Peach Cheesecake Bars
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Fresh peaches top these amazingly fluffy No Bake Peach Cheesecake Bars that are made with a ground oat and graham cracker base. No baking required!
Peach Cheesecake Bars
Fresh peaches top this amazingly fluffy, no bake cheesecake bar with a ground oat and graham cracker base. These No Bake Peach Cheesecake Bars scream summer in one tasty dessert. What’s even better is you don’t even need to turn on the oven!
I originally had the tart and tangy rhubarb in mind, but to be honest, if it’s not in a crisp or covered, it’s not the prettiest of fruits once cooked down and the bounty of fresh peaches I had on hand were next in line. I was not disappointed and I know you won’t be either.
I don’t know about you but with this heat wave happening there’s no way I was going to turn that oven on for dessert. So no bake was in order and cheesecake came to mind. And to me there’s no better crust than a graham cracker crust.
Kitchen Tip for the Crust
I’ll share a little kitchen hack I use to for making an even crust base. I make these in a 9×9 inch baking casserole dish, but use a smaller sized dish to press the crumb mixture. Just coat the bottom of an 8 inch baking casserole dish with plastic wrap and press the ground oat and graham cracker crumbs for even distribution. Even and easy.
Feel free to use your hands, but with one press you’re done and good to go.
I bet you’re thinking this has a food coloring in it, or I used some Photoshop trickery, but these peaches are this color and they are so good.
Thank you Mother Nature and summer stone fruits like nectarines or apricots would work just as well for this, too.
The cream cheese gets fluffed up and folded with whipped cream for a light and delicious cheesecake layer that tops the crust base.
Speaking of that crust base… man. The ground graham cracker and ground oat mixture is heaven. Just sweet enough and with a hint of cinnamon, optional of course, it is a perfect bar cookie or cheesecake bar. Whatever you want to call these you will be happy not to turn on the oven for one killer dessert.
If you like this try my No Bake Cheesecake Fig Tarts, No Bake Blackberry Tarts with Blueberry Cashew Cream or these No Bake Gluten Free Chai Berry Bars. Enjoy!
This recipe first appeared on Kevin Is Cooking in July 2016 and has been updated with a new video.
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No Bake Peach Cheesecake Bars
- 3 cups diced fresh peaches (See Note 1)
- 3 tbsp lemon juice (See Note 2)
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 tbsp water
- 1 cup graham cracker crumbs
- 3/4 cup rolled oats
- 1/4 tsp cinnamon
- 2 tbsp sugar
- 1/2 cup melted butter
- 8 ounces cream cheese
- 1/4 cup white sugar
- 1/2 cup heavy whipping cream
- Add peach topping ingredients to sauce pan and heat over medium low heat until soft and thickened, about 6 minutes. Stir to prevent sticking. Set aside and allow to cool.
- In a food processor mix together graham crackers and oats. Pulse until ground and add melted butter, cinnamon and the sugar. Pulse again to mix.
- Press graham cracker crumb mixture into bottom of 9x9 inch baking casserole dish (See Note 3) and refrigerate for 20 minutes.
- Whip the heavy cream and set aside. Whip the cream cheese and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled graham cracker crust. Top with cooled peaches and refrigerate for 60 minutes.
- Slice and serve chilled.
- I diced 3 peaches, which yielded about a cup of fruit each.
- 1 large lemon or 3 tbsp lemon juice total
- Nine graham cracker sheets (1 wrapped package) which comes to about 1 cup ground graham cracker crumbs.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made this recipe a couple of years ago using peaches and following exactly. It was delicious. We are in a different place and time now. I am no longer able to eat peaches. My husband loves cherry cheesecake and as we are also in cherry season, I made this again with a few modifications. Had shortbread cookie crumbs in the cupboard (is a standard, I make them and keep them to use in place of graham crackers). Made the filling just as directed, adding a dash of vanilla. Then chopped and macerated some cherries for the topping. I stored the filling in a quart storage container to set, and when ready to serve, served it deconstructed. Crumbs on the bottom a couple of scoops of filling and then macerated cherries on top. It came out delicious. I wanted to share that this filling can be used a variety of ways, and method can use a variety of fruits , and still be delicious. I do not think I will actually ever bother to bake a cheese cake again. (Oh, I doubled the filling as my big mixer could not beat a half cup of cream). Came out beautifully. This is a great base for jumping off into just about any version of cheesecake I would guess. My next try will be a chocolate one, I think. Thanks, Kevin.
I just made this. It’s wonderful! My husband loved it, i loved it, my company loved it! I eye-balled almost all of the amounts (maybe this is why I’m a ‘cook’ but not a ‘baker’ lol). It had a nice balance of flavors
I am so glad you enjoy them! I hope you find more recipes you enjoy!