Why You’ll Fall in Love with This Easy Peach Dessert Bake
A peach dessert that screams sunshine
There’s something about the combo of blueberries, peaches, and cream cheese that makes this peach dessert feel like summer vacation in your mouth. It’s sweet but not too sweet, creamy but still light, and just bursting with juicy fruit in every bite.Imagine a cross between a cobbler, a danish, and a cheesecake similar to some of our best cream cheese dessert recipes now imagine that for breakfast with your coffee. Yeah. I know.
For more fruity dessert inspiration, check out this Strawberry Cream Cheese Pound Cake that’s equally luscious and comforting. like your grandma’s best hug. It’s rich, tangy, and softens up beautifully in the oven, creating this pillowy, dreamy filling you could honestly eat with a spoon.
Trust me, if you’ve never baked cream cheese into a breakfast dish before, you’re about to have a serious “where has this been all my life?” moment.
How cream cheese makes this peach dessert go from good to oh-my-god
If you’re obsessed with cream cheese in desserts, this Churro Cheesecake Recipe is another can’t-miss sweet treat that bakes up beautifully.. It’s not just a flavor it’s a texture thing. When baked, it gets silky and lush, and it gives the fruit a luscious contrast that’s just… chef’s kiss. This isn’t your average muffin or French toast casserole it’s like the fancy brunch version you’d expect at a cute little café.
And because the cream cheese is layered with the fruit, every forkful has that balance of tart, sweet, and creamy. It’s indulgent but not over-the-top. Perfect for Sunday brunch, weekday treats, or when you just want to bake something beautiful and comforting.
Table of Contents
Ingredients for This Peach Dessert You’ll Love
Blueberries, peaches & cream cheese summer’s dream team
Here’s what you’ll need to whip up this dreamy blueberry and peach dessert with cream cheese.
Most of these are pantry staples, plus a few fruity stars of the show:
- Fresh or frozen blueberries – Either works great! If using frozen, don’t thaw them just toss ’em right in.
- Fresh peaches, peeled and sliced – Super juicy and fragrant ones are best. You can also use canned or frozen in a pinch.
- Cream cheese, softened – Full-fat works best for that rich, dreamy texture. Don’t use the whipped kind.
- Granulated sugar – Sweetens both the cream cheese filling and the fruit.
- All-purpose flour – For the buttery base and crumble topping.
- Unsalted butter, cold – We’ll cut it into the flour to make a delicious shortbread-style crust.
- Eggs – Helps set the cream cheese layer.
- Vanilla extract – Adds that cozy, sweet depth to the filling.
- Cinnamon – Just a pinch makes the fruit sing!
Pantry-friendly base: flour, butter, sugar, and love
You’re basically making a simple three-layer situation: buttery crust, creamy filling, fruity topping. Nothing fancy, nothing fussy just good, honest ingredients coming together like a breakfast bake version of a warm hug.
How to Make Blueberry Peach Cream Cheese Bake (Step-by-Step)
This recipe is surprisingly easy, but it tastes like it took hours. (Spoiler: it doesn’t.) We’re talking simple steps, a handful of bowls, and one cozy baking dish. Let’s go!
Step 1: Prepping the Fruit (Fresh vs. Frozen)
First up your fruit. If you’re using fresh peaches, give them a quick peel and slice them thin. Tip: if they’re too firm, a minute in boiling water makes them easier to peel. If you’re using canned, drain them well and pat them dry (no one likes a soggy bake).
For blueberries, give ’em a rinse if they’re fresh. Frozen? Toss them in as-is. Just be aware they might tint your batter a bit that’s totally fine!
👉 Optional: Mix the fruit with 1 tablespoon of sugar and ½ teaspoon of cornstarch if you like it extra jammy.
Step 2: Making the Creamy Filling
In a mixing bowl, beat together:
- 8 oz softened cream cheese
- ⅓ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
You want it smooth, fluffy, and slightly sweet. If it tastes like creamy cheesecake batter, you’re golden. Set aside you’re gonna spoon this over the crust in a minute.
Step 3: Building the Buttery Crust
Time to make that melt-in-your-mouth base that gives this peach dessert its rich foundation.
In a separate bowl, mix:
- 1 cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon cinnamon
- A pinch of salt
Then, cut in ½ cup (1 stick) cold unsalted butter using a pastry cutter or your fingers. You’re aiming for a crumbly, sandy texture with little buttery bits throughout.
Press 2/3 of this mixture into a greased 8×8″ baking dish to form the bottom crust. Use your hands or the bottom of a glass to pack it in evenly.
Bake at 350°F (175°C) for 12–15 minutes, just until the edges look lightly golden. This pre-bake gives it that perfect shortbread snap.
Step 4: Layering & Baking It to Golden Perfection
Let the crust cool slightly then the magic layering begins:
- Spread the cream cheese mixture evenly over the warm crust.
- Add the sliced peaches across the top.
- Sprinkle the blueberries like confetti (you can’t mess this up).
- Crumble the remaining flour-butter mixture over everything. This gives you that golden, buttery topping.
