Description
No Bake Peach Cheesecake Bars are an easy, oven-free summer dessert layered with sweet peaches, a fluffy cheesecake center, and a crunchy oat-graham cracker base. Perfect for warm days—refreshing, creamy, and crowd-pleasing!
Ingredients
Scale
Peach Topping:
3 cups diced fresh peaches
3 tbsp lemon juice
2 tbsp sugar
2 tbsp cornstarch
1 tbsp water
Crust:
1 cup graham cracker crumbs
3/4 cup rolled oats
1/4 tsp cinnamon
2 tbsp sugar
1/2 cup melted butter
Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup white sugar
1/2 cup heavy whipping cream
Instructions
- Prepare the Peach Topping: Place the diced peaches, lemon juice, sugar, cornstarch, and water into a saucepan. Cook over medium-low heat, stirring often, until the mixture thickens and the peaches soften—about 6 minutes. Remove from heat and let cool.
- Make the Crust: In a food processor, pulse graham cracker crumbs and rolled oats until finely ground. Add cinnamon, sugar, and melted butter; pulse again until combined. Press the mixture firmly into the base of a 9×9-inch square baking dish. Refrigerate for 20 minutes to set.
- Mix the Cheesecake Filling: Beat the heavy cream until stiff peaks form, then set it aside. In another bowl, whip the cream cheese and sugar together until fluffy. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Assemble the Bars: Spread the cheesecake filling over the chilled crust. Top with the cooled peach mixture. Chill in the refrigerator for at least 60 minutes before slicing and serving.
Notes
Use ripe but firm peaches for the best texture.
Substitute canned or frozen peaches—just drain well.
For clean slices, wipe your knife between each cut.
Freeze bars in a single layer for up to 3 months.
- Prep Time: 50 minutes Chill Time: 60 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Western
Nutrition
- Serving Size: 1 bar
- Calories: 208 kcal
- Sugar: 10.8 g
- Carbohydrates: 20.6 g
- Protein: 2.8 g