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Peach Cheesecake Bars
Peach Cheesecake Bars – absolute creamy and fruity perfection in the form of a bar! These are the most scrumptious summer dessert bars you’ll ever have. They are rich and creamy with the perfect fruity and juicy addition, thanks to the peach jam and fresh peaches.
These Peach Cheesecake Bars are so good, I’m telling you! There’s a lovely buttery crust, which is then smothered in peach jam and topped with freshly sliced peaches. Next, a creamy cheesecake layer is poured over and topped with another buttery, cinnamon-y crumble layer. It’s a lovely fusion of summer flavours.
Aside from the obvious deliciousness of this recipe, there are a couple other reasons why I absolutely love this recipe! First of all, this is one of the best make ahead summer desserts you’ll try. It actually tastes better the next day, making it a great summer dessert recipe to impress your guests with. Which leads me into my next point: this recipe can make up to 24 individual portions, which makes it the perfect dessert for a crowd. This is perfect for your summer BBQs or gatherings.
What to Do with Fresh Peaches
When summer throws you tons of fresh peaches, you make desserts! Here are some ideas for how you can use up fresh peaches before they go bad! Your family/guests will love them!
- Try our Cherry Peach Cobbler. So fresh, so juicy, so comforting, so delicious. Love it with a scoop of vanilla ice-cream.
- Make peach crisp or peach crumble. Never fails!
- Make peach jam to smother over toast, a croissant, or scone, for a yummy, sweet summer breakfast.
- Make peach compote that you can serve over ice-cream or other desserts.
- Wash and cut the peaches and freeze them for later use.
Ingredients Needed
Now back to the recipe. Here is a list of the main ingredients that you will need to make these cheesecake squares.
All-purpose flour: this is the base of both the bottom crust and crumble topping.
Brown sugar + granulated sugar: the brown sugar sweetens the crust and the topping, while the granulated sugar sweetens the cheesecake filling.
Unsalted butter: binds the crust together, making a buttery crust with the perfect bite. Also brings the crumble topping together.
Peach jam: adding a layer of peach jam to the crust really elevates these easy cheesecake bars. The fresh peaches alone would be great, but adding a layer of peach jam intensifies the flavours.
Fresh peaches: adds the perfect freshness and juicy, summer peach flavour to these cheesecake bars. So perfect!
Cream cheese: this is the base of the rich and creamy cheesecake.
Eggs: provides structure to the cheesecake and also helps the cheesecake to set properly.
Vanilla extract + cinnamon: adds subtle flavour to the cheesecake and the crumble topping.
How to Make Peach Cheesecake Bars
Preheat the oven to 350F and line a 9×13 inch baking pan with parchment paper.
Make the Crust
In a bowl, mix together the flour, salt, and brown sugar. Add the cold, cubed butter into the mixture and use a fork or pastry cutter to cut the butter in. It should be crumbly but can be easily pressed together.
Press the mixture into the bottom of the prepared baking pan. Make sure that the layer is even all over. Use the flat bottom of a cup to help make the layer smooth and even. Bake this in the preheated oven for 20 minutes. Remove from oven and allow to cool while preparing the other ingredients.
Once the crust is cool, spread the peach jam evenly over the crust. Place the sliced peaches evenly over the jam layer. Set aside until ready to use.
Make the Filling
In a stand mixer or using a hand mixer, beat the cream cheese until smooth and creamy (about 2-3 minutes). Add the sugar and continue to beat until well combined (about 1 minute). Add the eggs, one at a time, beating to combine after each addition. Add the vanilla extract and beat until just combined. Do not overmix. Pour this cheesecake batter gently over the sliced peaches and spread evenly. Set aside.
Make the Topping
In a bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry blender or fork to cut the butter into the mixture. The mixture will be chunky and crumbly.
Gently sprinkle the crumble topping over the cheesecake batter.
Bake for about 30 minutes. The center should have a slight jiggle and the topping should be golden or lightly browned. Remove from oven and let the cheesecake come to room temperature. Refrigerate for at least 4 hours, but overnight is best! Cut into desired portions and serve chilled. Enjoy!