Now, slide the pan into your preheated oven and bake for 35–40 minutes, or until the top is lightly browned and the cream cheese layer looks set.
✨ Pro tip: Let it cool at least 30 minutes before slicing if you want clean bars. Or serve it warm and messy with a scoop of vanilla ice cream (zero regrets).
Optional Garnish Ideas for Your Peach Dessert
Want to get fancy? Try:
- A drizzle of honey or maple syrup
- A dusting of powdered sugar
- A scoop of Greek yogurt or whipped cream
- A sprinkle of toasted almonds for crunch
This is one of those bakes that makes your kitchen smell like heaven. Fruity, buttery, creamy goodness in one pan hello, weekend brunch goals.
Customizations You’ll Absolutely Want to Try
One of the best things about this Blueberry Peach Cream Cheese Bake? You can totally make it your own. Whether you’re working around dietary needs or just wanna shake things up we’ve got options.
For a rich, lower-sugar dessert twist, try recipes like Snickers Strawberry Cheesecake that balance indulgence with mindful sweetness.
🟣 Gluten-Free Version
Swap the all-purpose flour for a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). It’ll still give you that buttery base and crumbly top no one will even notice the difference.
🟠 Dairy-Free Twist
Use dairy-free cream cheese (like Kite Hill or Tofutti) and plant-based butter. The flavor will be slightly different more tangy than rich but still dreamy.
🟡 Low-Sugar Option
Cut the sugar in the filling by half or use coconut sugar for a richer, deeper sweetness. You can even skip sweetening the fruit if your peaches are ripe and juicy.
Swap the fruit (raspberries? cherries? yes please!)
This bake is basically your fruity blank canvas. Try these combos:
- 🍒 Cherry + Blueberry – think mini Black Forest vibes
- 🍓 Strawberry + Peach – summery and super sweet
- 🍍 Pineapple + Mango – for a tropical breakfast twist
- 🍏 Apple + Cinnamon – perfect for fall mornings
Tip: Frozen fruit works beautifully just use it straight from the freezer and maybe add ½ tsp cornstarch if it’s extra juicy.
How to Serve This Peach Dessert for Peak Deliciousness
So you’ve baked this fruity, creamy masterpiece… now what? Friend, you’ve got options. Whether you want cozy comfort or Insta-worthy brunch vibes, this bake is ready for its moment.
Warm with whipped cream or vanilla ice cream
Fresh out of the oven, this thing is pure comfort food. The crust is golden and toasty, the filling is soft and custardy, and the fruit is jammy and sweet.
Serve it warm with:
- A generous dollop of whipped cream
- A scoop of melty vanilla bean ice cream
- A sprinkle of cinnamon sugar on top
It’s like dessert-for-breakfast but make it brunch-acceptable. 😎
Chilled with coffee or tea for brunch
If you let it cool completely and pop it in the fridge overnight? Looking for other make-ahead chilled desserts? This Cold Yogurt Drink Guide offers a refreshing pairing idea. Perfect for:
- Casual weekend brunch
- Make-ahead baby showers or bridal brunches
- A sweet treat alongside hot coffee or iced tea
✨ Bonus tip: Serve it on a pretty cake stand or tray with a side of fresh berries to make it feel extra special (with zero extra effort).
Storage Tips (Make Ahead, Freeze, Reheat)
This Blueberry Peach Cream Cheese Bake stores like a champ whether you’re planning ahead for brunch or just want to savor every last bite over a few days. 🙌
Fridge vs. Freezer What Works Best
🧊 In the fridge
Once your bake is fully cooled, cover the pan tightly with foil or transfer slices to an airtight container. It’ll keep fresh in the fridge for 4–5 days.
✨ Pro tip: It actually tastes even better the next day, once the flavors settle and the texture firms up.
❄️ In the freezer
Yep, you can freeze it! Here’s our guide on storing cream cheese desserts for freshness. Wrap individual slices in plastic wrap, then pop them into a zip-top freezer bag.
Freeze for up to 2 months.
To thaw: Let it sit in the fridge overnight or on the counter for 1–2 hours if you’re impatient (same). 😉
How to Reheat Without Drying It Out
If you’re craving it warm again (who could blame you?), here’s how to bring it back to life:
- Microwave (single slice): 20–30 seconds for warm and soft
- Oven (whole pan): Cover with foil and reheat at 300°F for 10–15 minutes
- Air fryer: Yep! 3–4 minutes at 325°F for a little toasty edge
Just don’t overdo it, or the cream cheese layer might get too firm or rubbery.
What Makes This Bake So Special?
We’ve all had muffins. We’ve all had coffee cake. But this? This Blueberry Peach Cream Cheese Bake hits different. It’s like the cozy, fruit-forward hug you didn’t know your breakfast table was missing.
