I am so, so, SO excited to share this recipe with you guys. I was trying really hard to come up with a peach recipe that wasn’t a pie or crisp and man, was I having some serious inspiration issues on this one. I wanted something cheesecake-y but NOT baked…the less oven time in the summer, the better, you know what I mean? So I finally had an idea for something fresh and light and just overall yummy. I can honestly say that these peach cheesecake bars are one of my favorite things I have ever made, if not THE favorite thing. Yeah. Good. Really, really, really, good.
The recipe started with this brilliant idea I had for a boozy peach sauce and then it evolved from there to include a buttery, crumbly (but not too crumbly!) shortbread crust and thick, creamy no-bake cheesecake filling. I have to say I could have stopped with the peach sauce…I literally was licking the spoon on this one. It has the perfect combination of warm spices, peach and citrus. Divine. Add in the no-bake cheesecake factor and this is pretty much the perfect summer dessert.
I can tell I will be making LOTS of trips to my farmer’s market this summer.
- 2¼ c. All-Purpose Flour
- ⅓ c., plus 2 T. Granulated Sugar
- ½ t. Salt
- 1½ Sticks Unsalted Butter, cold and cut into small chunks
- 2 t. Pure Vanilla
- 2 Large Eggs, lightly beaten
- ½ c. Chopped, Toasted Pecans
- 1, 8 oz. Pkg. Cream Cheese, softened
- 7 oz. Sweetened Condensed Milk
- 1 T. Pure Vanilla Extract
- 4 oz. Whipped Topping (i.e. Cool Whip)
- Make recipe as instructed previously for Champagne Soaked Peach Sauce (recipe was posted on May 30th), letting the peaches drain on a wire rack onto a cookie sheet. Make the sauce as instructed.
- Preheat oven to 350 degrees. Line a 9×13 pan with foil, letting the foil hang over the edges to use as “handles”. Grease the foil.
- Whisk together the flour, sugar and salt. Work in the butter with a fork or your hands (I prefer to use my hands) until it resembles fine crumbs. Stir in the eggs and vanilla until all ingredients are mixed together and then fold in the pecans.
- Gently press the mixture evenly unto the bottom of the foil-lined pan. Bake for 20 minutes and let cool completely. In the meantime, make the cheesecake filling.
- In an electric mixer beat the cream cheese until smooth. Beat in the sweetened condensed milk and vanilla until thoroughly combined. Fold in the whipped topping.
- Using the foil “handles”, left the completely cool crust from the pan and gently place the crust on a large platter/plate. Spread the cheesecake filling evenly over the crust. Place the crust and filling in the fridge or freezer (I used my freezer) for about 10-15 minutes in order to allow the cheesecake filling to firm up slightly.
- Remove from the fridge or freezer and top the dessert with the drained peach slices (as seen in the pictures) and cut into squares. Drizzle each square with peach sauce.