Peaches and Cream Pie Bars Recipe
If you’ve been yearning for a dessert that’s bursting with juicy peaches, wrapped in a buttery crust, and topped with a smooth dreamy layer of cream cheese, you’re about to fall head over heels for these Peaches and Cream Pie Bars. They’re an ode to summer’s finest fruit, but the best part? You can make them anytime of year, thanks to the magic of canned or frozen peaches. Perfectly portioned and crowd-pleasing, these pie bars bring together classic comfort and a playful twist—ideal for potlucks, picnics, or simply spoiling yourself on a weekday afternoon.
Ingredients You’ll Need
Let’s keep things deliciously simple—this recipe is all about pantry staples and fresh (or canned!) peaches coming together to create something heavenly. Each ingredient pulls its weight to build the perfect taste and texture in these Peaches and Cream Pie Bars.
- Unsalted butter (1 cup, softened): The crucial base for that melt-in-your-mouth crust and irresistible crumb topping.
- Granulated sugar (1 1/2 cups, divided): Adds the perfect level of sweetness throughout the layers—from crust to filling to topping.
- Baking powder (1/2 teaspoon): Lends a gentle lift and helps the crust remain pleasantly tender.
- Salt (1/2 teaspoon): Balances all the sweet, and makes the flavors pop.
- Ground cinnamon (1/2 teaspoon): Just a hint for cozy warmth that pairs beautifully with peaches.
- All-purpose flour (2 1/2 cups): The structural hero that holds everything together—don’t pack your flour for the best results!
- Cream cheese (8 ounces, softened): For that signature creamy layer that feels absolutely decadent in every bite.
- Egg (1 large): Binds the cream cheese filling, giving it that gorgeous, sliceable texture.
- Vanilla extract (1 teaspoon): Adds a subtle fragrant note for classic dessert appeal.
- Fresh or canned sliced peaches (2 cups): The star of the show—use ripe, juicy peaches for maximum flavor, or frozen/canned in a pinch.
- Cornstarch (1 tablespoon): Helps thicken the peach juices so the bars aren’t soggy.
- Lemon juice (1 tablespoon): Brightens up the peaches and balances their sweetness.
- Sugar, extra (1 tablespoon, optional): If your peaches aren’t super sweet, this extra touch brings them to life.
How to Make Peaches and Cream Pie Bars
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so your bars come out with ease—no sticking! If you’re using canned peaches, drain them well. If using frozen, thaw and pat dry. Set out your butter and cream cheese so they’re nice and soft for smooth mixing later.
Step 2: Mix the Crust and Topping
In a large bowl, cream together the softened butter and 1 cup of granulated sugar until it’s light and fluffy—think soft clouds rather than pebbles. Stir in the baking powder, salt, cinnamon, and flour until your mixture becomes combined and crumbly. This mixture doubles as both the base and the topping of your Peaches and Cream Pie Bars, so be sure to mix it well.
Step 3: Create the Bottom Crust
Press about two-thirds of the crumbly mixture into the bottom of your prepared baking dish, making a firm and even layer. It’s worth spending an extra minute here to ensure good coverage—this will give your bars the perfect texture and support once baked.
Step 4: Make the Cream Cheese Filling
With a hand mixer or stand mixer, blend together the softened cream cheese and 1/2 cup granulated sugar until perfectly smooth. Beat in the egg and vanilla extract, transforming the mixture into a lush, creamy layer. Pour and gently spread this filling right over your crust—spread it to the edges for that classic “pie bar” bite every time.
Step 5: Prepare and Layer the Peaches
Place your sliced peaches in a bowl and toss with cornstarch, lemon juice, and that optional extra sugar if needed. The cornstarch thickens the juices so you won’t get soggy bars, while the lemon juice keeps the fruit bright and vibrant. Evenly scatter the peach mixture over the cream cheese layer, making sure every bar will catch some peachy goodness.
Step 6: Add the Crumb Topping
Sprinkle the remaining crumb mixture right over the peaches—don’t worry about perfect coverage; those peekaboo bits of fruit will look just as inviting. This final sprinkle gets golden and crisp, sealing in all that luscious filling beneath.
Step 7: Bake and Cool
Slide the pan into your preheated oven and bake for 35 to 40 minutes, until the top is beautifully golden and the center has set. Let the bars cool completely before slicing, and if you want really tidy, bakery-style pieces, pop them in the fridge for an hour first. Your patience will be rewarded!
