Peaches And Cream Cheesecake Bars (Printable)
Creamy cheesecake bars layered with sweet peaches on a buttery graham crust—the ultimate summer treat.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened to room temperature
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - 1/4 cup sour cream
→ Peach Topping
09 - 2 cups fresh peaches, peeled and diced
10 - 2 tbsp granulated sugar
11 - 1 tbsp fresh lemon juice
12 - 2 tsp cornstarch
→ Whipped Cream Drizzle
13 - 1/2 cup heavy whipping cream
14 - 2 tbsp powdered sugar
# Steps:
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 - Combine graham cracker crumbs, 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 the cream cheese and sugar on medium speed until completely smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract and sour cream until just combined.
04 - Pour the cheesecake batter evenly over the partially cooled crust, spreading with a spatula to create a smooth surface.
05 - Toss the diced peaches with sugar, lemon juice, and cornstarch in a bowl until evenly coated. Spoon and spread the peach mixture in an even layer over the cheesecake batter.
06 - Bake for 30 to 35 minutes until the center is set with only a slight jiggle when gently shaken. Remove from the oven and allow to cool completely at room temperature.
07 - Refrigerate the cheesecake bars for at least 3 hours or until fully chilled and firm throughout.
08 - Lift the slab from the pan using the parchment overhang and cut into 12 even bars. Whip the heavy cream with powdered sugar to soft peaks and drizzle or pipe over each bar before serving.
# Expert Tips:
01 -
- The peach layer seeps into the cheesecake as it bakes, creating these gorgeous golden swirls you cannot plan but always love.
- They slice neatly into bars, making them ideal for potlucks, backyard gatherings, or sneaking from the fridge at midnight.
02 -
- Patience during chilling is non negotiable because cutting warm cheesecake bars will give you a messy, crumbling disaster that still tastes fine but looks heartbreaking.
- If your peaches are very ripe and extra juicy, do not skip the cornstarch or you will end up with a soggy layer that runs everywhere.
03 -
- Room temperature cream cheese is the single most important factor in achieving a lump free, silky cheesecake layer.
- A pinch of salt in the crust mixture balances the sweetness and makes every flavor taste more intentional.