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Creamy No-Bake Peach Cheesecake Bars Easy Homemade Recipe with Graham Cracker Crust

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Quick and easy no-bake peach cheesecake bars with a crisp graham cracker crust, creamy filling, and fresh peach flavor—perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy cream, cold
  • 3/4 cup (90g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (about 300g) fresh peaches, finely chopped or pureed
  • 2 teaspoons lemon juice

Instructions

  1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. Mix the crumbs with melted butter and granulated sugar until evenly combined and the mixture holds together when pressed (about 5 minutes).
  3. Transfer the crumb mixture to an 8×8-inch pan. Firmly press the crumbs into an even layer using the bottom of a glass or your fingers. Refrigerate while preparing the filling (5 minutes).
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  5. Add powdered sugar and vanilla extract to the cream cheese and mix until fully incorporated and silky.
  6. In a separate bowl, whip the cold heavy cream with clean beaters until stiff peaks form, about 3-5 minutes.
  7. Fold the chopped or pureed peaches and lemon juice gently into the cream cheese mixture.
  8. Carefully fold the whipped cream into the peach cream cheese mixture using a spatula, keeping as much air in the mixture as possible.
  9. Spread the filling evenly over the chilled graham cracker crust and smooth the top with a spatula.
  10. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to let the bars set properly.
  11. Once set, cut into squares using a sharp knife (run under hot water and wipe dry between cuts to keep edges clean).

Notes

Let cream cheese soften at room temperature for at least 30 minutes to avoid lumps. Chill bowl and beaters before whipping cream for better results. Fold whipped cream gently to keep filling light and airy. Press crust firmly to avoid crumbling. Chill bars at least 4 hours or overnight for best texture. Drain canned peaches well to prevent sogginess.

Nutrition

Keywords: no-bake, peach cheesecake bars, graham cracker crust, summer dessert, easy dessert, creamy cheesecake, no bake dessert, peach dessert

Find it online: https://grubella.com/creamy-no-bake-peach-cheesecake-bars-easy-homemade-recipe-with-graham-cracker-crust/