Peach Cobbler Cheesecake Bars : Irresistibly Creamy and Fruity Dessert

If you love peaches, cheesecake, and cobbler, this dessert brings them together in one irresistible bite. These Peach Cobbler Cheesecake Bars combine a buttery crust, rich cream cheese filling, juicy peaches, and a cinnamon-spiced crumble topping. They’re perfect for summer gatherings, holiday dessert tables, or when you’re craving a nostalgic peaches and cream cheese dessert that looks as beautiful as it tastes. Whether you enjoy fruity bakes like my Cherry Cobbler Muffins or creamy cheesecake treats, this recipe is going to be a favorite.

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Why You’ll Love Peach Cobbler Cheesecake Bars

This dessert has layers of flavor and texture — from the buttery biscuit-like base to the velvety cheesecake middle and the juicy peach cobbler topping. They’re easy to slice and serve, making them ideal for potlucks or special occasions. If you’ve enjoyed my Homemade Apple Pie or Peach Bruschetta with Whipped Ricotta, you’ll appreciate the same mix of sweet fruit and creamy richness.

Ingredients You’ll Need

For the Crust:

• 1½ cups (180 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ tsp baking powder
• ½ tsp salt
• ½ cup (113 g) cold unsalted butter, cubed
• 1 large egg, beaten

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Peach Cobbler Topping:

• 2½ cups (300 g) diced fresh or canned peaches (drained well if canned)
• ½ cup (100 g) granulated sugar
• 1 tbsp cornstarch
• ½ tsp cinnamon
• 1 tsp lemon juice

For the Crumble:

• 1 cup (120 g) all-purpose flour
• ½ cup (100 g) brown sugar
• ½ cup (113 g) cold unsalted butter, cubed
• ½ tsp cinnamon

For biscuit lovers, you might also enjoy my Homemade Biscuits Recipe for another buttery, tender treat.

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• 9×13-inch baking pan
• Parchment paper
• Spatula
• Cooling rack

If you’re into fruit-forward desserts, you might also want to try my Apple Crisp Recipe for another cozy, cinnamon-kissed bake.

Step-by-Step: How to Make Peach Cobbler Cheesecake Bars

1. Prepare the Crust

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter until the mixture is crumbly. Stir in the beaten egg until combined. Press the crust mixture evenly into the prepared pan and bake for 10–12 minutes until lightly golden.

If you prefer a slightly sweeter base, you can adapt the method from my Cinnamon Sugar Donut Muffins to enhance the flavor.

2. Make the Cheesecake Layer

In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in the vanilla extract. Pour the cheesecake filling over the baked crust and spread evenly.

If you want a lighter option, try swapping cream cheese with whipped cottage cheese like in my Pumpkin Whipped Cottage Cheese.

3. Prepare the Peach Cobbler Topping

In a medium bowl, combine peaches, sugar, cornstarch, cinnamon, and lemon juice. Stir until the peaches are coated. Gently spoon this mixture over the cheesecake layer.

For an autumn twist, you could even replace peaches with spiced pumpkin, inspired by my Pumpkin Pie Overnight Oats.

4. Add the Crumble Topping

In another bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the peaches.

5. Bake and Cool

Bake for 45–50 minutes or until the center is set. Let the bars cool completely at room temperature, then refrigerate for at least 3 hours before slicing. This chilling time is essential for clean cuts and the best flavor.

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Tips for the Best Peach Cobbler Cheesecake Bars

• Use ripe peaches for natural sweetness and juiciness.
• Avoid overmixing the cheesecake batter to keep it creamy.
• Chill thoroughly before slicing to maintain neat layers.

Flavor Variations to Try

• Berry Cobbler Cheesecake Bars: Replace peaches with blueberries, raspberries, or strawberries.
• Spiced Peach Cheesecake Bars: Add nutmeg and ginger for a warmer flavor, similar to my Pumpkin Bread with Cream Cheese Frosting.
• Crumble Lovers’ Version: Double the crumble topping for extra crunch.

Serving Suggestions

These bars are delicious on their own, but you can serve them with a dollop of whipped cream, a drizzle of caramel, or even alongside my Lavender Lemonade for a refreshing contrast.

How to Store Leftovers

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Common Mistakes to Avoid

• Using overly juicy peaches without draining — can make the bars soggy.
• Cutting before the bars are fully chilled — leads to messy slices.
• Skipping parchment paper — makes it harder to lift the bars from the pan.

More Fruity Dessert Ideas

• Peach Sorbet Recipe – A refreshing frozen treat
• Pumpkin Cheesecake Cookies – Creamy, spiced, and chewy
• Apple Fritter Donuts – Perfect for breakfast or dessert

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FAQs About Peach Cobbler Cheesecake Bars

Can I use canned peaches?
Yes, but drain them very well to avoid excess liquid.

Do I have to peel fresh peaches?
Peeling is optional, but it creates a smoother texture in the topping.

Can I make these ahead?
Absolutely — they taste even better after a day in the fridge as the flavors meld.

Final Thoughts

These Peach Cobbler Cheesecake Bars are a celebration of creamy, fruity, and crumbly textures in every bite. They’re perfect for summer barbecues, afternoon tea, or as a sweet ending to a cozy dinner. If you loved this recipe, share it with friends, save it for your next baking day, and subscribe for more delicious dessert ideas.

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