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These peach cobbler yogurt bars capture all the delicious flavors of summer peach cobbler and cheesecake in one. They're perfect for potlucks or for just when you want a tempting peach dessert!
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What makes this dish special
When I set out to create a new peach dessert recipe, I found myself completely stuck. I wanted something fresh and different, but every idea felt like a repeat of the same old peach pie or cobbler. Then, while scrolling through my recipe collection, I stumbled upon my Greek yogurt cheesecake recipe, and everything clicked. What if I could take that amazing tangy creaminess of Greek yogurt but transform it into something peachy and summery?
I adapted my cheesecake base to create a lighter, tangier filling, then doubled down on the peach flavor by incorporating both peach puree and fresh diced peaches throughout. And because no peach dessert feels complete without that rustic touch, I had to add a buttery cinnamon crumble on top to give it that authentic cobbler vibe.
The result? A heavenly dessert that's like getting the best of both worlds - the creamy richness of cheesecake meets the cozy comfort of peach cobbler, all in one perfectly sliceable bar.
Ingredients
- Graham cracker crumbs: Form the crust, providing a sweet, slightly honeyed flavor. When combined with brown sugar and butter, they bind together to form a crust that's reminiscent of cheesecake.
- Cream cheese: Used in the filling, contributing a rich, tangy flavor and thick, creamy texture.
- Greek yogurt: Adds extra tanginess in the filling and creates a lighter, less dense texture than traditional cheesecake bars.
- Yellow peaches: The star flavor component, the fruit adds natural moisture and sweetness. Use firm but ripe peaches for the best results.
Substitutions and variations
- Spices: You can add additional spices to the crumble, including cardamom, nutmeg, and ginger.
- Gluten-free: Use gluten-free all-purpose flour for the crumble and gluten-free graham cracker crumbs for the crust.
Recipe
Peach Cobbler Yogurt Bars
Ingredients
Crumble
- ¾ cup all-purpose flour (94 grams)
- ¼ cup brown sugar (50 grams)
- 1 teaspoon cinnamon
- 5 tablespoons melted butter (70 grams)
Crust
- 1 cup graham cracker crumbs (120 grams)
- 1 tablespoon brown sugar (12 grams)
- 3 tablespoons melted butter (42 grams)
Filling
- 6 ounces cream cheese, softened at room temperature
- ¾ cup plain Greek yogurt, at room temperature (181 grams)
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar (67 grams)
- ¼ teaspoon salt
- ⅓ cup peach puree (75 grams)
- 1 ½ cups diced ripe yellow peaches (252 grams)
Instructions
- Preheat oven to 325 degrees F. Grease a 8x8-inch baking dish and line with parchment paper, leaving a 2-inch overhang on two of the sides for easy removal of the bars.
- Make crumble. Combine flour, brown sugar, cinnamon, and melted butter in a medium bowl. Set aside.
- Prepare crust. Combine graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Pour mixture into prepared pan and press down to create one even layer. Bake for 7-8 minutes or until lightly browned. Let cool slightly.
- Beat cream cheese in a large bowl until smooth, about 1 minute. Add yogurt and beat for 1 more minute. Add eggs, egg yolk, and vanilla and beat until smooth.
- Add sugar, salt, and peach puree, beating until well combined. Pour filling into crust and sprinkle diced peaches on top in an even layer. Sprinkle crumble on top in an even layer.
- Bake peach cobbler yogurt bars for 40-45 minutes or until the edges are set and the crumble is golden brown. The center will jiggle slightly but it should not be runny. Remove from the oven and let cool 1 hour. Transfer to the refrigerator and chill for 3-4 hours or overnight. Slice and serve.
Notes
Step-by-step instructions
Step 1: Prepare crust
Let's start with that perfect graham cracker crust. I love using graham crackers because they bring that subtle honey sweetness that pairs beautifully with peaches, plus they're so much easier than making pastry from scratch.
Simply mix your graham cracker crumbs with a touch of brown sugar and melted butter until it feels like wet sand, then press it firmly into your parchment-lined pan.
Here's a pro tip: use the bottom of a measuring cup to really pack that crust down evenly - you want it nice and compact so it holds up to the creamy filling.
A quick 7-8 minute bake gets it lightly golden; remove the crust from the oven and let it cool slightly. It doesn't have to cool completely, but you don't want it piping hot when you add the filling either.
Step 2: Make filling
Meanwhile, let's prepare the peach filling. The filling is where this recipe really shines, and the key is getting everything to room temperature first - trust me on this one! Cold cream cheese will give you lumps no matter how much you beat it, and it's much easier to combine all the ingredients when they're the same temperature.
Start by whipping the softened cream cheese until it's completely smooth, then add the Greek yogurt and beat until they're perfectly combined. The eggs go in next (including that extra yolk for richness), followed by vanilla, sugar, salt, and the star of the show - peach puree.
When dicing your fresh peaches, aim for pieces about the size of a grape; they'll hold their shape during baking and give you those delightful bursts of fresh fruit in every bite. You can peel the peaches if you prefer, but I didn't find much of a difference when I used peeled or unpeeled peaches.
Step 3: Bake
Next, pour that luscious filling over your pre-baked crust. Sprinkle those diced peaches evenly across the top - they'll sink in slightly but still peek through for a gorgeous rustic look. Finally, that cinnamon crumble gets scattered over everything.
Recipe tip
Prepare the crumble before the other components to allow the butter to chill and the mixture to set. This will make it easier to sprinkle the crumble later on. If you use it immediately after adding the butter, the mixture will be very wet.
Bake the peach cobbler yogurt bars for about 40-45 minutes at 325°F. When ready, the edges should be set and lightly golden, the crumble should be beautifully browned, and when you gently jiggle the pan, the center should have just the slightest wobble - think barely-set Jell-O, not liquid.
The hardest part? Waiting for them to cool completely and then chill for several hours before slicing. But trust me, that patience pays off with clean, beautiful cuts that show off all those gorgeous layers.
Make-ahead and storage tips
- Make-ahead: You can bake the crust the day before and let it sit at room temperature until ready to use.
- Store: Keep the bars covered in an airtight container in the refridgerator for up to 3 days.
Frequently asked questions
Yes, but thaw and drain the peaches before using. Pat the diced peaches dry with paper towels to remove excess moisture, which could make the bars soggy.
The chilling time allows the filling to fully set and makes the bars easier to slice.
You can use a 9x9-inch baking pan, but the bars will be thinner. Reduce the baking time by 5-10 minutes.
Yes! You can freeze the dessert for up to 3 months. Thaw them in the refrigerator overnight before serving.
More peach dessert recipes
Looking for more peach dessert ideas? Try these:
Patricia says
A perfect balance of sweet and tangy! These bars were so easy to make and a great use of my leftover peaches.
Christine Ma says
Thanks for giving my recipe a try!