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Peach Cheesecake Salad

Peach Cheesecake Salad: A Quick & Creamy Summer Delight

Discover a refreshing Peach Cheesecake Salad that's quick to make and perfect for summer gatherings.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 cups
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Mixture
  • 1 package Whipped Topping
  • 8 oz Cream Cheese softened
  • 1 package Cheesecake Pudding Mix
  • 1 cup Peach Yogurt
  • 1 teaspoon Vanilla Extract
For the Fruit
  • 4 medium Peaches fresh, sliced
Optional Add-ins
  • 1/2 cup Nuts chopped
  • 1/2 cup Mini Marshmallows
  • 1/4 cup Graham Cracker Crumbs for topping

Equipment

  • Mixing Bowl
  • spatula
  • Hand mixer
  • measuring cups

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the whipped topping, softened cream cheese, cheesecake pudding mix, peach yogurt, and vanilla extract. Use a hand mixer on medium speed to blend until smooth, about 2-3 minutes.
  2. Chill the cream mixture in the refrigerator for about one hour to set slightly.
  3. While the cream mixture chills, wash and pat dry the peaches. Cut each peach in half, remove the pit, and slice them into thin wedges.
  4. Gently fold the sliced peaches into the chilled cream mixture using a spatula until evenly coated.
  5. Transfer the Peach Cheesecake Salad to a serving bowl or individual cups and enjoy immediately.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 8mgCalcium: 60mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cream mixture without peaches for up to 2 months.

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