Name: Peaches and Cream Pie Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup butter (room temperature); 2 cups sugar; 3 eggs; 1 tsp vanilla extract; 4 cups all-purpose flour; 1 tsp salt; 1 tsp baking powder; 8 oz. cream cheese (softened); 1 egg; ½ cup sugar; 1 tsp vanilla extract; 1 29 oz. can peaches, drained and mashed to small bits, or peach pie filling; 2 cups powdered sugar; 1 tbsp butter (melted); ½ tsp vanilla extract (use clear vanilla for white glaze); 2 to 3 tbsp heavy cream

If you’re craving a dessert that’s the perfect union of juicy fruit and creamy richness, you’ve got to try my Peaches and Cream Pie Bars Recipe. These bars have this fantastic soft crust that’s somewhere between a cookie and a pie, layered with luscious cream cheese filling, and iced with a dreamy sweet glaze. When I first made them, my whole family went crazy—there’s something about that peachy sweetness alongside the cream that just hits all the right spots. Keep reading and I’ll walk you through every step so you get them just right every time.

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Why You’ll Love This Recipe

Perfect Texture: The crust is tender and soft, making it uniquely satisfying—neither too crumbly nor cakey.
Flavor Harmony: Cream cheese filling balances the natural sweetness of peaches for a luscious treat.
Easy to Make: No fancy equipment or complicated steps; you can get these bars in the oven in under 20 minutes.
Crowd Pleaser: Whether for potlucks or weeknight dessert, these bars have everyone asking for the recipe.

A square slice of peach dessert bar is centered on a white plate with two stacked white plates underneath. The dessert has three layers: a thick, crumbly beige base, a middle layer with bright orange peach pieces, and a crumbly golden top with chunks of fruit. White icing is drizzled on top in a loose grid pattern. In the background, more slices of the dessert are on a baking tray, and a few peach slices are beside the plate on a light, white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in these Peaches and Cream Pie Bars Recipe plays a key role in achieving that balance between soft, creamy, and sweet—plus, I’ve got a couple of my personal tips tucked in for picking the best versions of each.

Butter: Make sure it’s at room temperature so it creams well with the sugar for that perfect crust texture.
Sugar: Regular granulated sugar works best here to give the bars a nice sweetness and crunch in the crust.
Eggs: Using fresh eggs helps the bars set up nicely and adds richness to the filling.
Vanilla extract: A must for flavor depth—clear vanilla if you want a pure white glaze.
All-purpose flour: The backbone of the crust; sift it for easier mixing and fluffier texture.
Salt: Balances the sweetness and enhances the flavors overall.
Baking powder: Gives just a bit of lift to keep the crust from getting too dense.
Cream cheese: Should be softened to room temp so it blends easily for that creamy filling.
Peaches (canned): I like using canned peaches drained and mashed for consistent texture and sweetness year-round—you can use fresh peaches when in season, but make sure they’re ripe and soft.
Powdered sugar: For that smooth, sweet glaze that ties it all together.
Heavy cream: A few tablespoons add richness and help you get the glaze to a perfect drizzle consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Peaches and Cream Pie Bars Recipe because it’s so easy to tweak based on what’s in your kitchen or your taste preferences. Don’t be afraid to make it your own!

Fresh Peach Variation: When peaches are in season, try fresh, peeled, and finely chopped peaches instead of canned for an extra juicy filling. Just make sure you drain them well to avoid soggy bars.
Berry Blend: Swap peaches for a mix of berries like blueberries and raspberries to give it a tangier twist—my family was surprised but loved it!
Gluten-Free Option: Use a gluten-free all-purpose flour blend; you might want to add a little extra baking powder to keep the crust light.
Less Sweet: Cut down on sugar in the glaze if you prefer a subtler sweetness, especially if your peaches are very sweet.

How to Make Peaches and Cream Pie Bars Recipe

Step 1: Prep Your Pan and Ingredients

First things first, preheat your oven to 350°F and lightly grease a 13″x18″ rimmed half sheet pan with non-stick spray. This pan size is key—you want to give the bars room to bake evenly without overcrowding. While the oven warms, take your butter and cream cheese out to soften if you haven’t already. This step makes mixing a breeze and helps avoid lumps.

Step 2: Make the Base Dough

In a large bowl, cream together the room temperature butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Add in 3 eggs and 1 teaspoon vanilla extract, beating well after each addition. Then, sift together the flour, salt, and baking powder, and gradually incorporate them into your wet mixture. The dough will be a little soft and sticky—that’s perfect for this recipe’s tender crust.

Step 3: Prepare the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese with 1 egg, ½ cup sugar, and 1 teaspoon vanilla extract until smooth and creamy. Make sure this mixture is lump-free—that’s key for a silky filling. I have learned that scraping the bowl often helps avoid small cream cheese chunks which can be a little off-putting.

Step 4: Assemble Your Bars

Press about two-thirds of your dough evenly into the prepared pan to form the crust. Don’t be shy with your hands here, this makes sure the base holds up and bakes uniformly. Spoon the cream cheese filling evenly over the crust, spreading it gently. Then, sprinkle the mashed or pie filling peaches over the cream cheese layer and dot them evenly. Finally, crumble the remaining dough over the top—this creates a delightful “crumb” topping that adds texture and a hint of buttery goodness.

