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