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Peach Cheesecake Bars

Peach cheesecake bars with a buttery graham cracker crust and a creamy baked filling, topped with lightly cinnamon peaches. This easy method bakes until the center is just set, then chills for clean, sliceable bars.
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Prep Time 20 minutes
Cook Time 43 minutes
Chilling 4 hours 20 minutes
Total Time 5 hours 23 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cup graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter, melted
Cheesecake Filling
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
Peach Topping
  • 2 peaches, peeled and thinly sliced
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 1 tsp cornstarch
  • 1 tsp lemon juice
Optional garnish
  • 0.5 cup whipped cream optional
  • 1 fresh peach slices optional
  • 4 mint leaves optional

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the crust
  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
  2. Mix graham cracker crumbs, granulated sugar, and melted unsalted butter. Press firmly into the prepared pan.
  3. Bake for 8 minutes, until lightly set.
Make the cheesecake filling
  1. Beat cream cheese until smooth. Stop and scrape the bowl as needed.
  2. Add granulated sugar, eggs, vanilla extract, and sour cream to the cream cheese. Beat just until fully combined and creamy.
  3. Pour the cheesecake mixture over the crust. Smooth the top into an even layer.
Add peach topping and finish baking
  1. Toss sliced peaches with brown sugar, cinnamon, cornstarch, and lemon juice. Coat the peaches evenly.
  2. Arrange peaches over the cheesecake layer. Spread them in an even layer so the topping bakes uniformly.
  3. Bake for 35–40 minutes until the center is just set. Look for a slight jiggle in the middle and a set edge.
Chill, slice, and serve
  1. Cool completely at room temperature before chilling. This helps prevent watery texture.
  2. Refrigerate for at least 4 hours to firm up for clean slicing.
  3. Slice into bars and serve chilled. Add whipped cream, fresh peach slices, and mint leaves if using.

Notes

For the cleanest bars, cool completely, then chill until fully firm (at least 4 hours). Store covered in the refrigerator up to 4 days; freeze up to 2 months (wrap tightly). To make it slightly lighter, use reduced-fat cream cheese for a softer but still creamy filling.