If you’re looking for a dessert that perfectly balances fruity brightness with creamy indulgence, Peaches and Cream Pie Bars are about to become your new favorite treat. These bars start with a buttery shortbread-style crust, then get a dreamy layer of vanilla-scented cream cheese filling, and are finished with juicy peaches and a crumbly, golden topping. Every bite is like a slice of summer, simple to make but loaded with flavor and texture. Whether you’re celebrating peach season or just craving a crowd-pleasing sweet, these bars deliver every single time.

Peaches and Cream Pie Bars Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how each ingredient—nothing fancy, just the basics—brings something essential to the table. From the cold butter for that perfect crumb to the peaches for their sunny flavor, every component is there for a delicious reason.

All-purpose flour: The backbone of both the crust and topping, giving the bars their sturdy yet tender bite.
Granulated sugar: Adds sweetness to both the base and the cream cheese layer, letting the peaches shine without overpowering them.
Salt: Just a pinch enhances all the other flavors and keeps the sweetness in check.
Cold unsalted butter, cubed: This is key for that melt-in-your-mouth crumbly texture in the base and topping.
Large egg: Binds the creamy layer and gives it that custardy finish.
Cream cheese, softened: The heart of the “cream” layer—smooth, rich, and tangy.
Vanilla extract: Just a teaspoon brings warmth and depth to the filling.
Diced fresh or canned peaches: Fresh is fabulous, but canned (well-drained) works beautifully for year-round peachy goodness.
Coarse sugar or turbinado sugar (optional): For a gorgeous, sparkling finish and a little extra crunch.

How to Make Peaches and Cream Pie Bars

Step 1: Prep Your Pan and Oven

Start by lining an 8×8-inch baking pan with parchment paper, letting a little hang over the edges for easy removal later. Preheat your oven to 350°F, so it’s ready to go once your crust is assembled.

Step 2: Make the Crust and Crumble

In a large bowl, mix together 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend it in until the mixture looks like coarse, buttery crumbs. Be careful not to overwork it—the little bits of butter are what make the crust so tender. Scoop out 3/4 cup of this mixture and set it aside for the topping.

Step 3: Bake the Base

Take the remaining crumb mixture and press it firmly and evenly into the bottom of your prepared pan. Bake for 12 to 15 minutes until it’s just starting to turn golden and set. This step ensures a crisp, sturdy base for your Peaches and Cream Pie Bars.

Step 4: Mix the Creamy Layer

While the crust is baking, beat together the softened cream cheese, 1/3 cup granulated sugar, egg, vanilla extract, and 1 tablespoon of flour. Whip it until it’s completely smooth and creamy—no lumps allowed! This layer is what gives the bars their signature “cream pie” richness.

Step 5: Assemble the Layers

Once the crust is out of the oven (leave the oven on!), spread the cream cheese mixture over the warm base. Scatter the diced peaches evenly across the top, making sure every bar will get a bite of fruit. Sprinkle the reserved crumb mixture over everything, followed by a generous dusting of coarse sugar if you like a crunchy, bakery-style finish.

Step 6: Bake to Perfection

Pop the pan back into the oven and bake for 30 to 35 minutes. You’ll know the Peaches and Cream Pie Bars are ready when the center is set and the top is a light golden brown. The aroma is irresistible!

Step 7: Cool and Chill

Let the bars cool completely in the pan. For the cleanest slices and best texture, chill them for at least 2 hours before cutting. This waiting period is the hardest part, but trust me, it’s worth it for neat, creamy bars.

How to Serve Peaches and Cream Pie Bars

Garnishes

These bars are beautiful on their own, but a little flourish never hurts! Dust them with powdered sugar, add a dollop of whipped cream, or sprinkle with a hint of cinnamon for an extra-special touch. If you have extra fresh peaches, a few slices on the side make them look straight out of a bakery window.

Side Dishes

Peaches and Cream Pie Bars are delightful alongside a cup of hot tea or a glass of iced coffee. If you’re serving them at a summer brunch, a fresh fruit salad or a scoop of vanilla ice cream turns them into a show-stopping dessert plate.

