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Peach Swirl Cheesecake Bars

Alexandra Breckweg
Peach Swirl Cheesecake Bars

Peach Swirl Cheesecake Bars – the summer version of a cheesecake and also the end of this year’s peach season for me. The crunchy graham cracker crust and the silky smooth, fresh filling with the peach puree on top make these bars absolutely irresistible.

Cheesecake bars are much faster and easier to bake than a full cheesecake. Not only do the bars taste amazing, but they also look adorable with the peach puree swirl. You can swap the peach puree for any other fruit you like. I think that strawberries, raspberries, blueberries but also mangos or passion fruit work great with this recipe.

Tools & Equipment

Recipe Tips

Room Temperature Ingredients: for a silky smooth filling, it is important that all refrigerated ingredients are at room temperature. Remove the cream cheese, sour cream and eggs from the fridge about 1 hour before you start baking.

Remove Peach Skin: cut a flat “X” in the bottom of the fruit. Boil the peaches in a medium saucepan for about 30 seconds and then transfer them with a slotted spoon into an ice bath to cool. After cooling, the peel should come off easily.

Peach Puree: you can prepare the peach puree for up to 1 week in advance. Store the puree in a jar or airtight container and keep it in the fridge until ready to use. You won’t need all the puree for the cheesecake bars, save the rest for a different use.

Directions – How to Make Peach Swirl Cheesecake Bars

Make the Puree

Wash, peel, pit and cut the peaches into small pieces.

Weigh the ingredients for the puree.

Transfer the peaches to a food processor and pulse until completely smooth.

Put the puree in a saucepan and cook over medium heat. Whisk together the sugar and cornstarch and stir into the peach puree along with the lemon juice. Bring to a boil, stirring occasionally and cook for 2 minutes until it thickens. Remove from the heat and let it cool completely.

Make the Crust

Preheat the oven to 177°C / 350ºF. Grease a 9-inch square pan with butter, line with parchment paper and leave an overhang along the edges. Place the graham crackers in a plastic bag, seal the bag and smash it with a rolling pin until sandy.

Combine the crumbs, sugar and the melted butter and use a fork to mix well. Press the crust into the bottom of your prepared square pan. Bake for about 10 minutes. Remove from the oven and let it cool completely. 

Make the Filling

Weigh your ingredients for the filling. In the bowl of a stand mixer beat together the cream cheese, sour cream, sugar and flour on medium speed until smooth, for about 3 minutes.

Add the eggs, one at a time, on medium-high and mix well after each addition, for about 1 minute each. Scrape down the sides of the bowl. Add lemon juice, vanilla and salt and mix on medium, for about 30 seconds.

Make the Cake

Reduce the oven temperature to 163°C / 325°F. Fill the batter into the cooled crust and spread it evenly. Drop small heaps of the peach puree on the cheesecake batter and use a skewer to swirl the puree into the batter.

Bake the cheesecake for 25-30 minutes or until the center is set but slightly jiggly. Let the cheesecake cool to room temperature on a wire rack, then transfer it to the fridge and chill for at least 2 hours or overnight. Use the parchment overhang to gently lift the cake out of the pan.

Put it on a cutting board and slice into squares. Serve chilled or at room temperature.

Storage: you can keep the cheesecake bars in an airtight container for up to 5 days in the fridge. You can freeze the cooled bars for up to 3 months. Place a layer of parchment paper between each bar. Thaw in the fridge overnight before serving.

My Summary for Peach Swirl Cheesecake Bars

Difficulty: simple.
Taste: these bars are sweet, fruity, fresh and rich.
Texture: the crust is crunchy, while the filling is super smooth, creamy and luscious.
PROS: the cheesecake bars are easier and faster to make than a regular cheesecake, but look just as impressive.
CONS: you should plan ahead, because the baked cheesecake tastes best when you give it time to set overnight in the fridge.

More “CREAMY” Recipes

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Peach Swirl Cheesecake Bars

Rating: 5.0/5
( 2 voted )
Serves: 16 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Peach Puree
  • 225g peaches, peeled and pitted
  • 65g granulated sugar
  • 4g cornstarch
  • 5g lemon juice
For the Crust
  • 150g graham cracker crumbs
  • 60g light brown sugar
  • 75g butter, melted
  • Pinch of salt
For the Filling
  • 340g full fat cream cheese, at room temperature
  • 82g sour cream, at room temperature
  • 65g granulated sugar
  • 18g all-purpose flour (550)
  • 2 large eggs, at room temperature
  • 15g lemon juice
  • 10g vanilla extract
  • Pinch of salt

Instructions

Make the Peach Puree
  1. Wash, peel, pit and cut the peaches into small pieces.
  2. Transfer the peaches to a food processor and pulse until completely smooth. 
  3. Put the puree in a saucepan and cook over medium heat. 
  4. Whisk together the sugar and cornstarch in a small bowl, then stir into the peach puree along with the lemon juice. 
  5. Bring to a boil, stirring occasionally. Cook for 2 minutes until the mixture thickens.
  6. Remove from the heat and let the peach puree cool completely. 
Make the Crust
  1. Preheat the oven to 177°C / 350ºF.
  2. Grease a 9-inch square pan with butter. Line with parchment paper and leave an overhang along the edges. Set aside.
  3. Place the graham crackers in a plastic bag, seal the bag and smash it with a rolling pin or put the crackers in a food processor and pulse a few times until sandy.
  4. Combine the graham crumbs and sugar. Add the melted butter and use a fork to mix well.
  5. Press the crust into the bottom of your prepared 22,9cm / 9-inch square pan.
  6. Bake on the middle rack for about 10 minutes. 
  7. Remove from the oven and let it cool completely. 
Make the Filling
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, sugar and flour on medium speed until smooth, for about 3 minutes.
  2. Add the eggs, one at a time, on medium speed and mix well after each addition, for about 1 minute each. Scrape down the sides of the bowl as needed to make sure that all ingredients are evenly combined. 
  3. Add lemon juice, vanilla and salt and mix on medium speed, for about 30 seconds.
Make the Cake
  1. Reduce the oven temperature to 163°C / 325°F.
  2. Fill the batter into the cooled crust, spread evenly and smooth it down. 
  3. Spread small heaps of the peach puree on the cheesecake batter and use a toothpick or bamboo skewer to swirl the puree into the batter.
  4. Bake the cheesecake on the middle rack for 25-30 minutes or until the center of the cheesecake is set but slightly jiggly. 
  5. Let the cheesecake cool to room temperature on a wire rack, then transfer it to the fridge and chill for at least 2 hours or overnight.
  6. Use the parchment overhang to gently lift the cake out of the pan.
  7. Put it on a cutting board and slice into squares.
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