No-Bake Peach Cobbler Cheesecake Bars for Summer
A pan of no-bake peach cobbler cheesecake bars gives you all the creamy, fruity comfort of cheesecake without turning on the oven, with ripe peaches, a buttery graham cracker crust, and a cinnamon-kissed crumb topping that sets in the fridge.
Equipment
- 8 x 8-inch (20 x 20 cm) square pan
- Parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cup or drinking glass (for pressing crust)
- Offset spatula or spoon
- Knife
- Cutting board
Ingredients
For the no-bake graham cracker crust
- 180 g graham cracker crumbs (about 1 1/2 cups)
- 75 g granulated sugar (1/3 cup)
- 115 g unsalted butter melted (1/2 cup)
- 1 pinch fine salt optional
For the peach cheesecake filling
- 480 g full-fat cream cheese softened (16 oz / 2 bricks)
- 100 g granulated sugar (1/2 cup)
- 1 tsp pure vanilla extract
- 180 g plain Greek yogurt or sour cream (3/4 cup)
- 240 ml heavy whipping cream cold (1 cup)
- 60 g powdered sugar (1/2 cup)
- 2 medium ripe peaches finely chopped (about 250–280 g)
- 1-2 tsp lemon juice optional
For the no-bake “cobbler” topping
- 45 g graham cracker crumbs (1/2 cup)
- 40 g old-fashioned rolled oats (1/3 cup)
- 50 g light brown sugar packed (1/4 cup)
- 1 tsp ground cinnamon
- 45 g unsalted butter melted (3 tbsp)
- 1 pinch salt optional
For the peach topping (optional but recommended)
- 2 medium peaches thinly sliced (about 250–280 g)
- 1 tbsp granulated sugar adjust to sweetness of peaches
- 1/2 tsp ground cinnamon
- 1 tsp lemon juice optional
Instructions
- Prepare the pan. Line an 8 x 8-inch (20 x 20 cm) square pan with parchment paper, leaving overhang on two sides to lift the bars out later. Lightly mist with nonstick spray if your parchment tends to shift.
- Mix the graham cracker crust. In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt if using. Stir with a fork until the mixture looks like damp sand and holds together when pressed between your fingers.
- Press and chill the crust. Tip the crumb mixture into the prepared pan and press firmly and evenly over the base, pushing crumbs into the corners. Refrigerate for at least 20–30 minutes while you prepare the filling.
- Whip the cream for the filling. In a cold mixing bowl, add the heavy cream and powdered sugar. Beat with an electric mixer on medium-high until you see soft to medium peaks. Set aside in the fridge to keep cool.
- Beat the cream cheese base. In a large bowl, beat softened cream cheese and granulated sugar until completely smooth and fluffy, scraping down the bowl once or twice. Mix in the vanilla and Greek yogurt or sour cream until no streaks remain.
- Fold in the chopped peaches. Gently stir the finely chopped peaches and lemon juice (if using) into the cream cheese mixture, keeping the fruit pieces intact.
- Combine with whipped cream. Fold one-third of the whipped cream into the peach-cream cheese mixture to loosen, then fold in the remaining whipped cream in two additions until evenly combined.
- Assemble the cheesecake layer. Pour the filling over the chilled crust and spread into an even layer. Tap the pan on the counter a few times to pop any large air bubbles.
- Chill until mostly set. Cover and refrigerate for at least 2 hours, or until the center feels noticeably firmer, before adding the cobbler topping.
- Prepare the cobbler-style crumb topping. In a bowl, combine graham cracker crumbs, oats, brown sugar, cinnamon, melted butter, and salt if using. Stir until evenly moistened and clumps start to form.
- Layer the fresh peach topping (optional). Toss the peach slices with sugar, cinnamon, and lemon juice (if using), then arrange in a mostly single layer over the chilled cheesecake.
- Add the cobbler crumble. Sprinkle the crumb mixture evenly over the peaches, leaving some clusters for texture, and press very gently so the crumbs adhere.
- Final chill. Cover and refrigerate for at least 4 hours, preferably overnight, until the filling feels firm and the crust is no longer tacky.
- Slice and serve. Lift out using the parchment overhang. Run a sharp knife under hot water, wipe dry, and cut into 9 large or 12 smaller bars, wiping the blade between cuts. Serve chilled.
Nutrition
Calories: 360kcalCarbohydrates: 32gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 75mgSodium: 220mgPotassium: 170mgFiber: 1.5gSugar: 22gVitamin A: 700IUVitamin C: 5mgCalcium: 80mgIron: 1.2mg
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