I bring together a buttery shortbread or graham cracker crust, a creamy cheesecake layer, luscious peaches, and a warm cobbler crunch topping in these Peach Cobbler Cheesecake Bars. It's the perfect fusion of two classic desserts into handheld, irresistible squares.

Why You’ll Love This Recipe

I adore how the dreamy cheesiness melds with the juicy peaches and buttery crumble. It’s easy to make ahead, holds up well in the fridge, and warms my heart like a cozy summer memory. These bars always steal the show at potlucks and BBQs.

ingredients

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

For the crust:
- Unsalted butter or graham cracker crumbs
- Brown sugar
- Salt
- Flour or cinnamon and sugar if using graham crackers
For the filling:
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream (optional)
- Fresh peaches or peach jam
For the topping:
- Flour
- Brown sugar and/or granulated sugar
- Cinnamon (optional nutmeg or ginger)
- Butter (melted or cold)

directions

Preheat oven to 350°F and prepare a 9×13″ baking pan with parchment paper or foil, greased.
Combine crust ingredients and press into the bottom of the pan. Bake for about 20 minutes until golden.
Spread peach jam or sliced peaches evenly over the crust.
Mix cream cheese, sugar, eggs, vanilla, and optional sour cream until smooth. Pour over the peach layer.
Blend the topping ingredients into coarse crumbs and sprinkle evenly over the cheesecake layer.
Bake for 30 to 40 minutes until the topping is golden and the cheesecake is set.
Let cool completely, then chill in the fridge for at least 1 hour before slicing.

Servings and timing

Servings: About 20 bars
Prep time: 40 minutes
Baking time: 50 minutes total
Chill time: 1 to 2 hours

Variations

I like using canned or frozen peaches when fresh ones aren't in season—just drain them well.
A nutty crust made from vanilla wafers or adding ground almonds is delicious.
Chopped pecans or almonds in the crumble add great texture.
Swapping in berries, nectarines, or apples gives seasonal variety.
I sometimes mix in ginger or nutmeg for added spice warmth.

storage/reheating

I store the bars in an airtight container in the refrigerator for up to 4 days. They stay firm and flavorful. I’ve also frozen individual bars wrapped well for up to 3 months. I thaw them in the fridge overnight and serve chilled or at room temperature.

FAQs

How do I know when cheesecake bars are done?

I check that the crumble topping is golden and the center is just slightly jiggly but not loose. It firms up more as it cools.

Can I make them ahead of time?

Yes, I often bake them the day before. After cooling, I chill them overnight so they slice neatly and taste even better the next day.

Can I use canned peaches?

Absolutely. I drain and pat them dry so they don’t add too much moisture, and they still taste fantastic.

Can I freeze the bars?

I freeze cooled bars individually wrapped and stored in a sealed container. They last for about 3 months and thaw beautifully in the fridge.

What can I use instead of peaches?

I’ve made these bars with strawberries, blueberries, nectarines, and apples—they all work well and give the recipe new life.

Conclusion

These Peach Cobbler Cheesecake Bars are one of my favorite go-to desserts when I want something that feels special but isn’t complicated. They combine the creamy goodness of cheesecake with the fruity crunch of cobbler in the best way. I love making them for gatherings—or just for a treat to keep in my fridge.