What is the best peach cobbler cheesecake bars recipe?

The best peach cobbler cheesecake bars recipe includes a buttery graham cracker crust, rich cream cheese filling, sweet cinnamon peaches, and a brown sugar crumble on top. Baking it low and slow ensures a smooth, crack-free texture. Using full-fat cream cheese and a touch of vanilla makes all the difference in flavor and consistency.

Can I use Philadelphia cream cheese in peach cobbler cheesecake bars?

Yes! Philadelphia cream cheese is ideal for peach cobbler cheesecake bars because it creates a smooth, velvety filling. Its consistency holds up well during baking and pairs beautifully with juicy peaches and the crumbly topping.

Are there no-bake peach cobbler cheesecake bars?

Absolutely. To make no-bake peach cobbler cheesecake bars, use a chilled graham cracker crust and a cheesecake filling made with cream cheese, sweetened condensed milk, and lemon juice. Layer with peaches and chilled crumble topping, then refrigerate overnight to set. It’s an easy, oven-free option.

How do I make peach cobbler cheesecake bars with condensed milk?

Simply replace the traditional egg-based cheesecake layer with a mixture of softened cream cheese and sweetened condensed milk. Add vanilla and lemon juice to thicken. Pour over your crust, top with peaches and crumble, and either chill for no-bake or bake as usual.

Are easy peach cobbler cheesecake bars freezer-friendly?

Yes. Easy peach cobbler cheesecake bars can be frozen for up to 2 months. Cool them completely, wrap tightly in plastic wrap and foil, and store in an airtight container. Thaw in the fridge overnight for best results. Skip the crumble if you want to preserve a crisp texture.

What makes the best peach cobbler cheesecake bars?

The best peach cobbler cheesecake bars use quality ingredients, proper layering, and a golden-baked crumble topping. A well-balanced ratio of cheesecake to peach filling ensures each bite is creamy, fruity, and crisp. Don’t skip prebaking the crust — it prevents sogginess.

What’s the difference between peach cheesecake crumble and cobbler bars?

Peach cheesecake crumble typically has a loose, scoopable texture and is served in a dish, while peach cobbler cheesecake bars are sliceable and layered with a firm crust. Bars are portable and easier for gatherings, while crumble is more rustic and spoon-served.

Is this like the peach cobbler cheesecake from Allrecipes?

It’s similar but more structured. While Allrecipes versions lean toward soft cobbler-style bakes, this recipe gives you defined layers — a crunchy base, creamy cheesecake center, and sweet peach topping. It’s ideal for slicing, stacking, and serving at events.

Peach Cobbler Cheesecake Bars: A Comforting Twist on Two Classics

Name: Peach Cobbler Cheesecake Bars: A Comforting Twist on Two Classics
Prep time: 15 min
Cook time: 40 min
Total time: PT-486802H10M1S
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup melted unsalted butter; 2 tbsp granulated sugar; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 2 cups sliced peaches (fresh, frozen, or canned and drained); 1 tbsp brown sugar; 1/2 tsp cinnamon; 1 tsp cornstarch; 1/2 cup all-purpose flour; 1/3 cup brown sugar; 1/4 cup cold butter (cubed)

Description

A decadent dessert bar combining peach cobbler and cheesecake into creamy, fruity, buttery layers — the perfect treat for summer or anytime.

Ingredients

Scale

2 cups graham cracker crumbs

1/2 cup melted unsalted butter

2 tbsp granulated sugar

16 oz cream cheese, softened

1/2 cup granulated sugar

1 egg

1 tsp vanilla extract

2 cups sliced peaches (fresh, frozen, or canned and drained)

1 tbsp brown sugar

1/2 tsp cinnamon

1 tsp cornstarch

1/2 cup all-purpose flour

1/3 cup brown sugar

1/4 cup cold butter (cubed)

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Instructions

1. Preheat oven to 325°F (163°C). Line an 8×8 baking dish with parchment.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into dish and bake 10 minutes.

3. In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.

4. Spread cheesecake mixture over the baked crust.

5. In another bowl, toss peaches with brown sugar, cinnamon, and cornstarch. Spoon over cheesecake layer.

6. Combine flour and brown sugar. Cut in cold butter until crumbly. Sprinkle over top.

7. Bake for 35–40 minutes until edges are set and topping is golden.

8. Cool completely, then refrigerate at least 4 hours before slicing.

9. Serve chilled with whipped cream or ice cream if desired.

Notes

You can use canned peaches—just drain well.

For a no-bake version, use sweetened condensed milk instead of the egg and skip the baking step.

Store in fridge up to 5 days or freeze without crumble.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 315
Sugar: 22g
Sodium: 190mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 58mg