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No-Bake Peach Cheesecake Bars are here just in time for the fresh peach season. These creamy, dreamy dessert squares pair a light and fluffy cheesecake mousse – filled with fresh peaches – and an easy gluten free almond meal crust that tastes like shortbread. But, no oven needed for one of the best gluten free no bake dessert recipes!
Looking for a classic peach dessert? Try Gluten Free Peach Cobbler!
Creamy Peach Cheesecake Bars
These creamy dessert bars are serious bliss. It’s hard to resist light and fluffy cheesecake mousse piled high atop a buttery crust. But when you load it up with sweet and juicy fresh summer peaches, you are talking about an absolute dream!
It all starts with that gluten free crust. You can go with a traditional graham cracker crust (I make mine with gluten free graham crackers when I am prepating S’Mores Chocolate Pudding Pie or Gluten Free S’Mores Magic Bars.). But I like the sneaky swap in this crust that makes it taste like shortbread. Then you only need to fold a tangy cream cheese and Greek yogurt mixture into sweetened whipped cream and add those peaches.
I mean, I am pretty sure that staring at these total dreamboat peach cheesecake bars are all you need to convince you that you are ready to dive right in. But maybe a little more about the recipe will not only make you feel like you have to make them immediately, it will also help you along.
Why You’ll Love this Recipe
If you don’t already have enough reasons to love this recipes, here are a few more.
- Simple Ingredients. You don’t have to buy expensive gluten free cookies or graham crackers if you have a bag of almond flour on hand. And everything else is naturally gluten free. Plus, you don’t have to fuss with gelatin, like other recipes.
- No Baking Needed. Yes, these are no-bake cheesecake bars. it’s a lovely, buttery press-in crust and a simple, fluffy cheesecake mousse.
- Amazing Summer Flavor. When I saw these No-Bake Strawberry Cheesecake Bars from Garnish with Lemon and then started seeing perfectly ripe peaches at my Farmers Market, I knew it was a match made in heaven.
Let’s go over what you’ll need to make these peach cheesecake bars – it’s a pretty short list! But make sure to scroll down to the recipe card for the full amounts and detailed instructions.
For the gluten free cheesecake crust
- Almond flour or meal. This flexible recipe will work with either, as long as it is not super-fine.
- Butter. You can use salted or unsalted. You’ll be melting it.
- Granulated sugar.
For the peach cheesecake mousse
- Heavy cream or whipping cream. Make sure it is well-chilled.
- Powdered sugar.
- Cream cheese. Softened to room temperature so it blends nice and smooth.
- Granulated sugar.
- Vanilla extract. Make sure it is gluten free.
- Plain Greek yogurt. Nonfat, low fat or whole milk yogurt is fine, as long as it it Greek yogurt that isn’t flavored or sweetenened.
- Fresh peaches. Half coarsely chopped, half sliced, for a variety of textures. You can peel them or not depending on your preference.
How to Make Gluten Free Peach Cheesecake Bars
Here is just a quick overview.
- Make the Crust. In a small bowl, toss the almond meal, melted butter, and sugar together with a fork. Then press it firmly into a foil-lined 8×8 inch square pan and freeze.
- Make the Cheesecake Filling. Whip the cream and powdered sugar to form soft peaks. Set aside. In a medium bowl, beat the cream cheese and sugar until light and fluffy, then stir in the Greek yogurt and the chopped peaches. Gently fold in the whipped cream.
- Layer the Cheesecake. Pour half of the cream cheese filling on top of the crust. Place the peach slices in a single layer, then top with the remaining cream cheese mixture.
- Chill and Serve. Refrigerate for at least 5-6 hours or overnight. Cut into squares and serve immediately.
Tips for Success
I’ve got just a few tips and tricks to share with you before you start on these cheesecake bars!
- Line the pan. I recommend lining the pan with aluminum foil or even parchment paper and letting it overhand the edges. This will allow you to easily lift the peach cheesecake bars out of the pan so you can cut them nicely.
- Chill the bowl. Place a metal bowl and beaters or whisk attachment for an electric hand mixer into the freezer and make sure your heavy cream is well-chilled. This makes it easier to whip to soft peaks without overbeating.
- Press it down. Be sure to press the crust firmly into the pan. you can use your hands or a flat-bottomed glass or measuring cup. Pressing it in well and freezing it briefly will ensure it holds together when cut.
These no-bake cheesecake bars must be kept refrigerated until you are ready to serve them. If covered and cold, they can be kept for up to 2 to 3 days.
Things You’ll Need
Here are the tools you’ll need to round up in order to make these peach cheesecake bars:
- 8 x 8-inch square pan – I like having a couple of these around. I use them for this recipe, and when I make Gluten Free Lemon Bars or Monster Cookie Bars. But having two also makes it easy to use one to firmly press the mixture down into the other pan when I am no-bake energy bars.
- Hand mixer – this simple, inexpensive one from Hamilton Beach is great for recipes like this because I can use the whisk attachment to whip the cream without having to haul out my big stand mixer, then just swap that out for the beaters to blend the cream cheese mixture.
- Small offset spatula – this is useful for spreading and smoothing the cheesecake mixture over the top of the crust
Gluten Free No-Bake Peach Cheesecake Bars
- Line the bottom of an 8 x 8 pan with aluminum foil. Place a small metal bowl and beaters for an electric hand mixer into the freezer.
- In another small bowl, combine almond meal, melted butter, and 2 Tablespoons sugar, and toss together with a fork. Pour the mixture into the bottom of the prepared pan and press down firmly with hands or the bottom of a cup. Place pan in the freezer for 10-15 minutes.
- In the bowl that was in the freezer, using a whisk or hand mixer, whip the cream and powdered sugar to form soft peaks. Set aside.
- In a medium bowl, using a hand mixer, whip together the cream cheese and 1/4 cup sugar until light and fluffy. Add Greek yogurt and mix until combined, then stir i the chopped peaches.
- Gently fold in the whipped cream.
- Pour half of the cream cheese filling on top of the crust. Place the peach slices in a single layer, then top with the remaining cream cheese mixture. Refrigerate for at least 5-6 hours or overnight.
- Cut into squares and serve immediately.
More Gluten Free No-Bake Desserts
These are some of my other favorite no bake dessert recipes! They’re perfect for summer.