Go Back
Homemade Peach Cobbler Cheesecake Icebox Bars photo
Print Recipe Save it for later

Peach Cobbler Cheesecake Icebox Bars

These Peach Cobbler Cheesecake Icebox Bars are cool, creamy, and fruity! A no-bake summer treat with a buttery crust, luscious cheesecake, and sweet cinnamon-peach topping.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Keyword: Cheesecake, Easy, No-Bake, Peach, Quick, Summer
Servings: 9 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 1/2 cups fresh peaches peeled and diced
  • 1/4 cup peach preserves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed.
  • Press this mixture evenly into the bottom of an 8x8-inch pan lined with parchment paper. Use the back of a flat measuring cup or glass to pack the crust firmly. Place the crust in the refrigerator to chill while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  • Add the powdered sugar, vanilla extract, and salt. Continue to beat until fully combined and fluffy.
  • In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the mixture.
  • Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
  • In a small bowl, combine the diced fresh peaches, peach preserves, ground cinnamon, and a pinch of salt. Stir gently to coat the peaches evenly with the preserves and spices.
  • Carefully spread the peach mixture over the cheesecake layer, distributing it evenly.
  • Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the bars to set properly.
  • Once chilled, cut into squares and serve cold for a refreshing and indulgent treat.

Equipment

  • 8x8-inch pan
  • Parchment Paper
  • Medium Bowl
  • Large Mixing Bowl
  • Electric Mixer
  • Chilled bowl
  • Spatula

Notes

  • Make sure to soften the cream cheese to room temperature to avoid lumps in the cheesecake layer.
  • Do not overwhip the cream; stop at stiff peaks to keep a light texture.
  • Peel the peaches to ensure a smooth texture in the topping.
  • Press the crust firmly to prevent crumbling when slicing.
  • These bars keep well refrigerated for up to 4 days or can be frozen for up to 2 months.