Peach Cheesecake Shortbread Bars are possibly the most amazing summer dessert ever! Sweet summer peaches nestled in creamy cheesecake atop buttery shortbread combined in cookie bars that you will not be able to stop eating!
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These dessert bars have three of my absolute favorite flavors all in one! The shortbread cookie base is buttery and I love how nice and thick it is! When using the remaining shortbread to sprinkle on top of the bars, it bakes into the cheesecake and peaches for a delectable crumb topping.
Cheesecake is one of my favorites, rich & dense and pairs so well with so many different flavors…but peach??!! YUM!
Tips and Tricks for Making Peach Cheesecake Shortbread Bars
Secret Preparation Tip
Line your 9×13 pan with parchment paper. This step will save time and prevent any frustration. Cut a piece of parchment that is slightly longer than your baking dish. Next, cut diagonal slits in each corner to line up with the pan. Fold these in to create a flat surface to prepare the shortbread base.
I use this technique for most brownies and bar cookies. The parchment allows you to lift the whole dessert straight from the pan. No need to wrestle slices out in front of your guests.
Baking Tips
- I use my stand mixer to prepare the shortbread crust. Dice the cold butter into small cubes and add a few at a time. Allow to mix for several minutes. I use this time to prepare my peaches.
- Really ripe peaches work best. Leave your peaches in a paper bag for a day or two until nice and soft. I also peel my peaches, however you can leave the peels on as well if you prefer.
- Have the cream cheese and egg at room temperature, which allows the cheesecake batter to come together in a smooth, even batter.
- The various steps of this recipe allows for time to prep the next step. While my shortbread crust comes together, I dice the peaches. While the crust bakes, prepare the cheesecake batter. Stacking the steps in this manner helps the recipe go quickly.
- Tossing the peaches in lemon juice prior to baking helps them stay that bright, summer peachy color.
- Adding a small amount of cornstarch prevents the peaches from becoming too runny and making the crust soggy.
- These bar cookies are sweet, so cut them into smaller squares. But they are so good, no one will judge if you if you have two!
- Skip the fork! Pick it up and enjoy!
Fresh Peaches Required!
The difference in these Peach Cheesecake Shortbread Bars is the use of fresh peaches! Farm stand peaches make the best desserts…small, super sweet and juicy! You certainly can use canned peaches for this recipe, drain them well. But the flavor of fresh, sun-ripened peaches add the taste of summer that can not be beat.
Peach Cheesecake Shortbread Bars
Ingredients
Shortbread Crust and Topping
- 1½ Cups Unsalted Butter Chilled
- 3 Cups All-Purpose Flour
- ¼ TSP Salt
- 1½ Cups Sugar
Cheesecake Filling
- 8 Ounces Cream Cheese Room Temperature
- ½ Cup Sugar
- 1 TSP Vanilla Extract
- 1 Egg Room Temperature
- 1 TBSP Lemon Juice
Peach Filling
- 2½ Cups Fresh Peaches Peeled and diced
- 1 TBSP Fresh Lemon Juice
- 1 TSP Corn Starch
- ¼ TSP Cinnamon
Instructions
Making Shortbread Crust and Topping
- Preheat oven to 350°F and line a 9×13 pan with parchment paper. Set aside.
- In a stand mixer, combine flour, sugar and salt. Cut the butter in small amounts. Mix until butter is evenly throughout and the mixture is crumbly. You can use a pastry cutter as well.
- Set aside 1½ cups of the mixture for the topping. Press the remaining shortbread mixture into the prepared pan. Bake in the oven until golden brown, about 12 to 15 minutes. Remove from the oven and allow to cool.
Cheesecake Filling
- In a stand mixer, combine cream cheese, egg, sugar, vanilla extract, and lemon juice. Cream until well combined, smooth and creamy.
- Once crust has cooled for at least 15 minutes, evenly spread cream cheese mixture over surface.
Peach Filling
- Peel and dice peaches into ½ inch chunks.
- Toss with lemon juice and then allow to drain.
- Transfer to a bowl and mix in cornstarch and cinnamon until blended throughout.
- Evenly spread peach mixture onto cream cheese mixture.
- Sprinkle remaining shortbread mixture over top.
- Bake in oven at 350°F for 45-50 minutes until edges are golden brown.
- Remove from oven and allow to cool completely. Refrigerate for a few hours prior to serving. Cut into even squares of desired size while still in the pan. Lift parchment paper out of pan evenly to remove the bars at one time. Transfer to a cutting board or the counter. Transfer to air tight container or serving platter.
- Serve chilled. Store in fridge for up to 5 days.
Eat well. Live Fully. Bake desserts.
Try more recipes from The Beekeeper’s Kitchen!
- Brown Sugar Ricotta Cheesecake
- Spiced Snowflake Sugar Cookies
- Irish Cream Cheesecake with Chocolate Ganache
- Nutella Swirl Banana Bread
- Key Lime Cheesecake With Marshmallow Cream Topping
Easy Crepes with Sweet Cream Cheese Filling
Lemon Blueberry Thumbprint Cookies
Blueberry Swirl Cheesecake with Shortbread Crust
Could this delicious sounding recipe be made with canned or frozen peaches? I live in Michigan and usually the fresh peaches in our stores are not freestone and are so hard, they probably won’t ripen for many days? Thank you very much!
Yes! I don’t see why that would not work! I would make sure to drain them well and blot dry. Too much liquid would make for a soggy cake!
Just baked these today and they are cooling. I snuck a taste and they were very good! I did have to bake the shortbread crust for almost 30 minutes for it to brown. Maybe it’s just my oven? Not sure. I also turned the broiler on at the end to crisp up the crumble. Hopefully I find some friends to pawn some off to so I don’t eat them all. Thanks for the recipe!
They are dangerously delicious! Sorry that it took so long for yours to brown.