Description
These easy meal prep bars combine a buttery oat crumble base, a creamy cheesecake layer, and cooked peach filling. They are perfect for busy weeks, storing well in the fridge for days while maintaining their texture and flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup granulated sugar (for crust)
- 1/3 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 8 oz full-fat cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp cornstarch (for filling)
- 3 large fresh peaches, peeled and sliced
- 1/4 cup granulated sugar (for peaches)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (for peaches)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine flour, oats, 1/3 cup granulated sugar, brown sugar, cinnamon, and nutmeg. Cut in softened butter until the mixture resembles coarse crumbs.
- Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form the base.
- In a small saucepan, combine sliced peaches, 1/4 cup sugar, lemon juice, and 1 tbsp cornstarch. Cook over medium heat for 5 minutes, stirring constantly, until juices thicken. Let cool slightly.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add egg and vanilla, mixing just until combined. Stir in 1 tbsp cornstarch.
- Spread the cheesecake mixture evenly over the crumble base.
- Spoon the cooked peach mixture over the cheesecake layer. Sprinkle the remaining one-third of the crumble mixture over the peaches.
- Bake for 40-45 minutes, or until the top is golden brown and edges are bubbling. Tent with foil if browning too quickly.
- Cool completely in the pan on a wire rack for at least 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, before slicing.
Notes
For best results, cook the peaches down before adding them to the bars to prevent a soggy crust. Ensure cream cheese is at room temperature for a smooth filling. Bars must be chilled completely before slicing for clean cuts. Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
Keywords: peach cobbler, cheesecake bars, meal prep dessert, easy baking, summer dessert, gluten-free option, high protein snack