Peach Cobbler Cheesecake Fruit Salad (Print View)
Fresh peaches and berries tossed with creamy cheesecake filling and buttery cinnamon crumble topping for the ultimate summer dessert.
# What You Need:
→ 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, fresh or drained
→ 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
# How to Make It:
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 before using.
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 - Place sliced peaches, strawberries, blueberries, grapes, and pineapple chunks in a large serving bowl. Gently toss to distribute evenly.
04 - Pour the cheesecake cream over the fruit. Fold gently until all fruit pieces are lightly coated. Avoid overmixing to prevent bruising the fruit.
05 - Sprinkle the cooled cobbler crumble over the salad just before serving. Serve immediately while the topping remains crisp for the best texture contrast.
# Expert Tips:
01 -
- The cheesecake mixture creates this velvety coating that makes every fruit bite feel indulgent without being heavy
- That spiced crumble topping adds the exact crunch and warmth you crave from cobbler, but in a salad format
02 -
- Never skip cooling the crumble completely or it will steam and get soggy the second it hits the fruit
- Mix the cheesecake coating gently so the fruit stays intact and doesnt release too much liquid
03 -
- Use vanilla wafers instead of graham crackers for a more delicate crumble that doesnt overpower the fruit
- A squeeze of fresh lemon juice over the fruit before coating keeps everything bright and prevents oxidation