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
Ingredients
Peach Topping
- 3 cups diced fresh peaches (See Note 1)
- 3 tbsp lemon juice (See Note 2)
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 tbsp water
Crust
- 1 cup graham cracker crumbs
- 3/4 cup rolled oats
- 1/4 tsp cinnamon
- 2 tbsp sugar
- 1/2 cup melted butter
Cheesecake Filling
- 8 ounces cream cheese
- 1/4 cup white sugar
- 1/2 cup heavy whipping cream
Instructions
Peach Topping
- 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.
Crust
- 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.
Cheesecake Filing
- 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.
Video
Notes
- 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 cheesecake bars can be frozen for up to 3 months.
Nutrition
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.
You’re so right about rhubarb – delicious but not really photogenic produce. And I’m 100% glad you opted for peaches cause they make a pretty dessert. And no oven is required? Yes please:) Well done, Kevin!
Thanks Ben. As much as I love rhubarb, once cooked down it looks like baby food and is best used covered or as a filling. 🙂
I can’t wait for stone fruits to come back into season here. I love them! Golden peaches and nectarines are my absolute favourites, and what a great way to use them in a dessert like yours.
Thanks John, I do sometimes forget the seasons are the opposite down there! When do you guys take off on that long holiday? Follow the sun!
Oh, that crust! I think I want to just sit down with a big bowl of crust and go to town. This is like a fancy cheesecake version of peaches ‘n cream…and it sounds perfect for these hot summer days. Yum!
Haha, I found myself “testing” the crumb mixture myself and agree. Just sweet enough, but come on, graham cracker, and butter… YES!
Saw this on FoodGawker…had to stop in and take a closer look! What a great idea! Love that it’s no-bake!!!
Thanks so much for stopping by and the kind comments Suzy. I’d share one with you, but all of mine are gone! Have a great weekend. 🙂
You’re not kidding about the color – definitely looks like trickery! So ripe… Great trick about getting the crust even and I agree that there’s nothing like a graham cracker crust. Perfect summer dessert, Kevin! Creamy goodness, seasonal fruit and no need to turn on the oven.
Happy Weekend to you, David and the pups!!
No trickery, they were so vibrant with just enough tang and sweetness. Hope you guys are out enjoying this beautiful summer. Hello to Keith and Clover! 🙂
Kevin…these look SOOO GOOD! Love that they are no bake! Absolutely gorgeous colors too..you are right…God bless mother nature 🙂 Have a great weekend friend 🙂
Thanks Mila, you guys too. I think the Munchkin would love these. 😉
Hey Kevin! We are getting amazing Georgia peaches! Now I need to go get some more to make this beauty! I just made David’s peach coffee cake (SO GOOD!!) the other day which used up the peaches that I had. Nothing like sweet, juicy peaches! You guys try to stay cool this weekend!
LOVE peaches! Summer fruit is the best. It’s a cool 83°F with 76% humidity right now so I’m loving it. Have a great weekend and hello to Gary.
Yum! This looks so good. We don’t get very nice peaches here, but I am finding the nectarines are good if I leave them on the counter a day or two to soften up a bit. In our warm, warm weather, I have been eating so much fruit in salads, on it’s own, and now this looks wonderful. I’ll definitely have to give this a try.
I think you’ll enjoy this dessert Cathy. I would love to try this one with nectarines! Maybe dice them while a little firm still then cook a so they don’t get too mushy.
Thank you for that:-)
What a brilliant idea with the casserole dish, Kevin! I usually press down with a measuring cup or something, but it’s never quite even. Definitely trying this little gem next time!
I was going to bake something last night and hubby was, like, – you’re going to turn the oven on now?? It was so warm and he was right…so, I didn’t and worked out instead, lol. Warm either way, but at least I burned a few calories before the weekend…hehehe!
Well, I guess I can make these cheesecake bars and get my fix of sweet plus not heat up the house too much – win win 😉 You’re right – that colour is amazing! Can’t beat peaches. And I have a huge box of them from Costco so this recipe is perfect. Pinned!
Have a lovely weekend!
Thanks Dawn. How good of you to work out instead of baking! Cheers to a wonderful weekend and no bake cheesecake bars… with peaches! 🙂
I had pretty peaches on my mind today too! I everything about this – the addition of oats to the graham crust, the fluffy cheesecake (yay for no bake in this heat!), and those stunning peaches. I literally can’t get enough of them this time of year!
Thanks Faith. My batch of these is sadly all gone, so lots of hiking this weekend! 🙂