Peach Cobbler Cheesecake Salad Recipe
Indulge in the delightful combination of a peach cobbler and cheesecake with this refreshing Peach Cobbler Cheesecake Salad. Creamy and fruity, this no-bake dessert is perfect for summer gatherings or a sweet treat any time of the year.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For Whipped Cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
For Cheesecake Mixture:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
For Peach Mixture:
- 2 (21 oz) cans peach pie filling
- 2 cups fresh or canned peaches, drained and sliced
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Additional:
- 1 (11 oz) package vanilla wafer cookies
- Additional cinnamon for garnish (optional)
Instructions
- Prepare Whipped Cream: In a large mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Set aside.
- Make Cheesecake Mixture: In another large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture. In a separate bowl, stir together peach pie filling, peach slices, cinnamon, and nutmeg. Fold the peach mixture into the cheesecake mixture until evenly distributed.
- Assemble: Just before serving, fold in vanilla wafer cookies to keep them crisp. Sprinkle with cinnamon if desired. Serve chilled.
Notes
- For a lighter version, substitute whipped topping for homemade whipped cream.
- Best eaten the same day to maintain the cookie crunch.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 310
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
