Cheesecake Fruit Salad comes together so simply with fresh peaches, a rich and creamy cheesecake filling, and glorious bits of crisp sweet ‘cobbler’ to create the most spectacular fruit salad ever!
Every bite is absolutely bursting with flavor and you are going to go nuts over this peach cheesecake salad recipe!
Cheesecake Fruit Salad
I am a peach cobbler fiend (must be those southern Florida roots) with many peach cobbler recipe twists on our site.
As I was huddled over the sink devouring a fresh peach last week, wondering what incredible creation I would come up with this peach season, it hit me!
Peach Cobbler Cheesecake Fruit Salad.
The combination of a rich and creamy cheesecake filling and flavorful fresh fruit creates an over the top decadent fruit salad unlike anything you have ever tried!
And fruit salad with cheesecake pudding really went all out with divine bits of candied cinnamon graham crackers as the ‘cobbler’ topping.
Cheesecake Salad Recipe Tips
- Use fresh peaches. Canned peaches won’t have the right texture, and thawed frozen peaches will have too much liquid — no matter how many times you drain them.
Stick with fresh for this cheesecake fruit salad!
- Go slow. Do not pour all of the creamer into the cream cheese at once. It will get clumpy, and no matter how long you beat it, it will stay that way.
Trust me on this one!
- Enjoy within a day or two. The longer the mixture sits, the softer the “cobbler” pieces will get.
Let that be your guide when preparing this cheesecake salad recipe, depending on how much crunch you like.
What You Will Need
- Electric Hand Mixer – I have had this one in my kitchen for what seems like forever — at least 8 years.
- Rimmed Baking Sheets – Used for everything from cookies to roasting, a good baking pan will last for years.
Cheesecake Salad FAQ
Keep the moisture to a minimum! If your peaches are extra juicy, let them drain in a colander before combining fruit salad with cheesecake pudding.
Also, be sure to follow my tip for combining the creamer with the cream cheese. If the mixture doesn’t thicken properly, your cheesecake salad will be a soggy mess.
Most likely, depending on the fruit. For this peach cheesecake salad recipe, it’s a definite yes!
Simply chop up the peaches and refrigerate them in an airtight container until you’re ready to put together your cheesecake salad.
How to Prep Peach Cheesecake Salad Ahead
- Prepare the cheesecake mixture and refrigerate in a bowl.
- Prep the peaches and refrigerate.
- Before serving, drain any excess liquid from the fruit, then fold the cheesecake filling into the fruit.
With love, from our simple kitchen to yours.
Other Scrumptious Peach Desserts
Peach Cobbler Cheesecake Fruit Salad + Video
- 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
- 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
- Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper or a silicone baking mat.
- In a medium size microwave safe bowl, combine brown sugar, butter, vanilla extract, cinnamon, salt and nutmeg. Stir to combine. Microwave 30 seconds at a time until the mixture is bubbly and the sugar is melted. Add the crumbled graham crackers and stir until the graham cracker pieces are coated well.
- Pour mixture onto the prepared baking sheet and sprinkle with granulated sugar (this will give it a real crisp coating). Bake until golden brown, about 10-12 minutes. Allow to cool.
- While the topping bakes, in a tall bowl (I use an 8-cup glass measuring cup), use an electric mixer to whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as-is; it will loosen up.
- Add the dry pudding mix and mix on high speed until well combined.
- With the mixer on low speed, slowly add the creamer to the cream cheese mixture (SEE NOTES). Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Repeat until all of the creamer has been added to the mixture. Whip until smooth.
- Fold the peaches into the cheesecake mixture. Chill until ready to serve or serve immediately.
- Just before serving, add the topping and stir to combine.
- Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
- The topping will soften in the cheesecake filling. The longer it is in the filling, the softer it becomes, so use your best judgment. I like crunchy pieces, and my daughter likes them soft.
Prepare the cheesecake mixture and refrigerate in a bowl. Prep the peaches and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Finish by stirring in the topping. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2017. Updated and republished April 2023
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