Peach season may have passed, but that doesn’t mean you can’t enjoy the delicate, floral sweetness of peaches long after the warmth of summer has faded away.
With a sweet and tasty crust, a creamy cheesecake filling and a sugary top, these Peach Cobbler Cheesecake Bars are the perfect mashup of two amazing desserts.
Picture the warmth of your favorite peach crumble combined with a silky smooth, creamy cheesecake layer. One bite of these cobbler bars and you will be instantly reminded of warm, muggy evenings.
These Peach Cobbler Cheesecake Bars have to hands down be one of my favorite recipes. They are easier than a regular cheesecake, take less time to set up and they are handheld which really makes everything just that much better in my opinion.
If you love peaches and cream, then you are going to love these Peach Cheesecake Cobbler Bars. It’s the perfect summer dessert that you can enjoy all year long.
Ingredients for the cheesecake filling
- Full-fat cream cheese
- Sour cream
- Granulated sugar
- Eggs
- Vanilla extract
- Peach pie filling
Cream Cheese: Be sure you are using cream cheese blocks, not cream cheese spread. Allow cream cheese to come to room temperature prior to mixing.
Sour Cream: softening the texture of the cheese and adding some moisture. A lot of people use sour cream to give cheesecakes a fluffy, smooth texture. Sour cream helps break up the dense cream cheese. However, you can use yogurt to substitute for sour cream. For a slightly healthier version.
How to make the cheesecake filling
STEP ONE: In a stand mixer, beat together the softened cream cheese, sour cream, sugar, eggs and vanilla until smooth. Set aside.
You can use canned peach pie filling if short on time or substitute for peach jam, but I would recommend adding 2 peeled peaches for extra sweetness. You do need to peel the peaches, but I provide easy step by step photos on my How To Peel Peaches post.
Ingredients for the cobbler mixture
- All-purpose flour
- Granulated sugar
- Baking powder
- Teaspoon salt
- Unsalted butter
- Eggs
- Vanilla extract
- Full fat milk
- Old-fashioned rolled oats
Pure vanilla extract: Using a high-quality pure vanilla extract gives a subtle rich sweet flavor while also bringing out the flavors of the other ingredients in the mixture.
Old-fashioned rolled oats: Old-fashioned oats, also known as rolled oats, are whole oats that are steamed and rolled into flat flakes. Old-fashioned oats produce a chewier texture that is iconic to the crumble in this dessert. I would not recommend using quick oats as they are smaller cut and absorb more moisture, producing a softer bar.
How to make the cobbler mixture
STEP ONE: in a large bowl whisk together the flour, white sugar, baking powder, and salt. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter, or 5 seconds with a food processor.
STEP TWO: mix the egg, buttermilk, and vanilla together in a small bowl. Pour the mixture over the flour/butter mixture and gently mix together until it resembles moist crumbly sand. The mixture comes together easier with your hands than with a spoon.
STEP THREE: set aside 2 cups of the mixture. Pour the remaining into the bottom of the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok.
STEP FOUR: pour the peach cheesecake filling on top of the bottom of the pan over the bottom crust.
STEP FIVE: with the back of a large spoon or flat spatula, lightly press the rest of the topping down so it’s snug on the cheesecake filling. Sprinkle the oats on top.
how to store
Peach Cobbler Cheesecake Bars can be stored in an airtight container in the fridge for 4 days.
FAQ
Can I freeze peach cobbler cheesecake bars?
Yes! Bars freeze well for up to 3 months. Arrange in even layers in a large freezer container between sheets of parchment.
Thaw overnight in the refrigerator, then bring to room temperature before serving.
can I glaze these cheesecake bars?
Of course! I sometimes like to add a powdered sugar glaze to the top for some extra flavor. Vanilla or almond extract work great in the glaze, but I especially love the almond touch. It gives it a real homey and tasty flavor that you won’t be able to resist.
You can also add almond extract right into the batter. It’s a personal choice, but it’s so good, trust me. I also recommend sprinkling some cinnamon on top.
BBQ Bakers Tips & Tricks
- These can be served at room temperature, warm, or cold! I prefer them warm on a chilly fall day, but that’s just a personal preference.
- Bring all cold ingredients to room temperature prior to making. Use room temperature ingredients combined quickly and evenly, so you won’t risk over-mixing.
- Use only full fat cream cheese; no spreads or reduced fat. Full fat cream cheese produces that rich, creamy flavor we all know and love.
- Don’t over bake the cheesecake bars. Over-baked peach cobbler cheesecake bars can get cake-like and dry real fast. Two words I definitely don’t want my cobbler bars described as. Take out the bars when the cheesecake is still a little wobbly and you’ll be in the clear!
I love how the juicy peaches really stand out in these cheesecake bars. The crumbly top along with the oatmeal crust gives them a great texture in contrast with the soft peaches and creamy cheesecake.
more peach recipes
Peach Cobbler Cheesecake Bars
Ingredients
Cobbler Mixture
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter 2 sticks, cold and cubed
- 1 large egg
- 2 teaspoon vanilla extract
- ⅓ cup full fat milk
- ½ cup old-fashioned rolled oats
Cheesecake Filling
- 16 oz full-fat cream cheese 2 packages, softened
- ¼ cup sour cream
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peach pie filling get the recipe
Instructions
Cheesecake filling
- In a stand mixer beat together the 16oz cream cheese, ¼ cup sour cream, ½ cup sugar, 2 eggs and 1 tsp vanilla extract until smooth. Pour over the base layer. Top with the peach pie filling, followed by cobbler mixture.
Cobbler Mixture for crust and topping
- In a large mixing bowl whisk 3 cups flour, ½ cup sugar, 1 tablespoon baking powder, and ½ tsp salt together in a medium bowl. Add the 1 cup cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter, 5 seconds with food processor.
- Whisk the 1 large egg, ⅓ cup buttermilk, and 2 tsp vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. The mixture comes together easier with your hands than with a spoon.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
- Preheat oven (BBQ 🙂) to 350°F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!).
- Make the cheesecake filling and pour on top of crust.
- Time to use the oats sprinkle the ⅓ cup of oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the cheesecake filling.
- Cooking time is about 45 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few yummy peach filling crumbs). Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, if you want to hurry things along you can always tuck it away in the refrigerator.
- Lift the cooled bars out using the parchment paper overhang on the sides. Cut into squares. Cover and store leftover peach cobbler cheesecake bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven (BBQ).
- Freezing Instructions: Bars freeze well up to 3 months. Arrange in even layers in a large freezer container between sheets of parchment. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- You can use canned pie filling if short on time or substitute for peach jam but I would recommend adding 2 peeled peaches for extra sweetness.
Let me know how you made out!!