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Fresh No-Bake Peach Cheesecake Bars

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These fresh no-bake peach cheesecake bars feature a crisp gingersnap crust and a creamy, tangy peach cheesecake filling topped with juicy fresh peaches. Perfect for warm weather, this easy homemade dessert requires no oven and is ready in under 30 minutes plus chilling time.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (120g) Greek yogurt
  • 3/4 cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 3 cups (about 450g) fresh peaches, peeled and diced
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon zest

Instructions

  1. In a food processor, pulse the gingersnap cookies until fine crumbs form (about 2 cups or 200g). Alternatively, crush cookies in a sealed plastic bag with a rolling pin.
  2. Transfer crumbs to a medium bowl. Add melted unsalted butter and granulated sugar (if using). Stir until mixture resembles wet sand and holds together when pressed.
  3. Press the crust mixture evenly and firmly into the bottom of an 8×8-inch (20×20 cm) baking pan. Chill in the refrigerator for at least 15 minutes.
  4. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes). Add Greek yogurt, powdered sugar, vanilla extract, and lemon juice. Beat until fully combined and fluffy.
  5. Remove crust from fridge and spread cheesecake filling evenly over it. Smooth the top with a spatula and return to fridge.
  6. In a bowl, gently mix diced peaches with honey or maple syrup, ground cinnamon, and lemon zest.
  7. Spoon peach mixture evenly over cheesecake layer, spreading carefully to cover the surface.
  8. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and bars firm up.
  9. Cut into 12 bars and serve chilled. For clean slices, dip a sharp knife in hot water and dry between cuts.

Notes

Soften cream cheese well before mixing to avoid runny filling. Crush gingersnap cookies finely for a crisp crust. Be gentle when mixing peach topping to avoid excess juice. Chill bars overnight for best texture and flavor. For clean slices, warm knife under hot water and dry between cuts. Bars can be frozen for up to 2 months; thaw overnight in fridge before serving.

Nutrition

Keywords: no-bake, peach cheesecake bars, gingersnap crust, easy dessert, summer dessert, homemade, no oven dessert

Find it online: https://crispcraving.com/fresh-no-bake-peach-cheesecake-bars-recipe-easy-homemade-dessert-idea/