Description
Peach Cobbler Cheesecake Salad is a delightful no-bake dessert combining fresh peaches, creamy cheesecake filling, and a buttery graham cracker crust. This layered salad is easy to prepare, chilled to perfection, and ideal for gatherings or a sweet treat any time.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh peaches, peeled and diced
- 1/2 cup granulated sugar (for peaches)
- 1 tablespoon lemon juice
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (remaining)
- 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 peaches thoroughly under cold water, peel using a paring knife, slice in half to remove pits, and dice into small, bite-sized pieces.
- Syrup Preparation: In a medium bowl, combine diced peaches with 1/2 cup granulated sugar and lemon juice. Toss gently to coat and allow to sit for 15-20 minutes to form a syrup.
- Make Cheesecake Base: In a large mixing bowl, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy. Gradually add the remaining 1/2 cup granulated sugar and powdered sugar, mixing completely.
- Incorporate Additional Ingredients: Add sour cream and vanilla extract to the cream cheese mixture, beating on low speed until combined. Sprinkle in cinnamon and mix until smooth.
- Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture using a spatula to maintain fluffy texture.
- Combine Peaches and Nuts: Carefully fold the peach mixture into the cream cheese filling without overmixing. Optionally fold in chopped pecans for crunch.
- Prepare Crust: In a bowl, mix graham cracker crumbs with melted butter until evenly coated.
- Assemble Layers: Press half the graham cracker mixture into the bottom of a 9×13 inch dish. Spoon half of the peach-cheesecake mixture over the crust and spread evenly.
- Add Second Layer: Sprinkle the remaining graham cracker mixture on top, pressing gently, then add the rest of the peach-cheesecake mixture as the final layer. Optionally garnish with extra crumbs or pecans.
- Chill: Cover with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight to set and meld flavors.
- Serve: Before serving, gently stir the salad to blend layers slightly. Serve chilled, scooping with a large spoon.
Notes
- For best flavor, use ripe, fresh peaches.
- If pecans are not desired, omit or substitute with other nuts like walnuts.
- This dessert is best served chilled and consumes within 2 days for freshness.
- Can be prepared a day ahead to enhance flavor melding.
- Use reduced-fat versions of cream cheese or sour cream to reduce calories if desired, though texture may vary.
