Easy Peach Cobbler Cheesecake Bars

These are the bars you make when summer peaches are showing off and you want something that tastes like a county fair and a bakery case had a baby. Easy Peach Cobbler Cheesecake Bars are soft, creamy, cinnamon‑peachy, and a little crunchy on top. You get that buttery graham base, silky cheesecake, juicy peaches, and a cozy cobbler crumble—stacked, baked, chilled, sliced. They’re wildly simple to pull off and dangerously snackable straight from the fridge.

My husband calls these “fridge squares” because he cannot, will not wait for dessert time. The first time I made them, the pan barely survived until morning—me sneaking “just a corner” at 10 p.m., him carving out perfect little rectangles like a dessert surgeon. Now they’re our bring-to-a-BBQ hero and also the thing I bake when I need everyone to be a little nicer to me. Kid approved, spouse approved, neighbor-makes-eye-contact-over-the-fence approved.

Why You’ll Love This Easy Peach Cobbler Cheesecake Bars

– It’s two desserts in one—peach cobbler + cheesecake—without two days of work.
– No water bath. No drama. Just bake, chill, slice, flex.
– Works with fresh, frozen, or canned peaches, because life happens.
– Stays sturdy for potlucks but still tastes like a fork-only situation.
– Cold from the fridge? Chef’s kiss. Warm-ish? Also great. You can’t mess this up.

How to Make It

Okay, preheat to 350°F and line a 9×13 metal pan with parchment so you can lift the whole situation out later. Crust first—2 cups graham crumbs, 1/2 cup melted butter, 2 tablespoons sugar, pinch of salt. Mix it until it feels like damp sand and press it in tight, corners too. Bake it for 8 minutes so it sets up and smells like movie theater popcorn (the good kind).

Cheesecake layer: beat 16 ounces of softened cream cheese with 1/2 cup sugar till smooth and glossy. Add 1/3 cup sour cream, 1 teaspoon vanilla, and 1 tablespoon cornstarch. Now two eggs, one at a time—don’t overbeat or it’ll get huffy and crack later. Pour that over the warm crust.

Peaches: 3 cups chopped. Fresh? Peel if the fuzz bugs you. Frozen? Thaw and pat dry like you mean it. Canned? Drain, then drain again. Toss with 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, a pinch of salt, and 1 to 2 teaspoons cornstarch if they’re extra juicy. Spoon those over the cheesecake—little pockets of peach everywhere.

Crumble: 3/4 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, pinch of salt, and 6 tablespoons cold butter. Mash with fingers or a fork till you’ve got clumpy, sandy crumbles. Scatter on top like confetti.

Bake 35 to 40 minutes—edges set, center still a tiny bit wobbly. If it’s getting too tan, tent with foil. Cool on the counter for an hour so nobody cries, then chill 2 to 3 hours (overnight if you can stand it). Slice into 16 bars. Or… 12. I’m not your boss.

Ingredient Notes

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– Peaches: Fresh are dreamy; frozen or canned totally work. Just thaw/drain well or you’ll get watery topping and side-eye from your crust.
– Cream cheese: Full-fat keeps the bars plush. Cold cream cheese equals lumpy filling—ask me how I know—so soften it.
– Graham crackers: Crumbs should feel like damp sand after the butter goes in. If it’s dry, drizzle a bit more butter.
– Sour cream: Adds tang and keeps the cheesecake tender. Greek yogurt works in a pinch—don’t skip the tangy guy.
– Cornstarch: Stabilizes the cheesecake and the peaches. Too much and it gets gummy; too little and you’ll have slip-n-slide fruit.
– Butter: Cold for the crumble so it clumps; melted for the crust so it binds. Temperature matters here.

Recipe Steps

1. Preheat oven to 350°F and line a 9×13-inch pan with parchment, leaving overhang.
2. Stir graham crumbs, melted butter, sugar, and salt; press into pan and bake 8 minutes.
3. Beat cream cheese and sugar until smooth; mix in sour cream, vanilla, and cornstarch, then beat in eggs one at a time.
4. Toss diced peaches with brown sugar, lemon juice, cinnamon, salt, and cornstarch; drain excess liquid if needed.
5. Pour cheesecake over warm crust, spoon peaches on top, and sprinkle crumble made from flour, brown sugar, cinnamon, salt, and cold butter.
6. Bake 35–40 minutes until edges set and center slightly wobbly; cool 1 hour, chill 2–3 hours, then lift out and slice.

What to Serve It With

– A big scoop of vanilla bean ice cream or a dollop of whipped cream.
– Iced coffee, sweet tea, or a cold glass of bubbly if you’re feeling fancy.
– Grilled burgers, pulled pork, or a salty cheese board—sweet + savory is a vibe.

