Peach Cobbler Cheesecake Lush
A no-bake dessert blending creamy cheesecake with tangy peach filling and a graham cracker crust. The whipped cream layers add lightness, while the fresh peaches bring a juicy, seasonal touch. Chilled to perfection for a crowd-pleasing texture and flavor.
Servings: 8 servings
Calories: 375kcal
Ingredients
- 1 package graham cracker crumbs (about 1 1/2 cups)
- 1/2 cup melted butter
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups sliced fresh peaches (peeled and pitted)
- 1 cup peach pie filling
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Stir until crumbs resemble wet sand.
- Form the crust base: Press mixture firmly into the bottom of an 8x8-inch dish. Compact using the back of a spoon or glass.
- Chill the crust: Refrigerate crust while making filling.
- Beat cream cheese mixture: In a large bowl, mix cream cheese and powdered sugar until smooth and lump-free.
- Whip cream: In separate bowl, whip heavy cream with electric mixer until stiff peaks form.
- Combine mixtures: Fold whipped cream into cream cheese mixture until fully incorporated.
- Add peach filling: Spread 1/2 of the cheesecake mixture into the dish, then layer half the peach pie filling evenly over it.
- Top with peaches: Press sliced fresh peaches into the remaining cheesecake mixture and spread over the pie filling layer.
- Churn and chill: Place in refrigerator for at least 4 hours or overnight before serving.
Notes
Use fresh peaches for vibrant flavor.
For best texture, refrigerate overnight.
Can be prepared in advance up to 24 hours.
Dish can be swapped to a springform pan for easier serving.
For best texture, refrigerate overnight.
Can be prepared in advance up to 24 hours.
Dish can be swapped to a springform pan for easier serving.