Easy Peaches and Cream Cheesecake Bars: Your New Favorite Summer Dessert
By Jason Griffith
Some recipes are just destined to be classics. They capture a moment, a season, or a feeling in every single bite. These Peaches and Cream Cheesecake Bars are exactly that kind of dessert. They take the creamy, tangy decadence of a classic cheesecake and pair it with the bright, sun-ripened sweetness of fresh peaches, all sitting atop a buttery graham cracker crust.
This isn’t just a dessert; it’s the taste of a perfect summer afternoon. It’s much easier to make than a traditional cheesecake (no water bath needed!), travels beautifully, and feeds a crowd without breaking a sweat. If you’re looking for a dessert that delivers on flavor, texture, and pure, simple joy, stop scrolling—this is it.
Why I Love This Recipe
I’ve been obsessed with baking for as long as I can remember, but sometimes, a full-sized cheesecake feels like a commitment. This bar format solves everything.
First, it’s foolproof. The crust is quick, the filling is a simple mix-and-pour, and the peaches on top bake right into the cheesecake layer, becoming tender and jammy. You get all the luxurious texture and taste of cheesecake with half the effort.
Second, the flavor balance is perfect. The slight tang from the cream cheese is the ideal counterpoint to the sweet, spiced peaches. The cinnamon in the peach topping adds that subtle warmth that makes any summer fruit feel like a hug.
Finally, they are incredibly portable and versatile. I can easily slice these into squares for a backyard barbecue, a picnic, or even just a weeknight treat. They taste fantastic cold, making them an ideal make-ahead dessert. Speaking of amazing treats, if you’re a fan of sweet, simple dessert recipes, you have to try these Chocolate Chip Cookie Dough Brownie Bombs.
🍽️ Ingredients List
| Ingredient | Quantity | Notes |
| Crust | ||
| Graham Cracker Crumbs | 1 1/2 cups | Use pre-made or crush your own! |
| Granulated Sugar | 1/4 cup | |
| Unsalted Butter, melted | 1/2 cup (1 stick) | |
| Cheesecake Layer | ||
| Cream Cheese, softened | 16 oz (two 8-oz blocks) | Must be fully softened for a smooth filling. |
| Granulated Sugar | 1/2 cup | |
| Large Eggs | 2 | Room temperature is best. |
| Vanilla Extract | 1 tsp | Use high-quality for the best flavor. |
| Peach Topping | ||
| Fresh Peaches, peeled and sliced | 2 cups | About 3-4 medium peaches. |
| Granulated Sugar | 2 tbsp | Adjust based on the sweetness of your peaches. |
| Cornstarch | 1 tbsp | Acts as a thickener for the peach juices. |
| Ground Cinnamon | 1/4 tsp | Essential for warmth and flavor. |
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Swaps and Notes
- Frozen Peaches: You can use 2 cups of frozen peach slices. Do not thaw them first; mix them with the sugar/cornstarch/cinnamon and place them directly on the filling. You might need an extra 5 minutes of bake time.
- Fruit Swaps: No peaches? This recipe works beautifully with other fruits like blueberries, cherries, or even a mix of berries. If using berries, you can slightly reduce the cornstarch.
- Crust Options: Swap the graham crackers for vanilla wafers, shortbread cookies, or even gingersnap crumbs for a spicy twist.
- Dairy: For a richer, more tangy filling, you can replace 2 oz of the cream cheese with sour cream or Greek yogurt.
🔪 Step-by-Step Instructions
Step 1: Prep the Pan and Oven
Preheat your oven to 350∘F (175∘C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides—this is your sling for easy removal later.
Step 2: Make and Bake the Crust
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
Step 3: Mix the Cheesecake Filling
In a large bowl, use an electric mixer to beat the softened cream cheese and 1/2 cup sugar until perfectly smooth and creamy. Scrape down the sides of the bowl. Beat in the eggs one at a time, mixing just until combined after each addition. Finally, mix in the vanilla extract. Do not overmix once the eggs are added; overmixing can cause cracks. Pour the filling evenly over the cooled crust.
