Peaches and Cream Cheesecake Bars: A Delicious Summer Treat!
Hey there! If you’re looking for a dessert that’s as bright and cheerful as a sunny day, you’ve landed in the right place! These Peaches and Cream Cheesecake Bars are the perfect pairing of creamy cheesecake and yummy peaches on a buttery graham cracker crust. Every bite takes me straight to summertime bliss, and I have no doubt you’ll love them too!
Why You’ll Love These Cheesecake Bars
First off, there’s something magical about the combination of cream cheese and fresh peaches. It’s a flavor explosion that’s light yet satisfying. Not only are these bars packed with deliciousness, but they also come with some nutritional perks:
Nutritional Benefits of Peaches
Did you know that peaches are loaded with vitamins A and C? They’re excellent for your skin and help with healthy vision too! Plus, they’re low in calories and high in fiber, which is always a good thing when you’re indulging in dessert. And because we’re using cream cheese, you’ll get a good dose of calcium as well. Enjoying your sweet treat while being kind to your body? Yes, please!
Fun Customizations
One of the great things about this recipe is how you can make it your own! Here are some ideas:
- Different Fruits: Not a fan of peaches? No worries! You can use fresh blueberries, strawberries, or even a mix of your favorite summer fruits.
- Healthier Sweeteners: Swap granulated sugar with coconut sugar or honey in the crust for a little twist.
- Gluten-Free Option: If you’re avoiding gluten, just use gluten-free graham crackers in your crust. Simple as that!
- Add Spices: A dash of cinnamon or nutmeg can add a warm depth of flavor to your cheesecake filling.
The Easy Recipe You’ll Adore
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups fresh peaches, peeled and sliced (or canned peaches, drained)
- 1/4 cup peach preserves
- 1 tablespoon lemon juice
- 2 tablespoons milk
- Optional: A drizzle of icing for garnish (powdered sugar mixed with milk)
Instructions
- Start by preheating your oven to 325°F (160°C). While it’s warming up, line an 8×8-inch square baking pan with parchment paper. This will help you lift those bars out easily when they’re done!
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. When it looks like wet sand, you’re ready to move on!
- Press this mixture into the bottom of your prepared pan. You want it nice and even. Bake it in the preheated oven for 10 minutes, then take it out to cool.
- Next, grab a large mixing bowl and beat your softened cream cheese with an electric mixer until it’s smooth and creamy. You’ll want to gradually add in the powdered sugar while mixing until it’s all blended.
- Add in the vanilla extract and lemon juice, then one by one, mix in the eggs until everything is combined.
- Now, let’s add the peaches! Peel and slice them up (or use canned peaches if that’s what you have), and gently fold them into that lovely cream cheese mixture.
- Pour everything over your cooled graham cracker crust. Smooth it out evenly so every bite has that creamy goodness.
- Take your peach preserves and drop spoonfuls onto the cheesecake mixture, swirling it gently with a knife to create a beautiful marbled effect.
- Now, pop it back into the oven to bake for 40-45 minutes. You’ll know it’s done when the top is lightly golden, and the center still has a little jiggle.
- Once done, let these cool to room temperature. Afterward, throw it in the fridge for at least 4 hours, or even better, overnight!
- Before you’re ready to serve, make a quick icing by mixing a bit of powdered sugar with milk. Drizzle it over the chilled cheesecake bars for a sweet finish.
- Finally, slice them up into squares and enjoy chilled. These bars will be the star of your summer gatherings!
Practical Tips
- To make cutting your cheesecake bars cleaner, use a hot knife. Just dip it in hot water and wipe it dry before slicing!
- Store any leftovers in an airtight container in the fridge for up to 5 days, but let’s be honest—these usually disappear pretty quickly!
- If you want to freeze them, wrap each bar in plastic wrap and place them in an airtight container. They’ll keep well for about 3 months.
Equipment You’ll Need
Here’s a quick list of what you’ll need:
- An 8×8-inch baking pan
- Parchment paper for easy removal
- Mixing bowls (one medium and one large)
- An electric mixer for that creamy cheesecake filling
- A whisk for mixing
- A sharp knife for cutting after they’re chilled
Frequently Asked Questions
- Can I make this with frozen peaches? Absolutely! Just make sure to thaw and drain them well before adding to the batter.
- How can I tell if my cheesecake bars are done? Look for a lightly golden top and a slightly jiggly center. They’ll set more as they cool.
- Do I have to let them chill overnight? While it’s best for flavor and texture, you can chill for at least four hours if you’re short on time.
- Can I use other fruits instead of peaches? Yes! Other fruits like raspberries or cherries work beautifully too!
- What can I do if I don’t have graham crackers? You could use any cookie or biscuit—digestive biscuits work great if you can find them!
So there you have it—your new favorite summer dessert! I hope you give these Peaches and Cream Cheesecake Bars a try. Trust me, they’re bound to be a hit! I’d love to hear how yours turn out, so feel free to share your creation on Pinterest or tag me in your posts. Happy baking!
