Description
This Peach Cobbler Cheesecake Fruit Salad combines juicy peaches, creamy cheesecake-flavored pudding, and a crunchy graham cracker topping, creating a refreshing, dessert-inspired fruit salad perfect for warm weather or any occasion.
Ingredients
Scale
Cheesecake Mixture
- 8 ounces cream cheese, softened
- 3.4 ounces instant cheesecake pudding mix, unprepared
- 1 cup liquid French vanilla creamer
- 8 medium peaches, pitted and cut into bite-size pieces
Graham Cracker Topping
- 9 graham cracker sheets, crumbled into little pieces
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon nutmeg
- 2 teaspoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Topping Mixture: In a microwave-safe bowl, combine the brown sugar, unsalted butter pieces, vanilla extract, cinnamon, kosher salt, and nutmeg. Microwave the mixture until it bubbles and the butter melts, stirring occasionally to blend the flavors.
- Coat Graham Crackers: Add the crumbled graham crackers to the melted butter and sugar mixture. Stir thoroughly until the crackers are well coated with the spiced butter mixture.
- Bake Topping: Spread the coated graham cracker crumbs evenly onto the prepared baking sheet and sprinkle the granulated sugar over the top. Bake in the preheated oven for 10 to 12 minutes, or until the topping becomes golden brown. Remove from oven and let it cool completely.
- Make Cheesecake Base: While the topping cools, whip the softened cream cheese in a medium bowl until smooth and creamy. Add the instant cheesecake pudding mix, then gradually incorporate the French vanilla creamer, mixing until the mixture is smooth and lump-free.
- Combine with Peaches: Gently fold the bite-sized peach pieces into the cheesecake mixture, ensuring the fruit is evenly coated without breaking up the pieces.
- Serve: Chill the fruit salad in the refrigerator until ready to serve. When serving, top individual portions with the cooled, crunchy graham cracker topping for added texture and flavor.
Notes
- Use ripe but firm peaches to avoid mushy fruit in the salad.
- The recipe can be prepared a few hours ahead and chilled to enhance flavors.
- For a dairy-free option, substitute cream cheese and creamer with plant-based alternatives.
- Ensure the graham cracker topping cools completely before adding to preserve crunchiness.
- This salad is best enjoyed within 24 hours for optimal freshness.