Creative Ways to Present

Cut the bars into small squares for a party tray, or slice them into elegant rectangles for a more sophisticated look. For picnics or potlucks, wrap individual bars in parchment and tie with twine—they travel beautifully and look adorable.

Make Ahead and Storage

Storing Leftovers

Leftover Peaches and Cream Pie Bars keep wonderfully in the fridge. Store them in an airtight container, and they’ll stay fresh and delicious for up to four days. The flavors meld and the crust stays delightfully crisp.

Freezing

If you want to stash some away for later, these bars freeze surprisingly well. Arrange them in a single layer in an airtight container, separating layers with parchment paper. Thaw overnight in the fridge before serving—perfect for impromptu treats!

Reheating

While these are best served chilled, you can let them come to room temperature for a softer texture. If you prefer them gently warmed, a quick 10 seconds in the microwave does the trick, but be careful not to melt the creamy layer.

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! Just thaw and drain frozen peaches well before adding them to the bars. Patting them dry ensures the crust stays crisp and the filling doesn’t get watery.

How do I know when the bars are fully baked?

The bars are done when the center is set (it shouldn’t jiggle when gently shaken) and the top is a light golden brown. If you’re unsure, a toothpick inserted near the center should come out mostly clean.

Can I double this recipe for a bigger crowd?

Definitely! Just double all ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the bake time—keep an eye on the color and texture.

Do I have to chill the bars before serving?

Chilling isn’t strictly required, but it makes the bars much easier to slice and gives the creamy layer its luscious, cheesecake-like texture. For best results, plan to chill for at least 2 hours.

What can I do if my crumb topping isn’t browning?

If the crumb topping is still pale near the end of baking, you can broil the bars for 1 to 2 minutes—just watch closely to prevent burning. The coarse sugar helps with browning, too!

Final Thoughts

There’s nothing quite like sharing a batch of homemade Peaches and Cream Pie Bars with people you love. They’re simple, stunning, and bursting with sunny flavor. I hope you’ll give them a try—you might just find a new signature dessert in your kitchen!

Peaches and Cream Pie Bars Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 12 bars 1x
Diet: Vegetarian

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Description

These Peaches and Cream Pie Bars combine a buttery crumb crust with a smooth cream cheese filling and fresh juicy peaches, creating a delightful summer dessert that’s easy to make and perfect for gatherings.

Ingredients

Scale

Crust and Topping

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
3/4 cup cold unsalted butter, cubed

Filling

1 large egg
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1 tbsp all-purpose flour
1 1/2 cups diced fresh or canned peaches (drained if using canned)

Topping

2 tbsp coarse sugar or turbinado sugar (optional, for topping)

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make it easier to remove the bars later.
Make the Crust and Topping Mixture: In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside 3/4 cup of this mixture to use later as the topping.
Form the Crust: Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan to create the base layer. Bake for 12 to 15 minutes or until the crust is lightly golden and set. Remove from the oven and set aside.
Prepare the Cream Cheese Filling: While the crust is baking, beat together the softened cream cheese, 1/3 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon flour in a bowl until the mixture is smooth and creamy without lumps.
Assemble the Bars: Spread the cream cheese mixture evenly over the warm baked crust. Then distribute the diced peaches evenly on top of the cream cheese layer. Sprinkle the reserved crumb topping over the peaches. If desired, sprinkle 2 tablespoons of coarse sugar or turbinado sugar on top for added texture and sweetness.
Bake the Bars: Return the assembled pan to the oven and bake for 30 to 35 minutes, or until the center is set and the topping is lightly golden brown.
Cool and Chill: Remove from the oven and allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours to set before slicing into 12 bars for serving.

Notes

For additional flavor, add a pinch of cinnamon to the peach layer before baking.
Bars can be prepared a day ahead and stored covered in the refrigerator to enhance flavors.
Serve plain or topped with a dollop of whipped cream for an extra indulgence.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American