Buttery oat crust, creamy cheesecake, juicy peaches, and golden crumble—easy, freezer‑friendly Peaches and Cream Crumble Bars your summer will crave.

Meet your new signature summer dessert: Peaches and Cream Crumble Bars. Think peach cheesecake bars meet buttery oat crumble—fresh, juicy peaches layered over a tangy cream cheese filling and tucked between a brown sugar shortbread base and a golden streusel topping. This easy peach dessert is picnic-ready, bake-sale approved, and wildly versatile. If you’re craving a peach dessert square that slices clean, stays crisp, and tastes like sunshine, you’re in the right place. Let’s dive into what sets these peach crumble bars apart and how to make them flawlessly—every time.

Ingredient Notes

A quick guide to the building blocks of the best peach cheesecake bars—no guesswork, just results.

• Peaches: Fresh, ripe, but slightly firm cling or freestone peaches are ideal. Frozen peaches work (thaw and drain). Canned peaches work in a pinch (rinse, pat dry).
• Cream cheese: Use full-fat brick cream cheese for a silky cream layer. Room temp for smooth mixing.
• Sour cream or Greek yogurt: Adds tang and stability to the peaches and cream filling.
• Sugars: Light brown sugar in the crumble for caramel notes; granulated sugar in the filling and peaches for brightness.
• All-purpose flour: For the shortbread base and crumble. A 1:1 gluten-free baking blend works well.
• Old-fashioned oats: For that classic oat crumble texture. Skip quick oats—they turn mushy.
• Butter: Melted or brown butter for deeper flavor. Unsalted lets you control the salt.
• Cornstarch or arrowroot: Thickens the peach juices so bars cut clean.
• Vanilla + almond extract: Vanilla for warmth; a whisper of almond extract makes the peaches pop.
• Lemon zest/juice: Brightens the fruit and balances sweetness.
• Spices: Cinnamon or cardamom complements peaches without overpowering.
• Salt: Just enough to sharpen the sweet and buttery notes.

How To Make Peaches and Cream Crumble Bars

Follow these steps for foolproof peach bars with cream cheese and a crisp oat crumble every time.

1. Prep pan and oven: Line an 8-inch or 9-inch square pan with a parchment sling. Heat oven to 350°F (175°C). This guarantees easy removal and tidy squares.
2. Macerate peaches: Toss sliced peaches with sugar, lemon, a pinch of salt, and cornstarch. Let sit 10 minutes; drain excess liquid. Goal: jammy fruit, not soggy bars.
3. Make crumble base: Stir flour, oats, brown sugar, salt, and a pinch of cinnamon. Pour in melted butter (brown butter if you’re fancy) and vanilla; mix until sandy clumps form.
4. Par-bake crust: Press about 2/3 of crumble firmly into pan. Dock with a fork and bake 10–12 minutes until lightly set. Insurance against a soggy bottom.
5. Make cream layer: Beat cream cheese with sugar until smooth. Mix in egg, sour cream (or Greek yogurt), vanilla, and almond extract until silky—no lumps.
6. Assemble the layers: Spread cream layer over warm crust. Shingle on the peaches in an even layer. Sprinkle remaining crumble over top, squeezing some into larger clumps.
7. Bake to perfection: Bake 30–38 minutes, until edges are set, crumble is golden, and the center has the slightest jiggle (not sloshy).
8. Cool and chill: Cool completely in the pan, then chill 2 hours for clean slices. Lift with parchment and cut into squares.

Pro Tips

• Weigh for precision: A kitchen scale keeps the crust-to-cream ratio spot on for these peach crumble bars.
• Firm peaches win: Overripe fruit leaks; slightly firm fruit = glossy, sliceable bars.
• Drain thawed fruit: If using frozen peaches, thaw fully and pat dry; add an extra teaspoon of cornstarch if they’re very juicy.
• Chill before slicing: The cream layer sets as it cools, so patience equals bakery-clean edges.
• Brown butter bonus: Brown the butter for the crumble for next-level nutty flavor in your peaches and cream bars.
• Metal pans bake best: Glass runs cooler and can cause soft bottoms—extend bake time a few minutes if using glass.

Storage & Reheating

Because there’s cream cheese involved, treat these like the classy dessert bars they are.

• Room temp: Up to 2 hours for serving.
• Refrigerate: Store covered up to 5 days. The crumble stays pleasantly crisp.
• Freeze: Freeze sliced bars on a tray, then wrap individually. Store up to 2 months.
• Thaw smart: Thaw overnight in the fridge or 30–45 minutes at room temp.
• Re-crisp crumble: Warm in a 300°F (150°C) oven for 5–7 minutes or air fryer at 300°F for 2–3 minutes. Don’t overheat the cream layer.

