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Peach Cheesecake Bars

Peach cheesecake bars with a buttery graham cracker crust, vanilla cheesecake filling, and a cooked peach layer. Baked until the center is just set, then chilled for clean slices with juicy fruit in every bite.
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Prep Time 25 minutes
Cook Time 46 minutes
chill time 4 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar
  • 0.5 tsp cinnamon
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Peach Layer
  • 3 peaches ripe, peeled and diced
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 0.5 tsp cinnamon
  • 1 tsp lemon juice
Optional Topping
  • 1 whipped cream
  • 1 fresh peach slices
  • 2 tbsp graham cracker crumbs for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F (175°C). Set out a 9×13-inch baking pan and parchment paper for lining.
  2. Line a 9×13-inch baking pan with parchment paper. Leave some overhang so the bars lift out easily.
Make the crust
  1. Mix the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until evenly combined. The mixture should look like damp sand.
  2. Firmly press the crust mixture into the prepared pan. Use the bottom of a measuring cup to pack it tightly.
  3. Bake for 8 minutes, then let cool. The crust should look lightly set and fragrant.
Make the cheesecake filling
  1. Beat the cream cheese until smooth. Scrape the bowl so there are no lumps.
  2. Add the granulated sugar and mix well. Continue mixing until the mixture looks glossy and smooth.
  3. Beat in the eggs one at a time. Mix just until each egg is incorporated.
  4. Mix in the vanilla extract and sour cream. Stop once the batter is uniform.
  5. Spread the cheesecake filling evenly over the crust. Smooth the top into an even layer.
Make the peach layer
  1. Toss the peaches with brown sugar, cornstarch, cinnamon, and lemon juice. Coat evenly so every peach piece is glossy.
  2. Spoon the peach mixture evenly over the cheesecake. Distribute to the edges without pushing the filling off-level.
  3. Gently swirl the top slightly if desired. Use a toothpick or knife tip for a marbled effect.
Bake and chill
  1. Bake for 38–45 minutes until the center is just set. The middle should have a slight jiggle but not slosh.
  2. Cool completely at room temperature. This prevents condensation and helps the bars slice cleanly.
  3. Refrigerate for at least 4 hours before slicing. Chill until fully firm.
  4. Garnish with whipped cream and fresh peach slices before serving. Finish with a light sprinkle of graham cracker crumbs if desired.

Notes

Pro tip: soften the cream cheese fully before beating so the filling stays smooth; if it’s still cool, lumps can form. Store covered in the refrigerator up to 4 days. Freezing: yes, freeze individual bars in an airtight container for up to 2 months, thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and light sour cream while keeping the same baking time.