Peaches and Cream Cheesecake Bars (Printable Version)
Creamy cheesecake bars with buttery graham crust, sweet peaches, and whipped cream topping.
# What You’ll 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 and Whipped Cream
09 - 2 cups diced ripe peaches (fresh or drained canned)
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice
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, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture 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 the softened cream cheese and 2/3 cup granulated sugar in a large bowl on medium speed until completely smooth and free of lumps. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined — do not overmix.
04 - Pour the cheesecake filling over the cooled crust, using a spatula to spread it into an even layer.
05 - In a separate bowl, toss the diced peaches with 2 tablespoons granulated sugar and lemon juice. Evenly distribute the peaches over the cheesecake batter and gently press them in so they are partially submerged.
06 - 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 allow to cool completely at room temperature.
07 - Once cooled to room temperature, transfer the pan to the refrigerator and chill for at least 2 hours, or until the cheesecake is firm and well set.
08 - In a chilled bowl, beat the heavy whipping cream with powdered sugar using an electric mixer until soft peaks form. Be careful not to overwhip.
09 - Lift the cheesecake slab out of the pan using the parchment paper overhang. Slice into 12 even bars. Top each bar with a dollop of freshly whipped cream before serving.
# Top Tips:
01 -
- The graham cracker crust comes together in about two minutes and makes your whole kitchen smell like buttery warmth.
- You dont need a water bath or any fancy cheesecake techniques, just a bowl and a spoon.
02 -
- Underbaking slightly is far better than overbaking, because the cheesecake continues to set as it cools and nobody wants a dry bar.
- If your cream cheese isnt fully softened you will end up with tiny white streaks running through the filling that no amount of extra mixing can fix.
03 -
- Press the crust mixture with the bottom of a measuring cup for a perfectly flat, even layer that wont crumble when you slice.
- Toss the peaches in the sugar and lemon juice right before adding them so they do not release too much juice and make the filling watery.