Peach Cobbler Cheesecake Bars

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This Peach Cobbler Cheesecake combines rich, creamy cheesecake with a crumbly peach cobbler topping for an incredible summer dessert.

These Peach Cobbler Cheesecake Bars combine the brown sugary crunch of peach cobbler with the creaminess of cheesecake for the ultimate summer dessert.

It’s not often that reality matches my expectations. Sometimes what I imagine will be a romantic stroll around the pond turns out to be an adventure in dodging angry geese and poo piles. And sometimes what I think will be a mundane trip to Costco turns into a laughter-filled date night with the hubby.

Then there are those rare occasions when all the hopes you had for something actually come to fruition. It doesn’t happen often, but when it does, it feels like magic. And magic is exactly what happened with these Peach Cobbler Cheesecake Bars.

Peach Cobbler Cheesecake: The Dessert of My Dreams

When I set out to make these, I had a very specific vision in my mind. I wanted something that would have the comforting warmth of a Peach Crumble Pie or Blackberry Peach Cobbler combined with the silky smooth, creamy texture of my favorite Cheesecake with Sour Cream Topping. I wanted warm muggy evenings, trees heavy with fruit, umbrellas fluttering in the breeze. I wanted the feel and taste and texture of summer in a bar.

My expectations weren’t high or anything.

In concept, these are just a hybrid of a cheesecake and a peach cobbler, but I hesitate to use the word “just” in this case. Because really, is anything ever “just” cheesecake and cobbler? That’s like saying I “just” won the lottery last week. No biggie, right?

Peach Cobbler Cheesecake Bars combine two of my favorite desserts for an awesome summer treat.

How To Make Peach Cobbler Cheesecake

This peach cobbler cheesecake recipe is broken up into four parts.

  • First, a shortbread crust is baked until puffy and golden brown.
  • The crust is then layered with peach jam and fresh peach slices.
  • On top of the jam goes a rich and creamy cheesecake filling.
  • Finally, a gently spiced cobbler crumble tops it all off.

The end result? A sweet, creamy, crumbly mashup of two of my favorite desserts.

These bars taste like family reunions, the thrill of new love, the sweet steadiness of a best friend. They’re all warm spicy days and cool creamy nights. What I’m trying to say is, “OMG these peach cobbler cheesecake bars are the perfect summer dessert, please make them for all your cookouts and potlucks and BBQs forever and ever, AMEN.”

Can you Make Peach Cobbler Cheesecake Bars Ahead of Time?

Absolutely! You can serve these straight from the oven (after allowing them to cool for 30 minutes), or straight from the fridge. They’ll keep for 2-3 days in the fridge.

I prefer to serve peach cobbler cheesecake just a little warmer than room temp. This seems to be the sweet spot where the cheesecake begins to meld into the peaches and the ginger and cinnamon really come through. If you’re taking them from the fridge, allow about 45 minutes for them to come to room temperature.

peach cobbler cheesecake bars on parchment paper

So, if you find yourself with a tree loaded down with fiery orange peaches, pluck a few of the best, and head home to make these bars. You’ll have plenty to share, but I won’t judge if you keep them all to yourself.

More Great Cheesecake Bars

If you loved these Peach Cobbler Cheesecake Bars, try these!

Oreo Cheesecake Bars

Lemon Raspberry Swirl Cheesecake Bars

Raspberry Oatmeal Bars

Chocolate Cheesecake Bars

Note: This recipe originally appeared on the blog in August 2012, and was updated in 2020 with new text and photos. 

Peach Cobbler Cheesecake Bars combine two of my favorite desserts for an awesome summer treat.

Peach Cobbler Cheesecake Bars

Creamy cheesecake is layered with fresh peaches, jam, a crumbly cobbler topping and a shortbread crust for the ultimate Peach Cobbler Cheesecake.
4.5 from 34 votes
Print Pin
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 20
Calories: 338kcal


For the crust

  • 2 sticks unsalted butter, softened (1 cup )
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 2 cups flour

For the filling

  • 1/2 cup peach jam
  • 3 large peaches (thinly sliced)
  • 12 ounces cream cheese (softened)
  • 1/4 cup sour cream
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the topping

  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground ginger (optional)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick butter, melted (1/2 cup )


For the shortbread crust:

  • Preheat the oven to 350 degrees. Line a 13 x 9 in baking dish with foil, then grease the foil on all sides.
  • In the bowl of an electric mixer, beat the butter until it begins to soften, about 30 seconds. Add sugar and salt and beat on low speed until just combined.
  • Add the flour and beat on low speed until incorporated then increase to high speed and beat until a cohesive dough is formed.
  • Using your fingers, press the dough into the baking dish and bake for 20 minutes or until puffy and golden brown.

For the filling:

  • Spread peach jam evenly over the crust, then layer with sliced peaches.
  • To make the cream layer, beat cream cheese and sour cream on high speed until smooth. Add sugar and beat another 30 seconds. Add eggs and vanilla and beat until smooth and thoroughly combined. Pour cheesecake mixture over peach slices. Set aside.

For the topping:

  • In a small bowl, combine flour, sugars, ginger, cinnamon, and salt.
  • Pour melted butter over all and use your fingers to mix together until coarse crumbles form. Sprinkle over the top of the cheesecake layer.
  • Bake again at 350 for 30 minutes or until crumbles are golden brown and center is set.


  • Feel free to substitute nectarines or even plums in this recipe! 
Course Dessert
Cuisine American
Keyword cheesecake bars, peach cheesecake, peach cobbler cheesecake


Calories: 338kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 194mg | Potassium: 103mg | Fiber: 1g | Sugar: 18g | Vitamin A: 795IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!
Peach Cobbler Cheesecake Bars combine two amazing desserts to make one delicious crunchy, creamy bar.


  1. 5 stars
    Turned out perfectly. Great taste, buttery crust, creamy, peachy inside with a crunchy topping. What could be better?!

  2. I’m a novice to baking. Wondering if frozen or can peaches can be used if fresh are not available?

    1. I think you could use frozen if you thaw it out and then pat it dry before adding to the bars!

    1. I haven’t tried this myself, but I have had luck freezing plain cheesecake before. I think it’s worth a try! Wrap individual slices in double saran wrap and freeze then thaw in the fridge!

  3. Just made this and took it out of the over about an hour ago. I used homemade apricot preserves, because I didn’t have peach. OMG!!
    SO GOOD!!!! I’m so glad I found this recipe. Thank you

  4. Made these for life group and everyone loved them! Shared the recipe with several ladies. Next time I make it, I will probably use cold or softened butter for the crumbly top because my “crumbles” were actually a thick delicious paste that sure tasted good but looked nothing like your lovely crumb topping! Still tasted awesome even without that delightful texture. Will for sure be making these again!! Another winner, Courtney!

    1. Hahaha. I’m all about butter pastes. 🙂 I’m so glad everyone liked them, and softened butter would work great, I’m sure.

4.48 from 34 votes (34 ratings without comment)

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