Peach Cobbler Cheesecake Salad

Peach Cobbler Cheesecake Salad is pure summer bliss loaded with juicy peaches and cozy cinnamon crunch all folded into a creamy cheesecake cloud. I started making this for backyard get-togethers when peaches were bursting at the market and it instantly became the dessert everyone asked for again and again.

This combo of ripe peaches and no bake cheesecake mix is so easy and such a hit for summer cookouts. Our family first had it for a reunion and now there is no summer without it gracing our table.

Ingredients

• Peaches: about eight medium stone fruit picked ripe bright color and fragrant makes the salad juicy and sweet
• French vanilla creamer: the secret to extra smooth and dreamy cheesecake flavor pick a good brand for best results
• Instant cheesecake pudding mix: this thickens the salad and gives it that tangy cheesecake taste use fresh from the packet dry not prepared
• Cream cheese: let it sit out to soften so it blends in super smooth quality counts
• Graham cracker sheets: turned into crisp bits for that real cobbler crunch use fresh not stale
• Granulated sugar: gives a touch of sparkle and crunch to the topping
• Light brown sugar: makes the topping rich and deep in caramel taste pack it in for max flavor
• Unsalted butter: creates a rich base for the crumb so everything toasts golden
• Ground cinnamon and nutmeg: layer in cozy warmth classic cobbler spice
• Kosher salt: balances the sweetness just a pinch does wonders
• Vanilla extract: ties all the dessert flavors together real vanilla makes a difference

Step-by-Step Instructions

Prep the Baking Sheet:

Line a baking sheet with parchment or a silicone mat to keep the crisp topping from sticking and allow easy cleanup

Make the Crisp Topping Base:

In a microwave safe bowl add brown sugar, butter, vanilla, cinnamon, salt, and nutmeg stir everything together and then heat in short 30 second bursts until the butter melts and the mixture bubbles swirling between bursts

Coat the Graham Crackers:

Toss the broken graham cracker pieces into the hot sugar butter mixture and stir until every bit is coated and shiny then lay everything out evenly on your lined sheet and sprinkle with granulated sugar for texture

Bake the Crisp Topping:

Slip the tray into a preheated oven at 175 Celsius and bake 10 to 12 minutes watch for a golden hue then cool completely so bites stay crisp

Whip the Cream Cheese:

Place softened cream cheese in a deep bowl beat with an electric mixer until absolutely creamy scraping the sides so there are no lumps

Add Pudding Mix:

Dump in the instant dry cheesecake pudding mix and beat again until thoroughly combined this makes the base thick and tangy

Blend in the Creamer:

Turn the mixer to low add French vanilla creamer one spoon at a time mixing well after each bit so the mix stays silky smooth go slow to avoid lumps

Fold in the Peaches:

Gently stir in the chopped ripe peaches every chunk should get coated in cheesecake mix you can chill this mixture now or serve it fresh

Finish and Serve:

When ready to serve add the crisp topping and mix everything together right before eating this keeps each bite full of fresh crunch

Pin

Every time I chop a big pile of juicy peaches for this salad the scent stops everyone in their tracks. Real fresh peaches are what make this dish unforgettable and it always reminds me of picnics on the hottest July days.

Storage Tips

Keep the cheesecake mixture and peaches together in the fridge if prepping in advance but always save the crisp topping for the last minute so it stays crunchy. Store topping in an airtight container at room temperature and the salad mix in the fridge up to two days for peak freshness.

Ingredient Substitutions

No fresh peaches? Well drained canned peaches work in a pinch but aim for fresh if possible. Swap French vanilla creamer with half and half plus a splash of vanilla. If pudding mix is scarce instant vanilla pudding works but the cheesecake mix gives a richer tang.

Serving Suggestions

This salad is perfect scooped into pretty bowls for dessert maybe topped with extra peach slices for color or even a swirl of whipped cream. I like to serve it after hot-off-the-grill meals for a cool sweet finish.

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Cultural Notes

Peach cobbler is a cherished southern classic and this salad gives it a playful twist with cheesecake cream and chilled fruit. It feels both nostalgic and new and always gets folks talking at the table.

Recipe FAQs

→ How do I keep the graham topping crunchy?

For a crispy finish, add the graham cracker topping just before serving and keep it separate from the peach mixture until ready.

→ Can I make this dish ahead?

Yes, prep the cheesecake base and chopped peaches in advance. Store them separately, then assemble with the topping before eating.

→ What peaches work best for this salad?

Fresh, ripe peaches deliver the most vibrant flavor. If out of season, drained canned peaches can be used as a substitute.

→ How do I prevent lumps in the cream cheese mixture?

Let the cream cheese soften at room temperature and add the creamer slowly, mixing in small additions for a silky texture.

→ Is there a substitute for French vanilla creamer?

You can use half-and-half mixed with a splash of vanilla extract for similar creaminess and flavor.