Description
This Peach Cheesecake Salad is a light and refreshing dessert salad that combines creamy cheesecake pudding, smooth cream cheese, luscious whipped topping, and sweet fresh peaches. Topped with crunchy crushed graham crackers, this no-bake dish is perfect for summer gatherings or any occasion where you want a cool, fruity treat.
Ingredients
Scale
Base and Cream Mixture
- 1 box (3.4 oz) instant cheesecake pudding mix
- 1 cup cold milk
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 container (8 oz) whipped topping, thawed
Fruit and Topping
- 3–4 cups fresh peaches, sliced (or canned peaches, well-drained)
- ½ cup crushed graham crackers (for topping)
Instructions
- Mix pudding: In a small bowl, whisk the instant cheesecake pudding mix with cold milk until slightly thickened to activate the pudding.
- Beat cream cheese: In a large bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy, ensuring no lumps.
- Combine mixtures: Fold the thickened pudding mixture into the cream cheese blend, then gently fold in the whipped topping until everything is well combined and fluffy.
- Add peaches: Carefully fold in the sliced peaches, reserving a few slices for garnish to keep some fresh visual appeal on top.
- Transfer to serving dish: Move the combined salad mixture into a serving bowl or trifle dish for presentation.
- Add toppings: Top with the reserved peach slices and sprinkle the crushed graham crackers evenly over the salad for added texture and flavor.
- Chill: Refrigerate the peach cheesecake salad for at least 1 hour before serving to allow the flavors to meld and the salad to firm up.
Notes
- Use fresh peaches for the best flavor and texture, but canned peaches (well-drained) are a convenient alternative.
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes before mixing.
- For a sweeter salad, you can add a little extra powdered sugar to the cream cheese mixture to suit your taste.
- The crushed graham crackers add a nice crunch—make sure not to add too early to keep the texture crisp.
- This salad is best served chilled and consumed within 1-2 days for optimal freshness.
