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You get total summer happiness with this Peach Cobbler Cheesecake Salad—think juicy peaches, cozy cinnamon, and crisp bites all mixed into a velvety cheesecake swirl. I whipped this up for one backyard BBQ when peaches were everywhere and suddenly everyone wanted the magic bowl again and again.
Putting together ultra-sweet peaches with easy cheesecake mix is a total win for warm weather get-togethers. The first time our bunch had it was a big family bash—now there’s just no summer without a giant bowl on the table.
Luscious Ingredients
- Kosher salt: just a little gives the whole thing balance
- Cream cheese: let it come to room temp so it blends totally smooth high quality helps a lot
- French vanilla creamer: adds unbelievably creamy sweetness pick something nice here
- Vanilla extract: brings out those classic dessert notes real vanilla is worth it
- Peaches: about eight medium ripe ones the juicier and more fragrant the better for sweet flavor
- Instant cheesecake pudding mix: don’t prep it just use the powder for tangy thick goodness
- Unsalted butter: makes the topping crisp and golden every bite is rich
- Graham cracker sheets: break them up for cobbler-style crunch always use fresh crackers
- Light brown sugar: loads up the topping with deep caramel taste pack it for kick
- Granulated sugar: tops it off with sparkly sweet bites
- Ground cinnamon and nutmeg: both together give that “cozy cobbler” flavor
Simple Step-by-Step
- Toss Everything Up Fresh:
- Just before eating, sprinkle that crisp topping over your salad—last minute is key for max crunch
- Gently Mix the Peaches:
- Fold diced peaches into the fluffy mix so every juicy piece gets coated, chill if you want or dig in right away
- Stir in the Creamer:
- Pour the vanilla creamer in a little bit at a time keeping your mixer slow and steady for a smooth finish—no lumps please
- Add Your Pudding Powder:
- Tip in the dry cheesecake pudding and blend again to make it luxurious and tangy thick
- Whip Up That Cream Cheese:
- Beat your softened cream cheese until it’s velvety with no bumps scrape down the edges so everything is fluffy
- Bake Your Crunch Topping:
- Pop your tray in at 175°C bake for 10–12 minutes until gorgeously golden cool it down all the way so it stays crispy
- Coat Graham Crackers in Yum:
- Add graham chunks into that hot, bubbly butter-sugar goodness, stir them around so every piece shines, then sprinkle sugar over and spread them out on the prepared pan
- Make the Crunchy Base:
- Throw your brown sugar, butter, cinnamon, nutmeg, vanilla, and salt into a microwave bowl, mix it up, and melt in 30-second zaps swirling to mix
- Set Up the Baking Sheet:
- Lay down parchment or a silicone mat on your baking tray for easy cleanup and no sticking
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Every time I slice into a pile of ripe peaches for this dish, the smell alone makes everyone show up. Real peaches take this one way over the top—it’s always a throwback to those long and sunny July afternoons.
How to Store It
If you’re making this early, chill the creamy peach mix in the fridge but keep that crunchy topping separate till you’re ready to eat so it doesn’t go soft. Store topping airtight out of the fridge, salad goes in the fridge up to a couple days—after that, freshness dips.
Swap Outs
No fresh peaches on hand? Canned peaches (drained super well) can step in but go for fresh if you can. Out of creamer? Mix half and half with a dash of vanilla. No cheesecake pudding mix available? Instant vanilla pudding is fine, just know it won't be quite as tangy-rich.
Serving Ideas
For dessert, dish this out in cute bowls and throw a few extra fresh peach slices or a puff of whipped cream on top. After a hot meal off the grill it’s a cool, sweet way to wrap things up.
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Cultural Tidbits
Peach cobbler is a southern favorite for a reason—this mix gives it a fun spin with chilly fruit and cheesecake cream. There’s something super nostalgic but also brand new about it, and it always sparks conversation.
Frequently Asked Questions
- → How can I keep the graham bits crunchy?
Don’t mix the graham cracker topping with the salad ahead of time—just toss it on right before serving so it keeps its snap.
- → Is it okay to prep this before I need it?
You sure can—just store the creamy base and peaches in separate containers, then add the topping when you’re ready to eat.
- → Which peaches are best here?
Go with ripe, fresh peaches for the boldest flavor. If those aren't around, drained canned ones do the trick.
- → How do I make the cream cheese really smooth?
Let your cream cheese hang out on the counter so it softens up, then slowly pour in the creamer, blending a little at a time for a silky mix.
- → Can I swap out French vanilla creamer?
Half-and-half plus a dash of vanilla extract works just as well for that sweet creamy taste.