Tips & Mistakes

– Line the pan. Future-you wants clean edges and easy removal.
– Don’t drown the cheesecake in peach juice—pat fruit dry.
– Stop baking when the center still jiggles slightly; it’ll set as it cools.
– Chill time isn’t optional if you want tidy squares. Warm is delicious, but it’ll be a little messy.
– If the crumble browns too fast, tent with foil for the last 10 minutes.

Storage Tips

Pop the bars (sliced or whole) into an airtight container and refrigerate up to 5 days. They taste amazing cold—like peach cheesecake candy. Freezer-friendly, too: wrap tightly and freeze up to 2 months, then thaw in the fridge. And yes, I’ve eaten one for breakfast with coffee. Zero regrets.

Variations and Substitutions

– Swap the crust: gingersnaps or vanilla wafers instead of grahams for a spicy/sweet twist.
– Add oats: mix 1/2 cup rolled oats into the crumble for extra texture.
– Boozy peaches: a splash (1 tablespoon) of bourbon or rum in the peach mix—chef’s treat.
– Gluten-free: use GF graham crumbs and a 1:1 GF flour blend for the crumble.
– Dairy tweaks: lactose-free cream cheese and yogurt work; just keep them full-fat for the right texture.
– Sweetness shift: reduce sugar by 2–3 tablespoons or use maple/honey in the peaches (reduce cornstarch slightly if using honey).

Frequently Asked Questions

Easy Peach Cobbler Cheesecake Bars

Buttery graham crust, silky vanilla cheesecake, and cinnamon-kissed peaches topped with a crisp cobbler crumble. These crowd-pleasing bars are simple to make and slice beautifully.

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Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup graham cracker crumbs crust
• ▢ 0.25 cup granulated sugar crust
• ▢ 0.5 cup unsalted butter, melted crust
• ▢ 16 oz cream cheese, softened filling
• ▢ 0.5 cup granulated sugar filling
• ▢ 0.5 cup sour cream filling
• ▢ 2 tsp vanilla extract filling
• ▢ 1 tbsp all-purpose flour filling
• ▢ 2 large eggs filling
• ▢ 3 cup peaches, peeled and diced peach layer
• ▢ 0.25 cup light brown sugar, packed peach layer
• ▢ 1 tbsp lemon juice peach layer
• ▢ 1 tbsp cornstarch peach layer
• ▢ 1 tsp ground cinnamon peach layer
• ▢ 0.25 tsp ground nutmeg peach layer
• ▢ 0.25 tsp kosher salt peach layer
• ▢ 0.75 cup all-purpose flour crumble
• ▢ 0.5 cup old-fashioned oats crumble
• ▢ 0.5 cup light brown sugar, packed crumble
• ▢ 0.5 tsp ground cinnamon crumble
• ▢ 0.5 tsp baking powder crumble
• ▢ 0.5 cup unsalted butter, cold and cubed crumble
• ▢ 0.5 cup chopped pecans optional crumble topping

Instructions

Preparation Steps

• Preheat oven to 350 F. Line a 9 x 13 inch baking pan with parchment, leaving overhang for easy lifting.
• Make the crust: Stir graham cracker crumbs, 0.25 cup sugar, and 0.5 cup melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8 minutes and let cool slightly.
• Make the peach layer: In a bowl, toss peaches with 0.25 cup brown sugar, lemon juice, cornstarch, 1 tsp cinnamon, nutmeg, and 0.25 tsp salt. Set aside to macerate while you make the filling.
• Make the cheesecake filling: Beat cream cheese and 0.5 cup sugar until smooth and fluffy, about 2 minutes. Mix in sour cream, vanilla, and 1 tbsp flour. Beat in eggs one at a time just until combined; do not overmix.
• Spread cheesecake filling over the warm crust. Spoon the peach mixture evenly on top, including any juices.
• Make the crumble: Whisk 0.75 cup flour, oats, 0.5 cup brown sugar, 0.5 tsp cinnamon, and baking powder. Cut in the cold cubed butter with a pastry cutter or fingers until coarse crumbs form. Stir in pecans.
• Scatter crumble evenly over the peaches. Bake 38 to 45 minutes, until the topping is golden and the center is just set with a slight jiggle.
• Cool in the pan on a rack for 1 hour, then refrigerate uncovered until fully chilled and set, at least 3 hours.
• Lift out using the parchment and cut into 12 bars. Serve cold or at cool room temperature.

Notes

For convenience, you can use canned sliced peaches (drained well) when fresh peaches are out of season. For cleaner slices, chill overnight before cutting and wipe the knife between cuts.