Soft, creamy, and bursting with juicy peach flavor—like sunshine in bar form!
🍑 Hey y’all! Come on in!
Okay, listen. If summer had a flavor, I’m convinced it would taste exactly like these Peaches and Cream Bars. They are soft and dreamy, with layers of buttery crust, sweet peaches, and a creamy vanilla filling that’s somewhere between cheesecake and custard—and they’ve got just the right hint of cinnamon on top to warm everything up.
This recipe came about last August when my neighbor showed up with a whole brown bag full of ripe, fuzzy peaches from her tree. I mean, these things smelled like peach heaven. I was already making cobbler every other day, so I figured it was time to switch it up. I had a half-block of cream cheese in the fridge (does anyone else always have half a block just hanging out?), and these bars were born right there in my kitchen.
And y’all… my husband took one bite and said, “You need to write this one down now.” So here we are!
🍨 Why You’ll Fall in Love with These Bars?
- Creamy, dreamy filling: The cream cheese layer is velvety smooth and lightly sweetened—just enough to complement the fruit.
- Fresh peach flavor: Every bite has juicy peach chunks and a touch of cinnamon. It’s like a bite of peach cobbler and cheesecake all in one.
- Simple, no-fuss crust: No rolling pins or pie crust drama here. Just a quick press-in dough that holds everything together beautifully.
- Make-ahead magic: These are even better after chilling in the fridge, which makes them perfect for parties or potlucks!
Can I double the recipe?
Yes! Just use a 9×13 pan and keep an eye on the bake time—it may need a few extra minutes.
Can I make them ahead?
Absolutely. These are even better the next day, once the flavors have had time to mingle in the fridge.
Can I freeze them?
You sure can. Slice them first and freeze between layers of parchment paper in a sealed container. Thaw in the fridge overnight before serving.
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 3 hours (including chill time)
Ingredients:
Let’s talk about what you’ll need to whip these up:
For the crust and topping:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional, but so good)
For the filling:
- 6 oz cream cheese, softened
- 1 large egg
- 1/3 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 cups peeled, diced fresh peaches (about 2 medium peaches)
- → Can substitute frozen or canned in a pinch—see tips below!
Instructions:
You ready? Let’s make your kitchen smell like peachy heaven.
- Preheat your oven to 350°F and lightly grease or line an 8×8-inch baking pan with parchment paper (leave a little overhang if you want easy lifting later!).
- Make the crust/topping
In a medium bowl, mix the melted butter, flour, powdered sugar, baking powder, salt, and cinnamon (if using) until it forms a soft, crumbly dough. Set aside 3/4 cup of this mixture for the topping. - Press the crust
Take the rest of the dough and press it evenly into the bottom of your prepared pan. Bake for 10–12 minutes until it’s just starting to set and puff up a bit. - Whip up that creamy layer
In another bowl, beat the softened cream cheese, egg, granulated sugar, and vanilla until smooth and creamy. It should look like a pourable cheesecake batter. - Add the peaches
Fold in the diced peaches gently so you don’t break them up too much. - Layer it up
Pour the creamy peach filling over your warm crust. Crumble the reserved topping evenly over the top. Don’t worry if some peach peeks through—it’s all part of the charm! - Bake!
Pop it back in the oven for 28–32 minutes, or until the top is lightly golden and the center looks set (a little jiggle is okay!). Your whole house is going to smell like buttery, peachy heaven. - Cool & chill
Let the bars cool completely at room temp, then refrigerate for at least 2 hours before slicing. This part is hard, but so worth it. They slice like a dream once chilled.
💡 Pro Tips for Perfect Bars:
- Use ripe, but firm peaches so they hold their shape while baking. Too soft and they’ll get mushy.
- If using frozen peaches, thaw and pat dry with paper towels before dicing—extra moisture can mess with the filling.
- Canned peaches? Yep, they’ll work too! Just make sure they’re drained really well.
- Want extra peach flavor? Add 1/2 tsp of peach extract or a splash of lemon juice for brightness.
- For a crispier top, sprinkle a little turbinado sugar over the bars before baking.
🧊 Storage & Serving Ideas:
- Store in an airtight container in the fridge for up to 5 days.
- These bars are best served cold or slightly chilled, like cheesecake!
- For a party platter, cut into small squares and dust with a little powdered sugar or top with a dollop of whipped cream.
- Bonus idea: Serve warm with a scoop of vanilla ice cream for a dessert that’ll stop conversations.
