Description
A creamy no‑bake fruit salad combining fresh peaches with a cheesecake‑style filling and crunchy cobbler‑like topping.
Ingredients
- ½ cup packed light brown sugar
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅛ teaspoon nutmeg
- 9 graham cracker sheets, crumbled into little pieces
- 2 teaspoons granulated sugar
- 8 ounces cream cheese, softened
- 3.4 ounces instant cheesecake pudding mix, unprepared
- 1 cup liquid French vanilla creamer
- 8 medium peaches (about 4 pounds), pitted and cut into bite‑size pieces
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Make the topping: In a medium, microwave‑safe bowl mix brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg. Microwave in 30‑second intervals until mixture is bubbly and sugar is melted. Add crumbled graham crackers and stir until coated.
- Pour the topping mixture onto the prepared baking sheet and sprinkle with granulated sugar. Bake about 10‑12 minutes until golden brown. Allow to cool.
- Make the cheesecake salad filling: In a bowl, use an electric mixer to whip the cream cheese until smooth. Add the dry cheesecake pudding mix and mix until well combined.
- With mixer on low, slowly add the French vanilla creamer a tablespoon at a time, mixing after each addition until smooth.
- Fold the prepared peaches into the cheesecake mixture.
- Chill until ready to serve or serve immediately.
- Just before serving, add the cooled cobbler‑style topping and stir to combine.
Notes
- Do not pour all of the creamer into the cream cheese at once — adding it slowly helps avoid clumps.
- The topping will soften if mixed into the filling too long; adjust based on how crunchy you like it.
- You can prepare the cheesecake mixture and peaches ahead of time; drain excess liquid from fruit just before combining. Then add topping before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 212 cal
- Sugar: 21 g
- Sodium: 274 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg
