Peach Cheesecake Salad

Peach cheesecake salad is a no-bake dessert with a sweet cream cheese filling folded with diced fresh peaches and whipped topping, layered with a buttery graham cracker crumb mixture in a serving dish. It is served cold. Prep is 15 minutes, and with at least 1 hour of chilling the total is 1 hour 15 minutes. The recipe makes 6 servings of 1 cup each.

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It is a dessert that suits summer meals, and you can build it in one large dish or in individual cups.

What Goes in the Bowl

Amounts are in the recipe card at the bottom. These are the parts of the salad.

• Fresh peaches (2 cups, diced): the main fruit, with natural sweetness, juice and color.
• Cream cheese (8 ounces, softened): the base of the filling. Its tang balances the sweet peaches.
• Granulated sugar (1/2 cup): sweetens the cream cheese. It dissolves easily for a smooth filling.
• Vanilla extract (1 teaspoon): adds depth and aroma.
• Whipped topping (1 cup): lightens the filling and gives it an airy texture.
• Graham cracker crumbs (1 cup) and melted butter (1/4 cup): the butter binds the crumbs into a crunchy layer that works like a cheesecake crust.
• Chopped nuts (1/4 cup, optional): walnuts or pecans add crunch.

Putting It Together

Beat the cream cheese, sugar and vanilla until smooth, then fold in the whipped topping and diced peaches. In another bowl, mix the graham cracker crumbs with the melted butter.

Layer the cream cheese mixture and the crumb mixture in a serving dish, starting with the cream cheese mixture. Hold back a few peaches and some nuts to go on top, then chill for at least 1 hour. The chilling lets the flavors blend and sets the creamy texture.

Pick ripe peaches. They should give slightly when pressed and smell sweet, which means they will be juicy and flavorful.

Ways to Change It

• Other fruit: strawberries, blueberries or mangoes can replace the peaches.
• Nuts: chopped pecans or walnuts add crunch, and toasting them first gives a warmer aroma.
• Citrus and spice: a splash of lemon or lime juice brightens the taste, and a sprinkle of cinnamon adds warmth.
• Tropical: try shredded coconut or a hint of almond extract in the cheesecake mixture.

Serving Ideas

Layering the salad in individual dessert cups or mason jars shows off the colors and textures, and a sprig of mint on top finishes it. It also works next to grilled meats as a cool, fruity contrast, and it is a light option for a brunch table alongside pancakes, waffles or pastries.

Time and Nutrition

Preparation takes about 15 minutes of mixing, then the dish chills for at least 1 hour.

Each 1 cup serving has approximately 250 calories, 10 grams of fat (6 grams saturated), 35 grams of carbohydrates, 1 gram of fiber, 18 grams of sugar, 3 grams of protein and 150 milligrams of sodium.

FAQ

Can I use frozen peaches?

Yes. Thaw them and drain off the excess moisture before dicing, so the salad keeps its texture.

How long does it keep?

In the refrigerator for 2 to 3 days. It tastes best within the first day or two.

Is it vegetarian?

Yes. It contains no meat or meat by-products.

Can I make it ahead of time?

Yes. Prepare it a few hours in advance and chill it so the flavors can combine before serving.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us