Peach Cobbler Cheesecake Bars

I bring together a buttery graham-cracker crust, creamy cheesecake layer, sweet diced peaches, and a cinnamon-crumb topping—each bite tastes like a mash-up of peach cobbler and cheesecake, perfect for summer gatherings or dessert prep ahead of time.

Why You’ll Love This Recipe

I love how this recipe balances textures and flavors: a crisp base, smooth cheesecake, juicy peaches, and a crunchy cinnamon crumble—all in one delightful bar. Plus, it’s make-ahead friendly and works with fresh or frozen peaches.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• 1 ½ cups graham-cracker crumbs (about 10–12 sheets)

• 6 tablespoons unsalted butter, melted

• ¼ cup granulated sugar

Filling:

• 2 (8-ounce) packages cream cheese, room temperature

• 2 large eggs, room temperature

• ⅓ cup granulated sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon kosher salt

• 2 cups diced peaches (fresh or thawed frozen)

Crumble topping:

• ¾ cup all-purpose flour

• ¼ cup light brown sugar, packed

• 1 teaspoon cinnamon

• ¼ teaspoon kosher salt

• 5 tablespoons unsalted butter, melted

directions

1. Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment paper, leaving an overhang.

2. Combine crust ingredients until crumbly, then press into the prepared pan.

3. Beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread evenly over the crust.

4. Scatter diced peaches over the cheesecake layer.

5. Mix crumble topping ingredients until they form pea-sized clumps, then sprinkle over the peaches.

6. Bake for 35–40 minutes until topping is golden and filling is set.

7. Cool in the pan for about 1 hour, then refrigerate for at least 1 hour or overnight.

8. Lift from pan using parchment, slice into bars, and serve chilled.

Servings and timing

Yield: 9 bars
Prep time: 15 minutes
Bake time: 35–40 minutes
Chill time: at least 1 hour (I usually chill overnight for clean slices)

Variations

• I like swapping in a shortbread or vanilla wafer crust.

• Peaches can be replaced with fresh berries, cherries, or nectarines.

• I sometimes use canned peaches—just drain and pat them dry.

• Adding a pinch of nutmeg or ginger gives the crumble a cozy twist.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To freeze, I wrap individual bars and store them for up to 3 months. I thaw overnight in the fridge before serving.

FAQs

Can I use frozen peaches?

Yes, I just thaw and pat them dry before dicing. They work great and are convenient.

Can I make them in advance?

Absolutely. I often make them a day ahead so the bars are fully chilled and ready to slice.

How do I know when it’s done?

I look for a golden crumb topping and gently set center. A light jiggle is fine—it sets more while cooling.

Can I use canned peaches?

Yes, I drain them well and blot dry to prevent excess moisture in the filling.

How do I slice clean bars?

I chill them thoroughly, lift them out with parchment, and use a sharp knife wiped clean between cuts.

Conclusion

These Peach Cobbler Cheesecake Bars are one of my favorite ways to enjoy summer fruit. The layers come together beautifully, and they’re easy to make ahead for a crowd. I always get requests for the recipe—once I try them, I know why!

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