These Peach Cheesecake Bars have a buttery graham cracker crust, a creamy cheesecake layer, sweet diced peaches, and a cinnamon crumble topping. Every bite tastes like peach cobbler (have you tried my Peach Cobbler Smoothie?) and cheesecake combined! You can use fresh or frozen peaches, and they are just right for summer gatherings, holidays, or any time you want a fruity dessert that’s easy to make ahead. If you love peaches, I have a delicious Peach Bread you may want to try next!
Ingredients & Substitutions
- Crust: To make sure the crust stays together (I never want to miss out on a good graham cracker crust!), ensure the crumbs are coated in the melted butter. If you want to switch things up, try a shortbread crust or vanilla wafer crust, both of which would be delicious!
- Cream Cheese: Before making the cheesecake filling, let the cream cheese come to room temperature. This helps it blend smoothly with the other ingredients and prevents lumps in the batter.
How To Soften Cream Cheese Quickly
If you forgot to take out the cream cheese for this recipe, here are a couple of options to get it to room temperature quickly:
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Peaches: You can use fresh or frozen peaches in this recipe. Just make sure frozen peaches are thawed and patted dry. Fresh peaches give the bars a juicy, bright flavor, while frozen peaches make it easy to enjoy this dessert year-round. Either way, you’ll get the sweet peach flavor in every bite!
- Crumble Topping: I love a good crumble topping! This cinnamon crumble topping is buttery, and sweet, and adds the perfect crunch. It’s made with flour, brown sugar, cinnamon, salt, and melted butter, easy to mix and sprinkle right on top. It gives these peach cheesecake bars a cozy, peach cobbler feel!
Can I Use Canned Peaches In Cheesecake Bars?
Yes! Canned peaches work well in this recipe. Just drain them well and pat dry with paper towels to remove excess syrup. Then dice and use as directed. They’ll still give you that sweet peach flavor with the creamy cheesecake and crumble topping.
Can I Make Peach Cobbler Cheesecake Bars Ahead Of Time?
Absolutely! These Peach Cheesecake Bars are perfect for making ahead. After baking, let them cool completely, then chill in the refrigerator for at least an hour (or overnight) to let the flavors set and the filling firm up. This makes them easy to slice and serve whenever you need a delicious dessert ready to go.
Can I Use Other Fruits Instead of Peaches?
Absolutely! You can swap out peaches for other fresh or frozen fruits like berries (check out my Strawberry Cheesecake Bars and Raspberry Cheesecake Bars!), cherries like in my Cherry Almond Cheesecake Bars, apples, or even nectarines. Just make sure the fruit is diced and drained if needed (especially if frozen or canned) to keep the filling from getting too watery. This makes it easy to customize these cheesecake bars for any season or taste preference.
How To Check Cheesecake Bars For Doneness
To check these cheesecake bars for doneness, first, look for the crumble topping to turn a golden brown color; that is your first sign the bars are ready. For extra accuracy, use a food thermometer to check the center of the cheesecake layer; it should reach 150°–155°F. Don’t worry if you poke a hole to check, the crumble topping will cover it up! After baking, let the bars cool completely at room temperature before placing them in the refrigerator. Chilling them overnight helps the filling set perfectly and makes slicing easier.
How To Store Peach Cobbler Cheesecake Bars
To keep your peach cobbler cheesecake bars fresh, cover them tightly with plastic wrap or aluminum foil and place them in an airtight container. Store in the refrigerator for up to 3–4 days. For longer storage, freeze the bars.
How To Freeze Cheesecake Bars
To store your cheesecake bars longer, freezing is a great option. Here’s how to do it:
- Let the bars cool and set completely in the refrigerator.
- Remove the bars from the pan and place them on a plate, either cut or uncut.
- Freeze the bars uncovered for about an hour, until firm.
- Wrap the bars tightly in plastic wrap.
- Place the wrapped bars in a sealed freezer bag or wrap them with aluminum foil.
- Label and date the package; frozen cheesecake bars will keep well for up to 3 months.
- When ready to enjoy, thaw the bars overnight in the refrigerator before serving.
Peach Cobbler Cheesecake Bars
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- 6 tablespoons unsalted butter melted
- ¼ cup (50 g) granulated sugar
Filling
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups (332 g) diced peaches, fresh or frozen (thawed if frozen)
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan.
- In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread the cream cheese filling evenly over the crust.
- Evenly scatter the diced peaches over the cream cheese layer.
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Sprinkle the crumble topping evenly over the peaches.
- Bake for 35-40 minutes, or until set.
- Transfer the pan to a wire rack and let it cool completely, about 1 hour. Then refrigerate for at least 1 hour, or until fully chilled.
- Once chilled, lift the bars out of the pan using the parchment overhang. Slice and serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These bars are the perfect mix of peach cobbler and creamy cheesecake—so good!
Elizabeth
I am hit or miss with peach desserts, but these bars are incredible! And, I love the crumble topping!
Stephanie
These would be delicious at a summer cookout! And, they are easy to make!
Bella
That cinnamon crumble topping makes this dessert even better! I loved the bars.
