creamy Peach Cobbler Cheesecake Bars

I created these Peach Cobbler Cheesecake Bars after finding a basket of perfect peaches at the market. I couldn’t decide between making cobbler or cheesecake, so I combined both into these incredible bars.

My kitchen filled with the most amazing cinnamon and peach scents while they baked—I practically counted the minutes until I could slice into them!

What Makes My Peach Cobbler Cheesecake Bars So Good

I keep coming back to these bars because they solve the age-old dessert dilemma—why choose between peach cobbler and cheesecake when you can have both?

The buttery crust gives you that satisfying crunch, while the smooth filling melts on your tongue.

our family will love how the sweet peaches burst with each bite, and the crumble topping adds that cozy, homestyle finish. Plus, they’re so much easier to serve than traditional cobbler—no messy scooping required!

You Might Also Love These Treats

Speaking of fruity desserts that bring joy to my table, my Mini Lemon and Raspberry Cheesecakes are another crowd-pleaser with that same creamy appeal.

And if you’re in the mood for something cool and refreshing, my No-Churn Peach Cobbler Ice Cream captures those same cozy flavors in frozen form, perfect for hot summer days when you want that Peach Cobbler Cheesecake Bars taste in a different way.

What You’ll Need to Make This Peach Cobbler Cheesecake Bars

Here’s what I gather before starting my Peach Cobbler Cheesecake Bars:

For the Crust:

• 1½ cups graham cracker crumbs (I crush about 11 whole crackers)
• 5 tablespoons melted unsalted butter
• 3 tablespoons granulated sugar

For the Cheesecake Layer:

• 16 oz cream cheese, softened (two 8-oz packages work perfectly)
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• 2 cups fresh peaches, diced (or thawed frozen ones, patted dry)

For the Crumble:

• ¾ cup all-purpose flour
• ⅓ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 4 tablespoons cold unsalted butter, diced

My Notes: Room temperature cream cheese is crucial—it prevents lumps! If your peaches are super juicy, pat them dry with paper towels.

I prefer using fresh peaches when they’re in season, but frozen work beautifully too.

How I Make This Peach Cobbler Cheesecake Bars

Step 1: Heat your oven to 350°F and line an 8×8-inch pan with parchment paper, leaving some hanging over the edges (trust me, this makes removal so much easier).

Step 2: Mix the graham cracker crumbs, melted butter, and sugar in a bowl until it looks like damp sand. Press this mixture firmly into your prepared pan—I use the bottom of a measuring cup to get it really compact.

Step 3: Beat the softened cream cheese until smooth, then gradually add sugar, eggs, vanilla, and salt. Mix until just combined (overmixing can cause cracks). Pour this creamy mixture over your crust.

Step 4: Gently fold the diced peaches over the cheesecake layer, distributing them evenly.

Step 5: For the crumble, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter pieces until the mixture forms coarse crumbs. Sprinkle this over your Peach Cobbler Cheesecake Bars.

Step 6: Bake for 32-38 minutes until the center barely jiggles and the crumble turns golden. Cool completely, then refrigerate for at least 2 hours before slicing.

Come follow me on Pinterest where I share all my favorite seasonal recipes and baking tips! I’d love to see what you’re creating in your kitchen.

My Foolproof Method for Peach Cobbler Cheesecake Bars

After making these countless times, I’ve learned a few tricks that make all the difference. First, don’t skip the cooling and chilling time—patience gives you clean, beautiful slices.

When cutting the cold butter into the crumble, work quickly so it stays cold and creates those perfect buttery pockets.

I always test one peach for sweetness before adding them all; if they’re tart, I’ll toss them with a tablespoon of sugar first.

The key to perfect Peach Cobbler Cheesecake Bars is balancing the sweet and tangy elements.

Can I make these bars dairy-free?

You can substitute the cream cheese with a dairy-free version, though the texture might be slightly different. Make sure to use room temperature dairy-free cream cheese for the smoothest results.

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How long do these keep in the fridge?

Your Peach Cobbler Cheesecake Bars will stay fresh covered in the refrigerator for up to 4 days. I actually think they taste even better on day two when all the flavors have melded together.

Can I freeze these bars?

Absolutely! Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw them overnight in the fridge before serving—they’ll taste just as wonderful.

What if my peaches are too ripe?

Slightly overripe peaches actually work great since they’ll be extra sweet and juicy. Just be gentle when folding them into the batter so they don’t break apart completely.

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Perfect Moments for This Peach Cobbler Cheesecake Bars

They’re also my go-to dessert for potluck dinners—something about the combination always gets people asking for the recipe.

During peach season, I make a double batch and keep some in the freezer for unexpected guests.

The Peach Cobbler Cheesecake Bars work beautifully for brunches too, especially when you want something that feels special but doesn’t require last-minute prep work.