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Creamy Peaches and Cream Cheesecake Bars

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These creamy peaches and cream cheesecake bars combine a buttery shortbread crust with a smooth cheesecake filling and fresh peach topping, creating a light yet indulgent summer dessert.

Ingredients

Scale
  • 1 ½ cups buttery shortbread cookie crumbs (about 180g)
  • 5 tablespoons unsalted butter, melted (70g)
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup sour cream (120g)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour (optional, 15g)
  • 3 large ripe peaches, peeled and sliced (about 2 cups)
  • 1 tablespoon honey or maple syrup (optional)
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine 1 ½ cups shortbread cookie crumbs, 5 tablespoons melted unsalted butter, and 2 tablespoons sugar. Stir until the mixture resembles wet sand and holds together when pressed.
  3. Press the crust evenly into the bottom of the prepared pan using the back of a spoon or your fingers. Aim for a compact and level layer. Bake for 10 minutes until it just starts to set and turn golden.
  4. In a large bowl, beat 16 oz softened cream cheese with ½ cup sour cream until smooth and creamy. Add ¾ cup sugar and blend until combined. Then add 2 eggs one at a time, mixing gently after each addition. Stir in 1 teaspoon vanilla extract and 2 tablespoons flour (if using).
  5. Pour the filling over the warm crust and smooth it out evenly with a spatula.
  6. Peel and slice 3 ripe peaches into thin wedges. Lightly toss with 1 tablespoon honey and ½ teaspoon ground cinnamon if desired. Place the peach slices gently on top of the cheesecake filling, slightly pressing them in but keeping some exposed.
  7. Bake the bars for about 40-45 minutes, or until the edges are set and the center jiggles slightly when you gently shake the pan.
  8. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
  9. Slice using a sharp knife dipped in hot water and wiped dry for smooth cuts. Serve chilled or at room temperature for 10 minutes.

Notes

Use parchment paper to line the pan for easier removal. Avoid overmixing the batter to prevent cracks. Baking with a water bath or placing a pan of water in the oven helps keep the cheesecake moist. Chill bars overnight for best texture and clean slicing. Use ripe but firm peaches for best results. For gluten-free, substitute crust with almond flour or gluten-free cookie crumbs. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: peach cheesecake bars, creamy cheesecake, summer dessert, shortbread crust, easy dessert bars, homemade cheesecake bars

Find it online: https://swooshspice.com/creamy-peaches-and-cream-cheesecake-bars-recipe-easy-homemade-dessert-bars/