peaches and cream dessert bars

Peaches and Cream Dessert Squares {Vegan}

Servings 9
Author Veg Life Staff


  • 1/2 C Almond Flour you can buy this in flour form, grind almonds to make this, or if you don't have either, adjust the recipe to 1-1/2 C All-Purpose Flour. The almond really does make a difference if you can use it though
  • 1 C All-Purpose Flour
  • 1/4 C vegan Brown Sugar
  • 6 Tbl Vegetable Shortening *Spectrum Organics makes a non-hydrogenated version. You could also use Coconut OIL, but reduce the amount to 4 Tbl
  • 2 tsp Water
  • 1/2 tsp Almond Extract you could also use vanilla extract
  • 8 oz. vegan Cream Cheese
  • 5 Tbl vegan Powdered Sugar or more to taste
  • 2 C Peaches
  • 1/8 C Blueberries
  • 1/4 C vegan Sugar
  • 1 Tbl Cornstarch
  • 1/8 C Water


  • Preheat oven to 350 degrees.
  • Combine all cookie base ingredients either by hand or in a food processor until coarse crumbs form. It will look like moist sand and not look like it will hold together at this point.
  • Line an 8"x8" pan with parchment (allowing for some overhang which will make removing easier) and lightly spray with cooking spray.
  • Firmly press the cookie base into the bottom of the pan making sure it is even, center to edges. Use the bottom of a glass if necessary.
  • Bake for 20-30 minutes until golden and fully set. It seems slightly soft when you first remove it but crisps up nicely as it cools. Allow to cool completely.
  • In a small bowl, combine the cream cheese and powdered sugar. Set aside at room temperature.
  • In a small bowl, crush 1/2 of the peaches.
  • In a small saucepan over medium heat. Add sugar and cornstarch. Stir in the crushed peaches and water. Stir constantly until mixture boils and thickens. Set aside to cool for 10 minutes.
  • Gently fold in the remaining peaches and the blueberries.
  • On the now cooled cookie base, evenly spread the cream cheese filling.
  • Top with the peach and blueberry mixture and refrigerate for 1 hour or until set.
  • Store covered in refrigerator.