Peach Cheesecake Cookie Bars. A super easy dessert idea when you don’t want a full cheesecake or freeze them as cookie bars to enjoy a few at a time.
Peach Cheesecake Cookie Bars – Mid September and the last of the Niagara summer peaches have slowed to a trickle in our local supermarkets. As a last hurrah to my favourite summer fruit, I took the final few in the basket to make these super simple but super delicious Peach Cheesecake Cookie Bars.
My idea was to use fresh fruit instead of cookie dough in our very popular recipe for Chocolate Chip Cookie Dough Cheesecake Bars and it turned out very well indeed. I think Fresh cherries would also make another delicious Cherry Cheesecake version.
I can’t wait to try that one and maybe with fresh apricots or nectarines too. I also plan on trying them with blueberries while there are still some fresh available… not that I would hesitate to use frozen fruit at any point in the year for this recipe.
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
- 1 cup cream cheese that's an 8 ounce package
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups diced peaches diced small
- 2 tbsp sugar for top, optional
Mix together the graham crumbs, melted butter and sugar.
Press firmly into the bottom of a greased or parchment paper lined 9x9 inch baking pan. Bake for 5 minutes at 325 degrees F.
Cream together the cream cheese and sugar very well.
Add the egg and vanilla and mix until well blended.
Spread evenly over the graham crumb crust.
Sprinkle the peaches evenly over the cream cheese layer, then sprinkle the surface with the white sugar.
Bake at 325 degrees F for 30-35 minutes.
Cool completely in the pan before cutting into squares or bars.
Store in an airtight container in the fridge if you are not freezing these cookie bars.
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