I first made this Peach Cobbler Cheesecake Salad on a hot July afternoon when peaches were overflowing at the farmer’s market. It’s a no-bake, fruity, cream-cheese-forward salad that tastes like a cross between a cheesecake filling and a peach cobbler — but easier and faster than either. People bring it to potlucks, summer barbecues, and lazy weekend brunches because it’s crowd-pleasing, stores well in the fridge, and requires almost no hands-on time.

Why you’ll love this dish

This dessert-salad hybrid checks a lot of boxes: it’s quick to pull together, uses pantry-friendly ingredients, and delivers familiar comfort flavors (graham cracker, cinnamon, creamy cheesecake) with bright fresh peaches. It’s especially handy when you want something that feels indulgent but doesn’t require oven time or complicated baking skills.

“Creamy, peachy, and nostalgia in a spoon — everyone asked for seconds at our family picnic.”

Reasons to make it:

Fast prep: most of the work is a few minutes of mixing and chopping.
Kid-approved: sweet, creamy, and fruity — a win with picky eaters.
Flexible: easily adapted for lighter diets or to use canned/frozen peaches.
Great for gatherings: a make-ahead dish that travels well.

Step-by-step overview

Before you start: soften the cream cheese so it whips smooth. You’ll beat it with cheesecake pudding mix, sweetened condensed milk, and vanilla Greek yogurt to form a lush, stable base. Fold in whipped topping if you want extra lightness. Gently stir in diced fresh peaches and cinnamon, then fold in crumbled graham crackers and brown sugar for the cobbler crunch. Chill to let flavors marry and the pudding mix set. Serve with extra graham crackers or a sprinkle of cinnamon.

Gather these items

8 oz cream cheese, softened (room temperature for easier mixing)
1 (3.4 oz) package instant cheesecake pudding mix
1 cup vanilla Greek yogurt (or plain Greek yogurt + 1 tsp vanilla)
1/2 cup sweetened condensed milk
2 cups fresh peaches, diced (about 2–3 medium peaches)
1 tsp ground cinnamon
1 cup whipped topping (optional; cool whip or homemade whipped cream)
1/2 cup crumbled graham crackers
2 tbsp brown sugar (optional, for extra cobbler sweetness)

Substitution notes:

Use thawed frozen peaches (drained) if fresh aren’t available. Pat dry to avoid watering down the salad.
For a lighter version, swap sweetened condensed milk for 1/4 cup honey or maple syrup plus an extra 1/4 cup Greek yogurt — sweetness and texture will differ.
To make gluten-free, use gluten-free graham crackers or an alternative crunchy topping like crushed gluten-free cookies or toasted oats.

How to prepare it

Beat the softened cream cheese in a mixing bowl until completely smooth and free of lumps. Use a hand mixer or stand mixer on medium speed.
Add the instant cheesecake pudding mix, sweetened condensed milk, and vanilla Greek yogurt. Mix until the mixture is creamy and homogeneous. Scrape the bowl so there are no streaks of cream cheese.
If using, fold in the whipped topping gently with a spatula to keep the mixture light. Don’t overmix — you want a fluffy texture.
Fold the diced peaches and cinnamon into the cream cheese mixture. Stir gently so the peaches don’t break down. Taste and add the 2 tablespoons brown sugar if you prefer a sweeter, more cobbler-like bite.
Stir in the crumbled graham crackers, folding just until distributed. A portion of the crumbs will soften as it chills and a few will stay slightly crunchy — that contrast is the point.
Transfer to a serving bowl or individual dishes. Cover and chill for at least 1 hour to let the pudding mix set and flavors meld. Serve cold with extra graham crackers or a light dusting of cinnamon.

Best ways to enjoy it

Serve in a large bowl for potlucks or portion into small dessert cups for a fancier presentation.
Top with extra crumbled graham crackers, a drizzle of caramel, or chopped toasted pecans for texture.
Pair with iced tea, a light sparkling wine, or a sweet Riesling to complement the peaches.
For brunch, serve alongside pancakes or waffles as a fruity, cheesecake-like condiment.

How to store & freeze

Refrigerator: Store covered in an airtight container for up to 3–4 days. After day one the graham crackers will continue to soften; if you prefer a crunch, stir in fresh crumbs just before serving.
Freezing: Not recommended for best texture. Dairy and whipped toppings separate when frozen and thawed. If you must freeze, transfer to a freezer-safe container and freeze for up to 1 month; thaw overnight in the fridge and expect a change in texture.
Food safety: Keep refrigerated below 40°F (4°C). Discard if left at room temperature for more than two hours.

Pro chef tips

Soften cream cheese ahead: set it on the counter 30–60 minutes before mixing for a silky base. Cold cream cheese makes lumps and requires over-beating.
Prevent watery salad: if peaches are very juicy, briefly toss diced fruit in a fine sieve to drain, or pat dry. Excess juice will thin the mixture.
Texture control: add only half the graham crumbs first; you can fold in more just before serving for retained crunch.
Make it ahead: refrigerate for 1–2 hours to let the pudding set; flavor improves with a short chill, but wait to add all crumbs until nearer serving time if you want crispness.

Flavor swaps

Berry twist: replace peaches with fresh strawberries or a mixed berry blend. Add lemon zest for brightness.
Tropical version: sub mango for peaches and use crushed vanilla wafers instead of graham crackers.
Lighter option: omit whipped topping and reduce sweetened condensed milk; replace with additional Greek yogurt and 1–2 tbsp honey.
Vegan adjustment: use dairy-free cream cheese, plant-based whipped topping, coconut condensed milk alternatives, and vegan graham crumbs — texture and sweetness will differ.

Your questions answered

Q: Can I use canned peaches?
A: Yes. Drain them well and pat dry so the salad doesn’t become watery. Canned peaches are softer and sweeter, so reduce or skip the brown sugar.

Q: How far ahead can I make this?
A: You can make it the night before. It tastes best after 1–4 hours chill. If making more than a day ahead, add extra graham crumbs just before serving.

Q: Is the instant pudding safe to eat without baking?
A: Yes. Instant cheesecake pudding is designed to thicken with milk/mixtures and does not require baking. It’s commonly used in no-bake desserts for stability.

Q: Can I skip the sweetened condensed milk?
A: You can, but it adds body and sweetness. Substitute with 1/4 cup honey or maple syrup plus an extra 1/4 cup Greek yogurt, keeping in mind the flavor balance will change.

Q: How to keep the salad from getting too grainy?
A: Fully soften the cream cheese and beat it until smooth before adding the dry pudding mix. Mix on medium speed and scrape the sides often.

Conclusion

If you want more inspiration or a video walkthrough of a similar concept, check out this detailed Peach Cobbler Cheesecake Fruit Salad recipe and video on The Slow Roasted Italian: Peach Cobbler Cheesecake Fruit Salad + Video – TSRI. For another take with slightly different proportions and serving ideas, see the Peach Cheesecake Salad on Sweet and Savory Meals: Peach Cheesecake Salad – Sweet and Savory Meals.

Enjoy the bright peach flavors and creamy cheesecake notes — it’s an easy, make-ahead crowd-pleaser that’s perfect for summer gatherings and casual desserts alike.