Looking for a new and unique peach dessert for summer? Try these cheesecake stuffed peaches, featuring roasted peach halves with a simple cheesecake filling and graham cracker crumble!

baking dish with baked cheesecake stuffed peaches

Every summer, I find myself falling in love with peaches all over again. I always buy far too many, both to enjoy fresh and to put in all sorts of dessert recipes— like peach pie, peach cobbler, peach bars, etc. And now I’ve discovered a fun, new and different treat that really lets those juicy peaches truly shine. These cheesecake stuffed peaches are easy, delicious, and well worth turning the oven on for!

I originally created this recipe in 2017 and have since added new photos, video and updates to the recipe to improve the filling texture and flavor.

cheesecake stuffed peaches on serving plates

A unique peach dessert

Here’s why I know you’re going to love these cheesecake stuffed peached!

  • This recipe highlights summer peaches in a way I bet you’ve never tried before.
  • The combination of juicy peaches, creamy cheesecake filling, and crisp graham crackers is incredible!
  • Talk about wow factor! Just imagine serving these cheesecake stuffed peaches at your next summer gathering.
  • They may seem fancy, but they’re really easy to make. With basic ingredients and only a few minutes of prep.

Table of Contents

cheesecake stuffed peaches ingredients measured out

Ingredients you’ll need

  • Ripe peaches (they should still be slightly firm and not at all mushy, otherwise they will break down too much in the oven)
  • Cream cheese, at room temperature
  • Egg yolk and all-purpose flour, to set the filling
  • Sugar
  • Cinnamon, vanilla extract and salt, for flavor
  • Graham crackers and butter make up the crumble topping

How to make cheesecake stuffed peaches

  1. Prep peaches. Slice in half and brush with melted butter.brushing halved peaches with butter
  2. Fill with cheesecake mixture. As long as the cream cheese is at room temperature the filling should be easy to mix with just a spoon, then spoon into the peach halves.mixing cheesecake filling
  3. Top with graham cracker crumble. Combine crumbs with sugar and melted butter, then sprinkle evenly over the peaches.peaches with cheesecake filling and graham cracker topping
  4. Bake. Roast the peaches in a 350°F oven until the filling is puffed and graham crackers are toasted brown.
  5. Enjoy! You can serve these while they’re still a bit warm, or let them cool briefly to mostly room temperature.
baked cheesecake stuffed peaches in baking dish

Recipe tips & FAQs

  • The amount of peaches you’ll need varies depending on size. Smaller peaches will have a smaller cavity for the cheesecake filling, so you’ll need more of them. I list 4-6 peaches in the recipe, but you could use more if your peaches are small. 
  • Don’t overfill. If the peaches are topped with too much cheesecake filling, they’ll spill over the edges instead of puffing up and staying in a nice dome. If you have a little extra filling, throw it away, or add more peaches.
  • This recipe can’t be made ahead very well. Unfortunately, because of the moisture in the cheesecake, the roasted peaches will get soggy over time. It’s best they are enjoyed within 1-2 hours of baking.
  • Improvements to this recipe. Originally published several years ago, it needed some reworking so the filling held up and wasn’t too runny. It has been completely retested in 2025 so it’s better than ever! The filling is soft and a little gooey, but should hold up after baking if you follow the rest of these tips.

Get the recipe

baking dish with baked cheesecake stuffed peaches

Cheesecake Stuffed Peaches

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Ingredients
 

For peaches:

  • 4-6 medium-size peaches , ripe but still a little firm
  • 1 tablespoon butter , melted

For cheesecake filling:

  • 4 oz full-fat cream cheese , softened to room temperature
  • â…“ cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • â…› teaspoon ground cinnamon
  • Pinch of salt

For graham cracker crumble topping:

  • ½ cup graham cracker crumbs (4 full sheets graham crackers)
  • 2 tablespoons butter , melted
  • 1 tablespoon granulated sugar

Equipment

baking dish
Baking dish
mixing bowl set of 3 stacked together
Mixing bowls

Instructions
 

  • Preheat the oven to 350°F. Grease a baking dish or baking sheet pan and set peaches inside, cut side-up. If peaches don’t lie flat, use a knife to thinly slice off the rounded bottom. Brush tops with melted butter.
  • In a medium bowl, combine the cream cheese, sugar, flour, cinnamon, egg yolk, vanilla extract, and salt. Stir until smooth. (If the cream cheese is at room temperature, the mixture should combine easily with a spoon or spatula.)
  • Drop a rounded tablespoon of the cream cheese mixture into the hollow of each peach. (Do not overfill or the filling will spill over the edges of the peach instead of holding a mound and puffing up. Discard any leftover filling. Different peach sizes will determine how much, if any, is leftover.)
  • In a separate bowl, combine the graham cracker crumbs, melted butter and sugar. Sprinkle on top of the peaches.
  • Bake until topping is browned, cheesecake filling is puffed, and peaches have softened, 25-30 minutes.
  • Let them set up for at least 15 minutes, then serve slightly warm or cool to room temperature. Because of the moisture in the cheesecake, the peaches will get mushy over time. They are best served within a few hours of baking.

Video

Notes

  • Smaller peaches will have a smaller cavity for the cheesecake filling, so that’s why there’s a range. If you have larger peaches, you probably will need only 4 (8 halves) or if you have smaller peaches, you may need 6 (12 halves) or more. It’s also an easy recipe to adjust in real time if you have extra filling and more peaches.
Calories: 381kcal, Carbohydrates: 46g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 100mg, Sodium: 248mg, Potassium: 250mg, Fiber: 3g, Sugar: 36g, Vitamin A: 1197IU, Vitamin C: 6mg, Calcium: 51mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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