These Easy Peaches and Cream Cheesecake Bars are a sweet treat! With creamy cheesecake and juicy peaches on a buttery crust, they are perfect for any occasion.
Nothing beats the combination of fresh peaches and creamy goodness. I love serving these bars chilled on warm days—they’re like a slice of sunshine on a plate! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the crust. If you’re looking for a gluten-free option, you can use almond flour or a gluten-free all-purpose blend.
Granulated Sugar: Just the right amount sweetens both the crust and filling. For a healthier alternative, consider using coconut sugar or a sugar substitute like Stevia.
Unsalted Butter: Cold butter works best for a flaky crust. If you’re dairy-free, try using coconut oil or a plant-based butter for similar results.
Cream Cheese: Softened cream cheese is essential for the cheesecake filling. For a lighter option, you could use Neufchâtel cheese or a vegan cream cheese if you prefer plant-based.
Peaches: Fresh peaches add bright flavor! You can replace them with other fruits like strawberries, blueberries, or mixed berries if peaches aren’t available. Canned peaches work well too, just make sure to drain them.
How do you ensure a perfectly set cheesecake layer?
Getting that cheesecake layer just right is key! Here are some tips:
- Use softened cream cheese for a smoother mixture. Beat it well with sugar until creamy to avoid lumps.
- Add the egg last and don’t overmix after incorporating it. This helps prevent cracks.
- Keep an eye on the baking time. The cheesecake should be set but still slightly jiggly in the center when you take it out.
- Let it cool completely before refrigerating. This helps it firm up nicely!
Easy Peaches And Cream Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or canned peaches, chopped (drained if canned)
For the Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tbsp milk or cream
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and around 45 minutes to bake. Then just let them cool for a couple of hours in the fridge before serving. So, in total, you’re looking at about 3 hours, including chilling time. Totally worth the wait for something this tasty!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan so your bars come out easily once they’re done.
2. Making the Crust:
In a medium bowl, mix together the flour and 1/4 cup sugar. Next, cut the cold butter into the mixture using a pastry cutter or your fingers until it looks like coarse crumbs. This part is fun and hands-on!
Press this mixture evenly into the bottom of the prepared baking pan, creating a nice crust to hold everything together.
3. Baking the Crust:
Pop the crust into the oven and bake for about 15 minutes or until it’s lightly golden. When done, take it out and let it cool a little while you prepare the cheesecake filling.
4. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the 1/4 cup sugar until it’s nice and smooth. You want it to be creamy and lump-free for the best texture!
Add in the egg and vanilla extract, mixing until everything is combined well. Now gently fold in the chopped peaches—you want to see those peachy bits!
5. Assembling and Baking:
Pour the creamy cheesecake mixture over the slightly cooled crust, spreading it out evenly. Pop it back in the oven and bake for about 25-30 minutes, or until the cheesecake layer is set and has a light golden top.
6. Cooling and Adding the Glaze:
Once baked, remove the pan from the oven and let the bars cool completely in the pan. This step is super important!
For the glaze, mix the powdered sugar with 1 tablespoon of milk or cream in a small bowl until it’s smooth. If it’s too thick, add a bit more milk for your desired consistency. Drizzle this glaze over the cooled cheesecake bars once they are ready.
7. Chilling and Serving:
Finally, refrigerate the bars for at least 2 hours. This will help them firm up nicely and makes slicing easier. When you’re ready, cut them into squares and enjoy the delicious combination of creamy cheesecake and sweet peaches!
Enjoy these Easy Peaches and Cream Cheesecake Bars! Perfect for a treat or a sweet ending to any meal!
FAQ for Easy Peaches And Cream Cheesecake Bars
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, be sure to thaw them completely and drain any excess liquid before chopping and folding them into the cheesecake mixture. This will help prevent excess moisture from making the bars soggy.
How Do I Store Leftover Cheesecake Bars?
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 3 days. To keep them fresh, make sure they are covered well. You can also freeze leftover bars in a freezer-friendly container for up to 2 months!
Can I Make the Crust in Advance?
Yes, you can make the crust ahead of time! Just prepare it, bake, and let it cool, then store it wrapped in plastic wrap at room temperature for up to a day. This makes it easy to assemble the bars when you’re ready!
What’s the Best Way to Cut the Bars?
To get nice, clean slices, use a sharp knife dipped in hot water. Wipe the knife between cuts for neat edges. Let the bars chill thoroughly before cutting to ensure they hold their shape well.
