Sourdough Peach Crumble Cheesecake Bars

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Jun 22, 2026

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These Sourdough Peach Crumble Cheesecake Bars were tested again and again until the layers were just right: a buttery sourdough shortbread crust, creamy cheesecake filling, fresh juicy peaches, and a crumb topping that stays crisp. These are guaranteed to have everyone asking for the recipe when you bring these to your next summer gathering.

A hand holding a Sourdough Peach Crumble Cheesecake Bar over a cutting board with the remaining bars.

Save & Summarize

I started with the idea from my Apple Sourdough Cheesecake Bars, but made a few key changes, including using a shortbread-style crust inspired by my Sourdough Lemon Bars and switching to a 9×9-inch pan so the bars weren’t too thick. The result is a creamy, peachy cheesecake bar that slices cleanly, holds together, and makes the perfect make-ahead summer dessert.

Why You’ll Love This Recipe
Important ingredients and substitutions
How to make Sourdough Peach Crumble Cheesecake Bars
Recipe Tips
Storage Instructions
Recipe FAQ
More sourdough desserts
Sourdough Peach Crumble Cheesecake Bars Recipe

Why You’ll Love This Recipe

Make-ahead friendly – Since these bars are best served cold and need time to chill before slicing, they are the perfect dessert to prep ahead for summer gatherings, parties, or holidays.
Easy to serve and share – Unlike traditional cheesecake, these cheesecake bars are sliced into squares, making them easy to grab, serve, and enjoy without needing a fork and plate.
Packed with fresh peaches – Juicy summer peaches make these bars extra fresh, sweet, and flavorful. They are the perfect way to use up ripe peaches during peach season, just like my Peach Cobbler Sourdough Cinnamon Rolls and Sourdough Peach Pull-Apart Bread.

Important ingredients and substitutions

Ingredients for Sourdough Peach Crumble Cheesecake Bars on a white background.

Sourdough discard – The shortbread crust is made with sourdough discard, which adds moisture and flavor. You can use discard straight from the fridge for this or active sourdough starter.
Cream cheese – For a dairy-free option, use plant-based cream cheese.
Peaches – Ripe, summer peaches will give these bars the best flavor, but you can also use frozen or canned peaches if you thaw/drain them and then pat them dry before adding to the bars.
Sugars – You will need granulated sugar, brown sugar, and powdered sugar for the different layers in the bars.

See all the ingredients and amounts in the recipe card below.

How to make Sourdough Peach Crumble Cheesecake Bars

Shortbread crust dough for Sourdough Peach Crumble Cheesecake Bars mixed together in a clear bowl.

Step 1 – Make the shortbread crust

In a medium bowl, mix together the butter, sourdough discard, flour and powdered sugar until combined.

Shortbread layer for Sourdough Peach Crumble Cheesecake Bars pressed into a parchment lined 9x9 baking pan.

Step 2 – Par-bake shortbread crust

Press the dough evenly into a parchment-lined 9×9 baking pan.

Bake the crust in a preheated 350°F oven for 15 minutes.

Cheesecake layer for Sourdough Peach Crumble Cheesecake Bars mixed in a metal mixing bowl.

Step 3 – Make cheesecake layer

In the meantime, in a medium bowl, beat the softened cream cheese and sugar together until smooth.

Add the eggs and vanilla extract. Mix until smooth and creamy.

Cheesecake layer added for Sourdough Peach Crumble Cheesecake Bars in a 9x9 baking pan.

Step 4 – Add cheesecake layer

Pour the cheesecake mixture over the par-baked shortbread crust.

Peach layer added to a lined 9x9 pan for Sourdough Peach Crumble Cheesecake Bars.

Step 5 – Add peaches

Peel and slice the peaches into thin slices. Arrange the peaches evenly over the cheesecake layer.

Streusel topping for Sourdough Peach Crumble Cheesecake Bars mixed in a clear bowl.

Step 6 – Make streusel topping

In a small bowl, mix together the butter, flour, brown sugar, and cinnamon until crumbly.

Streusel topping added on Sourdough Peach Crumble Cheesecake Bars in a parchment lined 9x9 pan.

Step 7 – Add streusel topping

Sprinkle the streusel evenly over the peaches.

Freshly baked Sourdough Peach Crumble Cheesecake Bars in a parchment paper lined 9x9 baking pan.

Step 8 – Bake

Bake in the oven for about 40 minutes, or until the cheesecake layer is set and the streusel is lightly golden. The cheesecake layer may have a slight jiggle, but it will set up firmer in the fridge. Let the bars cool completely on the counter.

Cream cheese drizzle for Sourdough Peach Crumble Cheesecake Bars mixed in a metal mixing bowl.

Step 9 – Make drizzle

Once the bars have cooled, add the drizzle. To create the cream cheese drizzle, beat the cream cheese until smooth and then add powdered sugar, vanilla, and milk until smooth. Drizzle over the bars.

The drizzle added on top of freshly baked Sourdough Peach Crumble Cheesecake Bars.

Step 10 – Chill

Cover, and place in the fridge for 1-2 hours before slicing. Pull the bars out of the pan by lifting up on the parchment paper and then cut with a sharp knife into slices.

Recipe Tips

Pre-baking the base of the cheesecake bars prevents a soggy bottom.
Let the cheesecake bars cool completely and then cover and add to the fridge for at least an hour before slicing into them to ensure that the cheesecake layer has set. If you cut into it too soon, the layers will not stay intact.
Serve the cheesecake bars cold. They can be eaten with a fork, or they are also sturdy enough to pick up and eat with your hands.
Use parchment paper to line the baking dish so the cheesecake bars are easy to remove from the pan.

Sliced Sourdough Peach Crumble Cheesecake Bars on a wooden cutting board next to fresh peaches.

Storage Instructions

To store the Sourdough Peach Crumble Cheesecake Bars, cover them with plastic wrap or add them to an airtight container and store them in the fridge. The bars are best eaten cold and will last for 5-7 days if properly stored.

Recipe FAQ

Can I use frozen or canned peaches?

Yes, frozen or canned peaches will both work. If using frozen peaches, thaw them completely and drain off any excess liquid and pat dry. For canned peaches, drain them well and pat them dry before adding them on top of the cheesecake layer.

Can I use active sourdough starter instead of discard?

Yes, either sourdough discard or active starter will work for the shortbread crust of the peach cheesecake bars.

Why did my bars fall apart?

They likely needed more chill time, or the cheesecake layer was slightly underbaked.