Go Back
–+ servings
Peach Cobbler Cheesecake Bars

Peach Cobbler Cheesecake Bars: Your Summer Sweet Escape

Peach Cobbler Cheesecake Bars combine creamy cheesecake and peach cobbler for a perfect summer dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Substitution: Gluten-free flour for a gluten-free version.
  • 1/4 cup Granulated Sugar Coconut sugar can be used for a healthier alternative.
  • 1/2 cup Unsalted Butter Substitution: Coconut oil for a dairy-free option.
For the Cheesecake Layer
  • 8 oz Cream Cheese Vegan cream cheese can be used for a plant-based version.
  • 1 tsp Vanilla Extract Substitution: Almond extract for a different flavor profile.
  • 2 large Eggs Flax eggs for vegan substitution.
For the Peach Topping
  • 3 cups Peaches Select ripe peaches for best flavor; frozen peaches can be used if thawed and drained.
  • 1 Tbsp Cornstarch Arrowroot powder can be a suitable alternative.
  • 1 tsp Ground Cinnamon Nutmeg can be added for variation.
For the Streusel Topping
  • 1 cup Old-Fashioned Oats Substitution: Quick oats can be used but may alter texture.
  • 1/2 cup Brown Sugar White sugar can be a substitute but will change flavor depth.
  • 1/2 cup Unsalted Butter

Equipment

  • 8x8 inch Baking Pan
  • mixing bowls
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan with cooking spray and parchment paper.
  2. In a medium bowl, mix all-purpose flour, granulated sugar, and melted unsalted butter. Press into the baking pan and bake for 12-15 minutes until golden brown.
  3. In a large bowl, beat the softened cream cheese until smooth, then add sugar and vanilla. Mix in the eggs one at a time, pour over the cooled crust.
  4. Combine diced peaches, cornstarch, sugar, and cinnamon in a bowl, then spoon over the cheesecake layer evenly.
  5. Mix old-fashioned oats, brown sugar, and melted butter in a small bowl until crumbly. Sprinkle over the peach topping.
  6. Bake the assembled bars for 40-45 minutes until edges bubble and center is slightly jiggly. Cool down at room temperature.
  7. Refrigerate for at least 2 hours, lift out using parchment, slice into squares, and serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Allow the bars to cool completely before refrigerating for best results.

Tried this recipe?

Let us know how it was!