Peaches and Cream Cheesecake Bars (Printable)

Creamy cheesecake layered with sweet peaches on a buttery graham crust. A perfect summer dessert.

# What You'll 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 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - ¼ cup sour cream

→ Peach Topping

09 - 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
10 - 2 tbsp granulated sugar
11 - 1 tbsp fresh lemon juice
12 - 2 tsp cornstarch (optional, for thickening)

→ Cream Drizzle (Optional)

13 - ½ cup heavy whipping cream
14 - 2 tbsp powdered sugar

# How to Make It:

01 - Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir 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 - In a large bowl, beat the softened cream cheese and sugar with an electric mixer until completely smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until fully incorporated. Pour the batter evenly over the partially cooled crust.
04 - Toss the diced peaches with granulated sugar, lemon juice, and cornstarch in a bowl until evenly 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 to room temperature on a wire rack.
06 - Refrigerate the cheesecake bars for at least 3 hours, or until completely chilled and firm. Use the parchment overhang to lift the slab out of the pan. Cut into 12 even bars using a sharp knife.
07 - In a chilled bowl, whip the heavy cream with powdered sugar using an electric mixer until soft peaks form. Drizzle or pipe over the sliced bars just before serving.

# Expert Advice:

01 -
  • The crust comes together in five minutes and makes your whole kitchen smell like toasted honey.
  • Fresh peaches bubble and caramelize into the cheesecake layer creating pockets of fruity goodness in every single bite.
  • No water bath needed, no cracking stress, just pure simple comfort baked in a square pan.
02 -
  • Under chilled cream cheese will leave you with lumpy filling no matter how long you beat it, so set it out at least an hour ahead.
  • Overmixing after adding eggs incorporates too much air and causes the cheesecake to puff and crack during baking.
  • Cornstarch in the peach layer is technically optional but skipping it means juicier, softer bars that fall apart when cut.
03 -
  • Press the crust with the bottom of a measuring cup for an even, compact layer that never crumbles when you bite into it.
  • Dust your knife with powdered sugar before cutting to prevent the cheesecake from sticking and tearing the beautiful layers apart.

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