Peaches and Cream Cheesecake Bars are a delightful treat that offers the perfect blend of sweet, juicy peaches and rich, creamy cheesecake all baked into a convenient bar. With a buttery crust beneath a smooth cheesecake layer, topped with fresh peach slices, these bars are a wonderful mix of fruity and creamy textures that feel like summer in every bite.
I love making these bars when peaches are in season because their natural sweetness really shines through and balances the richness of the cheesecake. One of my favorite little secrets is to lightly sprinkle a bit of cinnamon on top before baking—it adds a warm touch that makes the flavors pop even more. These bars always bring a bright smile to anyone’s face.
These cheesecake bars are perfect for sharing at picnics, potlucks, or just as a special weekend treat. I often serve them slightly chilled, which helps keep the creamy filling firm and refreshing, making each bite just right. Plus, they’re easy to slice and hand out, so no need for fancy utensils—just grab a bar and enjoy some peachy goodness!
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base for the crust. It adds a nice crunch and buttery flavor. If you don’t have graham crackers, try digestive biscuits or vanilla wafers crushed finely.
Cream cheese: The star of the cheesecake layer. Make sure it’s softened to avoid lumps. For a lighter option, use Neufchâtel cheese, which has less fat but similar texture.
Peaches: Fresh, ripe peaches work best for sweetness and texture. If fresh aren’t available, canned peaches drained well work too. You can swap in nectarines or apricots for a slightly different fruity flavor.
Sour cream or heavy cream: Either adds creaminess to the filling. Sour cream will give a tangy note, while heavy cream keeps it rich and smooth. Greek yogurt can be a substitute but might change the texture slightly.
How Do You Get the Cheesecake Layer Smooth and Creamy?
The secret to a creamy cheesecake filling is in how you mix it:
- Beat the cream cheese first: Make sure it’s soft. Beat it with sugar until smooth before adding eggs. This avoids lumps.
- Add eggs slowly: Adding eggs one at a time and mixing well helps combine the batter evenly without over-beating.
- Mix in vanilla and cream gently: Stir them in until just combined to keep the texture silky, without adding too much air.
- Avoid over-mixing: Too much beating can trap air, causing cracks or uneven texture after baking.
Chilling the bars overnight lets the cheesecake firm up nicely, making clean slices easy and giving a great creamy mouthfeel.
Equipment You’ll Need
- 9×9-inch baking pan – I like using this size because it’s perfect for sturdy, easy-to-slice bars.
- Parchment paper – makes lifting the bars out for cutting much easier and cleaner.
- Medium bowl – for mixing the crust ingredients so they’re evenly combined.
- Large mixing bowl – to beat the cream cheese filling until smooth and creamy.
- Whisk or hand mixer – helps blend the cream cheese and other ingredients smoothly without lumps.
- Spatula – for spreading the cheesecake mixture and arranging peaches evenly.
- Oven – essential for baking the crust and bars to set everything properly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the crust for extra crunch and nutty flavor.
- Use canned peaches with a drizzle of honey for a sweeter topping or a different flavor twist.
- Mix in cinnamon or ginger into the peach topping for a warm spice kick.
- Top the bars with a dollop of whipped cream or a sprinkle of shredded coconut before serving for added richness and texture.
Peaches and Cream Cheesecake Bars
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or heavy cream
For The Peach Topping:
- 2 cups fresh peaches, peeled, pitted, and sliced (or canned peaches, drained)
- 2 tbsp all-purpose flour (optional, for thickening if using fresh peaches)
- 1 tbsp sugar (optional, for peaches)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the crust and filling, then another 40-45 minutes baking. After baking, it’s best to let the bars cool and chill in the refrigerator for at least 3 hours (or overnight) to set perfectly. Total time is around 4 hours, but hands-on time is much less!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to lift bars out easily later. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until the crumbs are well coated. Press this mixture firmly and evenly into the bottom of the pan. Bake it for 8-10 minutes until it’s set and just starting to turn golden. Let the crust cool a bit.
2. Prepare the Peach Topping:
If using fresh peaches, toss them with 1 tablespoon sugar and 2 tablespoons flour to help thicken them as they bake. Set aside. If using canned peaches, just drain and pat dry.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and 1 cup sugar together until creamy and smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream (or heavy cream) until the batter is smooth and well combined.
4. Assemble and Bake:
Pour the cheesecake filling evenly over the baked crust. Spread it gently to smooth the top. Arrange the peach slices over the cheesecake layer, pressing them lightly so they stick but still look distinct. Bake for 35-40 minutes, until the edges are set and the center jiggles slightly when you shake the pan.
5. Cool and Chill:
Let the bars cool completely on a wire rack at room temperature. Then refrigerate them for at least 3 hours or overnight so the cheesecake layer fully sets and the bars are easier to slice.
6. Slice and Serve:
Use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve chilled. Enjoy your creamy, fruity peaches and cream cheesecake bars!
Can I Use Frozen Peaches Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess liquid before using. Tossing thawed peaches with a bit of flour can help reduce extra moisture during baking.
How Should I Store Leftover Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep them chilled to maintain the creamy texture, and serve cold or at room temperature.
Can I Make These Bars Ahead of Time?
Absolutely! These bars taste great when made a day in advance. Just prepare, bake, and refrigerate overnight for the best texture and flavor.
What Can I Substitute for Graham Cracker Crust?
If you don’t have graham crackers, crushed vanilla wafers or digestive biscuits make good alternatives. Just crush finely and follow the same steps for the crust.
