This Peach Cobbler Cheesecake Dip is creamy, sweet, and full of that classic cobbler flavor everyone loves! A smooth cheesecake base is topped with warm cinnamon peaches and a buttery graham cracker crumble for the perfect combination of creamy, fruity, and crunchy.
It's an easy no bake dessert that feels a little fancy but comes together in minutes perfect for parties, cookouts, or anytime you need a quick sweet treat!
Peach Cobbler Cheesecake Dip Serves: 8
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 40 minutes
You will need
• 8 oz of cream cheese (softened)
• 1/2 cup of powdered sugar
• 1 tsp of vanilla extract
• 1 8 oz tub of whipped topping (thawed)
• 1 21 oz can of peach pie filling
• 1/2 tsp of cinnamon
• 1 cup of graham crackers (crushed)
• 1/4 cup of unsalted butter (melted)
1. In a large bowl add the softened cream cheese and beat using a hand mixer until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese and mix until fully combined.
2. Fold in the whipped topping until the mixture is light, smooth, and fluffy.
Spread the cheesecake mixture evenly into the bottom of a serving dish.
3. In a separate bowl, stir together the peach pie filling and cinnamon.
If the peach slices are large, chop them into smaller bite sized pieces for easier scooping.
Spoon the peach mixture evenly over the cheesecake mixture.
4. In a small bowl combine the butter and graham cracker crumbs and stir.
Sprinkle the crumbs all over top of the peaches.
5. Cover and refrigerate for 30 minutes to allow the dip to chill and set slightly.
Serve chilled with graham crackers or cookies! Enjoy.
Tips and tricks! • Store in an airtight container in the fridge for 2-3 days.
• Make sure the cream cheese is fully softened so there’s no chunks.
• Slightly chop the peaches in half for smaller pieces.
• You can use vanilla wafer crumbs instead of graham crackers.
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