No-Bake Peach Cobbler Cheesecake Salad (Print version)
A creamy no-bake peach dessert salad with cheesecake filling, juicy peaches, marshmallows, and a cinnamon graham cobbler crumble.
# Ingredients:
For the cheesecake salad
01 -
2 cans (15 oz each / 425 g each) sliced peaches in juice, drained and chopped
02 -
8 oz (225 g) cream cheese, softened
03 -
1/3 cup (40 g) powdered sugar
04 -
1 package (3.4 oz / 96 g) instant vanilla pudding mix
05 -
1 teaspoon vanilla extract
06 -
1 tablespoon lemon juice
07 -
8 oz (225 g) whipped topping, thawed
08 -
2 cups (100 g) mini marshmallows
For the cobbler crumble
09 -
1 cup (100 g) graham cracker crumbs
10 -
3 tablespoons (42 g) unsalted butter, melted
11 -
2 tablespoons packed light brown sugar
12 -
1 teaspoon ground cinnamon
13 -
1 pinch fine salt
# Instructions:
01 -
Place the peaches in a colander and drain well. Chop into bite-size pieces, then blot lightly with paper towels if they look very wet.
02 -
Stir graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt in a small bowl until evenly moistened. Keep aside until serving.
03 -
In a large bowl, beat softened cream cheese, powdered sugar, pudding mix, vanilla, and lemon juice until smooth and thick, about 1-2 minutes.
04 -
Use a spatula to fold in the whipped topping until the base is light and evenly mixed. Do not overmix.
05 -
Gently fold in the drained peaches and mini marshmallows until evenly distributed.
06 -
Cover and refrigerate for at least 30 minutes. Sprinkle the cobbler crumble over the top just before serving.
# Good to know:
01 -
Best served cold within 24 hours.
02 -
Keep the crumble separate until serving for the best texture.