Easy No-Bake Peach Cheesecake Bars
A simple, creamy no-bake cheesecake bar topped with fresh peaches, perfect for summer desserts and last-minute treats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9-12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 8 oz (225g) cream cheese, softened (full-fat)
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, chilled
- 3–4 ripe peaches, peeled and sliced (about 2 cups)
- 2 tablespoons granulated sugar (for peach topping)
- 1 teaspoon lemon juice
- Optional: ¼ teaspoon ground cinnamon or fresh mint leaves
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in melted butter and stir until mixture resembles wet sand and sticks together when pressed. Press firmly and evenly into the bottom of an 8×8-inch pan. Chill in fridge for about 10 minutes.
- Make the creamy filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture in two additions until fully combined. Spread filling evenly over chilled crust and smooth the top.
- Prepare the peach topping: Toss sliced peaches with granulated sugar and lemon juice. Optionally add cinnamon or mint. Let sit at room temperature for 10-15 minutes to macerate. Spoon peaches evenly over creamy filling, spreading juice for a glossy finish.
- Chill and set: Cover pan with plastic wrap and refrigerate for at least 4 hours or overnight for best results. When ready, run a knife around edges and cut into 9 or 12 squares.
- Serve chilled. Optionally garnish with whipped cream or toasted almonds.
Notes
Soften cream cheese at room temperature for at least 30 minutes to avoid lumps. Chill bowl and beaters for whipping cream to speed whipping. Fold whipped cream gently to keep filling airy. Press crust firmly to prevent crumbling. Macerate peaches to enhance sweetness without sogginess. Chill bars at least 4 hours or overnight for best texture. Freezing crust before filling can speed chilling.
Nutrition
- Serving Size: 1 bar (if cut into 9
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
Keywords: no-bake, peach cheesecake bars, summer dessert, easy dessert, creamy filling, no oven, quick dessert