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Peach Cobbler Cheesecake Salad is like biting into a sunny summer day. Sweet peaches and warm cinnamon crunch come together in the fluffiest, dreamiest cheesecake mix. I whipped this up for family barbecues once peach season hit, and now everyone begs for it all summer long.
The blend of juicy peaches with that creamy cheesecake base is so easy and goes fast at summer gatherings. We tried it first at a big family party and now summer just wouldn’t be right without it.
Dreamy Ingredients
- Kosher salt: Just a little brings out all the flavors and keeps it from being too sweet
- Unsalted butter: Melted to help the crumb crisp up and toast perfectly
- French vanilla creamer: Adds out-of-this-world smoothness and really bumps up the cheesecake flavor—grab your favorite
- Cream cheese: Leave it out of the fridge so it gets soft and blends perfectly, makes the base super velvety
- Graham cracker sheets: Break these up for that key cobbler crunch, skip them if they’ve gone soft
- Light brown sugar: Deepens the topping with caramel goodness, packed in for the richest taste
- Vanilla extract: The magic touch for round, dessert-like flavor—go for pure vanilla
- Ground cinnamon and nutmeg: Sprinkle in these cozy spices for that old-school cobbler vibe
- Peaches: Around eight medium, go with ripe and fragrant for max punch and juiciness
- Instant cheesecake pudding mix: Don’t prep it, just use the powder to make things thick and tangy like cheesecake
- Granulated sugar: Sprinkled on for that little extra crunch and shine up top
How To Put It Together
- Finish and Serve:
- Add the crunchy topping just before eating. Mix well so every bite has a little crisp and a lot of creamy peachiness.
- Fold in the Peaches:
- Stir in your chopped peaches gently until every bit is covered with the creamy mix, then chill or serve up right away.
- Blend in the Creamer:
- On low, add the creamer one spoonful at a time, mixing well every time so it stays smooth and doesn’t go lumpy.
- Add Pudding Mix:
- Tip in the dry cheesecake pudding mix and beat until smooth and thick—this gives the base its classic tang.
- Whip the Cream Cheese:
- Pop your soft cream cheese in a mixing bowl and whip with a mixer, scraping the bowl so it ends up super creamy—no bits left behind.
- Bake the Crisp Topping:
- Bake at 175 C for 10 to 12 minutes until golden, then let it cool off completely so it stays snappy.
- Coat the Graham Crackers:
- Mix the cracker chunks into your hot butter-sugar spice mix, toss until shiny, spread out on the lined tray, and dust over some sugar for crunch.
- Make the Crisp Topping Base:
- Combine brown sugar, butter, vanilla, cinnamon, nutmeg, and salt in a microwave bowl. Microwave in short bursts until melted and bubbling, stirring between rounds.
- Prep the Baking Sheet:
- Grab a tray and cover with baking paper or a silicone mat so the topping doesn’t stick and clean-up is a breeze.
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Every time I slice up a bunch of sun-ripened peaches for this salad, the smell has everyone peeking in the kitchen. Fresh peaches totally make the difference here, and they always remind me of sticky summer picnics in July.
Saving Leftovers
If you want to prep ahead, just stash the peach mixture in the fridge. Wait until the last second to toss in the crumb topping so it keeps its snap. Keep the crunchy topping in a sealed container on the counter and the creamy mix in the fridge for a couple of days—keeps everything tasting fresh.
Ingredient Swaps
No fresh peaches at hand? Grab well-drained canned ones—they’ll work when you’re stuck, but fresh is way better. If you’re out of French vanilla creamer, use half and half with a splash of vanilla. Out of cheesecake pudding mix? Vanilla instant pudding gets you close, but the tang won’t be as full without the original.
How To Serve It
Spoon the salad into cute bowls for an easy sweet bite, or add extra peach slices or a puff of whipped cream on top. I love serving it after a backyard cookout—super cooling and sweet.
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Food Traditions
Peach cobbler brings back southern memories, and this chilled version with creamy clouds and cold peaches is a fun twist. It’s classic yet totally new, and always gets folks chatting at the table.
Recipe FAQs
- → How do I keep the graham topping crunchy?
Don’t add the graham crumbs until the last minute—keep them away from the fruit mix until you’re ready to dig in, and they’ll stay crisp.
- → Can I make this dish ahead?
Make the cheesecake filling and chop up the peaches a day ahead if you want. Store everything apart, then just mix it all together with the crunchy topping before serving.
- → What peaches work best for this salad?
Get your hands on the freshest, softest peaches if you can. If not, canned (just drain them first) will work just fine.
- → How do I prevent lumps in the cream cheese mixture?
Let your cream cheese come up to room temp and pour in the creamer a bit at a time, mixing as you go for a creamy, lump-free finish.
- → Is there a substitute for French vanilla creamer?
Sure thing. Try half-and-half with a dash of vanilla—almost as creamy and just as tasty.