Go Back

Peach Cobbler Cheesecake Fruit Salad

A quick, creamy dessert that balances fresh peaches with a light cheesecake base, perfect for picnics and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Fruit Salad
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces fresh peaches, chopped Use ripe but firm peaches.
  • 8 oz cream cheese, softened Soften to room temperature for a smooth texture.
  • 1 cup sour cream Can substitute half with Greek yogurt for a lighter version.
  • 1/2 cup granulated sugar Adjust down if using sweet canned peaches.
  • 1 tsp vanilla extract Enhances flavor.
  • 1/2 tsp cinnamon Can swap for pumpkin pie spice in cooler months.
  • 1 cup mini marshmallows Gently fold in to prevent sinking.
  • 1/2 cup chopped nuts (optional) Toast lightly for aroma.

Method
 

Preparation
  1. Wash, peel, and chop the peaches into bite-sized pieces.
  2. In a large mixing bowl, combine softened cream cheese, sour cream, sugar, vanilla extract, and cinnamon; beat until smooth.
  3. Gently fold in chopped peaches and mini marshmallows until well combined.
  4. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Serving
  1. Before serving, sprinkle chopped nuts on top if desired.
  2. Serve in bowls or dessert cups, optionally over pound cake or angel food cake.

Notes

Store covered in the refrigerator for up to 3 days. Do not leave at room temperature for more than two hours.