Whipping up this dish again, third time in a month!

There's something about the arrival of peach season that just makes me want to bake! Growing up, my mom used to make the most divine peach cheesecake whenever the local peaches were ripe and ready. Inspired by her recipe, these Fresh Peach Cheesecake Bars with Cream Cheese Frosting are my go-to when I want a dessert that screams summer but is easy enough for my hectic life. Whether you're looking for a sweet treat to bring to your next backyard BBQ or just trying to make the most of peach season while it lasts, this recipe is a hands-down crowd-pleaser.

Serve these bars with a dollop of whipped cream, or alongside a scoop of vanilla ice cream for an extra indulgence. They're also perfect as is, with a cup of freshly brewed coffee, for a sweet end to a brisk summer evening. And hey, why not enjoy a bar or two with a glass of bubbly for that extra special touch?

Servings: 12 bars

- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- Cheesecake Filling:
- 2 ripe peaches, peeled and diced
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Garnish:
- Sliced peaches
- Fresh mint leaves (optional)

1. Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter until well blended. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes.

3. In a large bowl, beat together the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Fold in the diced peaches gently. Pour this mixture over the pre-baked crust and smooth the top with a spatula.

4. Bake for 25-30 minutes, or until the filling is set and slightly jiggly in the center. Remove from the oven and cool completely.

5. For the frosting, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread over the cooled cheesecake layer.

6. Refrigerate the bars for at least 3 hours, or until the frosting is set and the bars are firm. Using the parchment overhang, lift the bars out of the pan and cut into squares.

7. Garnish each bar with a peach slice and fresh mint leaf before serving.

- For a nutty twist, you can add a layer of crushed pecans to the crust mixture.
- No fresh peaches? No problem! You can substitute with high-quality canned peaches that have been well-drained.
- Try adding a little cinnamon or nutmeg to the frosting to compliment the peaches' summer sweetness.
- These bars get even better with time, so they're perfect to make ahead for a gathering or just to have a special treat ready in your fridge after a long day at work.