Peaches and Cream Bars
Sweet cinnamon peaches, tangy cream cheese, and buttery shortbread come together in these irresistible Peaches & Cream Bars. A perfect summer treat for peach season!
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Ripe, juicy peaches are the star of summer desserts and these Peaches and Cream Bars are no exception! A buttery shortbread crust topped with a layer of cream cheese filling, sweet sliced peaches coated in cinnamon, and brown sugar, topped with more shortbread crumbles. These bars are crunchy, creamy, and full of fresh, summery peaches.
How to Make Peaches and Cream Bars
Make the Shortbread Crust & Crumble
The bottom layer crust and the crumbles on top both use the same shortbread dough. First combine flour, brown sugar, granulated sugar, baking powder, and salt. Add melted butter and vanilla and mix until the mixture is fully combined. Press about two-thirds of the dough into the bottom of a 9” square baking pan lined with parchment paper. Set aside the remaining shortbread dough for the top.
Mix the Cream Cheese Layer
Cream cheese, sugar, an egg, and vanilla extract are combined to create a smooth and tangy cream cheese filling. Spread this evenly over the shortbread crust layer.
Coat the Peaches
Slice fresh peaches about ¼” thickness and toss with brown sugar, cornstarch, and cinnamon. Add these on top of the cream cheese layer and spread out as evenly as possible.
Top with shortbread crumbles
Break up the remaining shortbread dough with your fingers into crumbles over the top of the peaches, covering them evenly.
Bake & Chill
The peach bars bake at 350°F for 34-38 minutes. The filling should bubble around the edges and the shortbread crumbles should turn golden brown. Allow the bars to cool to room temperature, then chill them in the fridge. Slice the bars and enjoy!
Peach Bar FAQs
What is the best way to store the bars?
Peaches & Cream Bars should be stored in an airtight container in the fridge, for up to 3 days. If storing the bars in layers, be sure to use parchment paper in between to prevent the bars from sticking together.
Can I use frozen peaches?
I recommend using fresh peaches when available, but frozen peaches will work too. Use the peaches right from frozen – do not thaw them. You’ll also need to add more baking time to ensure the frozen peaches get baked through.
Do I need to peel the peaches?
Nope! I’m not the biggest fan of peach peels myself but when the peaches are thinly sliced and cooked down in this way, I find that I don’t even notice them. You can peel your peaches if you prefer but it’s not necessary.
Tips for the Best Peaches and Cream Bars
- Discard the peach juice. The peaches will release some of their liquid after tossing with the sugar, cornstarch, and cinnamon. Leave the juice in the bottom of the bowl and don’t add it to the pan. Adding this additional liquid can make the peach bars soggy.
- Slice with a hot knife. With a soft filling and crispy shortbread crust, these bars can get messy when you slice them. For a clean cut, dip the blade of a large, sharp knife into hot water then dry the blade off with a towel and slice. Wipe the knife off then repeat the process with the hot water for every cut.
- Serve chilled. Although tempting to eat right out of the oven, I think these bars are best after they’ve chilled and each layer has a chance to set up. Chilling the bars also makes slicing them much easier!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Fruity Summer Desserts
- Cherry Crumb Bars
- Peaches & Cream Crumb Cake
- Mixed Berry Streusel Bars
- Blueberry Nectarine Upside-Down Cake
- Chantilly Tiramisu
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Peaches & Cream Bars
Ingredients
For the Shortbread Crust & Crumbs
- 2 cups (260g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ¾ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup (1½ sticks or 170g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cream Cheese Layer
- 8 oz (1 block or 227g )cream cheese, at room temperature
- ⅓ cup (70g) granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
For the Peach Layer
- 3 large (or 4 medium) peaches
- ¼ cup (50g) brown sugar
- 1 teaspoon cornstarch
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
- Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugars, baking powder, cinnamon, and salt with a fork. Add the melted butter and vanilla. Mix until the mixture is fully combined and crumbly.
- Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. You can use the bottom of a measuring cup or drinking glass to help press it out evenly. Set aside the remaining mixture.
- Cream Cheese Layer: In a mixing bowl, combine the softened cream cheese and sugar with an electric mixer until smooth. Add the egg and vanilla and mix until combined. Pour the cream cheese mixture over the shortbread base and spread out in an even layer using a small offset spatula.
- Peach Layer: Wash the peaches and cut them into ¼” slices. Toss the peaches in a bowl with the brown sugar, cornstarch, and cinnamon until fully coated.
- Place the coated peaches on the cream cheese layer, leaving any excess liquid in the bowl. Spread the peaches into an even layer, as flat as possible. Crumble the remaining shortbread mixture into small pieces evenly on top of the peaches.
- Bake the bars at 350°F for 34-38 minutes, or until the filling is bubbling around the edges and the shortbread starts to turn golden brown.
- Allow the bars to cool to room temperature then chill in the fridge to set before slicing and serving.
