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Creamy No-Bake Peach Bourbon Cheesecake Bars

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These no-bake peach bourbon cheesecake bars are a creamy, flavorful summer dessert with a buttery graham cracker crust, rich cheesecake filling, and fresh peach topping with a subtle bourbon twist.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (for crust)
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (90g) powdered sugar
  • 1 cup (240ml) heavy cream, cold and whipped to soft peaks
  • 2 tablespoons (30ml) bourbon (optional but recommended)
  • 1 teaspoon (5ml) vanilla extract
  • 3 large fresh peaches, peeled and thinly sliced
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (25g) granulated sugar (for peach topping)

Instructions

  1. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly combined and the mixture feels like wet sand.
  2. Press the crust mixture firmly and evenly into the bottom of an 8×8 inch (20×20 cm) baking pan. Refrigerate for about 10 minutes.
  3. In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy, about 2-3 minutes.
  4. In a separate chilled bowl, whip cold heavy cream until soft peaks form.
  5. Add bourbon and vanilla extract to the cream cheese mixture and mix gently but thoroughly.
  6. Carefully fold the whipped cream into the cream cheese mixture to keep it light and airy.
  7. Spread the filling evenly over the chilled crust and smooth the top.
  8. Toss sliced peaches with lemon juice and granulated sugar; let sit for 5 minutes to macerate.
  9. Arrange the peach slices evenly over the cheesecake filling.
  10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Cut into 12 squares and serve chilled.

Notes

Use softened cream cheese to avoid lumps. Whip cream to soft peaks for best texture. Fold whipped cream gently to keep filling airy. Chill bars at least 4 hours or overnight for best results. Use fresh peaches for best texture; canned peaches can be used if drained well. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free version, use vegan cream cheese and coconut cream.

Nutrition

Keywords: no-bake cheesecake, peach bourbon cheesecake bars, summer dessert, easy cheesecake bars, no-bake dessert, bourbon dessert, peach dessert

Find it online: https://prismtaste.com/creamy-no-bake-peach-bourbon-cheesecake-bars-easy-recipe-for-summer-dessert/