No Bake Peach Cheesecake Bars
User Reviews
5
No Bake Peach Cheesecake Bars
Description
No Bake Peach Cheesecake Bars begin with a crust made by pulsing graham cracker crumbs and rolled oats, combined with melted butter, cinnamon, and sugar, pressed into a baking dish and chilled. The cheesecake filling whips cream cheese and sugar until fluffy, folding in whipped heavy cream to create a light and creamy layer on top of the crust.
The peach topping, consisting of diced fresh peaches cooked with lemon juice, sugar, cornstarch, and water, thickens into a gently sweetened fruit layer poured over the cheesecake filling. The bars are then refrigerated to set and served chilled.
These bars offer a smooth and luscious texture with a slightly crisp crust and a fresh, fruity finish. They are convenient for warm weather or when an oven is not available, making a sweet treat that balances creamy richness and bright peach flavor.
The cheesecake bars freeze well for preservation and can be sliced easily after chilling. Using fresh peaches enhances flavor, while lemon juice helps maintain brightness in the topping.
Ingredients
Peach Topping
- 3 cups peach See Note 1, diced, fresh
- 3 tbsp lemon juice (See Note 2)
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 tbsp water
Crust
- 1 cup graham cracker crumbs
- 3/4 cup rolled oats
- 1/4 tsp cinnamon
- 2 tbsp sugar
- 1/2 cup butter melted
Cheesecake Filling
- 8 ounces cream cheese
- 1/4 cup white sugar
- 1/2 cup heavy whipping cream
Instructions
Peach Topping
- Add peach topping ingredients to sauce pan and heat over medium low heat until soft and thickened, about 6 minutes. Stir to prevent sticking. Set aside and allow to cool.
Crust
- In a food processor mix together graham crackers and oats. Pulse until ground and add melted butter, cinnamon and the sugar. Pulse again to mix.
- Press graham cracker crumb mixture into bottom of 9x9 inch baking casserole dish (See Note 3) and refrigerate for 20 minutes.
Cheesecake Filing
- Whip the heavy cream and set aside. Whip the cream cheese and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled graham cracker crust. Top with cooled peaches and refrigerate for 60 minutes.
- Slice and serve chilled.
Notes
- Use about 3 cups diced fresh peaches (approximately 3 peaches).
- Include 3 tablespoons lemon juice total for brightness in the peach topping.
- Press the crust firmly into a 9x9-inch baking dish and chill before adding filling.
- The bars can be frozen for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 208kcal | 10% |
| Carbohydrates | 20.6g | 7% |
| Protein | 2.8g | 6% |
| Fat | 13.2g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 153.6mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 10.8g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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