About the Recipe
If you love desserts that feel both comforting and slightly elevated, these Peach Cheesecake Crumble Bars are about to become a favorite.
They start with a buttery einkorn crust made from fresh-milled flour, topped with a smooth, lightly sweetened cheesecake layer and juicy ripe peaches. Finished with a golden crumble on top, these bars strike the perfect balance between rustic and indulgent—simple enough for everyday baking, yet impressive enough to share.
Whether you’re celebrating peach season or just craving something cozy, this recipe delivers every time.
Ingredients
Crumble base & topping:
1 1/3 c einkorn flour*
1/2 c coconut syrup*
1 c oats
1 stick butter
Cheesecake:
16 oz cream cheese, softened
½ c sugar
2 eggs
1 tsp vanilla
Peach topping:
3 large peaches
1/2 tsp salt
1/2 tsp cinnamon
1 tsp tapioca flour*
Preparation
Step 1:
Add parchment paper to an 11x7 or 9x9 pan. Set aside.
Step 2:
Mix crumble ingredients well until crumbly and no loose flour remains. Press 3/4ths of crumble into a pan with parchment paper.
Step 3:
Beat cream cheese til smooth, add sugar and continue to beat. Add eggs and vanilla and beat til smooth. Pour cheesecake mixture over prepared base.
Step 4:
Dice peaches and place in a bowl. Add salt, cinnamon, tapioca flour and mix well. *Should be slightly juicy. If not add 1/4 tsp water, stir well.
Step 5:
Top cheesecake with peaches and remaining crumble.
Step 6:
Bake for approx. 45 mins at 350 desgrees until cheesecake is set (or internal temp is approx 150 degrees).
Let cool then refrigerate overnight before serving.
*Can use any type of flour that you prefer.
*if you don’t have coconut syrup, you can sub maple syrup or honey. If you prefer to use brown sugar, decrease flour to 1 c and oats to 1/2 c.
*can sub cornstarch for tapioca flour