Description
Peach Cobbler Cheesecake Salad is a refreshing and easy-to-make dessert salad featuring fresh peaches mixed with a creamy cheesecake-flavored base, layered with a buttery graham cracker crust and optional pecans for added texture. This no-bake recipe blends the flavors of a classic peach cobbler and cheesecake into a delightful chilled salad perfect for warm weather and gatherings.
Ingredients
Scale
Fruit 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)
Crust
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
Optional
- 1/2 cup chopped pecans
Instructions
- Prepare Peaches: Wash the fresh peaches thoroughly under cold water. Peel the peaches using a paring knife, slice in half, and remove the pit. Dice the peaches into small, bite-sized pieces.
- Make Peach Syrup: In a medium bowl, combine the diced peaches with 1/2 cup of granulated sugar and the lemon juice. Toss gently to coat. Let the peach mixture sit for about 15-20 minutes to create a syrup.
- Prepare 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 the powdered sugar, mixing until fully combined.
- Incorporate Sour Cream and Flavoring: Add the sour cream and vanilla extract to the cream cheese mixture, beating on low speed until well incorporated. Sprinkle in the cinnamon and mix until smooth.
- Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture using a spatula for a light, airy texture.
- Combine Peach and Cheesecake Mixtures: Fold the peach mixture into the cream cheese mixture carefully to avoid overmixing. If using, fold in the chopped pecans for added crunch.
- Prepare Crust: In a separate bowl, combine the graham cracker crumbs and melted butter until evenly coated.
- Assemble Salad – First Layer: Press half of the graham cracker mixture into the bottom of a 9×13 inch baking dish or large serving bowl.
- Add Peach Cheesecake Mixture: Spoon half of the peach and cream cheese mixture over the graham cracker crust and spread evenly.
- Add Second Crust Layer: Add the remaining graham cracker mixture on top, pressing down gently to form a firm crust layer.
- Top with Remaining Peach Cheesecake Mixture: Spread the remaining peach and cream cheese mixture evenly over the top.
- Optional Garnish: Sprinkle additional graham cracker crumbs or chopped pecans on top if desired.
- Chill: Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the salad to set.
- Serve: Before serving, gently stir the salad to mix the layers slightly. Serve chilled, scooping out portions with a large spoon.
Notes
- This dessert salad is best made ahead and chilled overnight for optimal flavor and texture.
- Pecans are optional but add a pleasant crunch; you can substitute with walnuts or omit for a nut-free version.
- Use whipped topping like Cool Whip for lightness; whipping fresh cream is an alternative.
- Ensure peaches are ripe and sweet for the best flavor.
- This recipe is a no-bake dessert, perfect for hot days when the oven is not preferable to use.
