Description
Peach Cobbler Cheesecake Fruit Salad is a chilled dessert salad made with fresh peaches folded into a fluffy cheesecake filling and finished with a buttery, cinnamon-spiced graham cracker crumble topping.
Ingredients
Scale
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon nutmeg
- 9 graham cracker sheets, crumbled into small pieces
- 2 teaspoons granulated sugar
- 8 ounces cream cheese, softened
- 3.4 ounces instant cheesecake pudding mix (dry)
- 1 cup liquid French vanilla creamer
- 8 medium peaches (about 4 pounds), pitted and cut into bite-size pieces
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a microwave-safe bowl, combine brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg. Microwave in 30-second intervals, stirring between each, until the mixture becomes bubbly and the sugar is melted.
- Add the crumbled graham crackers to the bowl and stir until the pieces are well coated.
- Spread the mixture onto the prepared baking sheet and sprinkle with granulated sugar.
- Bake for 10–12 minutes or until the topping is golden brown. Remove from the oven and allow it to cool completely.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
- Add the dry cheesecake pudding mix and continue mixing on high speed until well combined.
- Reduce mixer speed to low and gradually add the French vanilla creamer, about one tablespoon at a time, mixing thoroughly after each addition until smooth and creamy.
- Continue whipping until the mixture becomes light and fluffy with no lumps.
- Gently fold the diced peaches into the cheesecake mixture until evenly distributed.
- Refrigerate until ready to serve or serve immediately.
- Just before serving, add the cooled graham cracker topping and gently stir to combine.
Notes
- Serve chilled for the best flavor and texture.
- For a beautiful presentation, garnish with extra peach slices or a light sprinkle of cinnamon.
- If preparing ahead of time, keep the cheesecake mixture and topping separate and combine just before serving so the topping stays crisp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days (the topping may soften over time).
- Avoid freezing, as the creamy texture may change once thawed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake (with baked topping)
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 400 (est.)
- Sugar: 42g (est.)
- Sodium: 320mg (est.)
- Fat: 18g (est.)
- Saturated Fat: 10g (est.)
- Unsaturated Fat: 7g (est.)
- Trans Fat: 0g (est.)
- Carbohydrates: 55g (est.)
- Fiber: 3g (est.)
- Protein: 6g (est.)
- Cholesterol: 55mg (est.)