Peaches and Cream Cheesecake Bars (Printable)
Creamy cheesecake and fresh peaches on a buttery graham crust—pure summer indulgence in every bite.
# What You Need:
→ Graham Cracker Crust
01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened to room temperature
05 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - ¼ cup sour cream
→ Peach Topping
09 - 2 cups fresh peaches, peeled and diced
10 - 2 tablespoons granulated sugar
11 - 1 tablespoon fresh lemon juice
12 - 2 teaspoons cornstarch
→ Cream Drizzle
13 - ½ cup heavy whipping cream
14 - 2 tablespoons powdered sugar
# How-To:
01 - Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes until lightly golden. Set aside to cool slightly.
03 - Using an electric mixer, beat softened cream cheese and sugar on medium speed until completely smooth and free of lumps. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream until fully incorporated.
04 - Pour the cheesecake batter evenly over the cooled crust, using a spatula to spread it into a smooth, level layer.
05 - Toss diced peaches with granulated sugar, lemon juice, and cornstarch in a bowl until evenly coated. Spread the peach mixture in a single layer over the cheesecake batter.
06 - Bake for 30 to 35 minutes until the center is just set with a slight jiggle. Remove from the oven and allow to cool completely at room temperature.
07 - Refrigerate the pan for at least 3 hours, or until the cheesecake layer is fully chilled and firm. Use the parchment overhang to lift the slab out of the pan, then cut into 12 even bars.
08 - Whip heavy cream with powdered sugar until soft peaks form. Drizzle or pipe over the chilled bars just before serving.
# Expert Tips:
01 -
- The combination of tangy cream cheese and sun ripened peaches tastes like summer captured in a dessert, and you barely need any special equipment to pull it off.
- They slice neatly into portable bars that travel beautifully to picnics, potlucks, or a neighbors backyard gathering.
02 -
- Undermixing the cheesecake batter is always better than overmixing because too much air causes puffing and cracking during baking.
- If your peaches are very juicy, toss them with the cornstarch and let them sit for five minutes so the thickener can absorb some of that liquid before layering.
03 -
- A pinch of cinnamon sprinkled over the peach layer before baking adds a warmth that makes these bars taste like they came from a bakery.
- The parchment overhang is your best friend because lifting the entire slab out of the pan before cutting gives you perfectly clean edges every single time.