Step 5: Bake and Cool

Bake your bars at 350°F for about 30 minutes, or until the top is golden and the cream cheese layer looks set (not jiggly). While they cool in the pan for at least 30 minutes, you’ll start smelling all those amazing peach and buttery notes—totally worth the wait. Don’t cut them right out of the oven or the filling won’t have firmed up enough.

Step 6: Make the Creamy Glaze

Whisk together powdered sugar, melted butter, vanilla extract, and heavy cream until you have a smooth glaze that can be drizzled (thin, but not watery). If you want a stark white glaze, I recommend using clear vanilla extract instead of regular. Drizzle it evenly over your cooled bars for that irresistible finishing touch that adds a little extra sweetness and shine.

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Pro Tips for Making Peaches and Cream Pie Bars Recipe

Don’t Skip Softening: I once skipped softening the cream cheese and ended up with lumps in the filling—so take your time letting it come to room temp.
Drain Those Peaches Well: Excess juice can make your bars soggy. Drain canned peaches thoroughly and pat fresh ones dry before mashing.
Use Clear Vanilla for White Glaze: I learned this trick when I wanted a beautiful snowy glaze; regular vanilla makes it a bit off-white.
Cut Bars When Fully Cooled: Cutting warm bars makes a mess and the filling can ooze out—wait until completely cooled for neat slices.

How to Serve Peaches and Cream Pie Bars Recipe

The image shows one piece of peach cake on a white plate with a white marbled texture background. The cake has two visible layers: the base layer is a soft, light golden sponge cake with a moist crumb texture, and the top layer has small pieces of bright orange peach embedded in it. There is a white icing in a zigzag pattern drizzled on top of the peach pieces. A dark metal fork is placed behind the cake on the plate. There are some small cake crumbs on the plate near the slice. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple—just a light dusting of powdered sugar or a few fresh peach slices on top adds a lovely fresh finish. Sometimes, if I’m feeling fancy, a dollop of whipped cream on the side just takes it over the top.

Side Dishes

This recipe stands beautifully alone, but I like serving it with a scoop of vanilla ice cream or a cup of lightly brewed black tea to balance the sweetness. If you want something a little heartier, a simple salad of fresh greens with a light vinaigrette rounds out the meal before diving into these bars.

Creative Ways to Present

For a special occasion, I’ll cut these bars into bite-sized squares, arrange them on a pretty platter, and garnish with edible flowers or mint leaves. Serving them alongside a small pitcher of warm peach sauce or extra cream glaze lets guests customize their bites. It’s always a hit and looks so charming!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep wonderfully for up to 5 days. Keeping them chilled helps the cream cheese stay firm and the crust maintain its soft texture, so you won’t lose any of the magic if you make these ahead of time.

Freezing

These bars freeze really well. I slice them before freezing, then place parchment paper between layers to prevent sticking. When I want a treat, I just thaw a few bars in the fridge overnight, and they taste almost fresh-baked. It’s my go-to trick for when peaches aren’t in season.

Reheating

If you want to enjoy these warm, I pop them in the microwave for about 10-15 seconds per bar. The glaze softens slightly, and the filling becomes super dreamy without melting completely. Just don’t overheat or you risk the crust getting too soft.

FAQs

Can I use fresh peaches instead of canned in the Peaches and Cream Pie Bars Recipe?

Absolutely! Fresh peaches work beautifully, especially when they’re in season and ripe. Just peel and finely chop them, then drain any excess juice by letting them sit in a sieve or patting with paper towels. This helps avoid soggy bars and keeps the filling just right.
What’s the best way to cut these bars without them falling apart?

Wait until your Peaches and Cream Pie Bars are completely cooled before cutting—preferably after chilling in the fridge for at least an hour. Use a sharp knife, wiping it clean between cuts, to get neat, clean slices without crumbling or filling spilling out.
Can I make this recipe gluten-free?

Yes! Swap out the all-purpose flour for a gluten-free flour blend. I recommend adding a bit more baking powder (about 1/4 teaspoon extra) to help with the lift since gluten-free flours are usually denser. The texture will be slightly different but still delicious.
How long do Peaches and Cream Pie Bars last refrigerated?

Stored in an airtight container, the bars stay fresh for up to 5 days in the fridge. Beyond that, the texture and flavor might start to decline, so enjoy them within that timeframe for best taste.
What’s the secret to getting a smooth cream cheese filling?

Softening your cream cheese fully to room temperature and beating it until completely smooth before adding the other ingredients is key. Using an electric mixer and scraping the bowl often prevents lumps, resulting in that signature silky texture.

Final Thoughts

This Peaches and Cream Pie Bars Recipe has become one of my kitchen staples—not just because it tastes incredible, but because it’s a crowd-pleaser that’s easy to make and perfect for any season. Whether you’re serving it at a family gathering or just treating yourself after a long day, these bars have this wonderful comfort-food quality that’s hard to beat. I hope you enjoy making and eating them as much as I do! Trust me, once you try these, they’ll quickly become your go-to peach dessert.