I discovered these bars and absolutely fell in love with how the sweet, juicy peaches pair with the creamy cheesecake filling and a buttery graham-cracker crust. They look elegant yet are surprisingly easy to make, and perfect for summer gatherings or anytime I want a dessert that feels both comforting and a little special.
Why You’ll Love This Recipe
I love this recipe because:
The combination of fruit and cream cheese gives both sweetness and richness — peaches bring light, fresh flavor while the cheesecake layer delivers creamy indulgence.
It’s approachable but impressive, meaning I can pull it off even if I’m not baking every week, and it still looks and tastes like something made for a special occasion.
It offers versatility. I can use fresh or canned peaches depending on the season, and I can adapt crusts or toppings to what I have on hand.
It works ahead of time — I can prepare it earlier, chill it, and be ready when guests arrive or when I just want a treat for later.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups sliced peaches (fresh or canned, drained)
Directions
Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan to form the crust.
In another bowl, beat softened cream cheese and ½ cup sugar until smooth. Add eggs and vanilla, mixing until creamy.
Pour the cheesecake mixture over the crust and spread evenly.
Arrange the sliced peaches on top. I sometimes swirl them slightly into the cheesecake layer for a marbled look.
Bake for 30–35 minutes, or until the edges are set and the center still has a slight jiggle.
Let the bars cool completely, then refrigerate for at least 3 hours (or overnight) before slicing.
Servings And Timing
Servings: 12 bars
Prep time: 25 minutes
Bake time: 35 minutes
Chill time: 3 hours
Total time: Around 4 hours
Variations
Use fresh peaches in summer for a bright, juicy flavor or canned peaches for convenience.
Try a vanilla wafer or shortbread cookie crust instead of graham crackers for a different texture.
Swirl in a bit of peach jam before baking for extra fruit flavor.
Add a sprinkle of cinnamon or nutmeg for warmth.
Top with whipped cream or a drizzle of caramel sauce for a touch of indulgence.
Storage/Reheating
I store these bars covered in the refrigerator for up to 4 days. For longer storage, I wrap individual bars tightly and freeze them for up to 2 months. When ready to serve, I thaw them overnight in the fridge. I let them sit at room temperature for 10–15 minutes before serving so the texture softens slightly and the flavors shine.
FAQs
How do I know when the cheesecake bars are done baking?
I look for the edges to be set and the center to have a slight jiggle — they’ll firm up more as they cool and chill.
Can I use frozen peaches instead of fresh or canned?
Yes, I thaw and drain frozen peaches well before adding them to prevent excess moisture.
Can I make this dessert ahead of time?
Absolutely! I often bake the bars the day before and refrigerate them overnight. They slice more cleanly when fully chilled.
Why is my crust crumbly or falling apart?
It might be that the crumbs weren’t pressed firmly enough or there wasn’t enough melted butter. I make sure to press the crust evenly and firmly into the pan.
Can I substitute another fruit for peaches?
Yes! I’ve tried this with nectarines, strawberries, and blueberries. I just adjust sugar slightly depending on the sweetness of the fruit.
Conclusion
I love how these Peaches and Cream Cheesecake Bars bring together a buttery crust, creamy cheesecake, and luscious peaches in every bite. They’re perfect for picnics, potlucks, or when I simply crave a sweet, refreshing dessert. Once I made them, they quickly became one of my favorite treats to share with friends and family.
Peaches and Cream Cheesecake Bars feature a buttery graham cracker crust, rich cream cheese filling, and sweet, juicy peaches. This easy yet elegant dessert is perfect for summer gatherings or a make-ahead treat any time of year.
Total Time:4 hours
Yield:12 bars
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups sliced peaches (fresh or canned, drained)
Instructions
Preheat oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl until the texture resembles wet sand.
Press the mixture firmly into the bottom of the pan to form the crust.
In another bowl, beat cream cheese and ½ cup sugar until smooth.
Add eggs and vanilla, mixing until creamy and well combined.
Pour the cheesecake mixture over the crust and spread evenly.
Arrange sliced peaches on top, optionally swirling some into the cheesecake layer.
Bake for 30–35 minutes, until the edges are set and the center has a slight jiggle.
Let bars cool completely, then refrigerate for at least 3 hours or overnight before slicing and serving.
Notes
Use fresh or canned peaches based on availability and preference.
Try vanilla wafer or shortbread crust for variation.
Swirl in peach jam for added fruit flavor.
Top with whipped cream or caramel sauce for extra indulgence.
Chill thoroughly for clean slicing and best texture.
