Easy Baked Peaches with Cream Cheese & Amaretti
Lush peach halves stuffed with a quick vanilla bean cheesecake filling and buried under a mountain of crunchy amaretti crumbs. I tend to think of these as my clever shortcut to peach cheesecake, minus the hassle of a water bath or a cracking crust.
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What You’ll Love About These Baked Peaches
These Baked Peaches are the kind of dessert that feels special without feeling like work.
- Creamy, lightly sweet filling without being heavy
- Naturally gluten-free if your amaretti are
- Can be served warm or chilled
I love a complicated baking project as much as anyone, but mid-summer is simply not the time for it. When it’s beautiful outside, the last thing you want to do is baby a traditional cheesecake in a water bath or worry about a cracking crust.
These baked peaches are my favorite shortcut to those exact same rich, tangy flavors, minus the stress. You just whip up a quick vanilla bean filling, stuff the fruit, and bury it under a handful of crushed amaretti cookies for a spectacular crunch. If you loved the cozy, oven-roasted comfort of my Baked Apples, think of this as its sun-drenched, summer cousin. It looks incredibly elegant on a plate, but it’s entirely effortless.
Best Peaches for Baked Peaches
The best peaches for baking are ripe but still slightly firm. They should give just a little when pressed without feeling mushy, which helps them hold their shape in the oven.
Freestone peaches are ideal because the pits remove easily, making them perfect for stuffing. Yellow peaches are my favorite for this recipe thanks to their balanced sweet-tart flavor and sturdy texture, though white peaches also work for a softer, sweeter variation.
If your peaches are especially juicy, simply bake them uncovered so excess moisture can evaporate as they cook.
Ingredients for Baked Cheesecake Peaches
For the full list of ingredients and their measurements, please refer to the recipe card below.
Peaches: Choose ripe but still firm peaches. They should give slightly when pressed but not feel mushy. This helps them hold their shape while baking.
Cream cheese: Full-fat cream cheese gives the best texture and flavor. Make sure it’s softened so it mixes smoothly.
Sugar or honey: Either works here. Sugar keeps the filling classic and clean, while honey adds a floral note that pairs beautifully with peaches.
Amaretti cookies: These add crunch and a subtle almond flavor that complements both the peaches and cream cheese. Crush them coarsely for texture.
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Step-by-Step Instructions
How to make Baked Peaches with Cream Cheese and Amaretti:
Prepare the Peaches
Preheat your oven to 350°F (175°C).
Cut the peaches in half and remove the pits. If your peaches are on the smaller side or not very juicy, scoop out a small bit of flesh to create a slightly deeper cavity for the filling.
Arrange the peach halves cut-side up in a baking dish. If you like, add a splash of water or white wine to the bottom of the dish to keep everything moist as they bake.
Make the Cream Cheese Filling
In a medium bowl, mix the softened cream cheese with sugar (or honey) and vanilla extract until smooth and creamy.
You’re looking for a spreadable texture – soft, but not runny.
Spoon the filling generously into the center of each peach half.
Add the Amaretti Topping
Place the amaretti cookies in a bag and crush them using a rolling pin or the bottom of a glass. Keep the crumbs slightly chunky.
Sprinkle the crushed amaretti over the cream cheese filling, then drizzle lightly with melted butter to help the topping turn golden and crisp.
Bake
Bake for 20–25 minutes, until the peaches are tender and the amaretti topping is lightly golden.
Remove the stuffed peaches from the oven and let them cool slightly before serving.
Variations & Substitutions
This baked peach dessert recipe is very forgiving and easy to adapt.
- Almond twist: Use almond extract instead of vanilla in the filling
- Extra richness: Add a spoonful of mascarpone to the cream cheese
- No amaretti: Substitute crushed graham crackers or almond cookies
- Dairy-free: Use a plant-based cream cheese alternative
- More fruit: Nectarines work beautifully in place of peaches
Easy Baked Peaches with Cream Cheese and Amaretti
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Place the peach halves cut-side up in a baking dish.
- If the peaches are very firm, scoop out a small amount of flesh to create a slightly deeper cavity for the filling.
- In a medium bowl, mix the softened cream cheese, sugar (or honey), and vanilla extract until smooth and creamy.
- Spoon the cream cheese mixture generously into the center of each peach half.
- Sprinkle the crushed amaretti cookies over the cream cheese filling.
- Drizzle a little melted butter over each peach to help the topping crisp as it bakes.
- Add a splash of water or white wine to the bottom of the baking dish to keep the peaches from drying out.
- Bake for 20–25 minutes, until the peaches are tender and the topping is lightly golden.
- Serve warm straight from the oven, or allow the peaches to cool slightly.
- Finish with a drizzle of honey or balsamic reduction if desired.
Notes
- Choose ripe but not overly soft peaches so they hold their shape while baking.
- Almond extract pairs beautifully with amaretti if you want a deeper nutty note.
- These can be baked a few hours ahead and gently reheated before serving.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
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Serving Ideas
These Baked Peaches are incredibly versatile when it comes to serving.
- Serve warm, straight from the oven, with vanilla ice cream
- Chill and serve cold for a lighter summer dessert
- Drizzle with honey or balsamic reduction for contrast
- Add a dollop of whipped cream for extra indulgence
Make Them Perfect
A few small tips that make these Cheesecake Peaches shine:
- Use room-temperature cream cheese for the smoothest filling
- Don’t overfill – just enough to sit neatly in the peach cavity
- Keep the amaretti crumbs coarse for better texture
- If peaches are very juicy, bake uncovered so that the excess moisture evaporates
- Taste your peaches first – adjust sweetness if needed
Storage & Make-Ahead
Make ahead: Assemble and refrigerate up to 24 hours before baking
Refrigerator: Store baked peaches covered for up to 2 days
Reheat: Warm gently in the oven or enjoy chilled
They’re best enjoyed fresh, but still lovely the next day.
Frequently Asked Questions
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These cheesecake-stuffed baked peaches are creamy without being heavy, sweet without being overwhelming, and just the kind of thing you want to make when peaches are at their best.
If you love simple desserts with a bit of elegance – and a lot of flavor – you’ll find plenty more like this here. You can sign up for my newsletter to get seasonal recipes, baking notes, and new ideas straight to your inbox.
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