Description
Indulge in the delightful fusion of peach cobbler and cheesecake with this easy-to-make Peach Cobbler Cheesecake Salad. Creamy, sweet, and tangy, it’s a perfect dessert for any occasion.
Ingredients
Scale
Cheesecake Salad:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (such as Cool Whip)
- 3 cups fresh peaches, peeled and diced, or 2 (15-ounce) cans sliced peaches, drained and chopped
Cobbler Crumb Topping:
- 1 1/2 cups vanilla wafer cookies, crushed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, melted
- Pinch of salt
Instructions
- Cheesecake Salad: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, continue beating until well combined and fluffy. Gently fold in the whipped topping until fully incorporated.
- Cobbler Crumb Topping: In a separate bowl, combine the crushed vanilla wafers, ground cinnamon, melted butter, and a pinch of salt. Stir until the crumbs are evenly coated and resemble a cobbler topping.
- Gently fold the diced peaches into the cream cheese mixture. Spoon half of the cheesecake salad into a serving dish, then sprinkle with half of the cobbler crumb topping. Repeat the layers with the remaining salad and topping. Chill in the refrigerator for at least 1 hour before serving to let the flavors meld. Serve cold.
Notes
- Use fresh peaches when in season for the best flavor.
- This salad is best enjoyed within 24 hours as the cookie topping may soften over time.
- For a shortcut, you can use peach pie filling instead of fresh or canned peaches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
