Indulge in the perfect summer dessert with Peach Cobbler Cheesecake Bars, a delightful fusion of creamy cheesecake, juicy peaches, and a buttery cobbler topping. These bars combine the richness of cheesecake with the comforting charm of peach cobbler, making them ideal for summer gatherings, potlucks, or a sweet treat at home. This peach cobbler cheesecake bars recipe is easy to make, portable, and sure to impress with every bite!
Why You’ll Love Peach Cobbler Cheesecake Bars
- Perfect Balance: Creamy cheesecake meets juicy peaches and a crunchy topping.
- Seasonal Delight: Fresh peaches shine, with canned or frozen options for year-round enjoyment.
- Party-Ready: Easy to slice and serve for any occasion.
- Make-Ahead: Chills beautifully for stress-free prep.
- Versatile: Serve warm for comfort or chilled for a refreshing treat.
Ingredients for Peach Cobbler Cheesecake Bars
Here’s what you need for this peach cobbler cheesecake bars recipe (serves 12):
Crust:
- 1½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp (5ml) vanilla extract
Peach Filling:
- 3 cups (about 450g) peeled and sliced fresh peaches (or drained canned peaches)
- ¼ cup (50g) brown sugar
- 1 tbsp (8g) cornstarch
- 1 tsp (2g) ground cinnamon
Cobbler Topping:
- ½ cup (60g) all-purpose flour
- ½ cup (100g) brown sugar
- ¼ cup (56g) unsalted butter, cold and cubed
- ¼ tsp (1g) salt
Equipment
- 9×13-inch baking dish
- Parchment paper
- Mixing bowls
- Electric mixer
- Wooden spoon or spatula
- Knife and cutting board
Ingredient Tips
- Use room-temperature cream cheese for a smooth cheesecake layer.
- Fresh peaches are ideal; if using canned, drain well to avoid excess liquid.
- Chill butter for the topping to achieve a crumbly texture.
- Substitute peaches with nectarines or apricots for a twist.
- Crush graham crackers finely for a sturdy crust.
Directions for Peach Cobbler Cheesecake Bars
Let’s make this peach cobbler cheesecake bars recipe—creamy, fruity, and irresistible!
Prepare the Crust
I preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper. In a mixing bowl, I combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter until evenly mixed. I press the mixture firmly into the dish and bake for 8 minutes. I let it cool slightly.
Make the Cheesecake Layer
In a large bowl, I beat 16 oz softened cream cheese until smooth. I add ½ cup granulated sugar, 2 eggs, and 1 tsp vanilla extract, mixing until creamy and lump-free. I pour this over the cooled crust and spread it evenly.
Prepare the Peach Filling
In a separate bowl, I toss 3 cups sliced peaches with ¼ cup brown sugar, 1 tbsp cornstarch, and 1 tsp cinnamon until well-coated. I spoon the peach mixture evenly over the cheesecake layer.
Make the Cobbler Topping
In a bowl, I mix ½ cup flour, ½ cup brown sugar, and ¼ tsp salt. I cut in ¼ cup cold cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. I sprinkle this evenly over the peach layer.
Bake and Cool
I bake for 40–45 minutes until the topping is golden and the cheesecake is set. I let the bars cool completely in the dish, then chill in the fridge for at least 2 hours before slicing into 12 bars.
Nutrition
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Chill Time: 2 hours
- Total Time: ~3 hours 10 minutes
- Servings: 12
- Calories: ~350 kcal per bar
- Macros per Bar: 40g carbs, 5g protein, 20g fat, 1g fiber
Variations
Try these twists on this recipe:
- Nutty Crunch: Add ¼ cup chopped pecans to the topping, inspired by LaylaCooks’ Cranberry Christmas Cookies.
- Spiced Twist: Mix ¼ tsp nutmeg or ginger into the peach filling.
- Mixed Fruit: Combine peaches with ½ cup blueberries or raspberries.
- Gluten-Free: Use gluten-free graham crackers and flour.
