Peaches and Cream Cheesecake Bars (Printable)
Creamy cheesecake bars topped with sweet peaches on a buttery graham crust—pure summer indulgence.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Layer
04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/4 cup sour cream
→ Peach Layer
09 - 2 cups fresh peaches, peeled and diced (or canned, drained)
10 - 2 tbsp granulated sugar
11 - 1 tbsp lemon juice
12 - 2 tsp cornstarch (optional, for thickening)
→ Cream Drizzle
13 - 1/2 cup heavy cream
14 - 2 tbsp powdered sugar
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes until lightly golden. Set aside to cool slightly.
03 - In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream until fully incorporated. Pour the batter evenly over the cooled crust.
04 - Toss diced peaches with sugar, lemon juice, and cornstarch until coated. Spread the peach mixture in an even layer over the cheesecake batter.
05 - Bake for 30 to 35 minutes, or until the center is set with only a slight jiggle. Remove from the oven and allow to cool completely at room temperature.
06 - Refrigerate for at least 3 hours, or until fully chilled and firm. Use the parchment overhang to lift the dessert from the pan, then cut into 12 even bars.
07 - In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form. Drizzle or pipe over the bars before serving.
# Expert Tips:
01 -
- The contrast of tangy cream cheese and warm, jammy peaches tastes like someone bottled peak summer and spread it on a crust.
- They slice neatly into portable bars, which means you can eat two while standing at the fridge and nobody has to know.
02 -
- If you pull the bars out too early, the center will cave when you cut, so look for that slight jiggle rather than a completely firm set.
- Canned peaches work in a pinch but drain them thoroughly and pat them dry or you will end up with a soupy mess.
03 -
- The peach layer sinks partially into the cheesecake as it bakes and that is exactly what you want, so do not press them down forcefully.
- Sprinkle a tiny pinch of flaky sea salt over the finished cream drizzle to make every flavor pop in a way that surprises people.