Peach Cheesecake Salad

I am always on the lookout for decadent desserts that require almost zero effort, and this Peach Cheesecake Salad delivers! All I have to do is whisk the creamy cheesecake dressing, chill it, and fold in the juicy peaches. It tastes like a luscious, rich cheesecake minus the fuss and baking!

You cannot go wrong with this recipe. Speaking of which, you cannot mess this recipe up! It is foolproof, I promise. It’s the perfect treat for a pool party or barbecue get-together! When I have a gathering, I serve it in individual glasses with graham cracker crumbs on top. I make a similar salad for the 4th of July with different berries in a cream cheese dressing. These bright, juicy, and vibrant desserts, swirled into creamy indulgence, are always a crowd pleaser.

The best part of this effortless, no-bake dessert is the versatility. It can be made with fresh or canned peaches. I also like to add a bit of lime zest, chopped pineapple, and toasted coconut flakes for a tropical twist. Once you master the decadent cheesecake dressing, you can pair it with your favorite fruits and berries and even use it as a dip.

Why you will love this recipe

• Faster than cheesecake: This cheesecake salad is creamy, rich, and decadent, with juicy pieces of sweet peaches. It tastes like a real cheesecake, but takes only minutes to make.
• Very inexpensive: Spend less than $20 for everything. This budget-friendly dessert is not only delicious but also frugal, making it the perfect choice when you need to feed a larger crowd.
• No dishes: You only have one bowl to wash! This effortless recipe is also stress-free and clean. It’s a breeze.
• Foolproof: Only three steps that anyone can do. Mix the creamy dressing, slice the peaches, and combine them all.

What you will need

• Peaches – I used six rinsed, pitted, and sliced peaches. You can also use canned peaches; drain and pat them dry.
• Cheesecake pudding mix – You want the powder to add the delicious cheesecake flavor for an authentic taste. 
• Cream cheese – Do not use the whipped kind. You need the bricks for the solid filling, but they must be softened to room temperature.
• Whipped cream – You can use the frozen whipped cream in the tub, but it needs to be thawed. Or make my homemade whipped cream.
• Peach yogurt – For an extra creamy and flavorful treat, but it also adds just a bit of tanginess.
• Vanilla – I recommend 100% pure vanilla extract, not vanilla flavoring, for the best taste without the bitterness.

How to make

Prepare the cream mixture: In a bowl, I combine all the ingredients except the fruit. I whip them until smooth and creamy, then chill the mixture in the refrigerator for about an hour.

Slice: I wash the fruits and pat them dry, then cut them in half and remove the pit. Then, slice.

Combine: I remove the creamy mixture from the fridge, then fold in the peach slices and serve.

Expert tip

Lump-free base

To ensure the cheesecake dressing is lump-free, creamy, and smooth, use softened cream cheese. Leave it at room temperature for 20-30 minutes before whipping it. Also, first, stir the pudding mixture into the yogurt before adding the cream cheese and whipped topping, to ensure it thoroughly dissolves and achieves even distribution.

More tips to consider

• Ensure your cream cheese is softened to room temperature, making it easier to mix and spread. Otherwise, you will end up with lumpy cheesecake salad.
• You could also use canned or frozen peaches if they are not in season in your area.
• Do not make more than you need. Keep the fruit and dressing separate until you are ready to eat them. The dressing can stay fresh in the fridge for several days. However, once you mix it with the peaches, it will become soggy within 24 hours.
• If you use canned or frozen peaches, rinse them thoroughly and then drain.

Recipe variations and add-ins:

• Crunchy salad: To make your salad crunchy, add chopped walnuts, pecans, or cashews.
• No nuts: You can also use seeds, such as sesame seeds, pepitas, or poppy seeds, as an alternative to nuts.
• For a softer texture, consider adding mini marshmallows.
• Real cheesecake taste: To achieve a more authentic cheesecake taste, sprinkle some graham cracker crumbs on top.
• Less fat: For a lighter dish, use low-fat cream cheese and Greek yogurt.
• More fruit: You can always add more fruits like chopped strawberries, bananas, pears, and apples. Or toss in some berries. If you don’t have peaches, try apricots, nectarines, or plums as alternatives.

Serving suggestions:

Since this dessert is so easy to make, it’s perfect for get-togethers, like BBQ parties, tailgating, or picnics. This goes wonderfully with a glass of peach sangria. To make it, mix Moscato or Pinot Gris with peach juice or peach-flavored liquor and add some fruit slices. I like to serve it to kids with a glass of homemade peach smoothie.

Make this even more enticing by adding a scoop of peach jam to it and serving it with a slice of upside-down peach cake. This is also the perfect dessert after an effortless summer meal, such as this slow cooker peach pork or one-pan peach salmon. Always serve this cheesecake salad chilled.

How to store leftovers:

• Refrigerate: This salad will remain fresh for approximately 24 hours when stored in an airtight container in the refrigerator. You should not have any trouble eating it before that. If you want to prepare it ahead of time, make the dressing, but keep the fruit separate. The dressing will stay fresh for several days in the fridge.

Frequently asked questions

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