Description

This show-stopping Peach Cobbler Cheesecake Fruit Salad combines the best of three beloved desserts in one irresistible package! Juicy summer fruits tossed in a creamy cheesecake dressing, then topped with a buttery cinnamon graham cracker “cobbler” crunch. It’s a no-bake wonder that’s perfect for potlucks, backyard barbecues, or anytime you need an impressive but easy dessert!

Ingredients

Scale

For the Fruit Salad:

4–5 ripe peaches, peeled & diced
1 cup strawberries, hulled & quartered
1 cup blueberries
1 cup red seedless grapes, halved
1 cup pineapple chunks (fresh or canned, drained)

For the Cheesecake Dressing:

8 oz (1 package) cream cheese, softened
⅓ cup powdered sugar
1 tsp pure vanilla extract
1 cup whipped topping (like Cool Whip), thawed

For the “Cobbler” Crunch:

1 cup graham crackers, crushed (about 8 full sheets)
2 Tbsp unsalted butter, melted
2 Tbsp brown sugar, packed
½ tsp ground cinnamon

Instructions

Prep Your Fruit: In a large mixing bowl, gently combine diced peaches, strawberries, blueberries, grapes, and pineapple. Handle with care to prevent bruising, then set aside.
Make the Cheesecake Dressing: In a separate bowl, beat the softened cream cheese until completely smooth and free of lumps. Add powdered sugar and vanilla, then continue beating until silky and well-combined. Gently fold in the whipped topping until you achieve a light, fluffy texture reminiscent of cheesecake filling.
Mix ‘Em Up: Pour the cheesecake dressing over your colorful fruit medley. Using a rubber spatula, fold everything together with a gentle touch until all fruit pieces are evenly coated. Be careful not to overmix or the fruit will release too much juice.
Whip Up the Cobbler Crunch: In a small bowl, combine crushed graham crackers, melted butter, brown sugar, and cinnamon, stirring until it resembles sandy cookie crumbs. Spread on a plate to cool briefly.
Assemble & Serve: Transfer the fruit-cheesecake mixture to a serving dish or individual bowls. Sprinkle the cobbler crunch generously over the top just before serving.
Chill Time: Refrigerate for at least 30 minutes before serving to allow flavors to blend perfectly.

Notes

For the freshest presentation, reserve some of the graham cracker topping and add it just before serving to maintain its delightful crunch.
Fresh peaches are best when in season, but you can substitute canned peaches (well-drained) during off-season months.
For a lighter version, use reduced-fat cream cheese and light whipped topping.
Make sure cream cheese is truly room temperature (at least 1 hour on the counter) to prevent lumps in the dressing.
This salad is best enjoyed within 4 hours of making, though leftovers can be refrigerated for up to 2 days.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 295
Sugar: 24g
Sodium: 148mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 4g
Cholesterol: 38mg

Keywords: fruit salad, peach dessert, cheesecake dessert, no-bake dessert, summer dessert, potluck dessert, cobbler, cream cheese fruit salad