Peaches and Cream Bars

These peaches and cream bars feature a buttery shortbread crust, a rich and creamy filling, and a sweet fresh peach topping—an easy yet impressive summer dessert perfect for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Chilling Time: 3

Total Time: 3 55

Servings: bars

Calories: 320kcal

Author: Chloe White

Cost: $4

Equipment

9x13 inch baking pan
Mixing bowls
electric mixer
Measuring cups and spoons
Knife

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 cup cold butter, cubed
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
4-5 medium peaches, sliced
1/3 cup granulated sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tbsp cornstarch

Instructions

Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper.
In a bowl, combine flour and sugar, then cut in cold butter until crumbly. Press into pan to form crust.
Bake crust for 15 minutes until lightly golden.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and almond extract.
Pour cream filling over hot crust.
Toss sliced peaches with sugar, lemon juice, cinnamon, and cornstarch.
Arrange peaches evenly over cream layer.
Bake for 35–40 minutes until center is set but slightly jiggly.
Cool completely, then refrigerate for at least 3 hours before slicing and serving.

Notes

Use ripe but firm peaches for best texture. Chill for at least 3 hours before slicing for clean bars. Store in the refrigerator up to 3 days or freeze for longer storage. You can substitute frozen peaches (thawed and drained) when out of season.

Nutrition