These No-Bake Peach Cheesecake Bars are a dreamy summer treat, combining creamy cheesecake with juicy, sun-kissed peaches. With just 15 minutes of prep and no oven required, they’re perfect for beating the heat while indulging in a luscious dessert. The velvety filling, paired with a buttery graham cracker crust, creates a delightful contrast of textures that melts in your mouth.
Each bite is a burst of sweet, tangy flavor, with the natural sweetness of peaches balancing the rich, smooth cheesecake. After a quick 4-hour chill, these bars are ready to impress—whether for a picnic, potluck, or a quiet afternoon treat. Light yet satisfying, they’re a refreshing way to savor the season’s best flavors without breaking a sweat.
Gather Your Ingredients
- 2 cups graham cracker crumbs (store-bought or homemade)
- 6 Tablespoons butter, melted (unsalted recommended)
- 1 cup sugar, divided into 1/4 cup and 3/4 cup
- 4 packages cream cheese (8 ounces each), softened (room temperature for easy mixing)
- 3 ounces JELL-O Peach Flavor Gelatin (1 small box)
- 8 ounces frozen Cool Whip topping, 1 tub, thawed (or substitute with homemade whipped cream)
- 2 fresh peaches, chopped into small pieces (peel optional, based on preference)
Step-by-Step Instructions
- Prepare the Crust:
In a large mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press the mixture firmly into the bottom of a 13×9-inch baking pan using your hands or a measuring cup for even pressure. Place the pan in the refrigerator to firm up while you prepare the filling. - Make the Filling:
In another mixing bowl, beat the softened cream cheese and remaining 3/4 cup of sugar until smooth and fully blended. Add the dry Jell-O mix and mix well. Gently fold in the thawed Cool Whip and chopped peaches to maintain a light texture. - Assemble the Bars:
Remove the pan from the refrigerator. Pour the cream cheese mixture over the crust, spreading it evenly with a spatula to ensure a smooth surface. - Chill:
Place the pan back into the refrigerator for about 4 hours, or until the cheesecake layer is firm and set. - Serve:
Once set, cut into bars and serve chilled. For an extra touch, garnish with additional peach slices or a dollop of whipped cream.
Perfect Pairings: Sauce and Topping Ideas
Elevate your No-Bake Peach Cheesecake Bars with a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence. For a fruity twist, try a peach compote made by simmering fresh peaches with a bit of sugar and lemon juice until thickened. A sprinkle of toasted coconut or crushed graham crackers can also add a delightful crunch!
Serve It Right: Presentation Tips
For a stunning presentation, cut the cheesecake bars into neat squares and garnish each piece with a fresh peach slice or a mint leaf. Serve on a chilled platter to keep them firm, especially if you’re hosting outdoors. Pair with a glass of iced tea or sparkling lemonade for a refreshing summer dessert combo.
Keep It Fresh: Storage Tips
Store your cheesecake bars in an airtight container in the fridge for up to 3-4 days. If you need to freeze them, wrap individual bars in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving to maintain their creamy texture.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the peach Jell-O for strawberry or mango flavors, or use different fruits like berries or pineapple. For a nutty twist, replace the graham cracker crust with a crushed pecan or almond crust. You can even make it lighter by using low-fat cream cheese and sugar-free Cool Whip.
Quick Tips for Success
To save time, use pre-made graham cracker crust instead of making your own. Ensure your cream cheese is fully softened to avoid lumps in the filling. If you’re short on time, pop the cheesecake bars in the freezer for about 2 hours instead of refrigerating—just let them sit at room temperature for a few minutes before serving.
No-Bake Peach Cheesecake Bars
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 Tablespoons butter, melted
- 1/4 cup sugar
Cheesecake Filling
- 4 packages cream cheese, (8 ounces each), softened
- 3/4 cup sugar
- 3 ounces JELL-O Peach Flavor Gelatin, (1 small box)
- 8 ounces frozen cool whip topping, 1 tub, thawed
- 2 fresh peaches, chopped into small pieces you can leave the skins on or peel them – it’s up to you
Instructions
- In a large mixing bowl, combine graham crumbs, melted butter and 1/4 cup sugar. Press into the bottom of 13×9-inch baking pan. Stick in the fridge while you prepare the cheesecake mixture to let it firm up.
- In another mixing bowl, beat softened cream cheese and remaining 3/4 cup sugar until completely blended. Add in dry Jell-o mix; mix well. Gently fold in Cool Whip and peaches.
- Pull pan out of fridge and pour cream cheese mixture over crust. Spread evenly using a spatula.
- Place pan back in the fridge and refrigerate for about 4 hours or until firm.