The texture trifecta: creamy, fruity, buttery
This bake isn’t just about flavor it’s about feel. Every bite delivers:
- Creamy smoothness from the cream cheese filling
- Jammy fruit bursts from the blueberries and peaches
- Golden buttery crunch from the crust and crumble topping
It’s like a cheesecake had a fling with a fruit cobbler and they invited a buttery blondie to the party. It’s soft, crisp, creamy, and juicy all at once total mouth magic. ✨
Crowd-pleasing for brunches, potlucks, or holidays
This isn’t a fussy, delicate recipe. It’s sturdy enough to travel, sliceable enough to serve at events, and universally adored by everyone from picky toddlers to grumpy uncles. 😄
Perfect for:
- Mother’s Day brunch
- Holiday breakfasts
- Potluck tables
- “Just because it’s Tuesday” treats
Want to impress someone without stressing? This bake’s your secret weapon.
And let’s not forget: it looks beautiful. The purple-blue fruit swirls, peach slices peeking through, golden crumble on top… yeah, she’s camera ready.
FAQs
Here are the most common Qs people ask before diving into this fruity, creamy wonder and I’ve got your A’s.
Can I use canned peaches instead of fresh?
Absolutely! Just make sure to drain them well and pat them dry with paper towels. You don’t want any extra juice making your bake soggy. Bonus: canned peaches are already peeled and sliced lazy girl win! 😄
Do I need to thaw frozen fruit first?
Nope! Toss your frozen blueberries or peaches straight in. If you thaw them, they’ll get mushy and watery. Using frozen also keeps the bake from overcooking on the edges while the center sets.
How long does it last in the fridge?
It’ll stay fresh for about 4–5 days when stored in an airtight container. Honestly, it tastes even better on day two like cheesecake bars with fruity flair. (If it lasts that long…)
Can I double the recipe for a big group?
Yes, yes, YES! This recipe is one of our top brunch crowd-pleasers. Just double everything and bake it in a 9×13-inch pan.
Add 5–10 extra minutes to the baking time and keep an eye on the top it should be golden and the center set.
Final Thoughts
Okay. You’ve read the story, scrolled through the steps, maybe drooled a little. 😅 So let’s recap real quick:
This Blueberry Peach Cream Cheese Bake is:
- Sweet but balanced
- Creamy, fruity, and buttery in all the right places
- Super simple to make
- Totally customizable (gluten-free, dairy-free, fruit swaps go wild)
Want something even more brunch-worthy? Try this Sun-Dried Tomato and Feta Stuffed French Toast for a savory twist on a morning classic. this dish brings big comfort energy. It’s the kind of bake that makes people pause mid-bite, raise an eyebrow, and say: “Wait. You made this?”
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Blueberry Peach Cream Cheese Bake: Your New Favorite Peach Dessert
This Blueberry Peach Cream Cheese Bake is the ultimate fruity brunch treat—juicy peaches and blueberries layered over a buttery shortbread crust, with a creamy cheesecake filling baked right in. Easy to make, endlessly customizable, and perfect for breakfast, dessert, or anytime you crave something sweet and cozy.
- Total Time: 1 hr
- Yield: 9–12 squares
Ingredients
**For the Fruit Filling:**
– 1 cup fresh or frozen blueberries (do not thaw)
– 2 fresh peaches, peeled and thinly sliced (or canned/frozen, drained and patted dry)
– Optional: 1 tbsp sugar + ½ tsp cornstarch (for extra jammy texture)
**For the Cream Cheese Filling:**
– 8 oz cream cheese, softened
– ⅓ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
**For the Crust & Crumble:**
– 1 cup all-purpose flour
– ¼ cup granulated sugar
– ½ tsp ground cinnamon
– Pinch of salt
– ½ cup (1 stick) cold unsalted butter, cubed
Instructions
1. **Prep the fruit**: Peel and slice the peaches. Rinse fresh blueberries (or use frozen straight from the freezer). Optional: toss fruit with sugar and cornstarch for added thickness.
2. **Make the cream cheese filling**: In a bowl, beat softened cream cheese, sugar, egg, and vanilla until smooth and fluffy. Set aside.
3. **Make the crust**: In a separate bowl, combine flour, sugar, cinnamon, and salt. Cut in the cold butter until the texture resembles coarse crumbs.
4. **Pre-bake the crust**: Press 2/3 of the flour mixture into a greased 8×8-inch baking pan. Bake at 350°F (175°C) for 12–15 minutes, until edges are lightly golden.
5. **Assemble**: Spread the cream cheese mixture over the warm crust. Top with sliced peaches and scatter blueberries. Crumble the remaining flour-butter mixture over the top.
6. **Bake** for 35–40 minutes, until the top is golden and the center is set.
7. **Cool** for at least 30 minutes before slicing. Serve warm or chilled.
Notes
– Canned or frozen peaches work too—just drain well.
– For a gluten-free version, use a 1:1 gluten-free flour blend.
– Let cool before slicing for clean bars, or enjoy warm with vanilla ice cream.
– Freezes beautifully. Wrap individually and store for up to 2 months.
– Customize with your favorite fruit combos like cherry-blueberry or strawberry-peach.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert, Breakfast
- Method: Bake
- Cuisine: American