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All the goodness of cobbler meets rich cheesecake in this Peach Cobbler Cheesecake Fruit Salad. Creamy, tangy filling gets folded with juicy peaches and crunchy graham bits, so every spoonful hits the sweet spot. Great to scoop up at brunch or when you want the cozy taste of cobbler with zero effort – people will grab seconds without thinking.
We had too many peaches that summer, so I threw this together for a family meal. Now every year my cousin insists it takes center stage at her birthday party.
Dreamy Ingredients
- Peaches: you want ripe ones that give a tad when pressed and have a sweet smell
- French vanilla creamer: not just for coffee, this helps make the mixture creamy and flavorful; use real dairy creamer if you can
- Instant cheesecake pudding mix: thickens the base and brings out the cheesecake goodness; go for a nice brand
- Cream cheese: stick to the block style, full fat, for the smoothest, richest result
- Granulated sugar: sprinkle it over the top to add a crisp bite
- Graham cracker sheets: gets crushed and absorbs the buttery mix for that cobbler crunch
- Nutmeg: a dash gives the cobbler warm, deep flavor; if you've got fresh nutmeg, use it
- Kosher salt: cuts the sweetness and balances the flavors in every layer
- Cinnamon: gives classic cobbler vibes and cozy spice
- Vanilla extract: brings everything together and smells amazing – pure vanilla is best
- Unsalted butter: melts perfectly and spreads all the flavor around
- Light brown sugar: adds a caramel-y touch that holds the topping
No-Fuss How-To
- Toss Peaches In:
- Gently add the chopped peaches at the end, folding them in with care so they don’t get mushy and the whole thing stays airy. Chill for later or eat up right away.
- Blend In Creamer:
- With your mixer on low, pour in the French vanilla creamer little by little. Let it mix in completely before pouring in more, so you get a super-smooth and creamy base without any weird clumps.
- Start the Cheesecake Base:
- Grab a tall bowl and whip the softened cream cheese at high speed until it’s totally smooth and fluffy (it’ll stick to the beaters for a bit first). Mix in the dry pudding mix until the base is combined and thick.
- Bake the Crunchy Topping:
- Lay out the graham mix on a parchment or silicone-lined tray. Dust it with sugar for a crackly bite. Bake at three-fifty degrees until it turns golden and crunchy, about ten to twelve minutes. Let it cool all the way so it's crispy.
- Make the Spiced Graham Topping:
- Put brown sugar, butter, vanilla, cinnamon, salt, and a pinch of nutmeg in a microwave-safe bowl. Microwave, stirring every thirty seconds, until the mix is bubbling and the sugar is fully melted. Add the crushed graham crackers and stir to coat in the rich, spiced butter syrup.
- Top and Mix to Finish:
- Sprinkle the cooled, crunchy topping over the salad before serving and gently mix it in so each scoop has both creamy and crunchy pieces.
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I can't resist sneaking the crunchy topping right off the tray when it’s cooling. My whole family huddles close, eyeing their bowls, everybody arguing over who scored the crispiest bits.
Storage Tips
Keep the fruit salad and the graham topping separate in their own airtight containers in your fridge. Topping stays crisp for forty-eight hours if you line the container with a paper towel. The salad is tastiest in the first day but holds up fine for two – though expect the peaches to get a little softer.
Swaps and Substitutions
Can’t track down French vanilla creamer? Just mix half and half with some vanilla plus a tablespoon of powdered sugar for sweetness. If you’re out of peaches, swap in ripe mango or nectarines for a fresh spin. Need it gluten free? Grab your favorite GF graham crackers instead.
Serving Suggestions
Pop the salad in the fridge and dish it up ice cold in clear bowls. For a brunch, it pairs perfectly with sweet rolls or egg casseroles. Want more dessert vibes? Top your bowl with a scoop of soft vanilla ice cream or big spoonful of whipped cream for an over-the-top treat.
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Southern Touch
You’ll see peach cobbler everywhere at summer and early fall gatherings in the South. Mixing those flavors with cheesecake in a chilled salad keeps you cool when it’s hot out. It’s always a hit at picnics and potlucks since it’s something different but still super comforting.
Common Questions
- → Can I swap in frozen or canned peaches if that's all I've got?
Fresh peaches taste best, but go ahead and use drained canned or thawed frozen peaches if needed. Just pat them dry first so your salad doesn’t get soupy.
- → What’s the best way to keep leftovers?
Put them in a container with a tight lid and stash in the fridge for up to 2 days. For crispy topping, sprinkle it over only when you’re ready to dig in.
- → Is it okay to prepare this treat ahead?
You bet. Chill the cheesecake part and sliced peaches separately, and keep the topping on the side. Mix it all together right before serving so it stays fresh and crunchy.
- → Which type of creamer should I pour in?
Go for a French vanilla liquid creamer. Any kind works, including non-dairy, so just pick what fits your vibe for sweetness and creaminess.
- → How can I make the cream cheese super smooth without lumps?
Add creamer to the whipped cream cheese slowing down—try a spoonful at a time and beat well after each splash. That’ll give you a silky mix.
- → Is there a swap for the graham cracker layer?
Sure thing. Try crushing up some vanilla wafers or use bits of shortbread cookies if you feel like changing up the crunch factor.