Peaches And Cream Cheesecake Bars (Print Version)

Creamy cheesecake bars with buttery graham crust and sweet ripe peach topping, perfect for summer gatherings.

# What You Need:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened to room temperature
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 cup sour cream

→ Peach Topping

09 - 2 cups diced ripe peaches, fresh or drained canned
10 - 2 tbsp granulated sugar
11 - 1 tsp fresh lemon juice

→ Whipped Cream Topping (Optional)

12 - 1 cup heavy whipping cream
13 - 2 tbsp powdered sugar

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat softened cream cheese and sugar in a large bowl until completely smooth and free of lumps. Add eggs one at a time, beating well after each addition. Blend in vanilla extract and sour cream until just combined — do not overmix.
04 - Pour the cheesecake filling over the cooled crust and spread into an even layer. In a separate bowl, toss diced peaches with sugar and lemon juice. Scatter the peaches evenly over the batter and gently press them in.
05 - Bake for 30 to 32 minutes, or until the edges are set and lightly golden while the center still has a slight jiggle. Remove from the oven and cool completely at room temperature.
06 - Refrigerate the cheesecake for at least 2 hours, or until fully chilled and firm throughout.
07 - Beat heavy whipping cream with powdered sugar using an electric mixer until soft peaks form. Keep chilled until ready to serve.
08 - Lift the chilled cheesecake from the pan using the parchment overhang. Slice into 12 even bars and top each with a dollop of whipped cream if desired.

# Insider Tips:

01 -
  • The contrast between tangy cheesecake and sweet peaches is absolutely addictive
  • They look impressive but come together faster than a full cheesecake
  • Perfect for summer gatherings since you can make them ahead
02 -
  • Room temperature ingredients prevent lumps and ensure smooth, creamy texture
  • The center should still jiggle when you remove it from the oven
  • Chilling time is nonnegotiable for clean, professional looking slices
03 -
  • Run your knife under hot water and wipe dry between each slice for perfect edges
  • If your peaches are tart, increase the sugar in the topping mixture slightly

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