These creamy peaches and cream cheesecake bars are a dreamy dessert! With a smooth layer of cheesecake topped with sweet, juicy peaches, they’re perfect for summer parties.
Honestly, you can’t go wrong with a dessert that combines cheesecake and fruit. I mean, it’s just a win-win! I love serving these at gatherings—they disappear fast!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the crust and the cheesecake itself. If you’re looking for a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just remember that the texture may vary slightly!
Cream Cheese: It’s the star of the cheesecake layer. For a lighter version, you can use Neufchâtel cheese. If dairy-free is your quest, try a vegan cream cheese alternative, which can work well too!
Fresh or Canned Peaches: Fresh peaches bring vibrant flavor and texture. If they’re out of season, canned peaches work, but be sure to drain them well. Other fruits like pears or apricots can also be delicious!
Granulated Sugar: This sweetens both the crust and filling. If you prefer, substitute coconut sugar or maple syrup, but the texture may change slightly, especially with liquids like syrup.
How Do I Ensure My Cheesecake Bars Are Creamy and Not Gritty?
A smooth filling is key to the perfect cheesecake bars. Here’s how to achieve it:
- Make sure your cream cheese is softened properly. Leaving it at room temperature for about an hour helps it blend smoothly.
- When mixing, beat the cream cheese first until it’s really fluffy with no lumps before adding the eggs. This will help create an even texture.
- Add eggs one at a time, mixing just enough to incorporate. Over-mixing can introduce air, leading to cracks.
- Lastly, don’t rush the cooling process. Chilling the bars thoroughly in the fridge helps them set nicely and enhances the creaminess.
Trust me, taking these steps will leave you with cheesecake bars that are truly creamy and delightful!
Creamy Peaches and Cream Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 tsp salt
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
For the Peach Layer:
- 2 cups fresh or canned peaches, chopped (drained if canned)
- 1 tbsp lemon juice (if using fresh peaches)
For the Glaze (Optional):
- 3/4 cup powdered sugar
- 1-2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious dessert takes about 15 minutes to prepare, followed by 40-45 minutes of baking time. After that, let it cool completely and chill in the refrigerator for at least 3 hours, but ideally overnight. So, while the hands-on time is quick, plan for a bit of patience as it sets in the fridge!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, granulated sugar, softened butter, and salt. Mix everything together using a fork or your hands until it forms a crumbly dough. Now, press this dough evenly into the bottom of an 8×8-inch baking pan that has been greased or lined with parchment paper. This will be your crust!
2. Baking the Crust:
Next, pop the pan into the oven and bake the crust for about 15 minutes, or until it just starts to turn golden. Once it’s done, take it out and set it aside to cool slightly.
3. Making the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat the cream cheese until it’s smooth and creamy. Then, add the eggs one by one, mixing well after each addition. Now add the granulated sugar, vanilla extract, and flour. Keep mixing until everything is thoroughly blended and smooth.
4. Adding the Peach Layer:
Carefully fold in the chopped peaches. If you’re using fresh peaches, give them a toss with lemon juice first to keep them vibrant. Gently mix them into the cheesecake filling to incorporate.
5. Combining Layers:
Pour the cheesecake and peach mixture over the cooled crust in the baking pan, spreading it out evenly so every bite gets a taste of those tasty peaches!
6. Baking the Cheesecake Bars:
Return the pan to the oven and bake for 40-45 minutes, or until the cheesecake is set and has a light golden color on top. The center should still be slightly jiggly, which is just right.
7. Cooling and Chilling:
Once done, remove the pan from the oven and let the bars cool completely at room temperature. After that, transfer them to the refrigerator and chill for at least 3 hours, but overnight is best for perfect texture.
8. Making the Glaze (Optional):
If you want to add a sweet touch on top, make the glaze by whisking together the powdered sugar, milk (or cream), and vanilla until it’s smooth and pourable.
9. Drizzling the Glaze:
Once your bars are chilled and ready, drizzle the glaze evenly over the top. This adds an extra layer of sweetness and makes them look fabulous!
10. Serving:
Now, it’s time to slice these beautiful bars into squares and serve them chilled. Enjoy your creamy, fruity peaches and cream cheesecake bars with family and friends!
These bars are sure to impress with their delicious flavors, creamy texture, and gorgeous presentation. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Other Fruits in This Recipe?
Absolutely! While peaches are the star here, you can substitute them with other fruits like nectarines, apricots, or berries. Just make sure to adjust the amount based on their sweetness and juiciness.
Can I Make This Recipe Gluten-Free?
Yes! To make these cheesecake bars gluten-free, simply substitute the all-purpose flour in both the crust and filling with a gluten-free flour blend. This will work wonderfully while keeping the texture intact.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. If you prefer, you can also freeze them. Just wrap the bars tightly and freeze for up to 2 months. Thaw in the fridge before serving!
Can I Make These Bars Vegan?
Yes, you can make a vegan version! Use plant-based cream cheese and replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). The crust can also be made with a vegan butter substitute.
