Name: Peaches and Cream Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; 1/2 cup sour cream; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups fresh or canned sliced peaches, drained if using canned; 1 tablespoon cornstarch (if using fresh peaches); Whipped cream (optional)

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If you dream about the ultimate summer dessert, packed with juicy peaches, silky creaminess, and a crumbly, buttery crust, these Peaches and Cream Cheesecake Bars are the treat you’ve been longing for. Every bite feels like a cozy memory: creamy cheesecake layered over crisp graham cracker crust, ribboned with sweet peaches, and finished with a cloud of whipped cream. The recipe is easy enough for a baking beginner but fancy enough to impress at any picnic or potluck—trust me, once you taste these, you’ll be making excuses to bake them all season long!

Peaches and Cream Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long shopping list to bring these Peaches and Cream Cheesecake Bars to life—just a handful of everyday ingredients, each one playing an essential role in building the flavor, texture, and color that make every bar so unforgettable.

Graham cracker crumbs: These create a sweet, sandy base with a subtle crunch that supports the creamy filling above—use store-bought or smash your own!
Granulated sugar: A little in the crust and a little in the cheesecake give just enough sweetness without being overpowering.
Unsalted butter: Melted butter binds the crumbs and helps the crust bake up golden and rich.
Cream cheese: The star ingredient—make sure it’s softened for dreamy, smooth filling with just the right tang.
Sour cream: Adds creaminess and balances the sweetness with a gentle tang, making every bite luscious.
Large eggs: Essential for setting the cheesecake layer and giving it structure without making it dense.
Vanilla extract: Just a splash rounds out the flavors with fragrant warmth and bakery-style depth.
Fresh or canned sliced peaches: The heart of this dessert—use fresh for a bright, summery taste or canned for convenience.
Cornstarch (if using fresh peaches): Tossing fresh peaches with cornstarch keeps the filling from getting too runny.
Whipped cream (optional): A fluffy finishing touch that makes every bar feel extra celebratory.

How to Make Peaches and Cream Cheesecake Bars

Step 1: Prepare Your Pan

Start by preheating your oven to 325°F and lining an 8×8-inch baking pan with parchment paper, leaving a little extra over the sides. This overhang is your secret to effortlessly lifting out the bars when they’re done—no sticking, no tearing, just perfect squares every time.

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the texture is evenly moistened. Once combined, press the mixture firmly into the bottom of your lined pan to create a sturdy, even crust. Bake this for 8 to 10 minutes until just set, then set aside to cool slightly as you prepare the dreamy cheesecake layer.

Step 3: Whip up the Cheesecake Filling

In a large bowl, beat together the softened cream cheese and 2/3 cup granulated sugar until the mixture is super-smooth and creamy. Add the sour cream, eggs, and vanilla, mixing just until everything is fully combined—don’t overmix, as we want a light, creamy texture.

Step 4: Prep and Fold in the Peaches

If you’re using fresh peaches, toss the slices gently with cornstarch to keep the filling from becoming watery. If you’re using canned, make sure they’re very well-drained. Gently fold the peach slices into your cheesecake filling, taking care not to break them up too much—chunks of peach in every bar make for the best bite.

Step 5: Assemble and Bake

Pour the peach-studded cheesecake mixture over your pre-baked crust, spreading it out evenly. Bake for 35 to 40 minutes, until the center looks just set and only has a subtle jiggle when you nudge the pan. Turn off the oven and let the bars rest inside for 10 minutes, then transfer to a wire rack to finish cooling at room temperature.

Step 6: Chill and Slice

Once the bars have cooled to room temperature, refrigerate them for at least 4 hours (or overnight, if you can wait!). This patience pays off—they’ll set up beautifully and slice cleanly into perfect squares. For a picture-perfect finish, add a dollop of whipped cream right before serving.

How to Serve Peaches and Cream Cheesecake Bars

Garnishes

Elevate your Peaches and Cream Cheesecake Bars by swirling a little extra whipped cream on top, tucking in a fresh peach slice, or finishing with a handful of toasted almonds for crunch. Even a sprig of mint adds a pop of color that feels restaurant-worthy.

Side Dishes

While these bars are showstoppers on their own, pair them with scoop of vanilla ice cream or a refreshing fruit salad for a light contrast. A pitcher of iced tea or sparkling lemonade completes the dreamy summer vibe.

Creative Ways to Present

Turn dessert into a celebration! Serve your Peaches and Cream Cheesecake Bars on a rustic wooden board, dusted lightly with powdered sugar, or package them in parchment for picnic-friendly treats. For parties, slice them into bite-size squares and nestle them into cupcake liners.

Make Ahead and Storage

Storing Leftovers

Leftover bars should be covered tightly and stored in the refrigerator, where they’ll stay fresh and delicious for up to 4 days. The crust stays crisp and the filling remains creamy—these get even tastier as they sit!

Freezing

Yes, you can freeze Peaches and Cream Cheesecake Bars! Simply cut cooled bars, separate them with parchment, and store in an airtight container. They’ll last up to a month—thaw overnight in the fridge for best texture.

Reheating

These are best enjoyed chilled or at room temperature, but if you prefer a slightly warmer treat, let them sit out for 10 to 15 minutes. Microwaving isn’t recommended as it can make the crust soggy and the filling uneven.

FAQs

Can I use frozen peaches in Peaches and Cream Cheesecake Bars?

Absolutely! Thaw the peaches completely and drain any excess liquid well. Tossing them with a little cornstarch (just like fresh) will help avoid too much moisture in your cheesecake filling.

How do I know when the cheesecake bars are done baking?

Look for edges that are set and a center that’s just slightly jiggly. The bars will finish setting as they cool and chill, so don’t overbake or they’ll lose that creamy texture.

Can I double this recipe?

Definitely! Double all ingredients and bake in a 9×13-inch pan. The bake time may be a little longer, so keep an eye on the center after about 40 minutes.

What’s the best way to get clean slices?

Chill the bars thoroughly, then use a sharp knife wiped clean between each cut. A hot, dry blade will give you those perfect, bakery-style squares!

Can I make Peaches and Cream Cheesecake Bars ahead of time?

Yes! These bars are actually better when made ahead, as the flavors have time to meld together in the fridge. Just slice and add any garnishes right before serving.

Final Thoughts

I hope you’ll try these Peaches and Cream Cheesecake Bars and fall in love with every creamy, peachy bite like I have. Whether you’re baking for a crowd or just treating yourself, this recipe transforms simple ingredients into something unforgettable—don’t be surprised if it becomes a new favorite in your kitchen!

Peaches and Cream Cheesecake Bars Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 1 hour (plus chilling time)
Yield: 9 bars 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful combination of peaches and cream with these luscious Peaches and Cream Cheesecake Bars. A perfect blend of sweet peaches, creamy cheesecake, and a buttery graham cracker crust, these bars are a heavenly treat for any occasion.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 ounces cream cheese, softened
1/2 cup sour cream
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or canned sliced peaches, drained if using canned
1 tablespoon cornstarch (if using fresh peaches)

For Topping:

Whipped cream (optional)

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Instructions

Preheat the Oven: Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Prepare the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool.
Make the Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla; mix well. Toss fresh peaches with cornstarch if using. Fold peaches into the cheesecake mixture.
Assemble and Bake: Pour the filling over the crust and bake for 35–40 minutes until just set. Cool, then refrigerate for at least 4 hours.
Serve: Slice into bars and top with whipped cream if desired.