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!
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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- butter
- sugar
- large eggs
- vanilla extract
- all-purpose flour
- salt
- peach pie filling
- cream cheese
- powdered sugar
- milk
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.
Add eggs and vanilla extract; beat well.
In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined.
Take half of batter and spread into the bottom of the prepared pan.
For the cheesecake layer:
Beat cream cheese and sugar together. Add vanilla and egg and beat until thoroughly combined.
Spread evenly over the pie batter layer.
Spread 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, mix together glaze ingredients and drizzle over the top.
Cut into bars and serve!
CRAVING MORE RECIPES?
Originally published: June 2015
Updated & republished: July 2020
Peaches and Cream Bars (+Video)
Ingredients
For the bars:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 21 ounce can peach pie filling
For the cheesecake layer:
- 8 ounce block cream cheese, softened to room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon almond extract (or vanilla extract)
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
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.
Nutrition
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 can vary quite a bit depending on which brands were used.
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.
So very good. My kids favorite dessert!
Awww thanks so much! I *love* hearing when kids love recipes!
How would you recommend storing it? I would like to make it the day before an event. Would it need refrigerated?
That sounds so good! Yum!
Have you ever tried this with pumpkin pie filling? Do you think that would be good?
I replaced peach pie filling with cherry. Made it for my Mom’s 85 birthday. She and everyone else loved it!!
Mmmm! I love peaches and cream cheese together. I can’t wait to make these!
Can I use fresh peaches instead of canned?
Thanks,
J Sloan
Was wondering if this is still as good if I made it then froze it?
Hi Lynn! Good question. Honestly, I haven’t tested it so I can’t say for certain. However, it seems like they would freeze ok. 🙂
My family loved these. Thank you! I think I might try some other pie filling too!
What if I used coconut milk? Would the glaze still work?
Yum! Made it to the exact recipe and didn’t change anything. Perfection! You have the best recipes that I can always trust!
Wow, wow, wow!! So good! Thank you so much for sharing it!
Warm wishes,
Amelie
OMG – these are SO good!! Thank you for sharing!
that’s what I intend to use – how are you planning to create the syrupy
ness of the pie filling?
You can use a larger can of sliced peaches (drained well). They will work just fine in this!
perhaps add cornstarch to canned peach liquid & heat til thickened.
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?
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
Love it!! Thanks so much Carey!!
Made them exactly to your directions. Loved it!! I came home with an empty pan!
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.
Yum! These look delicious. Peaches are always one of my favorites when they are ripe locally, and anything with cheesecake has to be good!