Delicious cheesecake bar with a shortbread crust, delicious cheesecake filling with peaches and then topped with a crumb topping!
Sounds amazing, right? The combination of peaches and cream cheese is the absolute best! They’re as amazing as my berry cheesecake bars – I have a hard time choosing between the two so my best advice is to make both!
These Peach Cheesecake Bars are great for potlucks and BBQs – cool, creamy, and bursting with summer peach flavor. You’re going to love them!
Why this Easy Peach Cheesecake Recipe Works!
- These cheesecake bars are all about the layers! Starting with a buttery cookie crust, peach cheesecake filling, and topped with a crunchy crumble topping.
- I use canned peaches to make this recipe easy, but you can use fresh peaches, too!
- Peach cheesecake bars are the best make-ahead dessert – you can assemble the day before and then leave them in the fridge overnight. Makes life so much easier.
When I want an amazing dessert to wow my friends and family this is always a go-to! The peaches and cream flavor is always a hit and they’re great for serving a crowd.
- All-purpose flour – measure it using a kitchen scale OR with a dry measuring cup using the spoon and level method.
- Unsalted butter – you will want it partially melted so pop it in the microwave for about 40 seconds.
- Granulated sugar
Peach Cheesecake Layer
- Cream cheese – leave it out at room temperature for one to two hours (no longer than two) so it’s nice and soft when you’re ready to use it.
- Large eggs – room temperature eggs are easier to mix with the other ingredients so leave them out for about an hour before using them.
- Granulated sugar
- Peach juice – you can use the juice from canned peaches or blend fresh peaches and strain the juice from them.
- Chopped peaches – use drained canned chopped peaches or finely chop fresh peaches.
- Light brown sugar – be sure to pack it in the dry measuring cup!
- All-purpose flour
- Unsalted butter – it should be slightly melts, so pop it in the microwave for about 40 seconds before using it.
How to Make Cheesecake Bars
Crust: Beat the flour, butter, sugar, and salt just until combined. Press the crust into the prepared baking pan lined with parchment paper. Bake the crust and then let it cool.
Tip: The dough may be sticky and hard to spread. Spray a spatula with cooking spray to make it easy to press the dough into the pan.
Peach Cheesecake Filling: Beat the cream cheese until smooth. Beat the eggs, sugar, and peach juice. Pour the filling over the cooled crust and sprinkle the chopped peaches over the top.
Tip: Be sure to beat the cream cheese until it’s very smooth and creamy. If you add the other ingredients too soon, the cheesecake filling will be lumpy.
Crumble Layer: Mix the brown sugar, flour, and butter until it is crumbly. Sprinkle the topping over the cheesecake layer.
Tip: If the topping doesn’t form a crumbly mixture, try mixing it with your hands to get the right consistency.
Bake: Place the pan in a preheated oven and bake until the middle of the cheese cake is no longer jiggly.
Chill: Cool the peach cheesecake bars at room temperature for an hour. Cover the pan with plastic wrap and chill them in the refrigerator for at least seven hours or overnight.
Tip: Use the parchment paper in the pan to lift the chilled bars out in one piece before slicing.
Refrigerator: Leftover cheesecake bars will keep in an airtight container in the refrigerator for up to four days.
Freezer: You can freeze cheesecake bars, too! Store them in a freezer-container or tightly wrapped in plastic wrap. They will freeze well for up to two months. Thaw them in the refrigerator before serving.
Can you use different fruit for this recipe?
Yes, you can use other canned fruit to make this recipe – canned pineapple, cherries, or mango would be good, too! Or, you could use other fresh stone fruit like apricots or nectarines. You just need enough juice to add to the recipe, so keep that in mind if you use fresh fruit.
My cheesecake filling looks chunky instead of smooth. What happened?
It sounds like the cream cheese was not soft enough. For the best smooth cheesecake filling, allow the cream cheese to soften to room temperature for at least an hour and then thoroughly cream it before adding the sugar and eggs.
If you used softened cream cheese ands still have lumps, it might be the eggs. They need to be room temperature before you add them to the cream cheese. If they are cold, they can cause cream cheese lumps in the filling.
Are you ready to take a bite of these cool and creamy peach cheesecake bars? The combination of the crust and crumble topping with the peach cheesecake filling inside is so, so good! You’ll see once you try them – the are the best cheesecake bars.
More Easy Cheesecake Recipes
- Peanut Butter Cup Cheesecake tastes like a Reese’s but as a decadent dessert!
- For a fun dessert, make Mini Cheesecakes! They’re great for parties and BBQs.
- If you love apples you have to try my Caramel Apple Cheesecake Bars!
- 1 ¼ cups 175 grams all-purpose flour
- 1 cup 227 grams unsalted butter, slightly melted (about 40 seconds in microwave)
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
Peach Cheesecake Layer:
- 16 ounces cream cheese softened to room temperature*
- 2 large eggs room temperature**
- ½ cup 100 grams granulated sugar
- ½ cup peach juice drained from a can of peaches
- 1 cup canned peaches juice drained, finely chopped***
- 1 cup 200 grams light brown sugar, packed
- ¾ cup 105 grams all-purpose flour
- 6 tablespoons 85 grams unsalted butter, slightly melted
- Preheat oven to 325 degrees F.
- Grease an 8” x 8” baking pan with non-stick cooking spray then line with parchment paper (leaving the edges slightly higher than the pan will help to lift the cheesecake out after cooling) then spray parchment paper with non-stick cooking spray. Set aside.
- In a medium bowl, beat together flour, butter, sugar and salt just until mixture comes together and there is no longer dry flour.
- Press crust evenly into bottom of the prepared baking pan. The dough may be sticky and hard to spread – spray a spatula lightly with non-stick cooking spray to help spread the dough out evenly.
- Place crust in oven and bake for 20 minutes. The edges will be very slightly browned when done baking. If crust has started to bubble up a bit, poke a few holes in it with a fork to release the extra air.
- Let cool on top of oven for 20 minutes before filling with cheesecake layer.
- In a large bowl, beat cream cheese until smooth (about 1 to 2 minutes). This is an important step before adding the other ingredients or you will end up with a chunky cheesecake.
- Beat in eggs, sugar and peach juice just until well combined.
- Pour cheesecake layer over cooled crust.
- Sprinkle chopped peaches evenly over cheesecake layer. Swirl in evenly with a table knife.
- In a medium bowl, beat together brown sugar, flour, and butter until it’s a crumbled mixture. If it’s not coming together into crumble, use clean hands to mix ingredients together until it’s an evenly crumbled mixture.
- Sprinkle evenly over the unbaked cheesecake.
- Place in oven and bake 55 to 60 minutes until the middle of the cheesecake is no longer jiggling. The middle of the cheesecake should no longer look really sunken in.
- Let cool at room temperature for an hour before covering with plastic food wrap and placing in fridge to cool for at least 7 hours or overnight. Letting is set overnight is best – if you can wait that long before digging in!
- Once cooled completely, cut into 16 bars. Store leftovers in the fridge (in a sealed food storage container) for up to 4 days.