These Easy Peaches and Cream Cheesecake Bars are a sweet delight! With creamy cheesecake and juicy peach topping, they’re perfect for any summer gathering or just a tasty treat at home.
Imagine cutting into these bars and seeing all that peachy goodness on top! I love serving them chilled, and trust me, they’re gone in a flash. What’s not to love about that creamy, fruity combo? 🍑
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the crust. If you’re looking for gluten-free options, consider using almond flour or a gluten-free flour blend. I’ve used both successfully; it makes the bars deliciously nutty!
Unsalted Butter: Softened butter adds richness and binds the crust. If you need a dairy-free option, melted coconut oil works great. Just keep the measurement the same.
Cream Cheese: The creaminess comes from this soft cheese. If you’re watching calories, opt for reduced-fat cream cheese. It still tastes yummy! Vegan cream cheese can also be used for a dairy-free alternative.
Peach Slices: Canned peaches are convenient, but fresh or frozen peaches taste even better in this recipe! If using fresh, just peel and chop them. You can also swap in other fruits like strawberries or blueberries if peaches aren’t available.
How Do I Get the Cheesecake Bars Creamy and Set Just Right?
The key to creamy and perfectly set cheesecake bars lies in careful mixing and baking. Mix the cream cheese until smooth and ensure no lumps remain. Adding the eggs one at a time helps incorporate air for a fluffier texture. Bake the bars until the edges are set but the center is slightly jiggly; it’ll firm up as it cools.
- Preheat your oven well to 350°F (175°C).
- Beat the cream cheese until it’s completely smooth before adding other ingredients.
- Let the bars cool completely before cutting; this helps prevent cracking.
Trust me, these simple techniques will help you achieve the best results every time! Enjoy making your peaches and cream cheesecake bars!
Easy Peaches and Cream Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
For the Cheesecake Filling:
- 2 large eggs, divided
- 1 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can peach slices in syrup, drained and chopped
- Pinch of salt
For the Glaze:
- 1/4 cup powdered sugar
- 1 tablespoon milk
Total Time Estimate:
This delightful recipe will take you about 15 minutes to prepare and around 35-40 minutes to bake. Plus, you’ll want to chill the bars for at least 2 hours before serving, making the total time around 3 hours. But don’t worry! Most of that time is just waiting for the bars to set.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take out an 8×8 inch baking pan. You can grease it or line it with parchment paper for easier removal later.
2. Make the Crust:
In a medium bowl, mix together 1 cup of flour, 1/2 cup of softened butter, and 1/2 cup of granulated sugar. Use a fork or your fingers to mix until it becomes crumbly. Press half of this mixture firmly into the bottom of your prepared pan to create a solid crust.
3. Prepare the Cheesecake Filling:
In another bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Add in 1 egg, 1/2 cup of granulated sugar, the vanilla extract, and a pinch of salt, and mix until everything is well combined.
4. Fold in the Peaches:
Gently fold the chopped peach slices into your cream cheese mixture. This adds that sweet peachy flavor that makes these bars so delicious!
5. Assemble the Bars:
Spread the cream cheese and peach mixture evenly over the crust in the pan. Then, sprinkle the remaining crumb mixture on top, making sure it’s evenly distributed.
6. Bake:
Put the pan in your preheated oven and bake for about 35-40 minutes. You’ll know it’s done when the top is golden and the cheesecake filling is set—just a little jiggle in the center is okay!
7. Make the Glaze:
While the bars are baking, prepare the glaze. In a small bowl, mix together 1/4 cup of powdered sugar and 1 tablespoon of milk until it’s smooth and not too thick.
8. Cool and Drizzle:
Once they’re out of the oven, let the bars cool completely in the pan. When they’re cool, drizzle the glaze over the top for an extra touch of sweetness.
9. Chill and Serve:
Pop the baking pan in the refrigerator for at least 2 hours. This helps the bars to set perfectly. Once chilled, slice into squares and enjoy your delicious creamy, peachy cheesecake bars!
Happy baking! 🍑
FAQ for Easy Peaches and Cream Cheesecake Bars
Can I Use Fresh Peaches Instead of Canned?
Absolutely! Fresh peaches work wonderfully in this recipe. Just peel and chop them into small pieces before folding them into the cream cheese mixture. If using frozen peaches, make sure to thaw and drain them first!
How Should I Store Leftovers?
Store any leftover cheesecake bars in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you need to keep them longer, consider freezing them for up to a month. Just wrap individually in plastic wrap and place in a freezer-safe container!
Can I Make These Bars Gluten-Free?
Yes! To make these cheesecake bars gluten-free, simply substitute all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but they’ll still taste delicious!
What If I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can use mascarpone cheese or Greek yogurt as a substitute. Just keep the quantity the same, and adjust the sweetness if necessary, as yogurt can be tangier than cream cheese.
