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Peach Cheesecake Bars

Peach cheesecake bars with a buttery graham cracker crust, creamy vanilla filling, and a cinnamon peach topping. Baked until the center is just set, then chilled for clean sliceable bars.
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Prep Time 20 minutes
Cook Time 43 minutes
Chill 4 hours
Total Time 5 hours 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cup graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 0.5 tsp cinnamon
Cheesecake Layer
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
Peach Topping
  • 3 cup fresh peaches peeled and diced
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
Garnish
  • 0.5 whipped cream
  • 0.5 fresh peach slices
  • 0.25 mint leaves optional

Equipment

  • 1 sheet pan

Method
 

Prep the pan and crust
  1. Preheat the oven to 350°F (175°C). Set out a 9×13-inch baking pan lined with parchment paper.
  2. Mix the graham cracker crumbs, melted butter, granulated sugar, and cinnamon until evenly combined. Press the mixture firmly into the prepared pan.
  3. Bake for 8 minutes, then let the crust cool slightly. Leave the oven on for baking the cheesecake layer.
Make the cheesecake layer
  1. Beat the cream cheese until smooth. Beat in the granulated sugar, eggs, vanilla extract, and sour cream until fully combined.
  2. Spread the cheesecake mixture evenly over the crust. Make sure the surface is level so it bakes evenly.
Add peach topping and bake
  1. Toss the peaches with brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Spoon the peach mixture evenly over the cheesecake layer.
  2. Bake for 35–40 minutes, until the center is just set. Avoid overbaking to keep the bars tender.
Chill, slice, and garnish
  1. Cool completely at room temperature. Then refrigerate for at least 4 hours to set the bars.
  2. Slice into bars and garnish with whipped cream before serving. Add fresh peach slices and mint leaves (optional) on top.

Notes

For the cleanest slices, chill until fully firm (at least 4 hours) and use a sharp knife wiped between cuts. Store covered in the refrigerator up to 4 days; freeze bars (without garnish) up to 1 month and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and sour cream—texture will be slightly softer but still works well for bars.