No Bake Peach Cheesecake Bars are the ultimate dessert for summer — creamy, fruity, and irresistibly refreshing without ever turning on the oven. With a buttery oat-graham crust, a velvety cheesecake layer, and a luscious peach topping, these bars are as beautiful as they are delicious. The best part? They’re incredibly easy to make in under 30 minutes of prep time. Whether you’re hosting a backyard barbecue, attending a potluck, or just want a quick sweet treat, this recipe will become your go-to. It blends tangy cream cheese, juicy ripe peaches, and a delightful crunch in every mouthful.
Why You’ll Love This No Bake Peach Cheesecake Bars Recipe
No baking required — an ideal treat for warm summer days.
A smooth yet airy texture thanks to the combination of whipped cream and cream cheese.
Simple, pantry-friendly ingredients you probably already have on hand.
Fresh fruit flavor that bursts with natural sweetness.
Perfect for making ahead for parties or gatherings.
Ingredients
Peach Topping
3 cups diced fresh peaches (about 3 large peaches)
3 tablespoons lemon juice (from about 1 large lemon)
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 tablespoon water
Crust
1 cup graham cracker crumbs (about 9 sheets)
¾ cup rolled oats
¼ teaspoon ground cinnamon
2 tablespoons granulated sugar
½ cup melted butter
Cheesecake Filling
8 ounces cream cheese, softened
¼ cup granulated sugar
½ cup heavy whipping cream
Step-by-Step: How to Make No Bake Peach Cheesecake Bars
1. Prepare the Peach Topping
In a medium saucepan, combine diced peaches, lemon juice, sugar, cornstarch, and water. Cook over medium-low heat for about 6 minutes, stirring occasionally, until the mixture thickens and the peaches soften. Remove from heat and let the topping cool completely.
2. Make the Crust
In a food processor, pulse graham crackers and oats until finely ground. Add cinnamon, sugar, and melted butter, then pulse again until the mixture resembles wet sand. Press the crust mixture firmly into a 9×9-inch baking pan. Chill in the refrigerator for 20 minutes.
3. Prepare the Cheesecake Filling
In a mixing bowl, whip the heavy cream until it holds stiff peaks. In a separate bowl, beat the cream cheese and sugar together until smooth and fluffy. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Assemble the Bars
Evenly spread the cheesecake filling over the chilled crust. Spoon the cooled peach topping over the filling, spreading it out evenly.
5. Chill and Serve
Refrigerate for at least 1 hour before cutting into bars.
Helpful Tips
Make sure the crust is well-chilled before adding the filling so it stays intact.
For perfectly neat slices, use a sharp knife warmed in hot water and wiped clean between cuts.
Use ripe peaches for the best sweetness and flavor.
Beat the cream cheese until smooth before adding the whipped cream to avoid lumps.
Substitutions and Variations
Fruit swaps: Try nectarines, cherries, or strawberries instead of peaches.
Crust options: Use crushed vanilla wafers or digestive biscuits in place of graham crackers.
Dairy-free: Substitute vegan cream cheese and coconut whipped cream for a plant-based version.
Extra crunch: Add finely chopped pecans or almonds to the crust.
Storage Instructions
Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months.
Do not leave out at room temperature for more than 2 hours to maintain freshness.
Nutritional Information (per serving)
Calories: 208 kcal
Carbohydrates: 20.6 g
Protein: 2.8 g
Fat: 13.2 g
Cholesterol: 28 mg
Sodium: 154 mg
Fiber: 1 g
Sugar: 10.8 g
Serving Suggestions
Serve with a swirl of whipped cream for extra indulgence.
Pair with a tall glass of iced tea or lemonade for the ultimate summer pairing.
Add a drizzle of caramel sauce for a peach cobbler twist.
Cut into mini squares for bite-size dessert platters.
Frequently Asked Questions About No Bake Peach Cheesecake Bars
Can I use canned peaches instead of fresh?
Yes — you can substitute canned peaches; just drain thoroughly and pat dry to prevent excess moisture.
Do I have to use oats in the crust?
No, you can use only graham crackers, but oats add texture and a wholesome flavor.
Can I make these bars ahead of time?
Absolutely! They taste even better after a day in the fridge as the flavors meld.
What if my peach topping is too runny?
Cook it a bit longer until it thickens, or add an extra teaspoon of cornstarch mixed with water.
Can I make a larger batch?
Yes, double the recipe and use a 9×13-inch pan for a crowd-friendly dessert.
Conclusion
Thank you so much for visiting and enjoying these No Bake Peach Cheesecake Bars! This dessert holds a special place in my kitchen because it’s both easy to make and full of fresh, vibrant flavor. The creamy cheesecake, buttery crust, and juicy peaches are a match made in summer heaven. Whether you’re making them for family, friends, or just yourself (no judgment!), I hope they bring you as much joy as they bring me. Here’s to simple, delicious moments and a shared love of good food. Happy no-bake baking!
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No Bake Peach Cheesecake Bars
- Total Time: 1 hour 26 minutes (includes chilling)
- Yield: 9 bars 1x
Description
No Bake Peach Cheesecake Bars combine a creamy cheesecake filling, juicy fresh peach topping, and a buttery oat-graham crust. Made without an oven, this refreshing dessert is perfect for warm weather gatherings, BBQs, or a quick make-ahead treat.
Ingredients
Peach Topping
3 cups diced fresh peaches (about 3 large peaches)
3 tablespoons lemon juice (from about 1 large lemon)
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 tablespoon water
Crust
1 cup graham cracker crumbs (about 9 sheets)
¾ cup rolled oats
¼ teaspoon ground cinnamon
2 tablespoons granulated sugar
½ cup melted butter
Cheesecake Filling
8 ounces cream cheese, softened
¼ cup granulated sugar
½ cup heavy whipping cream
Instructions
In a medium saucepan, combine diced peaches, lemon juice, sugar, cornstarch, and water. Cook over medium-low heat for about 6 minutes, stirring occasionally, until the mixture thickens and the peaches soften. Remove from heat and let the topping cool completely.
In a food processor, pulse graham crackers and oats until finely ground. Add cinnamon, sugar, and melted butter, then pulse again until the mixture resembles wet sand. Press the crust mixture firmly into a 9×9-inch baking pan. Chill in the refrigerator for 20 minutes.
In a mixing bowl, whip the heavy cream until it holds stiff peaks. In a separate bowl, beat the cream cheese and sugar together until smooth and fluffy. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.
Evenly spread the cheesecake filling over the chilled crust. Spoon the cooled peach topping over the filling, spreading it out evenly.
Refrigerate for at least 1 hour before cutting into bars.
Notes
Use ripe peaches for the best flavor.
For neat slices, dip a sharp knife in hot water and wipe clean between cuts.
Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 minutes (for peach topping)
Nutrition
- Serving Size: 1 bar
- Calories: 208 kcal
- Sugar: 10.8 g
- Carbohydrates: 20.6 g
- Protein: 2.8 g