Ingredients
For the Peach Layer:
3 cups fresh peaches, diced
3 tablespoons lemon juice
2 tablespoons granulated sugar
For the Crust:
1 cup graham cracker crumbs
½ cup unsalted butter, melted
For the Cheesecake Filling:
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream (whipped to stiff peaks or use whipped topping)
Instructions
Prepare the peach topping: In a saucepan, combine diced peaches, lemon juice, and sugar. Cook over medium heat for 5–7 minutes until peaches soften and the mixture thickens slightly. Remove from heat and let cool.
Make the crust: In a mixing bowl, combine graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of an 8×8-inch dish lined with parchment paper. Chill in the refrigerator while making the filling.
Prepare the cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy. Gently fold in the whipped cream until light and fluffy.
Assemble the bars: Spread the cheesecake filling evenly over the chilled crust. Top with the cooled peach mixture.
Chill: Refrigerate for at least 4 hours or until set.
Serve: Slice into bars and serve chilled.
Enjoy these creamy, fruity, and refreshing no-bake cheesecake bars—perfect for summer!