Peach Cobbler Cheesecake Fruit Salad
Indulge in Peach Cobbler Cheesecake Fruit Salad, a creamy, fruity, perfect for summer picnics and family gatherings.
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