Peaches and Cream Cheesecake Bars

Soft butter, sugar, peaches, cream cheese, and a sweet almond glaze come together in these dreamy Peaches and Cream Cheesecake Bars. Pure bliss.

this Recipe

Okay, so you know how some desserts are just… nostalgic? These Peaches and Cream Cheesecake Bars take me right back to one of those sticky summer afternoons at my grandma’s house. She had this tiny kitchen with floral curtains that never quite closed all the way, and the smell of peaches and butter baking was like her signature perfume. She’d always say, “Good things take time, but great things are made in 15 minutes.” This recipe is proof.

The first time I made these bars myself, it was a total whim. I had a can of peach pie filling sitting in the pantry forever (you too?), a brick of cream cheese dangerously close to its expiration date, and a craving that no store-bought cookie was going to satisfy. That day, the kitchen smelled like hers. And I may have teared up just a little. Now it’s a recipe I make when I need a pick-me-up or when I’m pretending I have it all together for a potluck. Spoiler alert: people always ask for the recipe.

Why You’ll Love This Peaches and Cream Cheesecake Bars Recipe?

Let’s be honest. Some desserts are fussy. Not these. These cheesecake bars are low effort, high reward. You don’t need to be a pastry chef. Heck, you don’t even need to be particularly patient.

What makes these bars a winner? Well, for starters, you’ve got three layers of heaven. There’s a soft, buttery base that feels like biting into a cloud. Then comes the cheesecake layer—sweet, creamy, and rich, but not over the top. And finally, those peaches. Juicy and bright, they add just the right amount of summer flair. Oh, and don’t forget the almond glaze on top. It makes them look all fancy, like you totally spent hours on them. (You didn’t. But they don’t need to know that.)

Ingredient Notes:

I’m not about making things complicated. These Peaches and Cream Cheesecake Bars are made with simple, straightforward ingredients. Here’s why they rock:

• Unsalted Butter (1 cup, softened): It’s the rich, creamy foundation of these bars. I prefer unsalted so I can control the salt—grandma taught me that.
• Sugar (lots of it!): Two cups in the batter, half a cup in the cheesecake layer, and a cup of powdered sugar for the glaze. We’re not making a salad here.
• Eggs (4 for the batter + 1 for the cheesecake): These hold everything together and make it rich and cakey. Room temp works best, but no judgment if you forget.
• Vanilla Extract (3 tsp total): Don’t skip this. It adds warmth and depth to both the bars and the cheesecake layer.
• All-Purpose Flour (3 cups): The basic building block. Reliable and perfect for a sturdy base.
• Salt (1 tsp): Balances all the sweetness so your teeth don’t ache.
• Peach Pie Filling (21 oz can): Because who has time to peel and pit peaches? This makes it easy.
• Cream Cheese (8 oz block, softened): It’s not cheesecake without cream cheese! Go full-fat. You deserve it.
• Almond Extract (1 tsp in the glaze): Optional, but it adds that little something special. Swap for vanilla if you’re not an almond fan.

How To Make Peaches and Cream Cheesecake Bars?

Step 1: Preheat and Prep

Heat your oven to 350°F. Grease your trusty 9×13 baking pan. (You do have a favorite pan, right? Mine’s got scratches from years of love.)

Step 2: Make the Batter

Cream together the softened butter and sugar until light and fluffy—think whipped frosting vibes. Add in the eggs one at a time (so they don’t freak out and scramble) and your vanilla extract. Then, slowly mix in your flour and salt. It’ll look thick, like cookie dough.

Step 3: Build Your Base

Press half of that dough into the bottom of your pan. Don’t stress about perfection. This isn’t The Great British Bake Off.

Step 4: Whip Up the Cheesecake Layer

In another bowl, beat the cream cheese until it’s smooth. Add sugar, vanilla, and that last egg. Beat again until it’s creamy and dreamy.

Step 5: Layer It Up

Spread the cheesecake mixture over your base. Top with spoonfuls of peach pie filling. Then dollop the remaining batter on top. It won’t cover everything, but that’s part of the charm.

Step 6: Bake and Cool

Pop it in the oven for 30-35 minutes, or until golden brown on top. Let it cool completely. Trust me, you want to wait—otherwise, slicing is a mess. Learned that the hard way.

