When summer rolls around, there’s nothing quite as satisfying as the sweet, juicy flavor of fresh peaches. Pair that with a rich, velvety cream cheese filling and a buttery crust, and you have a dessert that’s hard to resist—Peaches and Cream Cheesecake Bars. These bars combine the lusciousness of a classic cheesecake with the bright, sun-kissed flavor of ripe peaches in a perfectly portable, easy-to-serve treat. Whether you’re hosting a barbecue, attending a picnic, or simply treating yourself, this dessert delivers pure summertime bliss in every bite.
Why You’ll Love These Cheesecake Bars
Peaches and Cream Cheesecake Bars offer the best of several dessert worlds. They’re creamy like cheesecake, fruity like cobbler, and convenient like a bar cookie. They’re easy to make, transport well, and store beautifully—making them ideal for entertaining or baking ahead. Plus, they look just as good as they taste, with swirls of golden peach layered over a smooth, creamy filling.
This recipe celebrates everything we love about peaches and cream—wrapped in a format that’s simple enough for weeknight baking, but elegant enough for special occasions.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon (optional)
- ½ cup (1 stick) unsalted butter, melted
For the Creamy Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream (adds tang and smooth texture)
For the Peach Topping:
- 2 cups fresh peaches, peeled and diced (or canned peaches, well-drained)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- Optional: dash of cinnamon or nutmeg for extra warmth
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal.
2. Make the Crust
In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until lightly golden. Let cool while you prepare the filling.
3. Prepare the Cheesecake Layer
Using a hand mixer or stand mixer, beat the softened cream cheese until smooth and creamy. Add sugar, eggs, and vanilla, beating until combined. Mix in the sour cream until fully incorporated. Pour this creamy layer over the pre-baked crust and smooth the top with a spatula.
4. Prepare the Peach Topping
In a small saucepan over medium heat, combine the diced peaches, brown sugar, cornstarch, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens slightly and the peaches soften. Allow to cool for a couple of minutes, then spoon or swirl gently over the cheesecake layer.
5. Bake
Bake the assembled bars at 350°F for 30–35 minutes, or until the center is mostly set and only slightly jiggly. Be careful not to overbake—just like regular cheesecake, it will continue to firm up as it cools.
6. Chill
Let the bars cool to room temperature, then refrigerate for at least 3–4 hours (or overnight) until fully set. Use the parchment paper to lift the bars out of the pan, slice into squares, and serve!
Tips for Success
- Use ripe but firm peaches for best texture. Overripe peaches may release too much juice, which can cause a runny topping.
- Don’t skip the chilling time! Refrigeration is key to achieving that perfect, creamy texture.
- Want to go crustless? Try baking the cheesecake layer on its own in cupcake liners for a low-carb twist.
- Add a crumble topping of oats, brown sugar, and butter before baking for a cobbler-cheesecake fusion.
- Substitute fruit: Try nectarines, cherries, or blueberries if peaches aren’t in season.
Make-Ahead and Storage
These bars are perfect for making in advance. In fact, they taste even better the next day! Once set, cover tightly and store in the refrigerator for up to 5 days. You can also freeze them: just wrap individual bars in plastic wrap and store in a zip-top bag for up to 2 months. Thaw overnight in the fridge before serving.
Serving Ideas
- Serve chilled for a refreshing summer dessert.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with honey or caramel for extra indulgence.
- Garnish with fresh mint or a peach slice for a pretty presentation.
Why This Recipe Works
Peaches and Cream Cheesecake Bars strike the perfect balance of texture and flavor. The crunchy graham cracker base provides the ideal contrast to the soft and creamy cheesecake layer, while the peach topping adds juicy sweetness and a splash of vibrant color. The use of sour cream ensures a tangy richness, while the lemon juice in the topping brightens everything up, cutting through the sweetness beautifully.
Final Thoughts
Whether you’re baking for a picnic, a potluck, or a quiet summer afternoon, Peaches and Cream Cheesecake Bars are a dreamy, creamy treat that’s sure to impress. Simple to make, stunning to serve, and irresistibly delicious, they bring together everything we love about summer desserts.
Once you try this recipe, it just might become your go-to for peach season—and beyond.