Peaches and Cream Cheesecake Bars (Printable)
Creamy cheesecake bars with buttery graham crust topped with sweet ripe peaches and whipped cream.
# What You 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
09 - 2 cups diced ripe peaches, fresh or drained canned
10 - 2 tbsp granulated sugar
11 - 1 tsp fresh lemon juice
→ Whipped Cream Topping
12 - 1 cup heavy whipping cream
13 - 2 tbsp powdered sugar
# How To Make It:
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 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 softened cream cheese and sugar in a large bowl on medium speed until completely smooth and free of lumps. Add eggs one at a time, beating well after each addition. Blend in vanilla extract and sour cream until just incorporated — avoid overmixing.
04 - Pour the cheesecake filling over the cooled crust, using a spatula to spread it into an even, level layer.
05 - In a separate bowl, toss the diced peaches with sugar and lemon juice until coated. Scatter the peach pieces evenly across the cheesecake surface, pressing them gently into the batter.
06 - Bake for 30 to 32 minutes, or until the edges are set and lightly golden while the center still has a slight jiggle. The filling will continue to set as it cools.
07 - Allow the cheesecake to cool completely at room temperature, then transfer to the refrigerator and chill for at least 2 hours until fully set and firm.
08 - In a chilled bowl, beat the heavy whipping cream with powdered sugar using an electric mixer 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 minutes and makes you look like you tried way harder than you actually did.
- Fresh peaches sink slightly into the cheesecake as it bakes, creating these gorgeous golden pockets of fruit that surprise you in every bite.
02 -
- Underbaking slightly is far better than overbaking because the cheesecake continues to set as it chills, and a dry cheesecake bar is a sadness nobody deserves.
- The parchment overhang is not optional in my kitchen because I once tried to dig these bars out with a spatula and ended up with a pile of beautiful rubble.
03 -
- Cut the bars with a knife run under hot water and wiped dry between each slice for edges so clean they look like they came from a bakery case.
- Use peaches that are fragrant and just slightly soft to the touch because firm peaches will not release their juice and mushy ones will make the topping watery.