No-Bake Frozen Peach Cheesecake Bars

As the summer sun shines brighter and the days stretch longer, there's nothing quite like a refreshing dessert to capture the essence of the season. Enter the Peachy Bliss No-Bake Frozen Peach Cheesecake Bars – a delightful treat that marries the creamy indulgence of cheesecake with the vibrant sweetness of fresh peaches. This dessert not only embodies the flavors of summer but also presents an appealing solution for warm days when the thought of turning on the oven feels less than appealing.

Beat the summer heat with Peachy Bliss No-Bake Frozen Peach Cheesecake Bars! This easy recipe combines creamy cheesecake with fresh peaches on a delicious graham cracker crust, making it a perfect dessert for warm days. No oven required, and minimal effort ensures you’ll impress family and friends at gatherings or simply enjoy a refreshing treat at home. Discover how to create these stunning bars that embody the flavors of summer and delight your taste buds!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 cups fresh peaches, peeled and diced

1 tablespoon lemon juice

Zest of 1 lemon

For the peach topping:

1 cup fresh peaches, sliced

2 tablespoons honey (or to taste)

Juice of ½ lemon

Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x9-inch square baking dish to form an even layer. Refrigerate while preparing the filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.

Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Prepare the Peaches: In another bowl, toss the diced peaches with lemon juice and lemon zest. Then, gently fold the peaches into the cheesecake mixture.

Assemble the Bars: Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Smooth the top and cover with plastic wrap. Freeze for at least 4 hours or until solid.

Make the Peach Topping: In a small bowl, combine the sliced peaches, honey, and lemon juice. Toss to coat evenly. Set aside to allow the flavors to meld while the cheesecake is freezing.

Serve: Once the cheesecake is firm, remove it from the freezer and let it sit at room temperature for about 10 minutes. Use a sharp knife to slice it into bars. Top each bar with the peach topping before serving.

Enjoy: Serve immediately or store leftovers in the freezer, covered tightly, for up to a week.

Prep Time, Total Time, Servings: 20 min | 4 hrs 20 min | 12 bars