Tips for Peach Cheesecake Bars
- Do not over bake the cheesecake. You want the middle to be slightly jiggly. Once out of the oven, it will set, then continue to set once refrigerated. Over baking will result in cracks and your cheesecake will not be smooth and silky.
- Line the pan with parchment paper/foil or use non stick spray so that the bars can be easily removed and not break apart.
- If you prefer room temperature cheesecake, you can also serve them that way too.
- For the crumble topping, you can add your favourite ground spices, along with the cinnamon. Ground nutmeg and/or clove are good ideas.
How to Store Cheesecake Squares
You can refrigerate or freeze these peach cheesecake bars.
Refrigerate: store in an airtight container for 3-4 days in the fridge.
Freeze: wrap bars in plastic wrap, tightly, then place in a freezer bag or container. They will stay good for up to 3 months. Thaw overnight in the fridge.
Frequently Asked Questions
Peach jam can be hard to come by, depending on where you live. I had to go to a couple stores before I found it. So, instead of peach jam, you can use peach compote or peach pie filling. You might have a hard time finding peach pie filling, but you can make homemade peach compote, which is super simple. Here is a lovely peach compote recipe, and it only uses 4 ingredients!
Definitely, and I actually encourage it. Cheesecake tends to need hours in the fridge to set completely and tastes best the day after. I would recommend baking this the day before and storing in the fridge overnight.
Looking for the best summer desserts? Try our Orange Cardamom Olive Oil Cake, Lime Popsicles, Matcha White Chocolate Cookies, Peanut Punch, Cherry Peach Cobbler, Lemon Blueberry Mini Cheesecakes
Peach Cheesecake Bars
Description
Rich and creamy cheesecake bars made with a peachy layer of jam and fresh fruit. Topped with a buttery, cinnamon crumble.
Ingredients
Crust
Filling
Topping
Instructions
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Preheat the oven to 350F and line a 9x13 baking pan/dish with parchment paper. Set aside. Also, place the baking rack in the middle of the oven.Â
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Make the crust. In a medium bowl, mix the all-purpose flour, salt, and brown sugar together.Â
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Add in the cold + cubed butter and start cutting it into the flour mixture, using a fork or pastry blender.Â
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Once the dough comes together and is uniform, pour into the prepared pan and evenly spread it out. Press the dough down onto the bottom of the pan to form an even layer. You can use the bottom of a cup that is flat to press the dough down. Â
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Bake this for 20 minutes.Â
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Remove from oven and allow to cool while preparing the filling.Â
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Once the bottom crust is cool, spread the peach jam/compote/pie filling evenly onto the crust.Â
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Place the sliced peaches evenly over the jam layer. Set aside while you prepare the filling.Â
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Make the filling. Using a stand mixer or hand mixer, beat the cream cheese until smooth and creamy, about 2-3 minutes.Â
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Add the granulated sugar and beat until thoroughly combined with cream cheese.Â
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Add the eggs, one at a time, beating after each addition until combined. Add the vanilla and beat until just combined. Do not overmix at this step.Â
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Tap the bowl gently on the counter top to release any trapped air. Gently pour the cheesecake batter over the sliced peaches and spread out evenly. Set aside.Â
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Make the topping. In a bowl, combine the all-purpose flour, brown sugar, ground cinnamon, and salt.Â
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Add in the cold + cubed butter and use a fork or pastry blender to the cut the butter into the flour mixture. It should look crumbly and chunky.Â
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Sprinkle this crumbly mixture gently over the cheesecake batter. You want to do this very gently so that it doesn't sink down too much.Â
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Place on the middle rack of the oven and bake for about 30 minutes. The center should still have a slight jiggle, and the topping should be golden or light brown.Â
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Remove from oven and allow to come to room temperature. Refrigerate for at least 4 hours, but overnight is best.Â
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Cut into desired serving sizes and serve chilled.Â
Equipment
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