If there is one dessert that perfectly captures everything good about summer, it is this one. No Bake Peach Cheesecake Bars bring together a chewy, whole food crust made from oats,
Almonds, and dates, a rich and creamy Greek yogurt cheesecake filling, and a glossy, lightly spiced peach topping that tastes like summer in every single bite.
The best part? Your oven stays completely off.
This recipe was designed with better for you ingredients in mind without giving up a single bit of flavor.
The crust skips the butter and graham crackers in favor of a blend of gluten free oats, raw almonds, and naturally sweet Medjool dates.
The filling gets a protein boost from 2% Greek yogurt alongside cream cheese and whipped heavy cream. And the peach topping?
Just five fresh peaches, maple syrup, lemon juice, cinnamon, and a little cornstarch to bring it all together into a thick, jammy sauce.
This is the kind of dessert that feels indulgent but is built on real, recognizable ingredients.
Whether you are making these for a backyard cookout, a potluck, or just because the peaches at your local grocery store looked too good to pass up, this recipe delivers every single time.
Why This Recipe Works
The structure of these bars is what makes them so satisfying. Three distinct layers each with a different texture and flavor combine into something that tastes far more complicated than it actually is.
The crust holds together from the natural stickiness of soaked Medjool dates. When blended with oats and almonds in a food processor,
Those dates act as the binding agent, creating a pressed base that stays firm when you slice and serve the bars. No butter, no refined sugar, no baking required.
The filling is where the creaminess comes in.
Cream cheese at room temperature whips up smooth and light, and when you fold in separately whipped heavy cream, the texture becomes almost mousse like.
The Greek yogurt adds a subtle tang that keeps the filling from tasting too rich or too sweet. It also adds protein, which makes these bars a little more filling than your average dessert.
The peach topping is cooked briefly on the stovetop to soften the fruit and thicken the sauce.
Cornstarch pulls everything together into a glossy, spoonable topping that sets beautifully over the cheesecake filling.
The maple syrup adds warmth, and a pinch of cinnamon makes the whole thing smell incredible while it cooks.
Ingredients
Crust:
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- 8 Medjool dates, pitted and soaked in hot water for 5 minutes
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of sea salt
Cheesecake Filling:
- 1 cup 2% plain Greek yogurt
- 8 oz cream cheese, at room temperature
- 6 oz heavy whipping cream, whipped to medium peaks
- 1 tsp vanilla extract
- 2/3 cup powdered sugar (also called confectioners’ sugar)
Fresh Peach Topping:
- 5 ripe peaches, peeled and roughly cubed or sliced
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 1/4 cup pure maple syrup
- 1/2 tsp ground cinnamon
How to Make No Bake Peach Cheesecake Bars
Step 1: Make the peach topping first. Add all peach topping ingredients to a medium saucepan the peeled and cubed peaches, lemon juice, cornstarch, maple syrup, and cinnamon.
Cook over medium heat, stirring occasionally to prevent sticking, until the peaches are soft and the sauce has thickened, about 6 minutes.
Transfer to a bowl and set aside to cool completely before using. This step can be done well in advance.
Step 2: Make the crust. Add the gluten free oats and raw almonds to a food processor and pulse a few times to break them down into smaller pieces.
Add the soaked dates (drained), vanilla extract, cinnamon, and sea salt. Pulse again until everything is combined and the mixture has a slightly sticky texture it should hold together when you press it between your fingers.
If the mixture seems dry and is not coming together, add 1 to 2 tablespoons of water and pulse again.
Line a 9×9-inch baking dish with parchment paper.
Press the crust mixture firmly and evenly into the bottom of the dish. Set aside while you make the filling.
Step 3: Make the cheesecake filling. In a small bowl, whip the heavy whipping cream with a hand mixer or stand mixer until it reaches medium peaks meaning the peaks hold their shape but curl slightly at the tip. Set aside.
In a separate larger bowl, beat the room-temperature cream cheese, Greek yogurt, powdered sugar, and vanilla extract together for 1 to 2 minutes until the mixture is completely smooth with no lumps.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Take your time with this step folding rather than stirring keeps the filling light and airy.
Spread the filling evenly over the prepared crust.
Step 4: Add the peach topping and freeze. Spoon the cooled peach topping over the cheesecake filling.
Use a spoon or spatula to slightly swirl the peaches into the top layer of the filling for a marbled effect.
Do not mix too aggressively you want swirls, not a fully combined layer.
Transfer the dish to the freezer and freeze for at least 3 to 4 hours, or until firm.
Step 5: Slice and serve. Before slicing, let the bars sit at room temperature for 5 to 10 minutes to soften slightly.
This makes cutting cleaner and the texture much better for eating. Slice into bars and serve.
Store any leftovers in the freezer for up to 2 months.
Tips for the Best Results
Use ripe, in season peaches. The peach topping is the star of these bars, so the quality of your peaches matters. Look for peaches that give slightly when you press them and smell fragrant at the stem end. Underripe peaches will not break down properly and will taste flat.
Soak the dates long enough. Five minutes in hot water is the minimum. If your dates are particularly dry or firm, let them soak for 8 to 10 minutes. Well-softened dates blend more smoothly and make a stickier, more cohesive crust.
