There’s something about the combination of sweet, juicy peaches and creamy cheesecake that just screams summertime nostalgia. I first made these Peach Cobbler Cheesecake Bars at a family reunion picnic last July, and they were gone before I even had a chance to snap a picture. (Note to self: never underestimate the power of buttery graham crust, silky cream cheese, and a crisp oat streusel topping.) Today, I’m sharing that same no-fuss recipe with you, so you can whip up a pan of these bars for your next gathering—or simply to satisfy a persistent peach cobbler–cheesecake craving on a lazy Sunday afternoon.

These bars start with a simple graham cracker crust that you press into a parchment-lined 9×9-inch pan. While it bakes to golden perfection, you’ll whip together a smooth cream cheese filling that’s just sweet enough—and then you layer on a blanket of classic canned peach pie filling. If you’re lucky enough to have fresh peaches on hand, I’ll show you how to swap them in later on. To finish things off, you’ll sprinkle a homemade oat streusel over the top and bake until bubbling and golden. After a brief chill, you’ll have 16 perfectly portable squares that capture all the best parts of both peach cobbler and cheesecake.

What I love most about this recipe is how effortlessly it comes together. You don’t need any fancy equipment, and most of the work happens in one pan, which means fewer dishes at the end. Plus, these bars can be made a day ahead—ideal for potlucks, barbecues, or those “I need dessert immediately” moments. Ready to dive in? Let’s get started!

STEPS

Prep your pan and oven.
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides. This overhang will act like handles, making it a breeze to lift the chilled bars out of the pan later on.
Make the graham cracker crust.
In a medium bowl, combine 1½ cups graham cracker crumbs and ¼ cup granulated sugar. Pour in 6 tablespoons of melted unsalted butter and stir until the mixture resembles damp sand and holds together when pressed. Transfer the crumbs to your prepared pan and press them firmly and evenly across the bottom—using the bottom of a measuring cup helps get a smooth, compact layer. Bake for 8–10 minutes, until the edges begin to turn golden. Remove from the oven and set aside while you prepare the filling.
Whip up the cheesecake layer.
In a clean bowl, beat 8 ounces of softened cream cheese with ½ cup granulated sugar until completely smooth and lump-free. Scrape down the sides, then add 1 large room-temperature egg and 1 teaspoon pure vanilla extract. Beat again just until combined—overmixing can introduce air bubbles that lead to cracks, so a gentle touch is key. Pour this creamy mixture over the warm crust, spreading it out with a spatula so it covers the entire surface in an even layer. Return the pan to the oven and bake for 12–15 minutes. The edges should look set, but the center will still have a slight wobble when you jiggle the pan.
Layer on the peaches.
As soon as you pull the pan out of the oven, carefully spoon the entire 15-ounce can of peach pie filling over the cheesecake layer. Use the back of a spoon to gently spread the filling into an even layer, making sure peaches are distributed from corner to corner. Don’t worry if some of the syrup runs down the sides—that extra sweetness infuses the crust and edges as it bakes.

Now that your peach layer is in place, it’s time for the crowning glory: a crisp, buttery oat streusel that bakes up golden and irresistible. Once the topping is on, the bars will go back in the oven for their final bake, and then it’s all about patience (just a little) as they cool and firm up. Before you know it, you’ll be cutting into 16 perfect squares loaded with peach-cobbler charm and cheesecake creaminess.

STEPS

Make the oat streusel topping.
In a small bowl, whisk together ½ cup all-purpose flour, ½ cup old-fashioned oats, ⅓ cup packed light brown sugar, and ¼ teaspoon ground cinnamon. Add 4 tablespoons of cold, cubed unsalted butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until you have coarse crumbs—some pea-sized pieces are great for extra crunch. If your kitchen is warm and the butter softens too quickly, pop the bowl in the fridge for 5 minutes before finishing.
Top and bake.
Evenly sprinkle the streusel over the peach layer, making sure to cover the filling edge to edge. Slide the pan back into the preheated 350°F oven and bake for 20–25 minutes, until the streusel turns a deep golden brown and you see the peach filling bubbling around the sides. Keep an eye on it in the last few minutes to avoid over-browning.
Cool and chill.
Remove the bars from the oven and set them on a wire rack to cool for about 30 minutes. Cooling too quickly can cause cracking in the cheesecake layer, so resist the urge to speed-chill. After they reach room temperature, transfer the pan to the refrigerator and chill for at least 3 hours. This resting period allows the cheesecake to firm up and makes slicing into neat squares a breeze.
Slice and serve.
When you’re ready to serve, use the parchment overhang to lift the chilled slab out of the pan. Place it on a cutting board and, with a sharp knife, slice into 16 bars. Wiping the knife clean between cuts gives you tidy edges and a picture-perfect presentation.

