Peach Cheesecake Crumb Bars
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Peach Cheesecake Crumb Bars combine a buttery crumb crust with oats, creamy cheesecake filling, and juicy peaches in one easy dessert. These peach bars are simple to make, great for summer, and a delicious way to use fresh peaches.
Looking for more easy dessert recipes and fresh fruit recipes? Be sure to browse the peach recipe collection and peach pound cake on Call Me Pmc for even more easy recipes with fresh produce.
Peach Cheesecake Crumb Bars
If you have fresh peaches on hand, these Peach Cheesecake Crumb Bars should be next on your baking list. They have three simple layers: a buttery oat crust, a creamy cheesecake layer with peaches tucked into it, and a crisp streusel top. Heavenly!
The crumb mixture does double duty as the crust and topping, which keeps this recipe easy. There’s no separate dough to roll out and no complicated cheesecake technique.
The peaches soften as they bake and add fresh fruit flavor to every bite. But don’t worry if you don’t have fresh peaches; frozen or canned peaches work just as well. The
These peach cheesecake bars are especially good in late summer when peaches are ripe and juicy, but you can also make them with nectarines or plums.
You’ll love my easy peach cobbler if you like this recipe.
Why You’ll Love This Peach Bar Recipe
- Easy to make. The crumb mixture becomes both the crust and topping.
- Fresh peaches. Juicy peaches add plenty of fruit flavor.
- Creamy cheesecake layer. The
cream cheese filling makes these more than an ordinary fruit crumb bar. - Great for summer. They’re an easy dessert for cookouts, potlucks, and family gatherings.
- Make-ahead friendly. The bars need time to cool and chill, making them a good dessert to prepare ahead.
- No complicated cheesecake technique. You don’t need a water bath or springform pan.
Ingredients for Peach Cheesecake Crumb Bars
Cookie Crumb Layer
These ingredients make both the crust and the streusel on top.
- All-purpose flour: Forms the base of the crumb mixture.
- Granulated sugar: Adds sweetness to the crust and topping.
- Brown sugar: Adds moisture and a deeper caramel-like flavor to the crumbs.
- Old-fashioned oats: Give the crumb layer texture. Quick oats can also be used.
- Kosher salt: Balances the sweetness.
- Butter: Use softened
butter so it blends easily into the dry ingredients. - Egg: Helps bind the mixture together.
Cheesecake Layer
This layer adds a nice creamy contrast to the crisp streusel.
- Cream cheese: Use full-fat
cream cheese for the creamiest filling. Allow it to soften before mixing. - Granulated sugar: Sweetens the cheesecake layer.
- Egg: Helps the cheesecake filling set as it bakes.
- Vanilla extract: Adds flavor to the
cream cheese filling.
Peach Layer
Fresh peaches, plums, or nectarines: Dice the fruit into small pieces so the peaches are easy to cut through when serving.
How to Make Peach Cheesecake Crumb Bars
- Prepare the pan.
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some paper hanging over the sides. This makes the baked bars much easier to remove and cut.
- Make the crumb mixture
In a large bowl, combine the flour, granulated sugar, brown sugar, oats, and salt.
Add the softenedbutter and work it into the dry ingredients until the mixture forms coarse crumbs.
Set aside about one-third of the crumb mixture to use as the topping.
Add the slightly beaten egg to the remaining crumb mixture and stir until combined. - Make the cheesecake filling
Beat the softened
cream cheese and sugar until smooth. Add the egg and vanilla and mix until combined.
Don’t overmix once the egg has been added. Mix just until the filling is smooth. - Assemble the bars
Press the crumb mixture containing the egg evenly into the bottom of the prepared pan.
Spread the cheesecake mixture over the crust.
Scatter the diced peaches evenly over the cheesecake layer.
Sprinkle the reserved crumb mixture over the peaches. - Bake
Bake at 350°F for approximately 40 to 45 minutes, or until the edges are lightly golden and the cheesecake layer is set.
The center may have a slight jiggle when the pan is removed from the oven. It will continue to set as the bars cool. - Cool and chill
Allow the bars to cool completely in the pan. For the cleanest cuts and best texture, refrigerate them for at least 2 hours before slicing.
Use the parchment paper to lift the bars from the pan. Cut into squares or rectangles and serve chilled or slightly cool.
Tips for Making the Best Peach Cheesecake Bars
Use ripe but firm peaches. Very soft peaches can release more liquid during baking and make the bars difficult to cut.
Peel the peaches. The peach skins are edible, so peeling isn’t necessary. If the skins are tough, you may want to peel them. I always peel them.
Cut the peaches into small pieces. Smaller pieces distribute the fruit throughout the cheesecake layer and make the bars easier to slice.
Soften the
Don’t skip the chilling step. The cheesecake layer firms as it cools. Chilling also makes the bars much easier to cut neatly.
Line the pan with parchment. This small step makes removing the bars much easier.
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Can You Use Nectarines Instead of Peaches?
Yes. Nectarines or plums are an easy substitute in this recipe. Since nectarines and plums have smooth skin, there’s no need to peel them.
You can use an equal amount of diced nectarines or diced plums in place of the peaches.
Can You Use Frozen Peaches?
Fresh, frozen, or canned peaches will work in this recipe. Thaw them completely and drain away excess liquid before adding them to the cheesecake layer. You can either stir them into the cheesecake mixture or place the peaches on top of it.