Variations & Substitutions

Make these peach dessert bars your own with easy swaps and seasonal twists.

• Gluten-free: Use a certified gluten-free 1:1 flour and GF oats. Add 1 extra tablespoon butter if the crumble feels dry.
• Vegan peach bars: Use vegan butter, vegan cream cheese, and a flax egg (1 tbsp ground flax + 3 tbsp water). Add 1 tsp cornstarch to the filling for extra set.
• Egg-free option: Skip the egg and add 2 tsp cornstarch to the cream layer; bake until fully set at the edges.
• Canned or frozen peaches: Drain, pat dry, and reduce sugar in the peach layer slightly if using canned peaches in syrup.
• Flavor twists: Add 1–2 tsp bourbon or 1/2 tsp almond extract; or swap cinnamon for cardamom for a bakery-style peach streusel bar.
• Nutty crunch: Fold 1/2 cup chopped toasted pecans or almonds into the crumble topping.
• Pan size: 8-inch = taller bars; 9-inch = thinner, quicker bake. For a 9×13, double everything and extend the bake.
• Lower sugar: Reduce total sugar by 15–20%; use ripe fruit and a touch more lemon to balance.
• Small-batch: Halve the recipe for a loaf pan; check early because thin layers bake faster.
• High altitude: Increase oven temp to 360°F (182°C) and add 1 extra tablespoon flour to the crumble.

These Peaches and Cream Crumble Bars deliver everything you want in a summer dessert: buttery, creamy, fruity, and sliceable with bakery-level polish. They’re easy enough for a weekday bake but special enough for a party plate. If “peach cheesecake bars” and “oat crumble” sound like your love language, this is the recipe to bookmark.

FAQ

Peaches and Cream Crumble Bars

Tender peaches, a silky cream cheese layer, and a buttery crumble come together for bars that slice clean and taste like summer. They’re simple to make and perfect for picnics, potlucks, or coffee breaks.

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cream cheese bars, crumble bars, peach bars, summer dessert

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 16 bars

Cook ModePrevent your screen from going dark

Equipment

• ▢
  8-inch square baking pan
• ▢
  Parchment paper
• ▢
  Mixing bowls
• ▢
  Hand mixer or stand mixer
• ▢
  Whisk
• ▢
  Spatula

Ingredients

  

1x2x3x

Crumble Dough

• ▢ 2 cups all-purpose flour
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 teaspoon baking powder
• ▢ 1/4 teaspoon fine salt
• ▢ 1/2 cup unsalted butter, cold and cut into cubes
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract

Cream Cheese Layer

• ▢ 8 oz cream cheese, softened
• ▢ 1/4 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg

Peach Layer

• ▢ 3 large peaches, peeled and thinly sliced
• ▢ 2 tablespoons granulated sugar
• ▢ 1 tablespoon cornstarch
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1/2 teaspoon ground cinnamon

Instructions

• Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving an overhang for lifting the bars out.
• Make the crumble: In a medium bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size bits. Add the egg and vanilla and stir until evenly moistened and clumpy.
• Press about two-thirds of the crumb mixture firmly into the prepared pan to form an even base. Reserve the remaining crumbs for the topping.
• Make the cream layer: Using a mixer, beat cream cheese, sugar, and vanilla on medium speed until smooth. Beat in the egg just until combined. Spread the cream mixture evenly over the crust.
• Mix the peaches: In a bowl, toss peach slices with sugar, cornstarch, lemon juice, and cinnamon until coated. Distribute the peaches over the cream layer.
• Sprinkle the remaining crumble evenly over the peaches, squeezing some of it into larger clumps as you go.
• Bake for 40–45 minutes, until the topping is golden and the center looks set with just a slight wobble. Cool completely in the pan on a rack, then chill for at least 2 hours for clean slices.
• Lift out using the parchment, cut into 16 bars, and serve cold or at room temperature.

Notes

Use ripe but firm peaches so they hold their shape. Frozen peaches work—thaw and pat dry before using. Store covered in the refrigerator for up to 4 days; the bars also freeze well for up to 2 months. For a hint of nuttiness, swap 1/4 cup of the flour in the crumble for finely ground almonds. A touch of almond extract in the cream layer pairs nicely with peaches.

Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!

Want more peach love: Peek at more peach recipes and cheesecake desserts. Curious about brown butter: Search my best brown butter tips for an instant flavor glow-up. Obsessed with dessert bars: Find even more bar recipes to stock your freezer.