Description
This Peach Cobbler Cheesecake Fruit Salad combines the richness of creamy cheesecake with the fresh, juicy sweetness of peaches and a crunchy graham cracker topping, making it a delightful no-bake dessert salad perfect for warm weather or any occasion.
Ingredients
Scale
Graham Cracker 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 Mixture
- 8 ounces cream cheese, softened
- 3.4 ounces instant cheesecake pudding mix, unprepared
- 1 cup liquid French vanilla creamer
Fruit
- 8 medium peaches, pitted and cut into bite-size pieces
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make the graham cracker coating mixture: In a microwave-safe bowl, combine the light brown sugar, unsalted butter pieces, vanilla extract, cinnamon, kosher salt, and nutmeg. Microwave the mixture until it is bubbly and the butter is completely melted, stirring as needed for even mixing.
- Coat graham crackers: Add the crumbled graham crackers to the warm sugar and butter mixture. Stir until all the graham cracker pieces are well coated, ensuring an even distribution of flavors and spices.
- Bake the topping: Spread the coated graham cracker mixture evenly onto the prepared baking sheet. Sprinkle the top with granulated sugar to add extra crispness and sweetness. Bake for 10-12 minutes or until the topping turns a golden brown color. Remove from the oven and allow it to cool completely.
- Prepare cheesecake base: While the topping cools, use a mixer to whip the softened cream cheese until it is creamy and smooth. Add the instant cheesecake pudding mix to the cream cheese, mixing well to combine fully.
- Add creamer: Gradually pour in the French vanilla creamer, continuing to mix until the cheesecake mixture is smooth, creamy, and well blended without any lumps.
- Fold in peaches: Gently fold the bite-sized peach pieces into the cheesecake mixture, being careful to keep the peaches intact and evenly distributed throughout.
- Serve or chill: You may serve the fruit salad immediately topped with the cooled graham cracker topping for a crunchy texture, or chill it in the refrigerator until ready to serve for a colder, more set dessert.
Notes
- This recipe can be made ahead and chilled for up to 2 days; add topping just before serving for best texture.
- If fresh peaches are not in season, canned or frozen peaches can be used, but drain excess liquid before folding into the mixture.
- For a lighter option, use reduced-fat cream cheese and low-fat creamer.
- Be careful not to overmix the peaches to avoid them turning mushy.
- The graham cracker topping can also be stored separately in an airtight container for up to 3 days to keep it crunchy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
