These Creamy Peaches and Cream Cheesecake Bars are a sweet treat with a velvety cheesecake layer and delicious peach flavor. The buttery crust adds a tasty crunch!
Making these bars is a breeze! Just mix, pour, and bake. I love serving them chilled on warm days. They vanish quickly at gatherings—who can resist a peachy delight like this? 🍑
Key Ingredients & Substitutions
All-Purpose Flour: Essential for the crust, giving it structure. If you want a gluten-free option, try almond flour or a gluten-free flour blend, but be aware the texture may differ.
Granulated Sugar: This sweetens both the crust and filling. You can swap it with brown sugar for a hint of caramel flavor or use coconut sugar for a lower glycemic option.
Cream Cheese: The star of the filling, creating a creamy texture. If you’re looking for a lighter version, use neufchâtel cheese or Greek yogurt, but note that the texture might change a bit.
Peaches: Fresh peaches are best for flavor. If they’re out of season, canned peaches work fine; just make sure to drain them well. You can also use other fruits like nectarines or even berries.
Heavy Cream: This makes the filling rich and creamy. You can substitute sour cream for a tangy twist, or even use Greek yogurt for a lighter option.
How Do I Get the Perfect Creamy Filling?
Achieving a creamy filling is key here. It’s essential to properly soften your cream cheese—leave it out at room temperature for an hour prior to mixing. This helps avoid lumps!
- Use a mixer on medium speed to beat the cream cheese and sugar until smooth.
- Add eggs one at a time, and mix just until combined. Over-mixing can introduce air, which might make your cheesecake bars dense.
- Gently fold in the heavy cream or sour cream until incorporated, but don’t overdo it! The mixture should be slightly thick.
- Lastly, fold in those precious peaches gently to keep them intact.
Taking care with these steps ensures your cheesecake bars come out super creamy and delicious! Happy baking!
How to Make Creamy Peaches and Cream Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream or sour cream
- 1 1/2 cups fresh or canned peaches, chopped (drained if canned)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious dessert takes about 15 minutes to prepare, and then you’ll need to bake it for around 55 minutes. After it cools, refrigerate it for at least 2 hours before enjoying. So, set aside some time to create this delightful treat for about 3 hours total, including chilling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal later.
2. Make the Crust:
In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until you have a mixture that looks like coarse crumbs. Then, add in the egg and vanilla extract, mixing until the dough comes together. Press this dough evenly into the bottom of your prepared pan and bake for about 15 minutes, or until it’s lightly golden brown.
3. Prepare the Filling:
While the crust bakes, grab a large bowl and beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Gently fold in the heavy cream (or sour cream) until everything is well mixed, then carefully add in the chopped peaches to retain their shape.
4. Combine and Bake:
Once your crust is ready, pour the peach cream cheese filling over the baked crust, spreading it out evenly. Return it to the oven and bake for 40 to 45 minutes. The edges should be set, but the center will still be slightly jiggly.
5. Cool and Glaze:
After baking, remove the cheesecake bars from the oven and allow them to cool completely in the pan on a wire rack. While they cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Once the bars are cool, drizzle this glaze evenly over the top.
6. Chill and Serve:
Refrigerate the bars for at least 2 hours to help them set completely. When you’re ready to serve, cut them into squares. Enjoy the creamy, peachy goodness!
These cheesecake bars are perfect for summer gatherings, with their tender crust and luscious filling making every bite a delight!
FAQ for Creamy Peaches and Cream Cheesecake Bars
Can I use frozen peaches instead of fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw them completely and drain off any excess liquid before adding them to the filling to prevent a watery texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These bars are best enjoyed chilled but can also be left at room temperature for a short time if serving to guests.
Can I make these bars ahead of time?
Yes! You can make these cheesecake bars a day in advance. Just make sure to refrigerate them after glazing to keep them fresh for serving the next day.
What if I don’t have heavy cream?
No problem! You can substitute the heavy cream with sour cream or Greek yogurt for a slightly different flavor and texture, maintaining the creamy element in your filling. Just ensure they are full-fat for the best results!
