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Cheesecake bars have become a beloved dessert option, celebrated for their creamy texture and the ability to be easily portioned for sharing. The unique combination of peaches and cream adds a delightful twist to this classic treat, making it a standout choice for summer gatherings and family dinners. When fresh peaches are in season, their juicy sweetness complements the rich creaminess of cheesecake, capturing the essence of summer in every bite. This recipe not only highlights the natural flavors of ripe peaches but also emphasizes the ease of preparation, ensuring that even novice bakers can impress their guests with a stunning dessert.

Peaches and Cream Cheesecake Bars

Indulge in the delightful flavors of summer with these Peaches and Cream Cheesecake Bars! This easy recipe features a buttery graham cracker crust topped with a luscious cheesecake filling made creamy with fresh peaches and a hint of lemon. Finished with a fluffy whipped cream topping and garnished with more peaches, these bars are perfect for any occasion. Treat yourself and impress your friends with this delicious dessert!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup sour cream

1 ½ cups fresh peaches, peeled and diced

1 tsp lemon juice

¼ tsp cinnamon (optional)

For the topping:

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

Sliced peaches for garnish

Instructions
 

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a greased 9x13-inch baking pan. Bake for 10-12 minutes until set and lightly golden. Remove from oven and allow to cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and well-blended. Add in the eggs one at a time, mixing on low speed after each addition until just combined. Stir in the vanilla extract, sour cream, diced peaches, lemon juice, and cinnamon until evenly distributed.

      Assemble and bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until the edges are set, and the center has a slight jiggle. Remove from the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.

        Prepare the topping: When the cheesecake bars are fully chilled, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the top of the cheesecake filling.

          Serve and garnish: Cut the cheesecake into bars and garnish with additional sliced peaches before serving.

            Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 12 bars