Avoid adding frozen peaches directly to the bars because the extra moisture can affect the texture and baking time.
How to Store Peach Cheesecake Crumb Bars
Because these bars contain a cheesecake layer, store them covered in the refrigerator.
They will keep for about 4 to 5 days when refrigerated.
For the best texture, let the bars sit at room temperature for a few minutes or microwave a few seconds before serving.
Can You Freeze Peach Cheesecake Bars?
Yes. Allow the bars to cool completely and chill before freezing.
Cut them into individual portions and wrap each bar tightly. Place the wrapped bars in an airtight freezer container or freezer bag.
Freeze for up to 2 months for the best quality.
Thaw the bars overnight in the refrigerator.
More Peach Desserts to Try
If you have a basket of fresh peaches, don’t stop with these peach cheesecake bars. Peach season is perfect for everything from cobblers and cakes to simple fruit desserts.
Peach Cheesecake Crumb Bars FAQ
Yes. Because of the cream cheese filling, store the finished bars in the refrigerator.
Yes. Nectarines can be substituted for peaches at a 1:1 ratio.
No. Peach skins are edible and can be left on. Peel them if you prefer a smoother texture.
Line the baking pan with parchment paper, leaving an overhang on two sides. Once chilled, the entire slab can be lifted from the pan and cut.
Store them covered in the refrigerator for approximately 4 to 5 days.
Yes. Wrap the cooled and chilled bars individually and freeze for up to 2 months. Thaw overnight in the refrigerator.
What to Serve With Peach Cheesecake Crumb Bars
These bars are good on their own, but you can make them extra special with a few simple additions:
- A scoop of vanilla ice cream (Have you tried my homemade peach ice cream?)
- Whipped cream
- A light dusting of powdered sugar
- A drizzle of caramel sauce
For a summer dessert table, serve them alongside fresh berries and other fruit desserts.
Peach Cheesecake Crumb Bars
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Equipment
Ingredients
Cookie Crumb Layer
- 2 and ¼ cup all purpose flour
- ½ cup granulated sugar
- ½ cup plus 2 tablespoons packed brown sugar
- 1 cup old fashioned oats quick oats work fine, too!
- ¾ teaspoon kosher salt
- 1 cup butter at room temperature or slightly softer
- 1 egg slightly beaten
Cheesecake Layer
- 8 ounces cream cheese
- ⅓ cup sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Peach Layer
- 1 and ½ cups diced fresh peaches or nectarines
Instructions
- Preheat oven to 350 degrees. Line an 8×8 or 9×9-inch pan with parchment or foil.
Cookie Crumb Mixture
- Combine 2 ¼ cup flour, ½ cup white and ½ cup plus 2 tablespoons brown sugar, 1 cup oats, and ¾ teaspoon kosher salt in the bowl of a stand mixer and stir to mix.
- Cut butter into chunks and add to bowl along with beaten egg. Turn mixer on and let mix until the mixture comes together into a cohesive dough that looks like coarse crumbs.
- Remove half of dough (about 2 cups) and set aside. Press remaining dough evenly into the bottom of the prepared pan.
Cheesecake Layer
- Note: It’s important that your cream cheese and egg be room temp, or even slightly warmer. Feel free to microwave cream cheese until it’s soft and smooth. To de-chill an egg, place it in a cup of warm tap water for 5 minutes before cracking. In the bowl of your stand mixer, beat your cream cheese and sugar until it’s smooth. Add 1 tablespoon of flour and mix, and then add your egg and vanilla and almond extract (if using). Beat until smooth. Spread this mixture in your pan over the cookie crust.
Peaches and topping
- Toss your diced peaches with 1 tablespoon flour and spread evenly over the cheesecake layer. Take remaining cookie crumb dough and drop in pieces over the top. Bake for 40-50 minutes (in my oven, they are done right about 50 minutes). The top should look set and not wet and glossy, but not be overly brown and toasty. Let dessert cool completely to room temperature before cutting and serving. Store in the refrigerator. Can be served at room temperature or chilled.
Notes
🥡Storage
Because these bars contain a cheesecake layer, store them covered in the refrigerator. They will keep for about 4 to 5 days when refrigerated. For the best texture, let the bars sit at room temperature for a few minutes or microwave a few seconds before serving.❄️Freeze
You can freeze these bars. Allow the bars to cool completely and chill before freezing. Cut them into individual portions and wrap each bar tightly. Place the wrapped bars in an airtight freezer container or freezer bag. Freeze for up to 2 months for the best quality. Thaw the bars overnight in the refrigerator. Note: It’s important that your cream cheese and egg be room temp, or even slightly warmer. Feel free to microwave cream cheese until it’s soft and smooth. To de-chill and egg, place it in a cup of warm tap water for 5 minutes before cracking.In the bowl of your stand mixer, beat your cream cheese and sugar until it’s smooth. Add 1 tablespoon of flour and mix and then add your egg and vanilla and almond extract (if using). Beat until smooth. Spread this mixture in your pan over the cookie crust.Peaches and topping
Toss your diced peaches with 1 tablespoon flour and spread evenly over the cheesecake layer.
Take remaining cookie crumb dough and drop in pieces over the top.
Bake for 40-50 minutes (in my oven, they are done right about 50 minutes). The top should look set and not wet and glossy, but not be overly brown and toasty.
Let dessert cool completely to room temperature before cutting and serving.
Store in the refrigerator. Can be served at room temperature or chilled.
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