TIPS & VARIATIONS

Fresh-Peach Swap: If peaches are in season, skip the canned filling. Peel and slice about 2 cups of ripe peaches, toss them with 2 tablespoons granulated sugar and 1 teaspoon lemon juice, and let them sit for 10–15 minutes. Drain off any excess liquid before layering—they’ll be just as juicy without making the bars soggy.
Almond-Extract Boost: For a subtle nutty aroma, stir ½ teaspoon pure almond extract into the cheesecake batter along with the vanilla. It pairs beautifully with the peaches and adds a gourmet touch.
Nutty Streusel Twist: Stir a handful (¼–⅓ cup) of chopped pecans or sliced almonds into your streusel mixture for extra crunch and flavor depth.
Make-Ahead Convenience: These bars keep beautifully in the fridge, covered, for up to 4 days. If you need them even farther in advance, freeze individual bars on a baking sheet until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator before serving.
Serving Suggestion: Let the bars sit at room temperature for 10–15 minutes before enjoying to bring out the full creaminess of the cheesecake layer. A light dusting of powdered sugar or a dollop of whipped cream can brighten the presentation for special occasions.
Crust Upgrade: For a nuttier crust, replace ¼ cup of the graham crumbs with finely chopped pecans or walnuts. The extra texture complements the streusel beautifully.

FAQ Section and Conclusion

Q1: Can I use fresh peaches instead of canned pie filling?
Absolutely! When peaches are at their peak, I prefer fresh. Peel and slice about 2 cups of ripe peaches, then toss them with 2 tablespoons of granulated sugar and 1 teaspoon of lemon juice. Let the mixture macerate for 10–15 minutes, then drain off any excess liquid so your bars don’t turn soggy. Layer the peaches just as you would the canned filling, and proceed with the streusel topping.

Q2: My crust sometimes gets soggy—how can I prevent that?
A slightly underbaked cheesecake layer can seep moisture into the crust. Make sure you press the graham mixture firmly and bake it until the edges just start to brown. When spreading the peach layer, drain any extra syrup from fresh fruit, or soak up excess juices from canned filling with a paper towel. Finally, allow the baked bars to cool fully at room temperature before refrigerating; a gradual temperature drop helps keep moisture where it belongs.

Q3: Can I make these gluten-free?
Yes! Swap the graham cracker crumbs for a gluten-free graham or digestive-cracker alternative. Use a certified gluten-free flour blend in place of the all-purpose flour in the streusel. The oats should be labeled gluten-free as well. The texture will be slightly different, but the flavor and overall experience remain just as delightful.

Q4: How do I adjust the sweetness if I prefer less sugar?
You can reduce the sugar in the crust by 1–2 tablespoons and cut the cheesecake filling sugar to ⅓ cup. Keep the brown sugar in the streusel intact for that characteristic caramelized flavor, or reduce it to ¼ cup if you like. Remember that the peach pie filling contributes sweetness too, so taste as you go and adjust to your preference.

Q5: What’s the best way to store and serve these bars?
Store the bars covered in the refrigerator for up to 4 days. When you’re ready to serve, let them sit at room temperature for 10–15 minutes to soften the cheesecake layer and bring out the flavors. If you need longer storage, freeze individual bars in a single layer until firm, then transfer them to a freezer-safe container. Thaw in the fridge overnight before serving.

Q6: Can I halve the recipe or bake in a different pan size?
You can certainly halve the recipe and bake in an 8×8-inch pan—just watch the baking times. The crust may bake in 7–8 minutes, the cheesecake layer in 10–12 minutes, and the final bake in 18–22 minutes. For a deeper bar in a smaller pan, increase the bake time by a few minutes, checking for a golden streusel and bubbling filling.

Conclusion

There you have it—your ultimate guide to Peach Cobbler Cheesecake Bars! From the irresistible graham crust to the creamy cheesecake layer, juicy peaches, and crunchy oat streusel, each bite captures the essence of summer in a neat, shareable square. Whether you’re serving these at a backyard barbecue, a potluck, or just treating yourself, they’re sure to disappear fast.

Don’t be afraid to experiment with fresh vs. canned peaches, add a hint of almond extract, or mix in nuts for extra crunch. And remember, these bars play well with make-ahead planning: bake them a day in advance, chill them, and slice them just before guests arrive.

Peach Cobbler Cheesecake Bars

STEPS

STEPS

TIPS & VARIATIONS

FAQ Section and Conclusion

Conclusion