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I’m excited to share with you one of my all-time favorite recipes, the Peach Cobbler Cheesecake Fruit Salad. It’s that perfect blend of creamy cheesecake goodness and the sweet, comforting flavors of peach cobbler, all wrapped up in a refreshing fruit salad. Whenever I make this, it instantly lifts my mood and brings a little celebration to any day.
I remember the first time I tried this recipe, it was at a family gathering, and I was amazed at how something so simple could taste so indulgent. It’s like the best of both worlds: dessert meets fresh fruit, and the flavors just dance together. You’ll find it’s easy to whip up, even on busy days, but the result feels special enough for guests or a quiet night in.
What I love most about this Peach Cobbler Cheesecake Fruit Salad is how versatile it is. You can serve it chilled for a refreshing treat, and it’s always a hit whether you’re sharing it with family, friends, or simply treating yourself. Plus, it’s packed with flavors that remind you of summer, cozy kitchens, and sweet moments that matter.
If you want a dessert that’s quick, satisfying, and guaranteed to wow, this recipe is for you. Ready to dive into a bowl of creamy, fruity happiness? Let’s get started.
Why You’ll Love This Recipe
- I love how this Peach Cobbler Cheesecake Fruit Salad combines the creamy, dreamy texture of cheesecake with the fresh, juicy sweetness of ripe peaches and other seasonal fruits.
- The recipe is super flexible, you can swap in your favorite fruits like bananas, strawberries, or blueberries, making it easy to customize every time.
- The hint of cinnamon and the crunchy topping add that warm, cozy twist that reminds me of homemade peach cobbler, but without the fuss of baking.
- It’s quick to prepare, so whether you’re hosting a family picnic or just craving something sweet after a long day, this salad comes together in no time.
- This dessert feels light and refreshing, yet indulgent enough to satisfy your sweet tooth without being overwhelming.
Ingredients
- Light brown sugar: Adds a rich, sweet depth that makes the topping beautifully caramelized.
- Unsalted butter: Cut into pieces to melt perfectly, creating a buttery, tender crumb.
- Vanilla extract: A splash to bring warm, inviting flavor to the mix.
- Cinnamon: Gives that classic, cozy spice that pairs wonderfully with peaches.
- Kosher salt: Just enough to balance the sweetness and enhance the other flavors.
- Nutmeg: Adds a gentle, aromatic warmth that rounds out the spice blend.
- Graham cracker sheets: Crumbled into small pieces for a crunchy, nostalgic texture.
- Granulated sugar: Sprinkled in to add a touch of crisp sweetness to the topping.
- Cream cheese: Softened to create the creamy, smooth base of the salad.
- Instant cheesecake pudding mix: The key to that fluffy, cheesecake flavor in every bite.
- French vanilla creamer: Keeps the filling light, silky, and lightly sweetened.
- Peaches: Pitted and cut into bite-size pieces, adding juicy, fresh sweetness to the salad.
Recommended Tool
Mixing bowls: I like having a couple of different sizes ready to keep everything organized.
Sharp knife: You’ll need this to slice up those juicy peaches and any extra fruit you’re tossing in.
Cutting board: A clean, sturdy one makes prep quicker and cleaner.
Spatula or spoon: I prefer a silicone spatula to gently fold everything together without breaking up the fruit.
Hand mixer: This makes blending the cream cheese and creamer smooth and fluffy in no time.
Baking tray (optional): If you’re prepping homemade cobbler pieces, this will come in handy.
Instructions
1.Get your oven ready and prep your pan:
Set your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat, this makes cleanup a breeze.
2.Mix the topping ingredients:
Grab a bowl that’s safe for the microwave, and toss in your brown sugar, chopped butter, vanilla, cinnamon, salt, and a pinch of nutmeg. Give it a good stir so everything starts blending together.Stir everything together, then heat in 30-second bursts, stirring in between, until the mixture is bubbling and the sugar is completely melted.
3.Add the crunch:
Toss the crumbled graham crackers into the warm mixture, stirring until every crumb is coated in that buttery, spiced goodness.
4.Bake the topping:
Spread the mixture evenly on your prepared baking sheet, then sprinkle granulated sugar over the top to create a sweet, crispy finish. Bake for about 10 to 12 minutes, until golden and fragrant. Let it cool while you work on the salad.
5.Whip up the creamy base:
Using an electric mixer, beat the softened cream cheese in a tall bowl until it’s smooth and fluffy. Don’t worry if it looks a little clumpy at first, that’ll pass. Add the dry cheesecake pudding mix and beat until fully blended. Then, with the mixer on low, slowly pour in the French vanilla creamer a little at a time, mixing until silky smooth.
6.Bring it all together:
Gently fold the fresh peaches into the creamy cheesecake mixture. Chill it in the fridge until you’re ready to serve. Just before serving, sprinkle the crunchy topping over the salad and give it a gentle stir to mix in that irresistible crisp.
Tips for Success
Fresh is best: I always stick with ripe, juicy fresh peaches. Canned ones turn mushy, and frozen peaches, no matter how well you drain them, leave too much liquid behind.
Mix with care: When blending your cream cheese and creamer, pour slowly. If you dump it all in at once, it clumps, and once that happens, there’s no going back. Learned that the hard way.
