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If you’re a fan of creamy cheesecake and peach pie, these peach cheesecake bars are the ultimate dessert for you. The combination of a buttery graham cracker crust, smooth cheesecake filling, and a layer of fresh peaches makes this dessert a standout. Perfect for summer gatherings, potlucks, or as a special treat, these bars are easy to make and even easier to enjoy.
If you love fresh fruit, these will be your favorite desserts. They closely resemble peach cobbler cheesecake bars—creamy cheesecake topped with peach pie filling and a hint of cinnamon.
The Chemistry of Cheesecake
The secret to the cheesecake’s creamy texture lies in the careful emulsification of fat from cream cheese with the eggs, which bind the mixture together. The addition of heavy cream and sour cream introduces air and moisture, resulting in a velvety smooth batter. Lemon juice adds not only flavor but also a bit of acidity, which can help balance the richness of the fats. The slow baking and cooling process is crucial, allowing it to set without forming cracks, ensuring that each slice is as beautiful as it is delicious.
What is in peach cheesecake bars?
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Sour Cream
It adds creaminess to the texture and a slightly tangy taste.
Whipping Cream
Lightens the texture of the cheesecake.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Lemon Juice
It balances the sweetness and brightens the flavor.
Peaches
Fresh or canned peaches provide the fruity topping.
Cornstarch
Helps create a crumbly tender texture to toppings. Softens cookies, brownies and cakes. And it can also thicken sauces and fillings.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
Cinnamon
A seasoning that adds a nice spice to your treat.
How do you make peach cheesecake bars?
- Prepare the crust. In a food processor, pulse graham crackers until they are a fine crumb. Add brown sugar and melted butter to the graham cracker crumbs, then pulse until the mixture resembles wet sand. Press the mixture into the bottom of a greased and parchment paper-lined 9×13 pan. This creates the perfect base for the cheesecake mixture.
- Make the cheesecake filling. Combine cream cheese, granulated sugar, vanilla extract, sour cream, whipping cream, eggs, and lemon juice in a large bowl. Use an electric mixer to whisk until smooth and well combined. Pour the cheesecake filling over the graham cracker crust in an even layer.
- Prepare the fresh fruit. Mix the chopped peaches, cornstarch, granulated sugar, and lemon juice in a medium bowl. Spoon the peach mixture over the cheesecake layer, spreading it out evenly.
- To make the brown sugar topping, combine all-purpose flour, brown sugar, melted butter, and cinnamon in a small bowl. Stir until the mixture is crumbly. Sprinkle this mixture over the top of the peaches.
- Bake the cheesecake bars. Place the baking dish in the preheated oven and bake at 350 degrees for 30 minutes. Once done, turn off the oven and crack the door open slightly. Leave the bars in the oven for another 30 minutes to cool slowly.
- Chill the bars. Remove the cheesecake bars from the oven and let them cool to room temperature. Then, cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Serve. Once chilled, slice the bars and enjoy this fantastic dessert! Top each piece with a dollop of whipped cream or a scoop of ice cream for an extra treat.
How to Store Cheesecake Bars
These bars can be stored in an airtight container in the fridge for up to 3 days. They are best enjoyed cold, straight from the fridge.
You can make these peach cheesecake bars a day in advance. Just be sure to keep them chilled until ready to serve.
Serving Suggestions
Serve these bars a room temperature or chilled, topped with a drizzle of peach jam or a scoop of ice cream. They are perfect for summer picnics, barbecues, or as a sweet ending to a casual dinner party.
Fun Fact
Peaches are a symbol of longevity and immortality in Chinese culture. So, serving these Peach Cheesecake Bars might bring you a bit of extra luck and happiness!
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Why make peach cheesecake bars?
These peach cheesecake bars are ideal when ripe peaches are at their best during peach season. They’re also great for summer stone fruit season, offering a delicious way to enjoy the bounty of fresh peaches.
These bars are an excellent way to make the most of seasonal fruit. Juicy peaches are the star of the show, adding a burst of fresh flavor to every bite. The peach topping pairs beautifully with the rich cheesecake, creating a dessert that’s both refreshing and indulgent. Whether you’re using fresh or canned peaches, the results are always delicious.
If you’re celebrating a special occasion or just enjoying a warm summer evening, these bars are the perfect way to indulge.
FAQs
Can I use canned peaches instead of fresh?
Absolutely! If fresh, ripe peaches aren’t in season, you can substitute them with canned peaches. Just make sure to drain them well before using them in the recipe.
How do I keep the crust from getting soggy?
To ensure your graham cracker crust stays crisp, bake it in a preheated oven for 10 minutes before adding the cheesecake filling. This step helps set the crust and prevents it from becoming soggy.
Can I make this recipe ahead of time?
Yes, these peach cheesecake bars are a great make-ahead dessert. Prepare the bars as directed, then store them in an airtight container in the refrigerator for up to 3 days. The flavors will meld together beautifully as they sit.
What other flavors can I try?
These bars are versatile, so feel free to experiment with different flavors. Try using blueberries, strawberries, or even peach jam for a new twist on this classic dessert.
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Peach Cheesecake Bars
Ingredients
Crust
- 16 graham crackers
- 1/4 cup brown sugar
- 6 tbsp unsalted butter
Peach Topping
- 2 cups chopped peaches
- 2 tbsp cornstarch
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
Cheesecake Filling
- 16 ounce cream cheese
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup whipping cream
- 2 egg
- 1 tsp lemon juice
Brown Sugar Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tbsp butter melted
- 1/2 tsp cinnamon
Instructions
Crust
- In a hand chopper or food processor, chop the graham crackers into a fine crumb.
- Add the sugar & melted butter. Mix until it looks like a wet sand.
- Press into the bottom of a greased and parchment paper-lined 9×13 pan.
Cheesecake
- In a medium-sized mixing bowl, combine all the ingredients for the cheesecake. Make sure they are all at room temperature so they mix easily. With an electric hand mixer, whisk the ingredients until smooth.
Peach Topping
- In a medium-sized bowl, add all the peach topping ingredients and stir until all combined.
Brown Sugar Topping
- Add all the brown sugar topping ingredients in a small bowl and stir until combined.
Assemble
- Pour the cheesecake batter on top of the graham cracker crust
- Spoon on the peach topping all over the cheesecake. It will not cover the entire cheesecake, so make sure to spread it out all over.
- Sprinkle the brown sugar topping all over on top. Again, it won't cover all of the cheesecake, so spread it out all over.
- Bake for 30 minutes. Once done, turn the oven off and open the door a crack, leave the cheesecake in the off oven for another 30 minutes.
- Remove and allow the cheesecake to cool down to room temperature.
- Place in the fridge to chill and set for at least 4 hours.
- Once chilled, enjoy!
Nutrition
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