Peaches and Cream Pie Bars

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Delicious bars that have a creamy cheesecake and peach pie filling in the center. They are drizzled in a glaze and taste just like you are biting into a peach pie! 

Peaches and cream pie bars on a tray.

It is so nice and warm these days and we are loving it. With the warmer weather comes some of my favorite desserts. Peach pie being one of them. There is nothing better than a warm peach pie or cobbler with a scoop of ice cream on top. Whenever I made a delicious peach pie I only use the best pie filling from Lucky Leaf. I love the quality of lucky leaf and you can trust that it will bake up something delicious.

When thinking of a recipe to make I decided to combine my favorite things. Peach Pie filling and a creamy cheesecake center. I made them into bars because it is so nice for cutting and taking to gatherings. Not to mention they are so easy to make!

Peaches and cream bar areal view.


These bars are made with minimal ingredients and are so simple to make. They come together within 20 minutes and are ready to put into the oven in no time at all.

I couldn’t believe how insanely good my first bite was. Every layer was perfect. But once I bit into the center with the delicious peach filling and creamy cheesecake center I was hooked. I couldn’t stop eating it.

Peaches bar missing a bite, close up.

This makes one phenomenal dessert and is sure to be a crowd pleaser. You are going to love these Peaches and Cream Pie Bars just as much as we did!

This post was sponsored by Lucky Leaf®. All opinions expressed are my own!

peaches and cream pie bars.

Peaches and Cream Pie Bars

4.5 from 2 votes
Delicious bars that have a creamy cheesecake and peach pie filling in the center.  They are drizzled in a glaze and taste just like you are biting into a peach pie! 
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings: 12 Bars


  • 1 cup butter softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 21 ounce LUCKY LEAF® peach pie filling

Cheesecake Center:

  • 1 package cream cheese 8 oz., softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 egg


  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup powdered sugar
  • 2 Tbs milk


  • Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
  • In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
  • In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
  • Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
  • Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
  • I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.


Serves: 12

Calories549kcal (27%)Carbohydrates78g (26%)Protein7g (14%)Fat24g (37%)Saturated Fat14g (70%)Cholesterol130mg (43%)Sodium418mg (17%)Potassium116mg (3%)Fiber1g (4%)Sugar53g (59%)Vitamin A865IU (17%)Vitamin C1mg (1%)Calcium41mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword bar recipes, peaches and cream pie bars
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. These were easy to make and very good, EXCEPT that the almond extract taste was a bit overpowering. Next time I will reduce the amount used, or maybe even eliminate the glaze altogether.

    Thank you for the yummy recipe!

  2. Hi Alyssa. Melissa’s Southern Style kitchen posted your recipe for “Peaches and Cream Pie Bars” on her FB page today. My question is whether the crust is more like cake or more like pie/cookie? Thanks for you reply.

  3. Wonderful…next time I would omit the Almond Extract from the icing…did not like the flavor and it was a bit overpowering….

  4. If there are any leftovers, do they have to be refrigerated? Was thinking about taking these to a family reunion and it is a 4 hour drive from my house.

    1. Yes I refrigerate them and take them out about 15 minutes before cutting so they can soften a bit. 🙂

  5. 1 (21 ounce) LUCKY LEAF® peach pie filling. I live in South Africa, who can I use as replacement as we don’t have that here, please,

    1. Use your local fruit. Can cook with a little sugar to make it more filling like. Adjust flavorings to complement your fruit.

  6. Thank you so much for this Recipe,can’t wait to make them I just know they are Delicious

  7. Just want to make sure when it has the two directions of 1 and 2 do i put in one cup of sugar for each or two cups each? Want to make sure ill be making it right.

  8. Hi Alyssa! I was thinking of making this but I wanted to use fresh peaches. Could you please let me know what I need to do to make it equivalent to a peach pie filling? Thank you!

    1. You could cook the peaches with a little sugar and a tiny bit of corn starch to thicken any sauce. Maybe a touch of cinnamon. Let it cool.

  9. Do you think these bars can be refrigerated for about 3 hours, cut into squares and frozen separately into little sandwich bags?

  10. These sound amazing! I’m wondering, what is the difference b/w vanilla extract and vanilla? Both are listed in the ingredients. Thanks!!

  11. Made these to take to a BBQ, and they were a hit! Next time I make them I may try a different flavoring for the glaze other than the almond extract…..maybe maple? And I may add more pie filling…..I like LOTS of peaches! But these were so easy to make, and absolutely delicious!

  12. I printed the recipe. Started making the bars. Added all the eggs and sugar when the first step said add eggs and sugar. Then it says add eggs and sugar with cream cheese. Very confusing and now I think I have wasted 4 eggs, a cup of butter and 2 cups of sugar 🙁 Please make the printed recipe more specific!

  13. These are delicious! I made them in a 9×13 pan. I reduced the sugar to 1 2/3 cup, but still a little too sweet for our taste. Our guests loved them and asked for the recipe. This is a keeper!

  14. I made these for Memorial day in a 9×13 pan. For me and my family and guests this recipe was wayyyy too sweet. In the 9×13 the bottom layer is quite thick and was difficult to spread because the batter was very sticky and the pan was greased. I did not add the icing at the end and that was good because it would have been even more sweet. Next time I may use half the sugar amount in the batter and see how it goes and use a larger pan. I used canned peaches and thickened it with corn starch instead of pie filling. I look forward to trying it again

  15. These were a hit!! So delicious!
    Question though before I make again…on the recipe is the batter/crust supposed the first portion of the recipe only, or are those all the ingredients? Was unsure. The batter/crust was pretty sticky to spread and was wondering if I could add anything to it to make it thinner/less sticky?

    1. Yes! This portion of the ingredients is the crust/batter. It is confusing! I will try and adjust that so it is easier to understand. It should be a little sticky and thick to bake the crust with the filling. You could try adding milk to it and see if that thins it out. I am not sure how it will bake and hold up with the pie filing. Hope that helps!! Xo
      1 cup butter, softened
      2 cups sugar
      4 eggs
      1 tsp vanilla extract
      3 cups all-purpose flour
      1 tsp salt

  16. These were ok. I used the 9×13 pan and found the bottom crust too thick so if I were too make these again I’d use the sheet pan. Also thought it could use more filling but then they’d be less of a bar because you’d need a plate to eat them as the filling may gush out.

    1. 5 stars
      This was a lovely dessert. It was a hit! The crust is thick, so patience is needed to spread. I found using silicone baking paper to line the 9 x 13 makes it a bit easier. Also can brown too much too quickly on the bottom, so i will try placing a silicone mat, such as Silpat, under the baking paper

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