Home » Peaches and Cream Dream Bars
By Lynne on » Leave a review
This post may contain affiliate links. Please read our disclosure and privacy policy.
Peaches and Cream Dream Bars is a beautiful layered dessert filled with peaches and a creamy cheesecake layer, piled on a Nilla Wafer crust. This fun treat is any peach lover’s dream! Make this no-bake peach dessert for your next get-together, or just save it for your own family!
Dream Bars make the perfect summertime treat! I have a flavor for just about everybody here on the blog. These easy dessert bars take some time to prepare, but they are one of my favorite things to make when you want a delicious dessert without heating up the oven.
SAVE THESE PEACHES AND CREAM DESSERT BARS TOYOUR FAVORITE PINTEREST BOARD!
A Few Recipe Notes
- Use the amounts of water in this recipe required to mix the peach gelatin.DO NOTuse the amounts listed in the box instructions. We want a more stable gelatin and less of it.
- If the peach cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top withNOpeachy specks. So if that’s you, keep an eye on the clock.
- You can use store-bought Cool Whip or use myStabilized Whipped Creamfor this recipe!
Peaches and Cream Dream Bar Ingredients
Here’s what you need to make each layer of these delicious peaches and cream dessert bars:
Nilla Wafer Crust
- Nilla Wafer Cookie Crumbs (about 45 cookies)
- Unsalted butter
Peach Cream Layer
- Peach JELL-O
- Boiling water
- Cold water
- Cream cheese- room temperature
- Yellow food coloring
- Red Food Coloring
- Cool Whip or Stabilized Whipped Cream
Cream Cheese Layer
- Cream cheese- room temperature
- Powdered sugar
- Pure vanilla extract
- Cool Whip or Stabilized Whipped Cream
Topping
- More Cool Whip
- Canned Peach halves- drained and chopped.
Make sure to check the recipe card below for the exact amount of ingredients you need for this recipe!
How to make Peaches and Cream Dream Bars
This peaches and cream recipe takes a bit of time for each layer, but it comes together pretty easily! Here’s how to make peach bars:
Nilla Wafer Crust
- Line an 8 X 8-inch baking pan with parchment paper so that you can easily remove the bars to slice and serve. Alternatively, you could use aluminum foil or spray with nonstick cooking spray.
- In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
- In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until well incorporated.
- Pour the cookie crumb mixture into the prepared baking pan and spread, pressing down to create an even crust. Place the pan into the freezer while preparing the rest of the recipe for at least 30 minutes.
Make the Peach Gelatin
Mix the peach gelatin with 3/4 cup boiling water in a glass measuring cup or small bowl. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into the refrigerator until completely cooled, but not set – about 10 minutes.
Peach Cream Layer
- In a large bowl, use an electric mixer to beat 8 ounces of cream cheese with the yellow and red food coloring. The food coloring is optional, but the color of the gelatin will become lighter when you add it to the cream cheese and then again when adding the Cool Whip.
- Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into the refrigerator to chill and thicken for one hour, as mentioned in the note above.
- After the Peach Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
Cheesecake Layer
- In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners’ sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
Dream Bar Assembly
- Place dollops of cream cheese mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
- Place one can of the drained and chopped peaches over the cheesecake.
- Gently pour the peach cream onto the peach covered cheesecake layer and spread evenly with an offset spatula.
- Place the bars in the refrigerator overnight or for a minimum of 6 hours.
- Slice and serve, garnishing with additional whipped topping and chopped or sliced peaches. Enjoy!
How to easily serve Dream Bars
Remove the bars from the entire pan by lifting the parchment paper out of the pan.
I suggest running a large knife under hot water, drying it off, and then slicing through the bars. Repeat with each cut. This will help make clean cuts.
How do I store leftover Peaches and Cream Dream Bars?
Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.
Can I make this peach dessert ahead of time?
Yes, you can make Peaches and Cream dessert lasagna up to 24 hours in advance.
Can I use fresh peaches instead of canned peaches?
Of course! I used canned sweet peaches for convenience, but if it’s peach season, you could certainly peel and slice fresh fruit for this dessert.
Can I freeze Dream Bars?
Yes, just be sure to thaw them before serving!
Want to try another Dream Bar recipe?
Dream Bars are some of my most popular recipes! Try one of these easy recipes next time:
- Banana Pudding Dream Bars
- Strawberry Lemonade Dream Bars
- Chocolate Peanut Butter Dream Bars
- Raspberry Cream Dream Bars
More Peach Recipes
If you love the flavor of fresh, juicy peaches, then these recipes are for you!
- Peach Scones
- Cinnamon Peach Pancakes
- Easy Peach Cobbler
- Peaches and Cream Pie
- Peaches and Cream French Toast
~ FOLLOW ME ~
~FACEBOOK~PINTEREST~
~INSTAGRAM~TWITTER~
~ YOUTUBE ~
Keep an eye out for more of my easy recipes each week!
Created by: Lynne Feifer
Peaches and Cream Dream Bars
Course Dessert
Cuisine American
Prep Time 30 minutes minutes
Total Time 7 hours hours
9 people
Peaches and Cream Dream Bars is a beautiful layered no bake dessert filled with fresh peaches and a creamy cheesecake layer, piled on a Nilla wafer crust. This fun treat is any peach lover’s dream!
Ingredients
- 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
- 30 ounces peach halves in juice or light syrup (2) 15-ounce cans – 1 drained and chopped, the other reserved for garnish, if desired
Nilla Wafer Crust
- 1 ½ cups Nilla Wafer Cookie Crumbs about 45 cookies
- 5 tablespoons unsalted butter
Peach Cream Layer
- 3 ounces peach jello
- ¾ cup boiling water
- ¾ cup cold water
- 8 ounces cream cheese room temperature
- 5 drops yellow food coloring if desired
- 3 drops red food coloring if desired
- 2 cups Cool Whip
Cheesecake Layer
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup Cool Whip
- additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving if desired
- Additional peaches for serving if desired
Instructions
For the peaches: drain one can and dice the peaches. If desired, drain the additional can and slice or chop the peaches to place on top of the dessert before serving.
Nilla Wafer Crust
Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.
Peach Gelatin
Into a 2-cup measuring glass, mix the peach gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.
Peach Cream Layer
In a mixing bowl, beat 8 ounces of the cream cheese with the yellow and red food coloring. The food coloring is optional, but the color of the gelatin will become lighter when you add it to the cream cheese and then again when adding the Cool Whip.
Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.
Cheesecake Layer
In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
Spread one can of the drained and chopped peaches over the top of the cheesecake.
Peach Cream Layer – continued
After the Peach Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
Gently pour the peach cream onto the cheesecake layer over the chopped peaches and spread evenly with an offset spatula.
Place into the refrigerator overnight or for a minimum of 6 hours
When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and the second can of chopped or sliced peaches.
Notes
- Use the amounts of water in this recipe required to mix the peach gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
- If the peach cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO raspberry or red gelatin specks.
Nutrition
Serving: 1g | Calories: 521kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 328mg | Potassium: 255mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1267IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 0.4mg
