Description
Peach Cobbler Cheesecake Salad is a delightful no-bake dessert that combines fresh peaches with creamy cheesecake layers, cinnamon-spiced whipped topping, and a buttery graham cracker crust. This easy-to-make salad offers the flavors of peach cobbler in a refreshing, creamy format that’s perfect for gatherings or a sweet treat any time.
Ingredients
Scale
Peach Mixture
- 2 cups fresh peaches, peeled and diced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Cheesecake Mixture
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup chopped pecans (optional)
Crust and Topping
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
Instructions
- Prepare Peaches: Wash the fresh peaches thoroughly under cold water. Then peel the peaches using a paring knife, slice in half, and remove the pits. Dice the peaches into small, bite-sized pieces.
- Syrup the Peaches: In a medium bowl, combine the diced peaches with 1/2 cup of granulated sugar and the lemon juice. Toss gently to coat and let the mixture sit for about 15-20 minutes to create a natural syrup.
- Make Cheesecake Base: In a large mixing bowl, add the softened cream cheese. Beat on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the remaining 1/2 cup granulated sugar and powdered sugar, mixing until fully combined.
- Add Sour Cream and Flavor: Add sour cream and vanilla extract to the cream cheese mixture, beating on low speed until well incorporated. Sprinkle in cinnamon and mix until smooth.
- Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture using a spatula, maintaining a light and fluffy texture.
- Combine Peaches and Nuts: Fold the peach mixture carefully into the cream cheese mixture to avoid overmixing. If desired, fold in chopped pecans for added texture and flavor.
- Prepare Crust: In a separate bowl, combine graham cracker crumbs and melted butter until the crumbs are evenly coated with butter.
- Assemble the Salad: Press half of the graham cracker mixture into the bottom of a 9×13 inch baking dish or large serving bowl. Spoon half of the peach and cream cheese mixture over the crust and spread evenly.
- Layer and Top: Add the remaining graham cracker mixture on top, pressing down gently. Top this layer with the remaining peach and cream cheese mixture, spreading evenly. Optionally, sprinkle extra graham cracker crumbs or chopped pecans on top for garnish.
- Chill: Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to set the salad and develop flavors.
- Serve: Before serving, gently stir the salad to mix the layers slightly, then serve chilled for a deliciously creamy peach cobbler inspired dessert.
Notes
- For best flavor, use ripe, fresh peaches.
- Chilling the salad overnight enhances the taste and texture.
- Chopped pecans add a nice crunch but can be omitted for nut-free version.
- You can substitute whipped topping with homemade whipped cream if preferred.
- This dessert is perfect for potlucks or summer gatherings.
