Peaches and Cream Cheesecake Bars are a vibrant twist on classic cheesecake, blending a buttery crust, luscious cheesecake layer, juicy peaches, and a sweet glaze. In just 50 minutes from start to finish, these bars transform ordinary ingredients into something extraordinary. The peaches bring a sunny pop of flavor, while the creamy cheesecake provides rich tang and texture—perfect for summer gatherings or cozy indulgence. Whether for dessert after a family dinner or a thoughtful treat to share, these bars deliver balanced, nostalgic charm with a modern flair.
Why You’ll Love This Recipe
- Balanced Sweetness & Freshness. The natural sweetness and acidity of peach pie filling cut through the richness of the cheesecake layer.
- Multi-Layered Texture. With a tender buttery base, creamy cheesecake, fruit topping, and crumbly finishing layer—every forkful is a celebration.
- Simple Prep, Big Flavor. No special equipment needed; from mixing bowls to a pan, the process is approachable even for novice bakers.
- Share to Care. Inspired by the ethos of giving, every time you bake or share, it connects you to a broader community—just like the recipes from 12 Tomatoes.
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.)
How to Make Peaches and Cream Cheesecake Bars
1. 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.
2. 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.
3. 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.
4. 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.
5. Top with Remaining Crumb Dough
Drop spoonfuls of the remaining dough evenly over the peaches.
6. 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.
7. 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.
8. 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.
Helpful Tips
- Room Temperature Matters: For smooth mixing and texture, bring eggs, cream cheese, and butter to room temp.
- Prevent Soupy Filling: Drain any excess juice from the peach filling to prevent soggy bars.
- Mix Just Enough: Overmixing the cheesecake layer can lead to cracks or dense texture.
- Even Bake: Use an oven thermometer or rotate the pan mid-bake to ensure even heat distribution.
Substitutions and Variations
- Fruit Swap: Try cherry, blueberry, or apple pie filling in place of peach.
- Crust Twist: Add ½ tsp ground cinnamon or almond extract to the crumb dough for depth.
- Healthier Option: Replace half the all-purpose flour with whole wheat pastry flour, and reduce sugar by ¼ cup.
- Gluten-Free: Use a 1:1 gluten-free flour blend. Add ¼ tsp xanthan gum if not already included.
- Nutty Add-Ins: Sprinkle ½ cup chopped toasted pecans, almonds, or walnuts over the peach layer before topping.
Frequently Asked Questions
Can I use fresh peaches instead of pie filling?
Yes—peel, pit, and slice about 3 cups of fresh peaches. Toss them with 2 tablespoons of sugar and 1 teaspoon of lemon juice, then cook briefly until slightly thickened.
Can these bars be frozen?
Definitely. Wrap them well and freeze for up to two months.
Can I make them ahead for a party?
Yes—bake and cool the bars, then store without glaze in the refrigerator for 1 to 2 days. Glaze before serving.
What’s the best way to get clean slices?
Chill the bars for 30 minutes before slicing, and wipe the knife clean between cuts.
Can I remove the glaze?
Yes—you can omit the glaze if you prefer. Dust lightly with powdered sugar instead.
Storage Instructions
- Room Temperature: Keep covered at room temp for up to 3 days.
- Refrigerator: Store in an airtight container for 5–7 days.
- Freezer: Freeze unglazed bars in layers separated by parchment or plastic wrap for up to 2 months; thaw overnight before adding glaze.
Conclusion
Peaches and Cream Cheesecake Bars are pure sunshine in dessert form—bright, creamy, and effortlessly shareable. Each bite captures the essence of summertime fruit layered over tender, rich cheesecake and a buttery crust. Ideally suited for potlucks, afternoon treats, or a weekend indulgence, they come together fast but leave a lasting impression.
Print
Peaches and Cream Cheesecake Bars
- Total Time: 50 minutes
- Yield: 9–12 bars 1x
Description
Peaches and Cream Cheesecake Bars blend buttery crust, rich cheesecake, and sweet peaches into one easy dessert. Perfect for sharing or enjoying any time of year—try this crowd-pleasing recipe today!
Ingredients
For the crust and topping:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp fine salt
For the cheesecake layer:
8 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 egg
For the peach filling:
21 oz canned peach pie filling
For the glaze:
1 cup powdered sugar
2 tbsp milk
1 tsp almond extract
Instructions
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.
2. 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.
3. 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.
4. 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.
5. Top with Remaining Crumb Dough
Drop spoonfuls of the remaining dough evenly over the peaches.
6. 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.
7. 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.
8. 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.
Notes
Use room temperature ingredients for best texture.
Chill before slicing for clean edges.
Can be made ahead and refrigerated; glaze just before serving.
Substitute with other fruit fillings for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 370
- Sugar: 27g
- Sodium: 190mg
- Fat: 20g
- Protein: 4g
- Cholesterol: 70mg