PEACH CHEESECAKE BARS

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New peaches top these incredibly cushy No Bake Peach Cheesecake Bars that are made with a ground oat and graham wafer base. No heating required!

New peaches top this incredibly soft, no heat cheesecake bar with a ground oat and graham saltine base. These No Bake Peach Cheesecake Bars shout summer in one delectable treat. What’s stunningly better is you don’t have to turn on the stove!

I initially had the tart and tart rhubarb as a primary concern, yet to be straightforward, if it’s not in a fresh or covered, it’s not the prettiest of organic products once cooked down and the abundance of new peaches I had available were next. I was not frustrated and I realize you will not be by the same token.

I don’t think about you yet with this warmth wave occurring it is highly unlikely I planned to turn that broiler on for dessert. So no heat was all together and cheesecake rung a bell. Also, to me there could be no greater covering than a graham wafer outside.

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I’ll share a little kitchen hack I use to for making an even outside layer base. I make these in a 9×9 inch heating meal dish, yet utilize a more modest measured dish to press the piece blend. Simply coat the lower part of a 8 inch preparing meal dish with saran wrap and press the ground oat and graham wafer morsels for even conveyance. Indeed, even and simple.

Ingredients

Peach Topping

  • 3 cups diced fresh peaches (See Note 1)
  • 3 tbsp lemon juice (See Note 2)
  • 2 tbsp sugar
  • 2 tbsp cornstarch
  • 1 tbsp water

Crust

  • 1 cup graham cracker crumbs
  • 3/4 cup rolled oats
  • 1/4 tsp cinnamon
  • 2 tbsp sugar
  • 1/2 cup melted butter

Cheesecake Filling

  • 8 ounces cream cheese
  • 1/4 cup white sugar
  • 1/2 cup heavy whipping cream

Instructions

Peach Topping

  1. Add peach topping ingredients to sauce pan and heat over medium low heat until soft and thickened, about 6 minutes. Stir to prevent sticking. Set aside and allow to cool.

Crust

  1. In a food processor mix together graham crackers and oats. Pulse until ground and add melted butter, cinnamon and the sugar. Pulse again to mix.
  2. Press graham cracker crumb mixture into bottom of 9×9 inch baking casserole dish (See Note 3) and refrigerate for 20 minutes.
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Cheesecake Filing

  1. Whip the heavy cream and set aside. Whip the cream cheese and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled graham cracker crust. Top with cooled peaches and refrigerate for 60 minutes.
  2. Slice and serve chilled.

Notes

  • I diced 3 peaches, which yielded about a cup of fruit each.
  • 1 large lemon or 3 tbsp lemon juice total
  • Nine graham cracker sheets (1 wrapped package) which comes to about 1 cup ground graham cracker crumbs.

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 20.6g | Protein: 2.8g | Fat: 13.2g | Cholesterol: 28mg | Sodium: 153.6mg | Fiber: 1g | Sugar: 10.8g

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