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Peach Cobbler Cheesecake Salad

A no-bake dessert salad that combines creamy cheesecake flavors with fresh peaches and a graham cracker crunch, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese, softened Room temperature for easier mixing.
  • 1 package (3.4 oz) instant cheesecake pudding mix
  • 1 cup vanilla Greek yogurt Can substitute plain Greek yogurt with 1 tsp vanilla.
  • 1/2 cup sweetened condensed milk Can substitute with honey or maple syrup for a lighter version.
  • 2 cups fresh peaches, diced About 2–3 medium peaches.
  • 1 tsp ground cinnamon
  • 1 cup whipped topping Optional; can use Cool Whip or homemade whipped cream.
  • 1/2 cup crumbled graham crackers Use gluten-free graham crackers for a gluten-free option.
  • 2 tbsp brown sugar Optional, for extra cobbler sweetness.

Method
 

Preparation
  1. Beat the softened cream cheese in a mixing bowl until completely smooth and free of lumps.
  2. Add the instant cheesecake pudding mix, sweetened condensed milk, and vanilla Greek yogurt. Mix until creamy and homogeneous.
  3. If using, fold in the whipped topping gently with a spatula to keep the mixture light.
  4. Fold the diced peaches and cinnamon into the cream cheese mixture gently.
  5. Stir in the crumbled graham crackers, folding just until distributed.
  6. Transfer to a serving bowl or individual dishes, cover, and chill for at least 1 hour.

Notes

This salad can be made ahead of time and lasts in the fridge for 3–4 days. Add fresh graham cracker crumbs just before serving for crunch. Best enjoyed chilled.