Peach Cheesecake Cobbler Dip
Creamy peach cheesecake dip layered with cinnamon peaches and buttery graham cracker crumbs. A no bake dessert that’s easy to make ahead for parties and summer get togethers.
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces tub of whipped topping thawed
- 1 can peach pie filling (21 ounces)
- 1/2 teaspoon cinnamon
- 1 cup graham crackers crushed
- 1/4 cup unsalted butter melted
Instructions
- Beat the softened cream cheese until smooth. Mix in the powdered sugar and vanilla extract.
- Fold in the whipped topping until fluffy and combined. Spread the mixture into the bottom of a serving dish.
- Stir together the peach pie filling and cinnamon. Spoon the peaches evenly over the cheesecake layer.
- Mix the graham cracker crumbs with melted butter and sprinkle over the peaches.
- Refrigerate for 30 minutes before serving.
Notes
- Let the cream cheese soften fully before mixing.
- Chop larger peach slices into smaller pieces for easier scooping.
- Vanilla wafer crumbs can replace graham cracker crumbs.
- Store leftovers covered in the refrigerator for up to 3 days.
- The graham cracker topping softens more as it chills.
- This is best served cold straight from the fridge.
Tried this recipe?Let us know how it was!