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Peach Cobbler Cheesecake Icebox Bars

These Peach Cobbler Cheesecake Icebox Bars combine creamy cheesecake and sweet cinnamon-spiced peaches in a no-bake, refreshing summer dessert.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Keyword: Cheesecake, Easy, No-Bake, Peach, Summer
Servings: 9 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup sugar
  • 2 8 oz packages cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 cups fresh peaches peeled and sliced
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup peach preserves

Instructions

Prepare the Crust

  • Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until mixture resembles wet sand and is well combined.
  • Press this mixture firmly into the bottom of an 8x8-inch or 9x9-inch square baking pan lined with parchment paper, ensuring the crust is even and compact.
  • Place the pan in the refrigerator to chill while you prepare the filling.

Make the Peach Topping

  • In a small saucepan over medium heat, combine the sliced peaches, brown sugar, cinnamon, and lemon juice.
  • Cook, stirring occasionally, until peaches soften and sugar dissolves, about 5 to 7 minutes.
  • Remove from heat and allow to cool completely.
  • Once cooled, gently fold in the peach preserves to give the topping a glossy finish.

Prepare the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a handheld or stand mixer.
  • Gradually add powdered sugar and vanilla extract, beating until fully incorporated.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until combined, creating a light and fluffy filling.

Assemble the Bars

  • Remove the crust from the refrigerator.
  • Spread half of the cheesecake filling evenly over the chilled crust.
  • Carefully spoon the peach topping over the cheesecake layer, distributing evenly.
  • Spread the remaining cheesecake filling over the peaches, smoothing the surface with a spatula.

Chill and Serve

  • Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow bars to set.
  • Once fully chilled and firm, cut into squares and serve. Use parchment paper edges to lift bars out for easy removal.
  • Serve cold for a refreshing, make-ahead dessert perfect for summer.

Equipment

  • Medium Bowl
  • 8x8-inch or 9x9-inch square baking pan
  • Parchment Paper
  • Small Saucepan
  • Large Mixing Bowl
  • Handheld mixer or stand mixer
  • Spatula
  • Refrigerator

Notes

  • Use ripe but firm peaches to avoid a watery topping.
  • Blanch peaches in boiling water then ice water for easy peeling.
  • Press crust firmly to prevent crumbling when slicing.
  • Chill bars overnight for best texture and flavor melding.
  • For a dairy-free version, substitute cream cheese and heavy cream with coconut-based alternatives.