If you want a dessert that tastes like summer without turning on the oven, these No-Bake Peach Cheesecake Bars are it: a crisp graham + oat crust, a light whipped cheesecake layer, and a glossy fresh peach topping that sets beautifully in the fridge. This version is adapted in my own words from Kevin Is Cooking’s method and measurements.
Ingredients (9×9-inch pan, about 16 bars)
Peach topping
- 3 cups fresh peaches, diced
- 3 tbsp lemon juice
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 tbsp water
Crust
- 1 cup graham cracker crumbs
- 3/4 cup rolled oats
- 1/4 tsp cinnamon (optional but lovely)
- 2 tbsp sugar
- 1/2 cup butter, melted
Cheesecake filling
- 8 oz cream cheese (softened)
- 1/4 cup sugar
- 1/2 cup heavy whipping cream
Helpful tools
- 9×9-inch pan (glass or metal)
- Food processor (or a zip-top bag + rolling pin for crushing)
- Hand mixer or stand mixer
- Saucepan
- Spatula
Step-by-step instructions
1) Make the peach topping (about 6 minutes on the stove)
- Add diced peaches, lemon juice, sugar, cornstarch, and water to a saucepan.
- Cook over medium-low heat, stirring often, until the peaches soften and the mixture becomes thick and glossy (about 6 minutes).
- Remove from heat and let it cool (you don’t want warm topping melting your cheesecake layer).
Tip: If your peaches are very juicy, keep stirring—cornstarch thickens as it heats and then continues to set as it cools.
2) Make and chill the crust (20 minutes)
- In a food processor, pulse graham crumbs + rolled oats until the oats are finely ground and the mixture looks uniform.
- Add melted butter, sugar, and cinnamon (if using). Pulse just until combined and the crumbs look evenly moistened.
- Press firmly into the bottom of a 9×9-inch pan (really pack it down so it slices cleanly).
- Refrigerate for 20 minutes to set.
3) Whip the cheesecake filling (light and fluffy)
- Whip the heavy cream to soft peaks; set aside.
- In another bowl, beat the cream cheese + sugar for about 1 minute until fluffy and smooth.
- Gently fold the whipped cream into the cream cheese mixture to keep it airy.
- Spread evenly over the chilled crust.
4) Assemble + chill (at least 60 minutes)
- Spoon the cooled peach topping over the cheesecake layer and spread gently.
- Refrigerate for 60 minutes (longer is even better for neat slices).
- Slice and serve well-chilled.
Pro tips for perfect bars
- Use ripe peaches for the best flavor. If they’re not very sweet, you can add a touch more sugar to the topping (taste as you go).
- Cool the topping fully so the cheesecake layer stays thick and fluffy.
- For cleaner cuts: chill longer, then use a hot knife (run under hot water, wipe, slice).
Variations you can try (still no-bake)
- Nectarines or apricots instead of peaches (same method; similar texture). Kevin also suggests stone fruit swaps.
- Vanilla upgrade: add 1/2 tsp vanilla to the cheesecake mixture (not in the original list, but it’s a classic flavor boost).
- Bigger batch: double the recipe and use a 9×13 pan (increase chill time so it sets firmly).
Storage
- Keep covered in the fridge for 3–4 days (best texture in the first 48 hours).
- You can freeze the bars for up to 3 months (wrap well; thaw in the fridge).