Home » Dessert Recipes » Peaches and Cream Bars (+Video)

Peaches and Cream Bars (+Video)

Peaches and Cream Bars are so simple to make but are always impressive! Substitute with your favorite pie filling to change up the flavors!

A FUN AND EASY DESSERT

These homemade Peaches and Cream Bars are basically summer in a dessert! Layers of pie crust, cheesecake (yes!) and peach pie filling. They’re then topped off with a drizzle of glaze that finishes them off to perfection! If there is any dessert you make this summer, it has to be these bars. You won’t regret it!

slice, Peaches and Cream Bar, on a white plate.

TIPS FOR MAKING PEACHES AND CREAM BARS:

  • I know someone is going to ask if you can use fresh or frozen peaches. I haven’t tried it so I can’t say. The benefit of the can of peach pie filling is the peaches have been cooked down so they are already soft and cooked into a sweet glaze. Check out this recipe for Homemade Peach Pie Filling to see how to make your own from fresh peaches.
  • Use whatever real butter you have on hand. Salted or unsalted both work in this. If using salted butter, just leave out the additional salt added in this recipe and make sure it is softened to room temperature.
  • The cream cheese really needs to be totally softened to room temperature as well or it won’t mix up smooth. It’ll be lumpy and no one wants a lumpy cheesecake filling.
The Best Peaches & Cream Bars recipe from The Country Cook, slice shown on a white plate with a glass of milk in the background.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • butter – see my post on How to Soften Butter Quickly
  • sugar
  • large eggs
  • vanilla extract
  • all-purpose flour
  • salt
  • peach pie filling
  • cream cheese
  • powdered sugar
  • milk
butter, sugar, eggs, vanilla extract, all-purpose flour, salt, peach pie filling, cream cheese.

HOW TO MAKE PEACHES AND CREAM BARS:

For the bars:
Preheat oven to 350° F. Grease a 9×13-inch baking pan with cooking spray. Cream together butter and sugar in a stand-mixer until light and fluffy.

butter and sugar creamed together in a bowl.

Add eggs and vanilla extract; beat well.

eggs and vanilla added to butter and sugar in a bowl.

In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined. 

flour added to bowl with butter sugar mixture.

Take half of batter and spread into the bottom of the prepared pan.

cake batter spread into the bottom of a rectangular baking pan.

For the cheesecake layer:
Beat cream cheese and sugar together. Add vanilla and egg and beat until thoroughly combined.

cheesecake batter in a clear bowl.

Spread evenly over the pie batter layer.

cheesecake batter spread on top of cake batter in a large white baking pan.

Spread peach pie filling over the cheesecake layer.

peach pie filling spread on top of cake batter layer.

Drop remaining pie batter over the pie filling. It will spread as it bakes so don’t worry if it doesn’t cover all the pie filling. Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.

cake batter dropped in chunks on top of peach pie filling.

For the glaze:
Once bars are cooled, mix together glaze ingredients and drizzle over the top.

fully baked peaches and cream bars with icing on top.

Cut into bars and serve!

Peaches and Cream Bars, slice with bite taken out.

CRAVING MORE RECIPES?

Originally published: June 2015
Updated & republished: July 2020

slice, Peaches and Cream Bar, on a white plate

Peaches and Cream Bars (+Video)

Peaches and Cream Bars are so simple to make but are always impressive! Substitute with your favorite pie filling to change up the flavors!
5 from 23 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16

Ingredients

For the bars:

For the cheesecake layer:

  • 8 ounce block cream cheese, softened to room temperature
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

For the glaze:

Instructions

  • For the bars: Preheat oven to 350° F. Grease a 9×13-inch baking pan with cooking spray.
  • Cream together 1 cup (2 sticks) unsalted butter, softened to room temperature and 2 cups sugar in a stand-mixer until light and fluffy. (This can also be done with an electric hand mixer in a bowl)
  • Add 4 large eggs and 1 teaspoon vanilla extract; beat well.
  • In a separate bowl, combine 3 cups all-purpose flour and 1 teaspoon salt. Slowly add this dry mixture to the wet mixture in the stand mixer. Stir until just combined.
  • Take half of the batter and spread into the bottom of the prepared pan.
  • For the cheesecake layer: Beat 8 ounce block cream cheese, softened to room temperature and 1/2 cup sugar.
  • Add 1 teaspoon vanilla extract and 1 large egg until thoroughly combined.
  • Spread evenly over the pie batter layer.
  • Spread 21 ounce can peach pie filling over the cheesecake layer.
  • Drop remaining pie batter over the pie filling. (It will spread as it bakes so don’t worry if it doesn’t cover all the pie filling)
  • Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.
  • For the glaze: Once bars are cooled, whisk together 1 cup powdered sugar, 2 Tablespoons milk and 1 teaspoon almond extract until smooth and drizzle over the top.
  • Cut into bars and serve!

Video

YouTube video

Notes

  • I know someone is going to ask if you can use fresh or frozen peaches. I haven’t tried it so I can’t say. The benefit of the can of peach pie filling is the peaches have been cooked down so they are already soft and cooked into a sweet glaze. Check out this recipe for PEACH PIE FILLING to see how to make your own from fresh peaches.
  • Use whatever real butter you have on hand. Salted or unsalted both work in this. I tend to use salted because that is what I have on hand. Just make sure it is softened to room temperature.
  • The cream cheese really needs to be totally softened to room temperature as well or it won’t mix up smooth. It’ll be lumpy and no one wants a lumpy cheesecake filling.
Course: Dessert
Cuisine: American

Nutrition

Calories: 397kcal | Carbohydrates: 66g | Protein: 4g | Fat: 13g | Sodium: 186mg | Fiber: 1g | Sugar: 43g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. 5 stars
    Made this last night for this morning’s coffee. My father always likes extra filling for everything so I got a can of peaches in heavy syrup, added a little corn starch and cooked then down a bit. The syrup didn’t thicken much but the peaches softened. I added the cooked peaches to the pie filling and did everything else the same. It took longer to cook ( about an extra 20 min) but turned out great. Everyone enjoyed even though the extra peaches made a dish and fork needed instead of bars.

  2. How would you recommend storing it? I would like to make it the day before an event. Would it need refrigerated?

  3. 5 stars
    I replaced peach pie filling with cherry. Made it for my Mom’s 85 birthday. She and everyone else loved it!!

  4. 5 stars
    Yum! Made it to the exact recipe and didn’t change anything. Perfection! You have the best recipes that I can always trust!

  5. We don't have peach pie filling in my area. What else can I use? Would a can of drained peaches work, or do I need the saucy consistency?

    1. I made my own peach pie filling from canned peaches – just sliced them up & used the juice brought to boil & then thinkened it with corn starch. Turned out great last night

  6. 5 stars
    It was delicious, EXCEPT I thought the almond extract taste was much too strong. I would cut it back to maybe 1/4 teaspoon at most, or maybe even eliminate the glaze altogether next time.

  7. 5 stars
    Yum! These look delicious. Peaches are always one of my favorites when they are ripe locally, and anything with cheesecake has to be good!