Peaches and Cream Cheesecake Bars

These bars are creamy, dreamy, and full of juicy peach flavor. Like a slice of summer in every bite. Sweet, soft, and totally irresistible.

I baked them on a sunny afternoon, and wow—they didn’t last long. The creamy cheesecake layer pairs perfectly with the soft peaches and buttery crust. It’s simple, but it tastes fancy.

They’re smooth, sweet, and just the right amount of fruity. Chill them for a cool treat, or serve warm with a little whipped cream. Either way, you’ll be obsessed.

Let’s bake a batch! These peaches and cream bars are easy, crowd-pleasing, and perfect for any season. You’re gonna love every bite.

Why You’ll Love This Recipe

• Three-Layer Harmony: Buttery vanilla base, velvety cheesecake, and peach topping—every bite delivers contrast and balance.
• Pantry-Friendly: Uses common ingredients—flour, butter, sugar, cream cheese, eggs—plus one can of peach pie filling.
• Beginner-Friendly But Impressive: No complex baking methods or tricky timing, yet the end result looks (and tastes) like a bakery-style treat.
• Versatile: Works as a dessert, coffee-break snack, or make-ahead potluck dish. Travels well and slices clean once chilled.
• Flavor Adaptable: With a simple swap, you can turn this into cherry, apple, or berry cheesecake bars depending on the season or what’s in your pantry.

What You Need to Know Before You Start

Timing Breakdown

• Prep Time: 20 minutes
• Bake Time: 40 to 45 minutes
• Chill Time: Minimum of 2 hours (for clean slices)
• Total Time: Around 3 hours, mostly passive

Servings

You’ll get 12 generous bars or 16 smaller portions from a standard 9×13-inch pan. It’s a rich dessert, so smaller squares go a long way—perfect for a crowd or storing for later.

Skill Level

Easy to moderate. If you can cream butter and sugar and layer ingredients in a pan, you can make these. Just allow enough cooling time so the bars set up properly before slicing.

Required Kitchen Tools

• 9×13-inch baking pan (glass or metal both work; metal gives a slightly crisper edge)
• Large mixing bowl
• Medium mixing bowl
• Hand or stand mixer (or a strong whisk and arm!)
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Sharp knife for clean slicing (wipe between cuts for tidy squares)

IngredientsFor the Bar Base:

This buttery foundation is almost like a sugar cookie or blondie—soft, sweet, and sturdy enough to hold the layers above it.

• 1 cup (226g) unsalted butter, softened to room temp (for easy creaming)
• 2 cups (400g) granulated sugar
• 4 large eggs, room temp
• 2 teaspoons pure vanilla extract
• 3 cups (360g) all-purpose flour
• 1 teaspoon kosher salt (balances the sweetness)
• 1 (21 oz) can peach pie filling (slice the peaches if they’re large or chunky)

For the Cheesecake Layer:

This adds creamy, tangy contrast—like a layer of soft-set vanilla cheesecake baked right into the bar.

• 1 (8 oz) block full-fat cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Glaze:

Drizzled once cool, this simple glaze adds sheen, sweetness, and that hint of almond that takes everything up a notch.

• 1 cup (120g) powdered sugar, sifted for smoothness
• 2 tablespoons milk (start with one and add more as needed for desired consistency)
• 1/2 teaspoon almond extract (or use vanilla if preferred)

Variations for Peaches and Cream Cheesecake Bars

• Fresh Peach Option: If you have ripe peaches, peel and dice about 2 cups, toss them with a tablespoon of sugar and a teaspoon of cornstarch before using. Spread over the cheesecake layer just like the canned filling.
• Add Crunch: Sprinkle 1/2 cup of chopped pecans or walnuts between the cheesecake and peach layers.
• Spiced Peach: Mix 1/4 teaspoon cinnamon and a pinch of nutmeg into the peach filling for a warm, spiced version.
• Lemon Note: Add 1 teaspoon lemon zest to the cheesecake filling to brighten up the overall flavor.
• Crumb Topping: Mix 1/4 cup brown sugar, 1/4 cup oats, and 2 tablespoons cold butter into crumbs and scatter on top before baking for a streusel-like finish.

How to Make Peaches and Cream Cheesecake Bars

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easier removal later.

2. Make the Bar Base

In a large mixing bowl, cream the softened butter and sugar using a hand or stand mixer on medium speed. Beat until light and fluffy—about 2 to 3 minutes.

Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet, mixing on low until just combined. Don’t overmix.

Scoop about two-thirds of the dough into the prepared pan and press it evenly into the bottom using a spatula or your fingers. Set the remaining dough aside.

