Can I use fresh peaches instead of frozen peaches?

This recipe was specifically developed using frozen thawed peaches. Frozen peaches release moisture differently than fresh peaches, which helps create the perfect soft, jammy filling without needing extra prep. Fresh peaches can vary quite a bit in juiciness and texture, so the results may not be exactly the same.

Can these be made gluten free?

Yes, just swap the all-purpose flour with a cup for cup gluten-free baking flour. I like Bob's Red Mill (the blue bag) or King Arthur measure for measure.

Can these be made dairy free?

Yes, use Tofutti cream cheese and plant-based butter. My favorite is by Country Crock.

Can I make these bars ahead of time?

Absolutely. These bars are even better after chilling because the layers have time to fully set. You can make them a day in advance and keep them refrigerated until ready to serve.

How should I store peach cheesecake bars?

Store the bars covered in the refrigerator for up to 5 days. Because of the cheesecake layer, they should always be kept chilled.

Can I freeze these bars?

Yes. Once fully cooled, slice the bars and store them in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Peach Cheesecake Bars - Butternut Bakery

Description

These Peach Cheesecake Bars have a buttery brown sugar shortbread crust and crumble topping layered with creamy cheesecake and warmly spiced peaches. Made with frozen thawed peaches for easy year-round baking, they’re soft, buttery, creamy, and packed with juicy peach flavor in every bite.

Ingredients

Cream Cheese Filling

12 ounces full fat cream cheese, room temp *see notes for dairy free
1/3 cup (67g) granulated sugar
1 tsp vanilla extract
1 large egg, room temp

Peaches

16 oz bag frozen peach slices, thawed *see notes for other options
1/4 cup (50g) granulated sugar
1 tbsp cornstarch
1/2 tsp cinnamon

Crumble

1/2 cup (100g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 3/4 cups (354g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1/2 tsp kosher salt
1 tsp baking powder
1 cup (224g) unsalted butter, melted and cooled

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Instructions

Cream Cheese Filling

In a medium bowl, mash and smooth out the cream cheese using a fork. Then mix in the sugar and vanilla until smooth. Mash in the egg and then switch to a whisk to mix smooth and creamy. Set aside.

Peaches

Cut the peach slices in half to create even thinner slices and add to a large bowl. Sprinkle in the sugar, cornstarch, and cinnamon and use your hands to toss to coat. Set aside.

Crumble

Preheat the oven to 350F and grease a 9×13 baking dish. Line the bottom and two long sides with a sheet of parchment paper with some overhang for easy removal.
Add in the brown sugar, sugar, flour, salt and baking powder to a large bowl. Use your hands to mix and toss together, breaking up any brown sugar lumps as you go. Use a silicone spatula to stir in the butter. Spend some time to ensure the mixture is evenly hydrated and no dry patches remain. It should look moist but very crumbly.
Scoop about ⅔ of the crumble into the pan and press into a thin and even layer all the way to the edges. Spread the cream cheese on top in an even layer. Pick the peach slices out of the bowl and lay them on top in a single, even layer, leaving behind the extra juices in the bowl. Break up the crumble and sprinkle it evenly over the surface, nearly covering the peaches.
Bake for 38 to 42 minutes or until the edges are golden, the surface appears evenly puffed and dry.
Allow the bars to cool at room temperature for about 20 minutes, then transfer to the refrigerator to cool completely, about 2 hours. Once chilled, lift the bars out, slice into 12 large squares (or 24 smaller squares), and enjoy!

Equipment

9×13 Baking Pan

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Notes

DAIRY FREE – To make these bars dairy free, use Tofutti cream cheese (I find this is the best 1-to-1 substitute) and mix in 1 teaspoon of cornstarch with the sugar. Also swap the butter with a plant-based butter. My favorite is by Country Crock.

PEACHES – You can use fresh peaches for this recipe, but I suggest sticking with the frozen route simply for ease! But if you have some fresh peaches you’d like to use, peel and thinly slice to measure 3 cups. You can also use canned peaches in juice that have been drained and dried on a paper towel. Thinly slice just as directed with the frozen peaches and measure to 3 cups. You will need about two 15 oz cans, with some excess.

Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American