Peach cobbler cheesecake salad features a creamy cheesecake base, sweet, juicy peaches and a “cobbler” made from brown sugar and cinnamon coated graham cracker pieces!
Why you’ll love this recipe:
If you’ve been around for a while, you know I love a twist on a classic, and this peach cobbler cheesecake salad is just that!
Rather than making a traditional cobbler topping from batter or biscuit dough, we’re taking a shortcut and using broken sheets of graham crackers coated in brown sugar and cinnamon to give lots of crunchy texture to this salad in only a fraction of the time!
Quick, easy, and ready in less than 30 minutes, you’ll be making this satisfying peach cobbler cheesecake all season long!
Ingredients you’ll need:
- Graham crackers- broken into pieces
- Butter- melted
- Brown sugar
- Cinnamon
- Cream cheese- softened
- Instant cheesecake pudding
- Powdered sugar
- Heavy whipping cream
- Vanilla extract
- Fresh peaches- chopped into bite sized pieces
Traditional peach cobbler is one of my favorite desserts, but so is cheesecake, because who doesn’t love cheesecake?! So, I’ve combined the two!
The thick and creamy, no bake cheesecake mixture is not traditional for peach cobbler, but it coats all the juicy peaches perfectly and is what turns this into a fun cheesecake salad!
Even better, this peach cheesecake salad perfect for those hot summer days when you just don’t want to be making (or eating) warm desserts.
How to make the best peach cobbler salad:
- Preheat your oven to 375 degrees F, and line a baking sheet with parchment paper or a silicone mat.
- Break the sheets of graham crackers into bite sized pieces, then spread them into an even layer on your prepared baking sheet.
- In a microwave safe bowl, microwave butter until melted, then add in brown sugar and cinnamon. Mix to combine.
- Evenly spoon the butter, sugar, and cinnamon mixture over the graham crackers, then bake for 10-12 minutes, tossing everything to coat halfway through baking. Let cool completely.
- While the graham cracker “cobbler” pieces are cooling, combine cream cheese, instant cheesecake pudding and powdered sugar.
- Once combined, pour in the heavy cream and vanilla extract. Whip to form a thick cheesecake mixture.
- Add the chopped peaches to the cheesecake base and fold to combine. Repeat with the cooled graham cracker “cobbler” pieces. Transfer to a serving bowl, then top with reserved peaches and cobbler pieces before serving.
I love a salad that has no right being called a salad at all! This is not your classic leafy green salad with tomatoes and cucumbers. I can assure you, it’s much better! In fact, this is the only salad I want to be eating this summer! 😉
In my opinion, no summer BBQ is complete without a creamy, delicious fruit salad, and this peach cobbler cheesecake salad is awesome for a side at a potluck or BBQ or served as a dessert! The perfect summer salad!
My top tips:
- I recommend breaking the graham crackers apart one by one, using your hands to ensure the pieces stay bite sized and don’t just turn into crumbs!
- The butter, brown sugar, and cinnamon mixture may seem thick at first, but trust the process! I like giving the graham cracker pieces a good toss halfway through baking to ensure each piece is evenly coated in the butter and sugar.
- It’s important to let the graham cracker pieces cool completely out of the oven because that’s how they become extra crunchy! I like starting on the cobbler pieces first so that I can work on the cheesecake mixture while they’re cooling.
- Using an electric mixer is helpful to combine the ingredients for the cheesecake mixture. The cheesecake mixture is thick, and the power of an electric mixer really helps work out any lumps.
- I recommend folding the chopped peaches into the cheesecake base by hand to avoid crushing the peaches. I also wouldn’t recommend using canned or frozen peaches in this recipe. They’re just too soft and hold too much liquid.
- You’ll want to fold the graham cracker cobbler pieces into the cobbler separately from the peaches to avoid crushing them too much. It’s inevitable to crush some of the graham crackers while mixing but try to use a light hand!
- Only add the cobbler pieces to the salad when you’re ready to enjoy. This way, they’ll stay nice and crunchy. The graham crackers start to become soft and lose their texture after about an hour of adding them to the cheesecake salad.
Looking for more dessert salad recipes? Try these out!
Peach Cobbler Cheesecake Salad
Ingredients
For the graham cracker cobbler pieces:
- 9 sheets graham crackers 1 full sleeve
- 4 tbsp butter melted
- 1/2 cup brown sugar
- 1 tsp cinnamon
For the cheesecake mixture:
- 1 (8 oz) block cream cheese softened
- 1 (3.4 oz) box instant cheesecake pudding
- 1/2 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla extract
- 4 cups chopped peaches 6-8 peaches (reserve some for topping)
Instructions
- Preheat your oven to 375 degrees F, and line a baking sheet with parchment paper or a silicone mat.
- Break the sheets of graham crackers into bite sized pieces, then spread them into an even layer on your prepared baking sheet.
- In a microwave safe bowl, microwave butter until melted, then add in brown sugar and cinnamon. Mix to combine.
- Evenly spoon the butter, sugar, and cinnamon mixture over the graham crackers, then bake for 10-12 minutes, tossing everything to coat halfway through baking. Let cool completely.
- While the graham cracker “cobbler” pieces are cooling, combine cream cheese, instant cheesecake pudding and powdered sugar.
- Once combined, pour in the heavy cream and vanilla extract. Whip to form a thick cheesecake mixture.
- Add the chopped peaches to the cheesecake base and fold to combine. Repeat with the cooled graham cracker “cobbler” pieces.
- Transfer to a serving bowl, then top with reserved peaches and cobbler pieces before serving.
This post contains Amazon Affiliate links. Dangthatssweet may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!
Leave a Reply