Peaches and Cream Bars

There’s something about the combination of peaches and cream that instantly brings me back to warm summer afternoons and gatherings with loved ones. This recipe for Peaches and Cream Bars is one I come back to often — not just because it’s delicious, but because it captures that nostalgic feeling in every bite. I remember first testing this recipe in the late afternoon sun, with fresh peaches I had just picked up from the market. The aroma that filled my kitchen while they baked was pure comfort. Since then, it’s become a favorite in my home bakery and among my loyal customers who return for that soft, fruity indulgence again and again.

You’ll love this recipe for so many reasons. First, it’s incredibly easy to make, whether you’re an experienced baker or just starting out. The layers are simple: a buttery crust, a luscious cream cheese layer, and juicy peach slices that caramelize beautifully in the oven. It’s not overly sweet — just the right balance of creamy and fruity, with a satisfying texture.

One of the great things about these bars is how versatile they are. You can use fresh peaches when in season, but canned or frozen peaches work just as well, making this dessert accessible all year round. They’re ideal for potlucks, brunches, afternoon tea, or just as a casual treat to share with family. You can even cut them smaller for party bites or leave them generous and hearty for a comforting dessert plate.

Another reason this recipe stands out is how affordable it is. Most of the ingredients are pantry staples: flour, sugar, butter, cream cheese — nothing fancy or hard to find. Peaches, when in season, are inexpensive and can be bought in bulk, but as mentioned, substitutions are welcome depending on your pantry and season.

Ingredients for the recipe:

• For the crust:

  • 1 cup all-purpose flour

  • ½ cup unsalted butter, softened

  • ¼ cup granulated sugar

• For the cream layer:

  • 8 oz cream cheese, softened

  • ½ cup granulated sugar

  • 1 large egg

  • ½ tsp vanilla extract

• For the peach topping:

  • 2 cups sliced peaches (fresh or canned, drained)

  • 1 tbsp granulated sugar (optional, for sprinkling)

  • ½ tsp cinnamon (optional, for added warmth)

Next, I’ll walk you through the full preparation — you’ll see how quick and satisfying these bars are to make.

How to Prepare This Recipe

Making Peaches and Cream Bars is one of those processes that feels more like a pleasure than a task. The steps are straightforward, and the results are always crowd-pleasing. You don’t need to be a seasoned baker to master this recipe. With a little organization and the right ingredients, you’ll have these bars ready in no time. I love how the crust, filling, and fruit layer come together in harmony. Each bite is buttery, creamy, and sweetly fruity — a balance that makes this dessert incredibly satisfying.

Step-by-Step Instructions for Preparation

Step 1: Preheat and Prepare the Baking Dish
Start by preheating your oven to 175°C (350°F). Lightly grease an 8×8 inch (20×20 cm) square baking dish or line it with parchment paper for easy removal after baking. This small preparation step helps prevent sticking and keeps the bars intact when cutting.

Step 2: Make the Crust
In a medium bowl, combine 1 cup all-purpose flour, ½ cup softened unsalted butter, and ¼ cup granulated sugar. Mix until the ingredients come together into a soft dough. You can use a pastry cutter, a fork, or even your hands. Once mixed, press the dough evenly into the bottom of your prepared baking dish.
Make sure the layer is uniform to allow even baking. Then, bake the crust in your preheated oven for 12–15 minutes, or until it turns light golden brown. Remove it from the oven and let it cool slightly while you prepare the filling.

Step 3: Prepare the Cream Layer
In a separate bowl, beat together 8 oz softened cream cheese, ½ cup granulated sugar, 1 egg, and ½ teaspoon vanilla extract. Use a hand mixer or whisk until the mixture is smooth, creamy, and lump-free. This layer adds a rich and tangy contrast to the sweetness of the peaches, and it bakes into a cheesecake-like texture.
Once the crust has cooled slightly, pour this mixture over the baked crust and spread it out evenly with a spatula.

Step 4: Add the Peaches
Next, arrange 2 cups of sliced peaches over the cream layer. If you’re using canned peaches, be sure to drain them well. You can overlap the slices slightly to ensure full coverage. For extra flavor, sprinkle 1 tablespoon of sugar and ½ teaspoon of cinnamon over the peaches if desired. These small touches bring a hint of caramel and spice once baked.

Step 5: Bake the Bars
Return the dish to the oven and bake for 25–30 minutes, or until the cream layer is set and the edges are slightly golden. The surface should no longer jiggle in the center. Let the bars cool completely at room temperature before transferring them to the refrigerator. Chill for at least 1 hour before slicing. This resting time allows the layers to firm up and makes cutting much easier.

Step 6: Slice and Serve
Once fully chilled, slice the bars into squares or rectangles. I usually cut them into 12 pieces, but you can adjust depending on the occasion. These bars are perfect on their own, but they’re also wonderful with a dusting of powdered sugar or a dollop of whipped cream.

Quick and Easy

Despite the layered appearance, the recipe comes together quickly. The crust bakes in under 15 minutes, the filling takes just a few minutes to mix, and the peach topping needs only minimal preparation. Altogether, it’s a dessert you can assemble with ease, especially when time is short.

Customizable

What I love most about this recipe is how customizable it is. If peaches aren’t in season, feel free to substitute with nectarines, apricots, or even mango. You can also stir a handful of raspberries or blueberries into the cream layer for added flavor and color.
If you prefer a crunchier base, swap out half the flour in the crust for ground almonds or crushed graham crackers. The result is a nutty twist that complements the creamy center beautifully.

Popular With Many People

These Peaches and Cream Bars are always a hit. They’re a favorite with children because of their fruity sweetness, yet adults appreciate the rich cream layer and tender crust. I often include them in dessert boxes and picnic baskets, and they never last long on the table. The gentle flavor makes them suitable for a wide range of tastes, and their presentation makes them look more difficult than they really are — a perfect balance of simplicity and elegance.

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FAQs

Can I use canned peaches instead of fresh ones?
Yes, canned peaches work very well in this recipe. Just make sure to drain them thoroughly before layering, to avoid excess moisture affecting the cream filling and crust. If the peaches are already sweetened, you can skip the optional sugar sprinkle on top.

Do I need to peel the peaches if I use fresh ones?
Peeling is optional, but I prefer to peel them for a smoother texture. If the skin is thin and tender, it’s perfectly fine to leave it on. A quick blanch in boiling water for 30 seconds makes peeling much easier.

Can I freeze these bars?
Yes, once fully baked and cooled, you can freeze the bars in an airtight container for up to 2 months. Place parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving.

How long do they last in the fridge?
Stored in an airtight container, these bars keep well in the refrigerator for 3 to 4 days. They taste best when chilled and slightly firm.

Can I double the recipe?
Absolutely. Just use a 9×13 inch pan and adjust the baking time by adding 5–8 minutes to ensure even cooking.