3. Make the Cheesecake Layer

In a medium bowl, beat the cream cheese and sugar together until smooth and creamy—about 1 to 2 minutes. Add the egg and vanilla, then beat until fully incorporated.

Spread this cheesecake mixture evenly over the bar base.

4. Add the Peaches

Open the can of peach pie filling. If the peach slices are very large, you can give them a quick chop or use kitchen scissors to cut them into smaller pieces for better distribution.

Gently spoon the peaches (and syrup) over the cheesecake layer, spreading them out evenly.

5. Top and Bake

Drop small spoonfuls of the remaining bar dough over the peaches. This doesn’t need to cover the whole surface—some peaches and cheesecake peeking through are perfectly fine.

Place the pan in the center of the oven and bake for 40 to 45 minutes, or until the top is golden and the center is set (a slight jiggle is okay, but it shouldn’t be wet).

6. Cool Completely

Remove the pan from the oven and let it cool on a wire rack for about 1 hour at room temperature. Then refrigerate for at least 2 more hours before slicing. This helps the bars firm up and makes for cleaner cuts.

7. Add the Glaze

Once the bars are fully cooled, whisk together powdered sugar, milk, and almond extract in a small bowl until smooth. Drizzle over the top using a spoon or piping bag.

Let the glaze set for 10–15 minutes before cutting into squares.

Serving Tips

• Serve chilled or at room temperature.
• Garnish with fresh mint or a dusting of powdered sugar for presentation.
• For extra indulgence, top with a scoop of vanilla ice cream or whipped cream.

Storing Peaches and Cream Cheesecake Bars

• Refrigerator: Once cooled and glazed, store the bars in an airtight container in the fridge. They’ll keep well for up to 5 days. The flavors actually improve by day 2.
• Freezer: You can freeze the bars (unglazed) by wrapping them tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge and glaze fresh before serving.
• Room Temperature: Not recommended for more than 2 hours due to the cream cheese layer.

Tips and Tricks for Success

• Soften Your Butter and Cream Cheese Properly: Cold ingredients won’t mix well and will leave lumps. Let them sit out for 30–60 minutes before baking.
• Don’t Overmix the Dough: After adding the flour, stop mixing as soon as it’s combined. Overmixing can lead to a tough crust.
• Use a Serrated Knife for Clean Cuts: Wipe the knife between each slice for bakery-level presentation.
• Let It Chill Fully: It might be tempting to dig in early, but the bars need that fridge time to set properly.
• Customize Your Fruit: This recipe is a template—swap the peach filling for cherry, blueberry, or strawberry with no other changes needed.

Nutrition

Here’s an approximate breakdown per bar (based on 16 servings):

Nutrient	Amount
Calories	295 kcal
Carbohydrates	38 g
Protein	3 g
Fat	15 g
Saturated Fat	9 g
Cholesterol	65 mg
Sodium	140 mg
Sugar	24 g
Fiber	<1 g
Calcium	40 mg
Iron	1.1 mg

Note: Nutritional values are estimates and will vary based on exact ingredients used.

Peaches and Cream Cheesecake Bars FAQs

Can I use fresh peaches instead of canned pie filling?
Yes. Peel and slice 2 to 3 fresh peaches (about 2 cups), then toss with 1 tablespoon of sugar and 1 teaspoon of cornstarch. Spread them over the cheesecake layer as you would with the canned filling.

Can I make these bars ahead of time?
Absolutely. They’re even better the next day once the layers have fully set. Just chill overnight and glaze before serving.

How do I get clean slices?
Use a sharp, serrated knife and wipe it clean between each cut. You can also run the knife under warm water and dry it off for smoother slicing.

Can I skip the glaze?
Yes, but it adds a nice touch of sweetness and finishes the bars visually. You can swap almond extract for vanilla if preferred.

Can I freeze the finished bars?
Yes, but for best results, freeze them before glazing. Wrap tightly in plastic and foil, freeze up to 2 months, and thaw overnight in the fridge.

Are these overly sweet?
They’re sweet, but not cloying. The tang of the cream cheese helps balance the sugar, and you can reduce the glaze or sugar in the base slightly if preferred.

Conclusion

Peaches and Cream Cheesecake Bars bring together soft vanilla crust, creamy cheesecake, and juicy fruit in one easy-to-slice, hard-to-stop-eating dessert. They work whether you’re using fresh summer peaches or a trusty can of pie filling in winter. With just a few bowls and simple steps, you get a layered treat that’s comforting, bright, and crowd-approved.

These bars have been in our summer (and holiday) rotation for years. Every time we make them, they disappear fast—and honestly, they taste just as good cold the next day.