How to Serve Peaches and Cream Pie Bars
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream is pure bliss with Peaches and Cream Pie Bars. A sprinkle of powdered sugar, a few fresh peach slices, or even a tiny mint leaf all add a lovely finishing touch that elevates their rustic good looks.
Side Dishes
Pair these bars with a simple fruit salad or a crisp green salad to cut the richness if you’re serving as part of a brunch or summer lunch spread. They’re also right at home alongside a cup of coffee or sweet tea for an afternoon pick-me-up.
Creative Ways to Present
For parties, slice the bars into small squares and serve on a platter with tiny dessert forks or toothpicks. Layer them parfait-style in small glasses with a scoop of whipped cream or crumble them over yogurt for a beautiful breakfast twist. However you serve them, Peaches and Cream Pie Bars always look and taste inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Peaches and Cream Pie Bars tightly and refrigerate. They’ll stay delicious for up to four days—if you can resist snacking that long! Their flavor continues to deepen and the bars slice even more cleanly after chilling overnight.
Freezing
These bars freeze wonderfully. After they’ve cooled completely, slice and arrange them in a single layer on a baking sheet to freeze, then transfer to an airtight container with parchment paper between layers. They’ll last for up to three months, making them an easy make-ahead treat.
Reheating
If you like your bars just a little warm, pop an individual square in the microwave for about 10 to 15 seconds. Or, if you prefer, let them come to room temperature. Either way, the contrast of cool cream and juicy peaches is unbeatable.
FAQs
Can I use frozen peaches in Peaches and Cream Pie Bars?
Absolutely! Just make sure to thaw them completely and pat them dry to avoid too much moisture. Frozen peaches are a fantastic substitute when fresh peaches are out of season, and they deliver bright peach flavor year-round.
What’s the best way to cut clean squares?
For bakery-style slices, chill your Peaches and Cream Pie Bars for at least an hour after baking. Use a sharp knife, wiping it clean between cuts—this helps you achieve neat, picture-perfect bars without the filling sticking to the blade.
Can I double the recipe for a crowd?
Yes, just use two 9×13-inch pans or one 13×18-inch sheet pan for best results. Keep an eye on baking time, as thicker bars may need a minute or two longer to bake through. They’re a big hit for potlucks and family parties!
How do I know when the bars are fully baked?
The top should be golden and the cream cheese layer fully set. You can gently jiggle the pan—the center should no longer appear runny, and the edges will be slightly puffed and golden.
Are Peaches and Cream Pie Bars good for making ahead?
They’re actually even better the second day as the flavors meld and the bars set up for cleaner slicing. Make them the night before your event or gathering for more hands-off prep and unbeatable taste.
Final Thoughts
If you love the nostalgia of peach pie but crave something easy, portable, and just a little bit special, you’ll adore these Peaches and Cream Pie Bars. Make a batch for friends, family, or just yourself—you might find they disappear faster than you expect. Don’t wait for peach season to enjoy their sunshine-bright flavor!
Print
Peaches and Cream Pie Bars Recipe
- Total Time: 1 hour
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet peaches and creamy goodness with these Peaches and Cream Pie Bars. A buttery crust, a velvety cream cheese layer, and juicy peaches make these bars a perfect summer dessert.
Ingredients
For the crust and topping:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
For the cream layer:
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the peach layer:
- 2 cups fresh or canned sliced peaches (drained if canned)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon sugar (optional, if peaches aren’t very sweet)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Make the crust: Cream together softened butter and sugar, then add baking powder, salt, cinnamon, and flour. Press two-thirds of the mixture into the baking dish.
- Prepare the cream layer: Beat cream cheese and sugar, add egg and vanilla extract, then spread over the crust.
- Create the peach layer: Toss peaches with cornstarch, lemon juice, and extra sugar if needed. Arrange over the cream cheese layer.
- Bake and cool: Crumble the remaining crust mixture over the peaches and bake until set. Cool completely before slicing into bars.
- Chill and serve: For cleaner cuts, chill in the refrigerator before serving.
Notes
- You can use frozen peaches if fresh are not available.
- Bars can be stored in the refrigerator for up to 4 days.
- Serve cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
