Peaches and Cream Pie Bars

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Peach Pie Bars are 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! 

Pie in any form is decadent and an ideal dessert for every occasion. Try these pies the next time you need a fix, Hand Pies, French Silk, and Key Lime Pie.

Peaches and cream pie bars on parchment paper.

Peaches and Cream Dessert Bars

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 is 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 the lucky leaf and you can trust that it will bake up something delicious. These peach pie bars have the perfect combination of sweet and savory with every bite!

This recipe is a combination of peach pie filling and a creamy cheesecake center. The bars are easy to cut and take anywhere you go. Perfect for a BBQ or Potluck when feeding a crowd. These peach pie 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!

Ingredients For Peaches and Cream Bars

Super simple ingredients make a scrumptious summertime treat that you can have year-round. You will love how simple these peach pie bars are. Find all the ingredients and measurements below in the recipe card.

  • Butter: Have your butter at room temperature for optimal mixing.
  • Sugar: Granulated white sugar adds sweetness and helps the batter to brown.
  • Eggs: Bring your eggs to room temperature by taking them out of the fridge an hour before baking.
  • Vanilla extract: The flavor adds a bit of richness and sweetness to the dough.
  • All-purpose flour: This is a good flour that provides structure for the bars.
  • Salt: Salt makes everything balanced.
  • LUCKY LEAF® peach pie filling: A cut above the rest when it comes to filling find it in the baking aisle.

Creamy Cheesecake Center

These peach pie bars are so simple to make and come together quick and easy. This layer of creamy cheesecake center is perfect in the center. Every bite is better than the first!

  • Cream cheese: Have your cream cheese at room temperature so it will mix easier and completely.
  • Sugar: Helps to fluff the cream cheese adding sweetness and structure.
  • Vanilla: Adds a nice delicate flavor to the filling.
  • Egg: Room temperature egg will give the cheesecake center stability.

Glaze Topping

Drizzle the glaze topping right over top to add a little more sweetness!

  • Vanilla extract: Vanilla is a classic flavor that makes everything taste better.
  • Almond extract: Almond flavor and peaches were meant to be together.
  • Powdered sugar: Sift your powdered sugar for easy mixing and also it will be clump free.
  • Milk: To thin the glaze. Add more or less as you desire.

How to Make Peach Pie Bars

Once I bite into the center with the delicious peach filling and creamy cheesecake center I was hooked. This makes one phenomenal dessert and is sure to be a crowd-pleaser. You are going to love these peach pie bars just as much as we do!

  1. Cream: Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
  2. Mix in Dry Ingredients: In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
  3. Cheesecake filling: In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
  4. Prep and fill pan: Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9×13 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.
  5. Bake, Cool, and Glaze: Bake at 350 for 25-30 (If using a 9×13 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.
  6. Refrigerate: I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.
The process of making peach pie bars.

The Best Peaches Pie Bar Tips

Sweet and rich, these peaches and cream pie bars are going to impress. You will love making these peach pie bars all summer long!

  • Room Temperature Ingredients: Be sure to have your butter, eggs and cream cheese at room temperature or soften in the microwave. This will make sure your ingredients mix throughly, evenly and without lumps. Especially for the cream cheese filling.
  • Sift Your Powdered Sugar and Flour: Yes it does take a few extra minutes, but its so worth it. Your crust will be evenly mixed and your glaze will be clump free.
  • Refrigerate: The warmer these are the harder they will be to cut. Make sure they cool completely and refidgerating them also helps the filling set so they stay together when eating.
Frosting the tops of the peaches and pie bars.

Peach Pie Substitutions

Peaches and cream is a classic combination but you can mix it up too.

  • Pie Filling: Any fruit pie filling would work with this recipe. Some good ones to try would be raspberry, blackberry and apple. Using a pie filling that is already thickened will help keep this from being too runny.
  • Fresh Fruit: Fresh fruit will give off extra water when baked and could make the dish too watery and soggy. I have not tried it but it’s worth a try. Let me know in the comments how it turns out.
  • Add ins: You can add in fruit or nuts to the pie filling to amp up the flavor. Mix in a cup of blackberries with the peach filling to add a bit of tartness. Add chopped pecans to the top crust for a bit of crunch.
An overview photo of the peaches and cream pie bars in a sheet pan.

Storing Peaches and Cream Pie Bars

Storing these peach pie bars are easy and can be warmed up or eaten cold. Perfect for making ahead or storing after the party!

  • Refrigerate: These are best stored in the fridge. Cover tightly and keep in the fridge for up to 4 days.
  • Freeze: These can be frozen, cover tightly and place in a freezer safe bag for up to 3 months.
Peaches and cream pie bars cut into squares.

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

Peaches and Cream Pie Bars

4.67 from 3 votes
Peaches and Cream Pie Bars are 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: 16 Bars

Ingredients
  

  • 1 cup butter softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 (21 ounces) LUCKY LEAF® peach pie filling

Cheesecake Center:

  • 1 (8 ounces) package cream cheese softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg

Glaze:

  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup powdered sugar
  • 2 Tablespoons milk

Instructions
 

  • 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 9×13 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 9×13 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.

Notes

Updated on July 11, 2021
Originally Posted on May 3, 2015

Nutrition

Serves: 16

Calories363kcal (18%)Carbohydrates57g (19%)Protein5g (10%)Fat13g (20%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol89mg (30%)Sodium271mg (11%)Potassium55mg (2%)Fiber1g (4%)Sugar39g (43%)Vitamin A443IU (9%)Calcium18mg (2%)Iron1mg (6%)

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, peach pie bars, 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

  17. These sound amazing! I’m wondering if I could slightly cut down on the amount of sugar, or would doing so affect the texture. Also, can I use Nufrachel cheese?

  18. Can’t wait to try this! I have peach filling from Lucky Leaf in my pantry. So kicking my husband out to get cream cheese. Thank you!

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