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.
Well, I am NOT in peach season at the moment–February! But I was looking for a cheesecake recipe. I can see this cheese cake topped with just about any fruit. So before valentines day I went looking for a cheesecake recipe. Yours made the grade. I topped with cherry compote I made from frozen sweet cherries. And it was wonderful. I did not make your crust, but did make some shortbread. ( easy flour, white sugar, salt and butter recipe). Crumbled that up and used it. I prefer that to graham crackers. But teh takeaway here is the cheesecake filling is delicious. I actually used Neufchatel cheese–the lower fat version of cream cheese. It worked wonderfully. This is a great recipe. Next time I am going to make a “key” lime version. Kevin your recipes rock! Thank you
PS I did modify the recipe. I gave it 5 stars even though I did not follow the recipe exactly I love it when I can adapt a recipe and make it my own and it still comes out. I NEVER rate a recipe down if it does not come out if I have adapted it. But I did want to give this one 5 stars, because the cheese cake filling itself worked great.
I want a few of these Kevin! Always trying to find delicious ways to incorporate those beautiful, juicy summer peaches!
I could eat way to many of these Mary Ann, so I save 4-6 and give the rest to neighbors!
It’s gloriously-juicy peach season here in Georgia and I cannot wait to give this a try! That base sounds wonderful – the three layers combined are a glorious party in ma mouf! Thanks Kevin – glad you republished this one!
Thanks so much Shashi. I live on peaches in the summertime! 🙂
Your recipe instructions are confusing.
It begins, step 1. Add filling ingredients to saucepan ( which you have listed as being cream cheese, sugar and heavy whipping cream) heat over medium low heat until soft, about 6 mins. Set aside to cool.
Yet in step 4 you state whip the heavy cream and set aside. Whip the cream cheese and sugar for a minute until fluffy. Fold in whipping cream & spread over crust.
Could you clarify what you mean by your instructions as to be honest it doesn’t make much sense.
Thank you
I put headings on each of the 3 parts to the recipe Joycelyn, hope this helps clarify!
SO much drool happening over here, Kevin!!!! I’m pretty obsessed with peaches during the summer, and no bake treats DEFINITELY make my skirt fly up (LOL), so I feel like you made these beauties just for me! 😉 . I will be polishing off more than my fair share of these peachy bars! Pinning! Cheers!
If I had it my way I would just cut this batch into 4 and call it a day. 🙂
Dear Kevin,
Greetings from Canberra, Australia!
Your friend and fellow food blogger Nagi Maehashi from Sydney, Australia sent her followers a recipe for pastrami today. It is prepared in a slow cooker and she recommended your pastrami prepared in a smoker recipe.
So, here I am!
I I love the look of your site, range of recipes and passion for food.
I am deeply disappointed, however. Canberra is awfully cold at the moment so it will be a long time until I get to try your new peach recipe…
Thank you for sharing, and I look forward to your being part of my little corner of the world.
Warmest regards,
Susan
Thanks so much Susan! I love how food and this site has brought me to be able to engage with so many wonderful people from around the world. So glad Nagi mentioned my recipe and hopefully we will chat again soon. Cheers!
I love that you used rolled oats in the crust here. It sounds delicious! I’m with you on the heat – I hate to turn on the oven. These cheesecake bars are just perfect for summer. And fresh peaches…YUM!
Peaches for the win here and YES on grilling outdoors. 🙂
What a rich crust here, love the idea of cooking the peach, this one is amazing Kevin!
Thank you, it is so good and that crust is so versatile. Any fruit topping or even Nutella! 🙂
Look at that delicious peach glistening and winking at me. Methinks its daring me to try it, and I think I’ll have to! I LOVE peaches. Now, just need to put this somewhere safe until I can buy peaches again. Jealous of all your summery vibes!
Sadly summer is almost coming to a close, but luckily the peaches are still abundant at the markets. Hope you give this one a go, I could eat the crumb base alone just with some drizzled chocolate! 🙂
Oh snap! That crust! I’ve never had a graham cracker crust with oats in it, but now I’m wondering how I’ve lived my life without it! And I feel like I have found my crust soulmate – because the 1 :1 ratio of crust to cheesecake is where it’s at! This looks phenomenal!
I could eat that crust with just melted chocolate! Thanks Lindsey, have a great day. 🙂