-combined.
- Layer the peaches: Slice peaches and arrange them evenly over the baked crust. If using canned or frozen peaches, ensure they are drained or thawed beforehand.
- Add the cheesecake filling: Pour the cheesecake mixture over the peaches, spreading it evenly.
- Prepare the topping: In a small bowl, mix brown sugar and additional butter until crumbly. Sprinkle this over the top.
- Bake and cool: Bake the bars in the preheated oven until the filling is set and the topping is golden. Allow the bars to cool completely before slicing.
- Chill and serve: Refrigerate the bars for at least 2 hours for the best texture. Slice into squares or rectangles and serve chilled.
Servings and Timing
- Servings: Makes approximately 12 bars.
- Preparation Time: 20 minutes
- Baking Time: 35–40 minutes
- Cooling/Chilling Time: 2–3 hours
Variations
- Fruit swaps: Substitute peaches with nectarines, apricots, or mixed berries for a different flavor.
- Crust options: Use a graham cracker crust for a twist on the base.
- Gluten-free: Replace all-purpose flour with a gluten-free flour blend for a celiac-friendly option.
- Toppings: Add a drizzle of caramel or white chocolate over the chilled bars for extra sweetness.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual bars in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: These bars are best enjoyed cold, but you can warm them slightly in the microwave for a softer texture.
FAQs
1. Can I use canned peaches instead of fresh ones?
Yes, canned peaches work perfectly. Just make sure to drain them well before use.
2. Can I freeze these cheesecake bars?
Absolutely! Wrap them individually in plastic wrap and store in a freezer-safe container for up to 2 months.
3. Do I need to peel fresh peaches?
Peeling is optional. If you prefer a smoother texture, peel the peaches before slicing.
4. Can I make these bars ahead of time?
Yes, they taste even better after a day in the fridge, making them ideal for prepping in advance.
5. What’s the best way to cut these bars cleanly?
Use a sharp knife dipped in hot water, wiping the blade between cuts for neat slices.
6. Can I use a food processor for the crust?
Yes, a food processor can make preparing the crust quicker and easier.
7. How do I prevent the cheesecake filling from cracking?
Avoid overmixing the batter and bake at a steady temperature. Cooling the bars gradually can also help.
8. What type of pan is best for this recipe?
A 9×13-inch rectangular baking pan works well. Line it with parchment paper for easy removal.
9. Can I add spices like cinnamon or nutmeg?
Definitely! A sprinkle of cinnamon or nutmeg can enhance the flavor, especially in the topping.
10. What should I serve with these bars?
They pair wonderfully with whipped cream, vanilla ice cream, or a cup of coffee.
Conclusion
Peaches and Cream Cheesecake Bars are a luscious, crowd-pleasing dessert that combines the classic richness of cheesecake with the natural sweetness of peaches. Whether you’re entertaining guests or indulging in a personal treat, these bars are easy to prepare, versatile, and utterly delicious. Try them today for a sweet taste of summer!
Print
Peaches and Cream Cheesecake Bars
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 35 minutes
- Total Time: 4 hours
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Description
These Peaches and Cream Cheesecake Bars are a luscious dessert featuring a buttery crust, creamy cheesecake filling, and sweet, juicy peach topping. Perfect for summer gatherings or when you crave a fruity treat!
Ingredients
For the Crust:
- 1 1/2 cups (190 g) graham cracker crumbs (or digestive biscuit crumbs)
- 1/3 cup (75 g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) sour cream
For the Peach Topping:
- 3 large peaches, peeled and thinly sliced
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon (optional)
- 2 tablespoons water
Instructions
- Prepare the Crust:
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sour cream until well combined.
Pour the cheesecake filling over the cooled crust and smooth the top. - Prepare the Peach Topping:
In a medium saucepan, combine the sliced peaches, sugar, cornstarch, cinnamon (if using), and water. Cook over medium heat, stirring gently, until the mixture thickens and becomes glossy (about 5–7 minutes). Remove from heat and let cool slightly. - Assemble and Bake:
Spoon the peach topping evenly over the cheesecake filling. Bake the assembled bars for 30–35 minutes, or until the cheesecake is set and the edges are slightly golden. - Cool and Chill:
Allow the bars to cool at room temperature, then refrigerate for at least 3 hours or until fully chilled. - Serve:
Use the parchment paper overhang to lift the bars from the pan. Slice into squares and serve chilled.
Notes
- You can use canned or frozen peaches if fresh ones aren’t available. Be sure to drain them well before using.
- Add a dollop of whipped cream for an extra indulgent touch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.