Step 4: Prepare the Peach Topping
In a separate bowl, toss the sliced peaches with 2 tbsp sugar, cornstarch, and cinnamon until the slices are evenly coated. Arrange the peach slices evenly over the cream cheese filling.
Step 5: Bake
Bake for 30–35 minutes. The center should look mostly set, but a little wobbly (jiggly) is okay. The peaches should be tender.
Step 6: Cool and Chill
Turn off the oven and prop the oven door open slightly, leaving the bars inside for 15 minutes. This slow cooling helps prevent the cheesecake from sinking or cracking. Remove the pan and let it cool completely on a wire rack at room temperature. Once cool, refrigerate for a minimum of 2 hours, or until thoroughly chilled and firm.
Step 7: Slice and Serve
Use the parchment paper overhangs to lift the chilled cheesecake bars out of the pan. Slice into 16 squares (or 9 larger bars).
💡 Tips for Success
- Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature before starting. This is non-negotiable for a silky-smooth, lump-free cheesecake filling.
- The Cornstarch Trick: The cornstarch in the peach topping is vital. It absorbs the moisture released by the peaches as they bake, preventing a soggy topping and giving the fruit a pleasant, jammy consistency.
- Cooling Process: Don’t rush the cooling and chilling. The gradual cooling in the oven and the full chill in the fridge are what set the cheesecake layer properly. Rushing this step will result in a soft, messy bar.
- The Cinnamon Factor: If you want a more complex flavor, try adding a pinch of nutmeg or cardamom along with the cinnamon in the peach topping.
🍹 Serving Suggestions and Pairings
These Peaches and Cream Cheesecake Bars are fantastic on their own, but here are a few ways to elevate the experience:
- A La Mode: Serve warm (slightly heated) with a scoop of vanilla bean ice cream.
- Whipped Cream: A dollop of fresh, lightly sweetened whipped cream or a drizzle of caramel sauce is always a winner.
- Beverage Pairing: A tall glass of refreshing Blueberry Lemonade is the perfect cool contrast to this creamy dessert. For something warmer, a simple black coffee or a delicate Earl Grey tea works well.
Nutritional Information (Approximate, Per Serving)
Based on 16 servings
| Metric | Value |
| Calories | 250 kcal |
| Total Fat | 17g |
| Saturated Fat | 10g |
| Cholesterol | 60mg |
| Sodium | 120mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 1g |
| Sugars | 16g |
| Protein | 4g |
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Note: This is an estimated value and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
- Storage: Store the completely cooled and sliced bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Yes, you can freeze them! Place the completely chilled, unsliced bars (or sliced, separated by parchment paper) in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Serving Cold: These bars taste best when served cold, straight from the fridge.
🌟 More Recipes You Will Love
If you loved the combination of fruit, crust, and cream cheese, you’re definitely a fan of classic comfort desserts. Check out a few more favorites from the Chef Maniac kitchen:
- For another crowd-pleasing dessert that’s easy to make, try my recipe for Big Family Banana Pudding.
- If you’re in the mood for another buttery, simple baked good, you can’t go wrong with The Best Peanut Butter Brownies I’ve Ever Made.
- Looking for a party trick that’s always a conversation starter? Give the Unicorn Poke Cake a try!
Final Thoughts
These Peaches and Cream Cheesecake Bars are pure happiness in square form. They are the perfect way to honor the abundance of summer peaches while providing a dessert that is sophisticated yet simple. Take the time to chill them properly—that cool, creamy texture is worth the wait!
Did you make these bars? I’d love to know what you thought! Leave a comment below with your feedback, any substitutions you made, or if you found a perfect pairing. And be sure to follow @ChefManiac on social media for more recipes, tips, and kitchen inspiration!
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