No-Bake Peach Cheesecake Bars

Ingredients

• 400 gDigestive biscuits
• 150 gunsalted butter, melted
• 460 gcream cheese, at room temperature
• 75 ggranulated sugar
• 1 teaspoonvanilla extract
• 245 mlwhipping cream, at room temperature
• 5peaches, sliced
• 67 g (⅓ cup)brown sugar
• ¼ teaspooncinnamon
• ½ teaspoonnutmeg
• 2 teaspoonslemon juice
• 3 teaspoonswater
• 3 teaspoonscornflour
• 30 g (¼ cup)plain flour
• 2⅓ teaspoonsbrown sugar
• 1¼ teaspoonssugar
• A pinchsalt
• 17 g (1 tablespoon), melted and cooledunsalted butter
• To tastewhipped cream, for serving
• To tastecaramel, for serving

Instructions

1. 1

   Crush the biscuits

   Blitz the Digestive biscuits in a food processor until they form fine crumbs. Alternatively, put them in a sandwich bag and crush them with a rolling pin or another blunt object.

2. 2

   Mix the base

   Stir the crumbs and 150 g melted unsalted butter together in a medium bowl until thoroughly combined.

3. 3

   Chill the base

   Press the biscuit mixture evenly and firmly into a square springform tin using the back of a spoon or a glass. Cover with cling film and refrigerate for 30 minutes.

4. 4

   Slice the peaches

   Cut each peach around the middle, remove the stone and slice the fruit evenly. Repeat with the remaining peaches.

5. 5

   Cook the topping

   Put the peaches, 67 g brown sugar, cinnamon, nutmeg, lemon juice, water and cornflour in a small saucepan. Cook over medium-high heat for 8–12 minutes, stirring occasionally, until caramelised, then leave to cool.

6. 6

   Make the streusel

   Melt 17 g butter in a separate small saucepan over medium-low heat. Stir in the remaining streusel ingredients with a fork until evenly combined, then take the pan off the heat and leave the mixture to cool.

7. 7

   Whip the filling

   Whisk the whipping cream until it holds stiff peaks. Add the cream cheese, 75 g granulated sugar and vanilla, then gently fold or whisk until combined.

8. 8

   Layer the bars

   Take the biscuit base out of the fridge and remove the cling film. Spread the cream cheese filling over the base, smooth it out, then spoon on the cooled peaches and gently level them. Sprinkle the streusel over the top.

9. 9

   Chill and serve

   Cover the tin with cling film and refrigerate for 6 hours to set. Cut into 9 equal squares and serve with whipped cream and caramel.

What are no-bake peach cheesecake bars?

Cheesecake bars take the creamy, tangy filling associated with cheesecake and set it in a tin so it can be cut into neat squares. This no-bake version uses a biscuit base instead of a pastry crust and relies on chilling rather than oven baking.

The peach topping gives the bars a summery fruit layer, while cinnamon and nutmeg add warmth. A crisp streusel and a drizzle of caramel bring contrast to the soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 612 calories, 9g protein, 56g carbs, 41g fat.

The Digestive biscuits and sugars provide most of the carbohydrates, while butter, cream cheese and whipping cream contribute much of the fat. Cream cheese and cream also supply some protein, with the peaches adding fruit to each square. Serve a bar with fresh fruit, or alongside a lighter meal, to balance the rich dessert.

Building a firm biscuit base

Fine crumbs: blitz the Digestives until there are no large pieces, so the melted butter can coat them evenly. If crushing them in a bag, press out excess air first and work across the whole bag.

Even pressure: pack the mixture firmly into the tin, including the corners. The 30-minute chill helps the base hold together while you prepare the toppings.

Cooking the peach topping

Cornflour slurry: the recipe adds the cornflour straight to the pan with the other topping ingredients. Stir well as it heats to help it disperse and thicken the fruit juices without clumps.

Doneness: cook for 8–12 minutes, stirring from time to time. The peaches should be tender and coated in a glossy, thickened syrup; cool the topping before layering it over the filling.

Getting the filling smooth

Room-temperature dairy: the cream cheese and whipping cream are specified at room temperature, which makes them easier to combine smoothly. If the cream cheese is cold, it may leave small lumps in the filling.

Stiff peaks: whip the cream until it holds its shape, then fold or whisk in the cream cheese, sugar and vanilla gently. Stop once the mixture is combined so the filling stays light.

Streusel and layers

Cooled butter: melt the streusel butter over medium-low heat, then stir in the flour, sugars and salt with a fork. Let the mixture cool before sprinkling it over the peaches.

Cool components: use the peach topping only after it has cooled, so it does not soften the cream cheese layer. Spread each layer gently to keep the biscuit base intact.

Chilling and serving

Set time: allow 6 hours in the fridge for the filling to firm up enough to cut. Keep the tin covered while it chills.

Clean slices: use a sharp knife and wipe it between cuts for tidier squares. Add the whipped cream and caramel when serving rather than before the long chill.

What to serve alongside

Fresh fruit: berries or extra sliced peaches make a bright accompaniment to the rich filling. Serve them on the side so the bars keep their defined layers.

After-dinner pairing: offer coffee or tea with the bars, or serve a small square as part of a dessert spread. The caramel and whipped cream are already a generous finish, so extra toppings are optional.

Recipe notes & tips

• Line the tin with baking paper if you want to lift the set slab out easily.
• Scrape down the sides of the food processor to catch any larger biscuit pieces.
• Stir the peach mixture regularly, especially as the syrup begins to thicken.
• Let both the peach topping and streusel cool before adding them to the filling.
• Chill the assembled bars for the full 6 hours before cutting.
• Add the whipped cream and caramel just before serving.

Variations

• Use ripe nectarines: swap them for the peaches and cook the topping in the same way.
• Add a little zest: stir lemon zest into the cream cheese filling for a brighter flavour.
• Change the spice: use a little extra cinnamon in place of some of the nutmeg.
• Make individual portions: assemble the layers in small glasses instead of a springform tin.
• Try a biscuit swap: use another plain, crisp biscuit in place of the Digestives.

Common mistakes to avoid

• Large biscuit pieces: they can make the base crumbly; crush the biscuits until fine.
• Loose base: press the crumbs firmly and evenly into the tin, then chill for 30 minutes.
• Lumpy filling: bring the cream cheese to room temperature before mixing it with the other ingredients.
• Hot peach topping: it can soften the filling; let the cooked fruit cool fully before layering.
• Under-whipped cream: the filling may be less stable; whisk until stiff peaks form before adding the other ingredients.
• Cutting too soon: the bars may not hold their shape; give them the full 6-hour chill.

How to store

Keep the bars covered in the fridge and eat within 3 days. Store whipped cream and caramel separately if possible, and add them when serving; serve the bars chilled rather than reheating them.

Frequently asked questions