Late summer is peach season and one of my favorite things to make are these Peach Crumble Cheesecake Bars. These have multiple layers but are so easy to make! You only make one buttery cookie base and half of it goes down for the crust, and the rest forms the crumble on top. Tucked inside is a creamy cheesecake layer and bites of fresh peaches (or nectarines!) Every bite is the perfect balance of cookie, creamy, fruity, and crisp. They’re easy enough for a weekday treat, but special enough for a bbq, baby shower, or Sunday dinner.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- All purpose flour
- Granulated sugar
- Brown sugar
- Oats
- Kosher salt
- Butter
- Egg
- Vanilla extract – or vanilla bean paste
- Almond extract, optional
- Cream Cheese
- Peaches or Nectarines: Ripe, but not overly soft
How to Make
- Preheat your oven and line an 8×8 pan with parchment.
- Combine dry ingredients for cookie crumble. You’ll mix these with egg and butter to form a crumbly cookie dough consistency. Take half of this and press into the bottom of the pan.
- Mix up a quick and easy cheesecake layer and spread on top.
- Dice up some fresh peaches or nectarines and sprinkle on top, and then crumble on the rest of your dough. Bake and done!
Storing and Other Tips
- Since these have a cheesecake layer, they are best after cooling to room temperature.
- They can also be chilled, and even frozen!
Frequently Asked Questions
I’ve made these with both peaches and nectarines. When using nectarines, I like to leave the skins on, as I do in these photos. For peaches, I peel them. You can definitely experiment with other fruits as well!
Absolutely. When making ahead, store in the fridge.
Yes! Just bring to room temperature naturally. I like to put them in the fridge overnight to thaw.
I haven’t tried these with frozen fruit yet- if you do, leave a comment and let me know how it goes!
Peach Crumble Cheesecake Bars
Ingredients
Cookie Crumb Layer
- 2 ¼ cup all purpose flour
- ½ cup granulated sugar
- ½ cup plus 2 tablespoons packed brown sugar
- 1 cup old fashioned oats quick oats work fine, too!
- ¾ teaspoon kosher salt
- 1 cup butter at room temperature or slightly softer
- 1 egg slightly beaten
Cheesecake Layer
- 8 ounces cream cheese
- ⅓ cup sugar
- 1 tablespoon flour
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
Peach Layer
- 1 ½ cups diced fresh peaches or nectarines
- 1 tablespoon flour
Instructions
- Preheat oven to 350 degrees. Line an 8×8 pan with parchment or foil.
Cookie Crumb Mixture
- Combine 2 ¼ cup flour, ½ cup white and ½ cup plus 2 tablespoons brown sugar, 1 cup oats, and ¾ teaspoon kosher salt in the bowl of a stand mixer and stir to mix.
- Cut butter into chunks and add to bowl along with beaten egg. Turn mixer on and let mix until the mixture comes together into a cohesive dough that looks like coarse crumbs.
- Remove half of dough (about 2 cups) and set aside. Press remaining dough evenly into the bottom of the prepared pan.
Cheesecake Layer
- Note: It's important that your cream cheese and egg be room temp, or even slightly warmer. Feel free to microwave cream cheese until it's soft and smooth. To de-chill and egg, place it in a cup of warm tap water for 5 minutes before cracking. In the bowl of your stand mixer, beat your cream cheese and sugar until it's smooth. Add 1 tablespoon of flour and mix and then add your egg and vanilla and almond extract (if using). Beat until smooth. Spread this mixture in your pan over the cookie crust.
Peaches and topping
- Toss your diced peaches with 1 tablespoon flour and spread evenly over the cheesecake layer.
- Take remaining cookie crumb dough and drop in pieces over the top.
- Bake for 40-50 minutes (in my oven they are done right about 50 minutes). The top should look set and not wet and glossy, but not be overly brown and toasty.
- Let dessert cool completely to room temperature before cutting and serving.
- Store in the refridgerator. Can be served at room temperature or chilled.
Questions & Reviews
These are good! They came together quickly. I think I might increase the peaches just slightly if I made them again (though you wouldn’t want an excess of juice). I was able to use the same mixer bowl by just scraping it out well. I would like to try this with other fruit, too.
Recipe was so easy AND soooooo good!