If you’re looking for a dessert that captures the sweet, sun-kissed flavors of summer in a creamy, delectable form, then the Peaches and Cream Cheesecake Bars Recipe is your new best friend. This luscious treat marries the buttery crunch of a graham cracker crust with a rich, velvety cheesecake layer bursting with juicy chunks of peaches. Each bite melts in your mouth with just the right balance of tangy cream cheese, natural sweetness from the fruit, and a hint of vanilla that ties everything together. It’s a simple yet elegant dessert that feels like a hug on a plate, perfect for sharing with friends or savoring on quiet evenings at home.
Ingredients You’ll Need
Each ingredient in the Peaches and Cream Cheesecake Bars Recipe plays a vital role in creating the perfect texture and flavor harmony. From the crispy crust to the creamy filling dotted with peaches, these essentials come together beautifully without fuss.
- 1 1/2 cups graham cracker crumbs: Provides a crunchy, slightly sweet base that packs a buttery punch when combined with melted butter.
- 1/4 cup granulated sugar: Adds just enough sweetness to balance the crisp crust.
- 1/2 cup unsalted butter, melted: Binds the crust ingredients while giving a rich, smooth texture.
- 16 oz cream cheese, softened: The heart of the cheesecake filling, delivering that signature creamy tang.
- 1/2 cup granulated sugar: Sweetens the cream cheese layer for a perfectly balanced taste.
- 2 large eggs: Helps create a firm, custardy texture without being too dense.
- 1/2 teaspoon vanilla extract: Infuses warmth and depth into the filling’s flavor profile.
- 1/4 cup sour cream: Adds moisture and a subtle tang, keeping the cheesecake luscious and tender.
- 1 1/2 cups diced canned or fresh peaches (drained if canned): These juicy morsels bring bright, natural sweetness and a pop of fruity freshness.
- 2 tablespoons all-purpose flour: Lightly coats the peaches to prevent them from sinking and helps gently thicken the filling.
- Whipped cream for topping (optional): A cloud of creaminess to crown your bars, heightening their decadent appeal.
How to Make Peaches and Cream Cheesecake Bars Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (160°C) and lining an 8×8-inch baking pan with parchment paper. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. The firm press is key to a sturdy base that won’t crumble when you slice into your bars later.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until completely smooth and creamy. This step helps avoid any lumps, ensuring that silky texture in every bite. Add the eggs one at a time, mixing fully after each addition to maintain a cohesive batter. Stir in the vanilla extract and sour cream, which gives the filling a wonderful tang and richness that enhances the peaches beautifully.
Step 3: Prepare the peaches and combine
Toss the diced peaches with the all-purpose flour to lightly coat them. This simple trick prevents the fruit from sinking to the bottom during baking and helps maintain a beautifully distributed peach presence in each bar. Gently fold the peaches into the cheesecake batter with care, preserving the soft peach pieces without breaking them down too much.
Step 4: Bake and chill
Pour the peach-studded cheesecake mixture over the prepared crust and spread it out evenly. Pop the pan into the oven and bake for 35 to 40 minutes, or until the center is just set with a tiny bit of jiggle and the edges turn a soft golden hue. Let the bars cool completely at room temperature before refrigerating for at least 3 hours to allow the flavors to meld and the texture to firm up perfectly.
How to Serve Peaches and Cream Cheesecake Bars Recipe
Garnishes
Topping your Peaches and Cream Cheesecake Bars Recipe with a dollop of freshly whipped cream adds a luscious, airy layer that complements the dense, creamy filling. For an extra touch, sprinkle some finely chopped toasted pecans or a little cinnamon on top to add crunch and spice.
Side Dishes
These bars pair wonderfully with a scoop of vanilla ice cream or a small bowl of fresh berries for a refreshing burst of acidity. A light cup of herbal tea or chilled white wine also works beautifully to balance the richness of the dessert.
Creative Ways to Present
Try serving the cheesecake bars in mini mason jars layered with additional peach slices and a swirl of whipped cream on top for a charming individual presentation. Or arrange them on a pretty platter garnished with edible flowers to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Peaches and Cream Cheesecake Bars Recipe will keep beautifully in the refrigerator for up to 4 days when stored in an airtight container. This actually gives the flavors even more time to develop, making them even tastier the next day.
Freezing
If you want to make a batch ahead of time, these bars freeze well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They will keep for up to 2 months. Thaw overnight in the fridge before serving to maintain their creamy consistency.
Reheating
Since these bars are best enjoyed chilled, reheating is not usually necessary. If you prefer them slightly warm, pop them in the microwave for 10-15 seconds—just enough to take the chill off without melting the cheesecake.
FAQs
Can I use fresh peaches instead of canned?
Absolutely! Fresh, ripe peaches add wonderful flavor and juiciness. Just be sure to dice them finely and toss with flour to avoid excess moisture in the batter.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or crème fraîche to maintain the tangy creaminess in the filling for the Peaches and Cream Cheesecake Bars Recipe.
Can I make these bars gluten-free?
Yes! Swap the graham cracker crumbs for gluten-free graham crackers or crushed gluten-free cookies, and use gluten-free all-purpose flour to coat the peaches. This keeps the bars accessible to gluten-sensitive eaters.
How do I prevent the cheesecake cracks during baking?
To avoid cracks, bake the bars at a low temperature and avoid overmixing the batter once the eggs are added. Also, cooling gradually before refrigerating helps set the texture without cracks.
Is it possible to double the recipe?
Definitely. Use a 9×13 inch pan and extend the baking time slightly. Just keep an eye on the texture and check for doneness with the gentle jiggle test.
Final Thoughts
There is something so deeply comforting and joyful about the Peaches and Cream Cheesecake Bars Recipe. It’s a love letter to summer’s bounty wrapped in a creamy, dreamy package that’s easy to make and impossible to resist. Whether you’re making them for a special occasion or a quiet treat, these bars will brighten your day and sweeten every moment. Go ahead, gather your ingredients, and treat yourself to this slice of summer magic.
Print
Peaches and Cream Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peaches and Cream Cheesecake Bars combine a buttery graham cracker crust with a creamy, smooth cheesecake filling studded with juicy diced peaches. Baked to perfection and chilled for a refreshing summer dessert, these bars deliver the perfect balance of sweet and tangy flavors with a luscious texture. Topped with optional whipped cream, they make a delightful treat for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups diced canned or fresh peaches (drained if using canned)
- 2 tablespoons all-purpose flour
Topping (Optional)
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until thoroughly mixed. Press this mixture firmly into the bottom of the pan to create an even crust layer.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy, ensuring there are no lumps. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Add the peaches: Toss the diced peaches with the 2 tablespoons of all-purpose flour, then gently fold the peaches into the cheesecake batter to ensure they are evenly distributed without breaking apart.
- Assemble and bake: Pour the cheesecake mixture over the prepared crust, spreading it evenly with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the edges have a slight golden hue.
- Cool and chill: Allow the cheesecake bars to cool completely at room temperature. Once cooled, refrigerate for at least 3 hours to set fully before slicing into bars.
- Serve: If desired, top with whipped cream before serving for an extra creamy touch.
Notes
- Use ripe fresh peaches when in season for optimal flavor and freshness.
- If using canned peaches, make sure to drain them well to avoid excess moisture in the batter.
- These cheesecake bars keep well in the refrigerator for up to 4 days when stored in an airtight container.
- For easier slicing, chill the bars thoroughly before cutting.
