I have a confession: I once ate half a pan of these Peaches and Cream Cheesecake Bars before dinner. Not proud. Not sorry. They are that good.
Think sweet summer peaches layered between a soft vanilla crumb base and creamy cheesecake, all topped with a drizzle of almond glaze that’ll have your kitchen smelling like a bakery in Georgia. These bars are easy to make, impressive to serve, and absolutely addictive. And no, you don’t need fresh peaches or complicated steps—just a can of peach pie filling and a mixing bowl.
I first whipped up this recipe on a hot August day when turning on the oven felt like a mistake. But 35 minutes later, I had a tray of peachy perfection and exactly zero regrets. Whether you’re baking for a potluck, a church picnic, or just to treat yourself, this one’s a crowd-pleaser.
Why You’ll Love These Peaches and Cream Cheesecake Bars
- Three glorious layers: Buttery crumb, creamy cheesecake, and fruity peach filling.
- Super simple: No springform pans or water baths—just a trusty 9×13.
- Make-ahead magic: They taste even better after chilling.
- Feeds a crowd: Perfect for parties, barbecues, or “just because” nights.
- Customizable: Swap the fruit filling or tweak the glaze to fit your flavor mood.
Ingredients
For the Crumb Bars:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp fine salt
- 1 (21 oz) can peach pie filling
For the Cheesecake Layer:
- 8 oz block cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp almond extract
💡 Pro Tip: All ingredients should be at room temperature for the best texture and consistency.
Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch pan with butter or spray. Line with parchment for easier lifting if you’re fancy.
2. Make the Crumb Layer
- In a large bowl, beat butter and sugar until pale and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk together flour and salt.
- Gradually add dry ingredients to the wet, mixing just until dough forms. Don’t overdo it.
- Press half the dough into the bottom of the prepared pan—this is your base layer.
3. Cheesecake Layer
- Beat cream cheese and sugar until smooth and creamy.
- Mix in vanilla and egg until just combined.
- Spread over the base crust with an offset spatula or back of a spoon.
4. Peach It Up
- Spoon the peach filling over the cheesecake layer.
- Spread gently, keeping about a ½-inch margin around the edges to avoid overflow.
5. Add the Top Crumb
- Dot spoonfuls of the remaining dough evenly over the peaches. It won’t cover the whole surface—and that’s perfect.
6. Bake
- Bake for 30–35 minutes or until the top is lightly golden and the cheesecake layer is set but slightly jiggly.
- Rotate the pan halfway through baking.
7. Cool & Glaze
- Let cool completely in the pan at room temperature (about 2 hours).
- Mix powdered sugar, milk, and almond extract until smooth.
- Drizzle glaze over the cooled bars.
8. Slice & Serve
- Cut into 9–12 bars depending on your vibe (snack vs. full-blown dessert).
- Wipe the knife between cuts for Instagram-worthy edges.
Melania’s Tips for Peaches and Cream Perfection
- Use full-fat cream cheese (not the spreadable kind in a tub).
- Don’t overmix the cheesecake batter—it can lead to cracks.
- For extra pizzazz, sprinkle slivered almonds over the glaze before it sets.
- Try it chilled! These bars get even better after a night in the fridge.
Bake It With the Littles
These bars are a blast for kids:
- Let them dollop the peach filling and swirl it around.
- They can drizzle the glaze like Jackson Pollock in an apron.
- Teach them about layers—it’s dessert and geometry!
And hey, licking the beaters? Non-negotiable.
Meal-Prep Magic
- Make-ahead: Bake and chill up to 24 hours in advance.
- Storage: Store covered in the fridge for 4–5 days.
- Freeze: Wrap individual bars in parchment and freeze for up to 3 months. Defrost in the fridge overnight.
Healthier Swaps Without Losing the Magic
- Sub Greek yogurt for half the cream cheese to lighten things up.
- Use reduced-sugar peach filling or make your own with fresh peaches and honey.
