Peach Cobbler Cheesecake Fruit Salad Recipe
Peach Cobbler Cheesecake Fruit Salad is a delightful dessert blending fresh peaches, creamy cheesecake, and a graham cracker topping. Perfect for summer!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake (Cheesecake Salad), Baking (Topping)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Topping:
- 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 little pieces
- 2 teaspoons granulated sugar
Cheesecake Salad:
- 8 ounces cream cheese, softened
- 3.4 ounces instant cheesecake pudding mix, unprepared
- 1 cup liquid French vanilla creamer
- 8 medium peaches (about 4 pounds), pitted and cut into bite-size pieces
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the brown sugar, butter, vanilla extract, cinnamon, kosher salt, and nutmeg in a bowl. Mix until well combined.
- Add the crumbled graham crackers and granulated sugar, mixing until the crumbs are evenly coated.
- Spread the mixture on a baking sheet and bake for 8-10 minutes until golden brown. Let it cool.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the instant cheesecake pudding mix and French vanilla creamer, and continue to beat until the mixture is creamy and smooth.
- Gently fold in the peach pieces until evenly distributed.
- Sprinkle the cooled graham cracker topping over the peach mixture.
- Chill in the refrigerator for at least an hour before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake mixture.
- You can substitute canned peaches if fresh peaches are not in season.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 34g
- Sodium: 220mg