Peaches and Cream Cheesecake Bars

Peaches and Cream Cheesecake Bars bring a creamy layer of cheesecake and sweet peach filling together in one easy-to-make dessert. Every bite delivers the nostalgic flavor of summer, even in the middle of winter, and these bars always disappear first at any family gathering or potluck.

I first made these when I needed a quick summer dessert and forgot to buy fresh fruit for a cobbler. Now they have become a birthday request from my niece who insists they taste like summer vacation.

Ingredients

• Unsalted butter: adds richness and structure to the bars use a good quality brand for best taste
• Granulated sugar: provides sweetness and helps brown the crust stick with regular white sugar for best texture
• Large eggs: bind the dough and create a fluffy cake like bar use eggs at room temperature for easy mixing
• Vanilla extract: deepens the flavor try to use pure vanilla rather than imitation
• All purpose flour: forms the base of the dough choose unbleached if possible
• Salt: balances the sweet components and sharpens flavors fine sea salt gives the best distribution
• Peach pie filling: offers sweet and juicy fruit flavor and is easy to use check the label for peach content and avoid any with too much filler
• Cream cheese: creates the creamy cheesecake layer use full fat block cream cheese for best texture
• Powdered sugar: in the glaze smooths easily and blends well for a silky finish sift before using to avoid lumps
• Milk: thins the glaze to just the right drizzling texture whole milk works best
• Almond extract: brings out the fruitiness in the glaze use sparingly as it is strong

Step-by-Step Instructions

Prepare the Pan:

Grease a 9 by 13 inch baking pan thoroughly with cooking spray to avoid sticking and to allow easy removal of the bars later. Preheat the oven to 350 F so it is ready when you are done mixing

Cream the Butter and Sugar:

Beat butter with sugar in a large mixing bowl until it is pale and fluffy. This should take at least 3 to 4 minutes. This process traps air and makes the bars tender

Add Eggs and Vanilla:

Crack in the eggs one at a time beating well after each one then add the vanilla extract. This emulsifies the batter so it holds together beautifully

Combine Dry Ingredients:

In a separate bowl whisk flour with salt. Slowly add this to the wet mixture using a spatula or on low speed just until combined. Do not overmix to keep the dough soft

Layer the Batter:

Spread half of the batter firmly across the bottom of the prepared pan using a spatula to reach the edges. Set aside the rest for the top layer

Make the Cheesecake Layer:

Beat softened cream cheese with sugar until smooth and scrape down the bowl as needed. Blend in vanilla and egg. Continue mixing until lump free

Add Fruit Filling and Remainder of Batter:

Spread the cheesecake mixture gently over the batter in the pan. Dollop peach pie filling evenly over the cheesecake then drop the remaining batter by spoonfuls on top. It is fine if some peach filling peeks through

Bake:

Place the pan in the center of the oven and bake for 30 to 35 minutes. The top should be lightly golden and the middle not jiggly. Let the bars cool completely to help set the layers

Mix and Drizzle Glaze:

Stir together powdered sugar milk and almond extract until no lumps remain. Drizzle over cooled bars using a spoon or fork to create zigzags. Let the glaze set before slicing

Pin

The cream cheese layer is my favorite part every time I sample the batter I remember being eight years old watching my grandmother make cheesecake and sneaking a taste of the mixture when she was not looking. Sharing that creamy element baked right into a bar always feels nostalgic.

Storage Tips

Let the bars cool completely before slicing then store them in an airtight container in the fridge for up to five days. I like to place parchment paper between layers to prevent sticking. These bars also freeze well for about one month just thaw in the fridge before serving.

Ingredient Substitutions

You can swap out the peach pie filling for cherry or blueberry pie filling if needed. If you only have salted butter skip the added salt in the recipe. Gluten free all purpose flour works for those with allergies but texture may change slightly.

Serving Suggestions

Peaches and Cream Cheesecake Bars shine at potlucks picnics and brunches. For a simple twist serve slightly chilled with a scoop of vanilla ice cream or whipped cream. Sometimes I cut them into small squares and arrange on a pretty tray for tea parties.

Cultural and Historical Context

Peach desserts have been a summer favorite for generations especially across the southern United States. Combining them with cheesecake in bar form is a modern shortcut that captures old fashioned flavor with much less fuss. It is the kind of recipe busy families love making together.

Recipe FAQs

→ Can I use fresh peaches instead of canned filling?

Yes, you can substitute fresh sliced peaches tossed with a little sugar and cornstarch for the canned filling. This gives a brighter, more natural flavor.

→ How do I tell when the bars are done baking?

The top should be light golden and the center set. Insert a toothpick—if it comes out mostly clean, the bars are ready.

→ Can these be made ahead of time?

Absolutely. The bars hold their texture well when refrigerated and can be made a day in advance before glazing and serving.

→ Is it necessary to cool the bars before glazing?

Yes, cooling ensures the glaze sets nicely and doesn’t melt into the bars, preserving its creamy finish on top.

→ Can I freeze leftover bars?

These bars freeze well if tightly wrapped. Thaw in the refrigerator before serving for the best taste and texture.