Summer Cheesecake Bars

I’m re-sharing two recipes today that I’ve already posted because they’re just way too tasty to only share once. I’ve been making these fruit cheesecake bars for most of our get-together this summer, and they’re always popular. Both need fresh fruit, so this is the best time of the year to plan on enjoying them.

Peach Cheesecake Squares |
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Lemon-Blueberry Cheesecake Bars |
Click here to visit the recipe page for Lemon-Blueberry Cheesecake Bars

Peach Cheesecake Squares

peach cheesecake bars recipe
The finished bars, cooled and cut

There’s an Amish family not far from my home who sells fresh produce. When peaches are in season, my family buys them by the crate. Usually they get eaten quickly, but if they are a bit older when we buy them, sometimes you have to bake with some. As is, this recipe turns out great, but the peach flavor was a little too subtle and it only used 2 peaches. I think I’d try doubling the amount of peaches next time.

Peach Cheesecake Bars

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2 cups ripe peaches

2 teaspoons cinnamon and sugar, mixed

2 ¼ cups all-purpose flour

1 ½ cups powdered sugar

1 cup butter, cold

1 (8-oz) package cream cheese, softened

1 (14-oz) can sweetened condensed milk

1 egg

2 teaspoons vanilla

Preheat oven to 350°F. Peal and thinly slice peaches. Place in bowl and toss with cinnamon/sugar mixture. Let fruit set.

In large bowl, mix flour and powder sugar. Cut the cold butter into the mixture. Reserve 2 cups for topping. In a 9×13-inch ungreased baking dish, press remaining mixture and bake for 15 minutes.

peach cheesecake bars recipe
Just out of the oven

Beat the cream cheese until fluffy, then slowly add the condensed milk, baking until smooth. Add egg and vanilla.

Place peaches and juice on baked crust. Top with cream cheese mixture. Sprinkle reserved crumb mixture over the top. Bake 30-35 minutes or until the top is slightly brown. Chill and cut into squares.

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