Play with fruit: Feel free to toss in other seasonal favorites, I sometimes add strawberries or blueberries to switch things up and make it colorful.
How to Store
If I’m serving the fruit salad soon, say, within a couple of hours, I just leave it in the same mixing bowl. I cover it tightly with plastic wrap and pop it into the fridge. Quick and easy.
But if I need to keep it fresh a bit longer, I move it to a sealed, airtight container. That helps lock in the flavor and keep everything creamy and crisp.
In my experience, this salad is best enjoyed within 1 to 2 days. After that, the fruit starts to break down and the texture changes, especially those soft peach slices and the crumble bits. So, if you want that perfect mix of creamy and crunchy, don’t wait too long to dig in.
FAQs
How do you make fruit salad last longer?
To keep your fruit salad fresh for longer, I always recommend storing it in a tightly sealed container and popping it in the fridge, cool temperatures really slow down spoilage. I also like to give the fruit a gentle toss in a bit of lemon juice or any citrus juice before mixing everything together. That little touch of acidity helps prevent the fruit from turning brown too quickly and keeps it looking and tasting bright.
How to keep fresh fruit salad from turning brown?
If you want to keep your fruit salad looking vibrant and fresh, try adding a splash of lemon or any citrus juice before mixing everything together. The natural acidity helps slow down the browning process, especially for fruits like apples, bananas, and pears. I also recommend storing your salad in an airtight container and keeping it chilled in the refrigerator until you’re ready to serve. That way, your fruit stays colorful and appealing for much longer.
Can you make fruit salad the night before?
Absolutely! You can prepare your fruit salad the evening before and still enjoy its fresh taste the next day. Just be sure to store it in a sealed container and refrigerate it overnight. While fruit salad is often at its peak right after it’s made, prepping it in advance is a great way to save time, especially for parties, brunches, or busy mornings.
How to keep fruit fresh for a party?
To keep your fruit looking and tasting fresh during a party, prep it shortly before guests arrive and store it in the fridge until serving time. If you’re working ahead, soak sliced fruits like apples, bananas, or pears in a mix of water and a splash of lemon or orange juice, this helps slow browning. Always keep the fruit covered and chilled, and if it’s going to sit out, place the serving tray over ice to maintain freshness.
Peach Cobbler Cheesecake Fruit Salad
Ingredients
- For the Crumble Topping:
- ⅓ cup packed brown sugar light or dark go with your taste!
- 3 tablespoons unsalted butter softened, not melted
- ½ teaspoon pure vanilla extract I always go for the real stuff
- ¾ teaspoon ground cinnamon feel free to add a pinch more if you love spice
- A tiny pinch of sea salt balances the sweetness
- A dash of nutmeg around ⅛ tsp, optional but cozy
- About 8 graham cracker sheets gently broken into small, rustic chunks (not crushed)
- 1½ teaspoons white sugar adds a little extra crunch to the topping
- For the Cheesecake Fruit Base:
- 1 block 8 oz cream cheese, softened to room temp (this helps it whip smoother)
- 1 small box around 90 –100g of instant cheesecake pudding mix (unprepared)
- ¾ cup vanilla coffee creamer I usually use French Vanilla, it’s extra dreamy
- 6 –7 fresh ripe peaches around 3½ pounds, peeled, pitted, and chopped into bite-sized cubes
Instructions
- First, warm up your oven to 180°C (about 356°F) and prepare a baking sheet by lining it with parchment paper or a silicone mat, this makes cleanup so much easier.
- In a medium microwave-safe bowl, combine your brown sugar, softened butter, vanilla extract, cinnamon, salt, and a pinch of nutmeg. Stir everything together until it’s well blended.
- Microwave this mixture in 40-second intervals, stirring after each, until it’s bubbling and the sugar has melted into a smooth, golden syrup.
- Add your broken graham cracker pieces to the bowl and stir gently, making sure every crumb is coated with that rich, spiced buttery sauce.
- Spread the coated graham cracker mixture evenly across your prepared baking sheet. Then sprinkle a light layer of granulated sugar over the top to create a crispy, caramelized crust.
- Slide the baking sheet into your preheated oven and bake for 10 to 15 minutes, or until the topping turns a lovely golden brown and fills your kitchen with an irresistible aroma. Let it cool fully before the next step.
- While the crumble cools, grab a tall bowl and your electric mixer. Beat the softened cream cheese until it turns light and velvety. It might look thick or a bit clumpy at first, don’t worry, just keep mixing and it will loosen up.
- Add the dry cheesecake pudding mix to the cream cheese and beat on high speed until everything is fully combined.
- With your mixer on low, slowly drizzle in the vanilla creamer a spoonful at a time. Take your time and keep mixing until the mixture becomes silky smooth with no lumps.
- Finally, fold in the fresh peach chunks gently, then chill the mixture until you’re ready to serve. When the moment arrives, sprinkle the cooled crumble topping on top and give it a soft stir to blend all those delicious flavors together.
Notes
Nutrition:
- Calories: 280 kcal
- Total Fat: 14g
- Carbohydrates: 35g
- Protein: 3g
- Sugars: 24g
- Fiber: 1g
- Sodium: 160mg