- Lighter Option: Swap half the cream cheese with blended cottage cheese for fewer calories.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy dessert spread.
Storage
I store bars in an airtight container in the fridge for up to 5 days. For freezing, I wrap each bar in plastic wrap and foil, then store in a freezer bag for up to 2 months. I thaw in the fridge overnight before serving.
Serving Tips
- Presentation: Serve on a platter with fresh peach slices for a vibrant look.
- Garnish: Drizzle with caramel sauce or top with whipped cream.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a unique twist.
- Portion Size: 1 bar per serving for gatherings.
- Occasions: Perfect for summer picnics, holiday potlucks, or family desserts.
FAQs
Can I use frozen peaches?
Yes, thaw and drain well to prevent excess liquid in the filling.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and cool slowly in the oven with the door ajar.
Can I make these ahead?
Yes, they taste better after chilling overnight; store in the fridge.
Can I use a different fruit?
Nectarines, apricots, or berries work well; adjust sugar if needed.
How do I get clean slices?
Chill thoroughly and use a sharp knife, wiping it between cuts.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Peach Cobbler Cheesecake Bars are a creamy, fruity dessert that’s perfect for any occasion. This peach cobbler cheesecake bars recipe combines the best of cheesecake and cobbler for a crowd-pleasing treat. Try this recipe and savor the sweet taste of summer!
Peach Cobbler Cheesecake Bars
Ingredients
For the Crust:
- 1½ cups 180g graham cracker crumbs
- ¼ cup 50g granulated sugar
- ½ cup 113g unsalted butter, melted
For the Cheesecake Layer:
- 16 oz 450g cream cheese, softened
- ½ cup 100g granulated sugar
- 2 large eggs
- 1 tsp 5ml vanilla extract
For the Peach Filling:
- 3 cups about 450g peeled and sliced fresh peaches (or drained canned peaches)
- ¼ cup 50g brown sugar
- 1 tbsp 8g cornstarch
- 1 tsp 2g ground cinnamon
For the Cobbler Topping:
- ½ cup 60g all-purpose flour
- ½ cup 100g brown sugar
- ¼ cup 56g unsalted butter, cold and cubed
- ¼ tsp 1g salt
Instructions
Prepare the Crust
- I preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper. In a mixing bowl, I combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter until evenly mixed. I press the mixture firmly into the dish and bake for 8 minutes. I let it cool slightly.
Make the Cheesecake Layer
- In a large bowl, I beat 16 oz softened cream cheese until smooth. I add ½ cup granulated sugar, 2 eggs, and 1 tsp vanilla extract, mixing until creamy and lump-free. I pour this over the cooled crust and spread it evenly.
Prepare the Peach Filling
- In a separate bowl, I toss 3 cups sliced peaches with ¼ cup brown sugar, 1 tbsp cornstarch, and 1 tsp cinnamon until well-coated. I spoon the peach mixture evenly over the cheesecake layer.
Make the Cobbler Topping
- In a bowl, I mix ½ cup flour, ½ cup brown sugar, and ¼ tsp salt. I cut in ¼ cup cold cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs. I sprinkle this evenly over the peach layer.
Bake and Cool
- I bake for 40–45 minutes until the topping is golden and the cheesecake is set. I let the bars cool completely in the dish, then chill in the fridge for at least 2 hours before slicing into 12 bars.
Notes
- Variations: Add chopped pecans or almonds to topping; combine peaches with raspberries or blueberries; add ginger or nutmeg for spice.
- Tips: Use room-temperature cream cheese for smooth filling; drain canned peaches to avoid excess moisture; cool fully before slicing for neat bars.
- Serving: Serve chilled for firm texture or slightly warm with whipped cream; drizzle with caramel for extra indulgence.
- Storage: Refrigerate up to 5 days; freeze individually wrapped bars up to 2 months.
- Lighter option: Replace half the cream cheese with blended cottage cheese for lower calories and higher protein.
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