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Peaches and Cream Cheesecake Bars Recipe

Peaches and Cream Cheesecake Bars Recipe

Buttery graham crust, silky no-bake cheesecake, and a glossy peach topping come together in irresistible bars. Chill, slice, and serve cold.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 2 cup graham cracker crumbs for crust
  • 3 tbsp granulated sugar for crust
  • 10 tbsp unsalted butter, melted for crust
  • 24 oz cream cheese, softened for filling
  • 0.75 cup powdered sugar for filling
  • 0.5 cup sour cream for filling
  • 0.75 cup heavy cream, cold for filling
  • 2 tsp vanilla extract for filling
  • 1 tbsp lemon juice for filling
  • 2 tsp unflavored gelatin for filling
  • 3 tbsp cold water to bloom gelatin
  • 2.5 cup diced ripe peaches peeling optional
  • 0.33 cup peach preserves for topping
  • 2 tsp cornstarch for topping
  • 0.5 tsp ground cinnamon optional, for topping
  • 1 tsp lemon zest optional, for topping

Instructions

Preparation Steps

  • Line a 9×13-inch pan with parchment, leaving overhang for lifting.
  • Stir graham crumbs, sugar, and melted butter until evenly moistened. Press firmly into the pan. Chill 15 minutes.
  • Bloom gelatin in cold water in a small bowl. Let stand 5 minutes.
  • Whip cold heavy cream to soft peaks and set aside.
  • Beat cream cheese, powdered sugar, sour cream, vanilla, and lemon juice until smooth and fluffy.
  • Warm the bloomed gelatin just until melted, then mix it into the cream cheese filling.
  • Fold whipped cream into the filling. Spread over the crust and smooth. Chill 30 minutes.
  • Cook peaches, preserves, cornstarch, cinnamon, and lemon zest in a saucepan over medium heat until glossy and slightly thick, 5–7 minutes. Cool completely.
  • Spoon cooled peach topping over set filling. Chill at least 4 hours, or until firm.
  • Lift out by the parchment and slice into 16 bars. Serve cold.

Notes

Variation: Swap peaches with nectarines or use well-drained canned peaches when fresh aren’t in season. For a crisper base, bake the crust at 350°F for 8 minutes and cool before filling. Storage: Cover and refrigerate up to 4 days. For cleaner slices, freeze 20 minutes before cutting.
This recipe is an original creation inspired by classic Peaches and Cream Cheesecake Bars Recipe flavors. All ingredient ratios and instructions are independently developed.