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Easy No-Bake Peach Cheesecake Bars

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These no-bake peach cheesecake bars feature a creamy vanilla filling with a crumbly graham cracker crust and fresh peach topping, perfect for a light and refreshing summer dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ½ cup powdered sugar, sifted
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1 cup heavy whipping cream, cold
  • 3 large ripe peaches, peeled and sliced thin (about 2 cups)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey or maple syrup (adjust sweetness to taste)
  • Optional: pinch of ground cinnamon or fresh mint leaves for garnish

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until the crumbs are evenly coated and look like wet sand. Press this mixture firmly into the bottom of your 8×8 inch pan. Use the back of a spoon or a glass bottom to pack it tightly. Chill in the fridge for 15 minutes while you prepare the filling.
  2. Make the creamy vanilla filling: In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla bean paste until smooth and fluffy (about 2-3 minutes). In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, combining carefully to keep it airy.
  3. Assemble the filling layer: Spread the vanilla filling evenly over the chilled crust. Use a spatula or the back of a spoon to smooth the surface. Return the pan to the fridge to set for at least 1 hour (or up to 4 hours if you want firmer bars).
  4. Prepare the peach topping: While the filling sets, toss the sliced peaches with lemon juice and honey in a bowl. Let them sit for 10-15 minutes to macerate and release their juices. If you like, stir in a pinch of cinnamon for extra warmth.
  5. Add the topping and chill: Once the filling is firm, spoon the peach mixture evenly over the top. For a finishing touch, garnish with fresh mint leaves if you have them. Chill the entire pan for another 30 minutes before slicing.
  6. Cut and serve: Use a sharp knife warmed with hot water (wiped dry) to cut clean bars. This helps prevent the filling from sticking and crumbling. Serve chilled or at room temperature.

Notes

Softened cream cheese is key to avoid lumps. Don’t overmix whipped cream; fold gently to keep it airy. Press crust firmly for bars to hold together. Chill filling at least 1 hour for best results. Warm knife between cuts to prevent crumbling. Fresh ripe peaches give best flavor; adjust honey if peaches are tart.

Nutrition

Keywords: no-bake cheesecake, peach dessert, summer dessert, easy cheesecake bars, creamy vanilla filling, graham cracker crust

Find it online: https://noshbelle.com/easy-no-bake-peach-cheesecake-bars-recipe-for-perfect-summer-dessert/