Peaches And Cream Cheesecake Bars (Printable)

Creamy cheesecake bars on buttery graham crust topped with sweet ripe peaches and whipped cream for a luscious summer treat.

# Ingredient List:

→ 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

09 - 2 cups diced ripe peaches, fresh or drained canned
10 - 2 tbsp granulated sugar
11 - 1 tsp fresh lemon juice

→ Whipped Cream Topping (Optional)

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, sugar, and melted butter, stirring until the mixture resembles wet sand. Press 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 sugar together in a large bowl until completely smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined, being careful not to overmix.
04 - Pour the cheesecake filling over the prepared crust, using a spatula to spread it into an even layer.
05 - In a separate bowl, toss the diced peaches with sugar and lemon juice until coated. Evenly distribute the peach pieces 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, refrigerate the cheesecake for at least 2 hours, or until thoroughly chilled and firm.
08 - If using the topping, beat the heavy whipping cream with powdered sugar in a chilled bowl until soft peaks form.
09 - Lift the chilled cheesecake from the pan using the parchment overhang. Slice into 12 even bars and top each with a dollop of whipped cream before serving.

# Expert Tips:

01 -
  • The graham cracker crust comes together in five minutes and makes your whole kitchen smell like warm honey.
  • Fresh peaches melt into the cheesecake filling and create little pockets of jammy sweetness you never see coming.
  • No water bath required, which means zero anxiety about soggy bottoms or cracked tops.
02 -
  • Underbaking slightly is far better than overbaking, because the bars continue to set as they chill and nobody enjoys dry cheesecake.
  • Patience during the cooling phase is non negotiable, since cutting warm cheesecake bars creates a mess that no amount of whipped cream can disguise.
03 -
  • Room temperature cream cheese is the single most important factor between a silky filling and a lumpy disaster, so plan ahead.
  • The parchment overhang is not optional, it is the difference between beautiful bars and a crumbled mess you have to serve in bowls.

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