Bring the cream cheese to room temperature. Cold cream cheese will leave lumps in the filling no matter how long you beat it. Set it on the counter at least 30 to 45 minutes before you start.
Let the peach topping cool completely before adding it. Warm peach topping on top of the cheesecake filling will melt it. Let it cool to room temperature or even refrigerate it briefly before spooning it over the bars.
Line your pan with parchment paper. This makes removing and slicing the bars dramatically easier. Let the parchment hang over the sides of the dish so you can lift the whole block out cleanly before cutting.
Yes. If you do not have a gluten sensitivity or allergy, regular old-fashioned rolled oats work perfectly in this recipe. The gluten-free oats are specified for those who need the bars to be fully gluten-free.
Medjool dates are the large, soft, caramel-like dates commonly found in the produce section or bulk bins at most US grocery stores. If you can only find Deglet Noor dates (the smaller, firmer kind sold in boxes), use 10 to 12 of them instead and soak them a little longer — they are less sweet and less moist than Medjool.
Yes. Thaw frozen sliced peaches completely, then drain off any excess liquid before adding them to the saucepan. The topping may be slightly thinner, so cook it a minute or two longer to thicken it up. Fresh peaches give the best flavor, but frozen work well when peaches are out of season.
Add water one tablespoon at a time and pulse again. The moisture from the dates is what holds the crust together, so if your dates were on the drier side, the mixture may need a little help. Add water slowly and stop as soon as the mixture sticks together when pressed.
Absolutely in fact, these bars are better made ahead. You can prepare them up to 2 months in advance and store them in the freezer in an airtight container. Just remember to pull them out 5 to 10 minutes before serving to let them soften slightly.
Heavy whipping cream is what gives the filling its light, mousse-like texture after it is whipped and folded in. There is no perfect substitute that replicates that texture exactly, but full-fat coconut cream (chilled overnight and whipped) is a reasonable dairy-free alternative if needed.
Yes, as long as you use certified gluten-free oats. All other ingredients in this recipe are naturally gluten-free. Always check your individual ingredient labels if you are preparing these for someone with celiac disease or a serious gluten sensitivity.
Store leftover bars in an airtight container in the freezer for up to 2 months. Do not store them in the refrigerator long-term the filling will soften too much and the bars will not hold their shape well. Straight from the freezer to the counter for 5 to 10 minutes is the ideal serving method.
A 9×9-inch pan is ideal and gives you thick, satisfying bars. You can use an 8×8-inch pan for slightly taller bars or a 9×13-inch pan for thinner bars. Adjust the freezing time accordingly — a 9×13 pan may set a little faster since the layers are thinner.
NO BAKE Peach Cheesecake Bars: The Ultimate Summer Dessert You’ll Make on Repeat
Ingredients
- 1 cups gluten-free rolled oats
- 1 cups raw almonds
- 8 Medjool dates pitted and soaked in hot water for 5 minutes
- 1 teaspoons vanilla extract
- 0.3 teaspoons ground cinnamon
- 1 pinch sea salt
- 1 cups 2% plain Greek yogurt
- 8 ounces cream cheese at room temperature
- 6 ounces heavy whipping cream whipped to medium peaks
- 1 teaspoons vanilla extract
- 0.7 cups powdered sugar confectioners’ sugar
- 5 ripe peaches peeled and roughly cubed or sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoons cornstarch
- 0.3 cups pure maple syrup
- 0.5 teaspoons ground cinnamon
Instructions
- Cook the peach topping: Add 5 ripe peaches, peeled and roughly cubed or sliced, 2 tablespoons fresh lemon juice, 1 tablespoons cornstarch, 0.3 cups pure maple syrup, and 0.5 teaspoons ground cinnamon to a medium saucepan. Cook over medium heat, stirring occasionally, until peaches are soft and sauce is thickened. Transfer to a bowl and set aside to cool completely.
- Make the crust: Pulse 1 cups gluten-free rolled oats and 1 cups raw almonds in a food processor a few times to break down. Add drained soaked 8 Medjool dates, pitted and soaked in hot water for 5 minutes, 1 teaspoons vanilla extract, 0.3 teaspoons ground cinnamon, and 1 pinch sea salt. Pulse until sticky and combined. If dry, add 1–2 tbsp water and pulse again.
- Press the crust: Line a 9×9-inch baking dish with parchment paper. Press crust mixture firmly and evenly into the bottom of the dish. Set aside.
- Whip the cream: In a small bowl, whip 6 ounces heavy whipping cream, whipped to medium peaks with a hand mixer until medium peaks form — peaks hold shape but curl slightly at the tip. Set aside.
- Make the cheesecake filling: In a large bowl, beat 8 ounces cream cheese, at room temperature, 1 cups 2% plain Greek yogurt, 0.7 cups powdered sugar (confectioners’ sugar), and 1 teaspoons vanilla extract together for 1–1m 30s
- until completely smooth. Gently fold in the whipped cream using a spatula until just combined. Do not overmix.
- Layer and top: Spread the cheesecake filling evenly over the crust. Spoon the cooled peach topping over the filling and slightly swirl into the top layer for a marbled look.
- Freeze until set: Transfer dish to the freezer and freeze until firm. Before slicing, let bars sit at room temperature for 5–240 minutes
- to soften slightly for clean cuts and best texture.
