Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Freshly baked peach dessert in a rustic kitchen

Blueberry Peach Cream Cheese Bake: Your New Favorite Peach Dessert

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Author: EMMA
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dessert, Breakfast
  • Method: Bake
  • Cuisine: American