No-Bake Peach Cheesecake Bars with Speculoos Crust

Speculoos, those caramel-spiced cookies rooted in Belgian baking, lend a fragrant crunch to these no-bake peach cheesecake bars. A silky cream-cheese filling and honey-kissed peaches keep the dessert cool and make-ahead friendly for summer.

Serves 6 · 25 min prep

Estimate for one serving

• 420 cal
• 6g protein
• 41g carbs
• 27g fat
• 2g fiber

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Ingredients

• 8 oz speculoos cookies
• 5 tbsp melted butter
• 12 oz cream cheese
• 2/3 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy cream
• 3 medium ripe peaches
• 1 tbsp lemon juice
• 2 tbsp honey
• 1 pinch kosher salt

Instructions

1. 1Line an 8-inch square pan with parchment so overhangs act as handles for clean lifting later.
2. 2Crush speculoos cookies into fine crumbs, then stir with melted butter until the mixture holds when pinched.
3. 3Press the crumb mixture firmly and evenly into the pan bottom; chill 10 minutes so the crust sets.
4. 4Beat softened cream cheese with powdered sugar, vanilla, and salt until completely smooth and fluffy with no lumps.
5. 5Whip the heavy cream to medium-stiff peaks, then gently fold it into the cream-cheese mixture to keep the filling light.
6. 6Spread the filling over the chilled crust in an even layer and smooth the top with an offset spatula.
7. 7Dice the peaches, toss briefly with lemon juice and honey, then spoon the fruit evenly over the cheesecake layer.
8. 8Cover and refrigerate at least 4 hours or overnight until the bars slice cleanly without weeping.
9. 9Lift out using parchment, cut into six bars with a hot knife wiped between cuts, and serve cold.
10. 10Optional finish: extra peach slices and a tiny honey drizzle right before plating for bakery shine.