Peaches and Cream Cheesecake Bars (Printable)
Creamy cheesecake bars with buttery crust and sweet ripe peaches, ideal for summer gatherings.
# 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 - ⅔ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - ½ cup sour cream
→ Peach Topping
09 - 2 cups diced ripe peaches (fresh or drained canned)
10 - 2 tbsp granulated sugar
11 - 1 tsp fresh lemon juice
→ Whipped Cream Topping (Optional)
12 - 1 cup heavy whipping cream
13 - 2 tbsp powdered sugar
# How To Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat softened cream cheese and sugar together in a large bowl until completely smooth and free of lumps. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined — do not overmix.
04 - Pour the cheesecake filling over the cooled crust, spreading it into an even layer with a spatula.
05 - In a separate bowl, toss the diced peaches with granulated sugar and lemon juice until coated. Distribute the peach pieces evenly across the cheesecake surface, gently pressing them down into the batter.
06 - Bake for 30–32 minutes, or until the edges are set and lightly golden while the center still has a slight jiggle. Avoid overbaking.
07 - Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 2 hours until thoroughly chilled and firm.
08 - Beat heavy whipping cream with powdered sugar using an electric mixer until soft peaks form. Keep refrigerated until ready to serve.
09 - Lift the chilled cheesecake from the pan using the parchment paper overhang. Slice into 12 even bars and top each with a dollop of whipped cream before serving.
# Expert Tips:
01 -
- The crust comes together in minutes and smells like a campfire s'more while it bakes, which is honestly half the joy.
- Fresh peaches melt into the cheesecake layer and create these gorgeous pockets of fruit that surprise you in every single bite.
- No water bath required, no cracked tops to stress over, just a forgiving bar that looks beautiful even when your technique is a little rough around the edges.
02 -
- Underbaking slightly is always better than overbaking, because the bars continue to set as they chill and nobody enjoys a dry cheesecake.
- Room temperature cream cheese is nonnegotiable, and I learned this the hard way after once trying to rush it and ending up with a lumpy batter that no amount of beating could save.
03 -
- Run your knife under hot water and wipe it clean between each cut for bakery style edges that make the bars look as good as they taste.
- If your peaches are extra juicy, toss them with a teaspoon of cornstarch alongside the sugar to prevent the topping from making the cheesecake layer too wet.