Step 7: Glaze It

Whisk powdered sugar, milk, and almond extract until it’s drizzle-ready. Go wild. Drizzle like you’re on a cooking show.

Storage Options:

• Fridge: They’ll keep in an airtight container for up to 5 days. I like mine cold—firm, yet still melt-in-your-mouth.
• Freezer: Wrap tightly in plastic and freeze for up to 2 months. Defrost overnight in the fridge.
• Countertop: If you’re serving them the same day, they’re fine out for a few hours. Any longer? Back in the fridge they go.

Variations and Substitutions:

Feeling adventurous? Here are a few swaps I’ve tried (or plan to):

• Fresh Peaches: If you’re blessed with a bushel of ripe peaches, slice ’em up and toss with a little sugar before layering.
• Pie Filling Remix: Cherry, apple, blueberry… go wild!
• Nuts on Top: Add a sprinkle of chopped pecans or sliced almonds before baking for a bit of crunch.
• Glaze Flavors: Swap almond extract for lemon or orange for a fresh twist.

What to Serve with Peaches and Cream Cheesecake Bars?

• Coffee or Tea: A strong black coffee cuts the sweetness perfectly.
• Ice Cream: Vanilla, peach, or even butter pecan would be divine.
• Whipped Cream: Because why not? Life’s short.
• Brunch Spread: These are fab on a brunch table alongside quiches and fruit.

Frequently Asked Questions:

Can I use fresh peaches instead of canned pie filling?
Absolutely! Just peel and slice them, toss with a little sugar, and cook them down until they’re soft and syrupy.

Do these need to be refrigerated?
Yep. Cream cheese = chill time. Keeps ’em fresh and tasty.

I’m telling you, these Peaches and Cream Cheesecake Bars are that recipe you’ll end up making again and again. They’re simple, they’re sweet, and they’re a total crowd-pleaser. And if your kitchen smells like mine did the first time I baked them—well, you’re in for a treat.

Try them out, snap a pic, and let me know what you think! Did you make any fun tweaks? Drop your thoughts in the comments. I love hearing from you.

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5 from 1 vote

Peaches and Cream Cheesecake Bars

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Indulge, in an experience with every bite of these Peaches and Cream Cheesecake Bars. Combining the timeless appeal of creamy cheesecake with the sweetness of freshly picked peaches these bars offer a perfect balance of textures and flavors that are guaranteed to please. Encased in a buttery crumbly crust and topped with an almond glaze they embody the essence of summer's joy whisking you away, to a moment of pure indulgence and happiness with each mouthful.

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9 Servings

Ingredients

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For the Bars:

• 1 c unsalted butter softened
• 2 c sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 c all-purpose flour
• 1 tsp salt
• 1 21 ounces can peach pie filling

For the Cheesecake Layer:

• 1 8 ounces block cream cheese, softened
• 1/2 c sugar
• 1 tsp vanilla extract
• 1 egg

For the Glaze:

• 1 c powdered sugar
• 2 tbsp. milk
• 1 tsp almond extract

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Instructions

 

1. Preheat the oven to 350°F and grease a 9x13 pan.
2. For the batter: Cream together 1 cup of butter and 2 cups of sugar. Add 4 eggs and 2 teaspoons of vanilla then mix. Incorporate 3 cups of flour and 1 teaspoon of salt. Spread half of this mixture evenly in the pan.
3. For the cheesecake layer: In another bowl beat together 8 ounces of cream cheese, 1/2 cup of sugar, 1 teaspoon of vanilla and 1 egg, until smooth. Spread this mixture over the batter in the pan.
4. Layering: Spoon over the cheesecake layer 21 ounces of peach pie filling. Then add dollops of the remaining batter on top.
5. Place in the preheated oven for 30 to 35 minutes or until brown. Allow it to cool completely.
6. For the glaze: Combine 1 cup of sugar with 2 tablespoons of milk and a teaspoon of almond extract. Drizzle this glaze, over the cooled bars.
7. Cut into bars and enjoy!

Notes

To invite everyone to the table with our Peaches and Cream Cheesecake Bars, making a gluten-free version is as simple as a summer breeze. Swap out the all-purpose flour for your favorite gluten-free flour blend, one that's designed for a 1:1 substitution. Make sure it contains xanthan gum, a key ingredient that mimics gluten's role, to hold your delightful bars together. For the peach pie filling, check the label to ensure it's free from gluten-containing additives.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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