- Try almond flour in part of the crust for a nutty, gluten-friendly spin.
Just promise me one thing: don’t skip the glaze. It’s the secret sauce.
Leftover Remix
Have a few bars left? (I’m impressed.)
- Crumble over vanilla yogurt for a lazy-girl parfait.
- Chop and fold into ice cream for DIY peach cheesecake ice cream.
- Warm slightly and serve with whipped cream for a quick fancy dessert.
Gift It Like a Pro
These bars make an excellent edible gift:
- Slice, layer between wax paper in a cute bakery box.
- Include a mini card with serving tips and storage instructions.
- Pair with Lemon Crinkle Cookies for a summer sweets sampler.
They’re perfect for birthdays, thank-you gestures, or new neighbor hellos.
FAQs
Can I use homemade peach filling?
Absolutely! Try this homemade peach pie filling recipe if you have fresh peaches.
Can I skip the glaze?
You can, but I wouldn’t. It ties all the flavors together beautifully.
How do I know when it’s done baking?
Look for a golden top and slight jiggle in the cheesecake center—it firms up as it cools.
Can I swap the fruit?
Yes! Try cherry, blueberry, or apple pie filling for easy variations.
Final Thought
There’s something magical about the mix of peaches, cream cheese, and a buttery vanilla crumb. These Peaches and Cream Cheesecake Bars taste like sunshine in dessert form—bright, rich, and oh-so-satisfying. Whether you’re baking for a crowd or sneaking one before breakfast (been there), these bars will bring you joy one sweet slice at a time.
And if you’re craving more fruity bakes, don’t miss our Strawberry Shortcake Skillet—another summer favorite!
Print
Peaches and Cream Cheesecake Bars
- Total Time: 11 minute
- Yield: 9–12 bars 1x
Ingredients
- For the crumb bars:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp fine salt
- 21 oz can peach pie filling
- For the cheesecake layer:
- 8 oz block cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- For the glaze:
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp almond extract
- (All ingredients should be at room temperature for best results.)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with cooking spray or butter—this ensures easy release and clean edges.
- Make the Crumb Layer: In a large mixing bowl, beat together the softened butter and granulated sugar until light, fluffy, and pale—about 2–3 minutes with an electric mixer. Add the eggs individually, beating thoroughly after each one, then blend in the vanilla extract. In another bowl, whisk together the flour and salt until evenly combined. Gradually mix the dry ingredients into the butter and egg mixture. Stir just until the dough forms—avoid overmixing to maintain tenderness. Divide the dough in half. Press one half firmly and evenly into the bottom of the prepared baking pan to create the base.
- Prepare the Cheesecake Layer: In a separate clean bowl, beat the cream cheese with sugar until the texture is smooth and creamy. Add the vanilla and egg, mixing only until fully incorporated—overmixing may lead to cracks or a dense texture. Spread the cheesecake mixture evenly over the crust layer in the pan.
- Add Peach Filling: Gently spoon the peach pie filling over the cheesecake layer. Lightly spread it with a spatula, leaving a small edge around the sides to prevent spilling.
- Top with Remaining Crumb Dough: Drop spoonfuls of the remaining dough evenly over the peaches.
- Bake: Bake in the preheated oven for 30–35 minutes, or until the top layer turns a light golden brown and the cheesecake layer is set (it may still jiggle slightly in the center). Rotate the pan halfway through baking to ensure even browning.
- Cool & Glaze: Allow the bars to cool fully in the pan at room temperature—this can take up to two hours. To make the glaze, whisk together powdered sugar, milk, and almond extract until smooth and pourable.
- Slice & Serve: Once glazed, slice into 9–12 bars, depending on desired serving size. Use a sharp knife, wiping it clean between cuts for clean edges. Serve immediately, or keep covered at room temperature for up to 3 days, refrigerating to extend freshness.
- Cook Time: 30–35 minutes