Bake in the oven until golden brown, about 12 to 15 minutes. These No Bake Peach Cheesecake Bars scream summer … Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil. another beautiful recipe, I love how the swirls are created a fun little artistic splurge, and also like the servings, bars versus conventional cheesecake slices, thank you! Copyright © 1995-2020 . All images and content are copyright protected and registered with the United States Copyright Office. Slice the peaches thin. Add butter and combine the mixture until it resembles coarse meal. Wipe off the blade completely between every single cut, and you’ll be rewarded with crisp, clean slices. Line your 9×13 pan with parchment paper. The difference in these Peach Cheesecake Shortbread Bars is the use of fresh peaches! Transfer to a bowl and mix in cornstarch and cinnamon until blended throughout. « The Best Make Ahead Banana Pecan Muffins, Caramel Apple Mini-Pops {Easy Fall Snacks} ». Tossing the peaches in lemon juice prior to baking helps them stay that bright, summer peachy color. Log in. While this recipe was written for peaches, you could use the same proportions and process for other fruits as well. Cheesecake is one of my favorites, rich & dense and pairs so well with so many different flavors…but peach??!! Top with the peach pie filling then top with the reserved 1/2 cup of topping. The only problem I had was with my  peach puree. If you get nothing else out of this post at least take this crucial nugget with you: room temperature ingredients are paramount. Or, you know, eat it with a spoon like applesauce. When using the remaining shortbread to sprinkle on top of the bars, it bakes into the cheesecake and peaches for a delectable crumb topping. Boil for 30 seconds, then transfer with a slotted spoon to an ice bath to cool. Cut the butter in small amounts. We are all about tasty treats, good eats, and fun food. Have the cream cheese and egg at room temperature, which allows the cheesecake batter to come together in a smooth, even batter. And after toying with the idea of some sort of pie or cobbler bar, I ultimately decided to make a cheesecake since I feel like cheescakes are lacking representation on this here blog (I admit to being slightly biased towards other desserts… cream cheese just isn’t my favorite thing in the world). A can of cream of mushroom soup can be a real dinner saver. This goes for full size cheesecakes as well as cheesecake bars. Your cream cheese, eggs, and crème fraîche/sour cream MUST be at room temperature. The various steps of this recipe allows for time to prep the next step. Please click “OK” or continue to use our site if you agree to these terms. For me that means taking them out of the fridge AT LEAST an hour before baking, more if your kitchen is on the cool side. Make cheesecake layer: Beat cheese, sugar and vanilla until combined well. Make it at home with these easy-to-follow copycat recipes. Cold cream cheese is the quickest way to make a lumpy cheesecake, and let’s face it, no one likes a lumpy cheesecake. Privacy Policy. Dough will be crumbly. Peach puree can be made ahead of time and refrigerated in a jar or airtight container for up to a week. In a cooking rut? Remove from oven and allow to cool completely. If you want to republish a recipe, please link back to the post for the recipe. Serve chilled or at room temperature. Save my name, email, and website in this browser for the next time I comment. We all loved it and I will certainly be making it again! Add eggs and vanilla, beating until incorporated. Peach Cheesecake Shortbread Bars are possibly the most amazing summer dessert ever! Let bars cool to room temperature and refrigerate for at least 2 hours before slicing. Add the egg, blend the mixture well and spread it onto the bottom of a 13- x 9-inch baking pan. Set aside 1½ cups of the mixture for the topping. Bring to a boil, stirring occasionally (it will spit quite a bit so be cautious). Obviously I had to make some adjustments in addition to the peach swirl (namely halving the recipe, removing the blueberry, and adding vanilla bean paste for a subtle vanilla flavor and precious vanilla bean specks throughout).