Peach Cobbler Cheesecake Fruit Salad (Printable Version)

Creamy cheesecake meets fresh peaches and cobbler crumble in this refreshing summer dessert.

# Ingredient List:

→ Cheesecake Mixture

01 - 8 oz cream cheese, softened
02 - 1/3 cup granulated sugar
03 - 1/2 cup heavy cream
04 - 1 tsp vanilla extract
05 - 1/2 cup Greek yogurt or sour cream

→ Fresh Fruit

06 - 3 large ripe peaches, peeled and sliced
07 - 1 cup strawberries, hulled and quartered
08 - 1 cup blueberries
09 - 1 cup green grapes, halved
10 - 1 cup pineapple chunks

→ Cobbler Topping

11 - 1 cup vanilla wafer cookies or graham crackers, crushed
12 - 2 tbsp unsalted butter, melted
13 - 2 tbsp brown sugar
14 - 1/2 tsp ground cinnamon
15 - Pinch of salt

# Directions:

01 - Combine crushed cookies, melted butter, brown sugar, cinnamon, and salt in a medium bowl. Mix until crumbs are evenly coated. Spread on a baking sheet and bake at 350°F for 8-10 minutes until golden and crisp. Cool completely.
02 - Beat softened cream cheese and granulated sugar in a large bowl until smooth and creamy. Add heavy cream, vanilla extract, and Greek yogurt or sour cream. Continue beating until fluffy and well combined.
03 - Gently toss peaches, strawberries, blueberries, grapes, and pineapple in a large serving bowl until evenly distributed.
04 - Gently fold the cheesecake mixture into the fruit, taking care to not mash the fruit. Ensure all pieces are lightly coated with the creamy mixture.
05 - Sprinkle the cooled cobbler topping over the salad immediately before serving to maintain maximum crunch. Serve chilled for best results.

# Expert Tips:

01 -
  • The cheesecake coating transforms ordinary fruit into something that feels like dessert but still counts as a salad
  • You get all the cobbler flavors without turning on your oven for more than ten minutes
  • It travels beautifully to potlucks and somehow tastes even better after the flavors mingle
02 -
  • Mixing the crumbles into the salad instead of sprinkling them on top turns everything soggy within minutes
  • The cheesecake mixture tastes overly sweet on its own but balances perfectly once it coats the fruit
  • Room temperature fruit releases more juices, so toss everything right before you plan to serve it
03 -
  • Pat your fruit dry with paper towels before tossing to prevent the salad from becoming watery
  • Toast the crumbles a shade darker than you think necessary because they soften when they hit the creamy fruit

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