Peach Cobbler No Bake Cheesecake Dip
Easy No Bake Cheesecake Dip takes just 10 minutes to prep and 30 minutes to chill. The rich whipped cream cheese base is topped with cinnamon peach pie filling. Buttery graham cracker crumbs on top give it peach cobbler vibes in a scoopable dessert dip.
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This peach cobbler cheesecake dip is simple to make and delivers all those wonderful peach cobbler flavors in dessert dip form. Enjoy it with graham crackers, vanilla wafers or shortbread cookies.
For more chilled treats, try some of these No Bake Simple Desserts. You may also enjoy some of these Peach Recipes. More sweet and fruity ideas include this Rustic Peach Galette and my super easy Apple Cobbler.
Why You’ll Love It
- Speedy prep: The dip has just 10 minutes of hands-on work before the refrigerator time. It’s mixed in bowls and layered in a shallow dish, so there’s no baking or cooking involved.
- Dip texture: It’s softer than cheesecake, which makes it ideal for scooping with graham crackers or cookies. But you still get that wonderful cheesecake taste!
- Peach cobbler flavor: The canned fruit filling, cinnamon and buttery crumbs make this taste like classic peach cobbler.
Cheesecake Dip Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Cream cheese: Use brick-style cream cheese from the dairy section, not the whipped kind. I always let it soften so it can mix smoothly with the powdered sugar.
- Powdered sugar: This sweetens the cream cheese base and blends in without a gritty texture.
- Vanilla extract: To round out the cream cheese mixture and make it taste more like cheesecake filling. I recommend using pure vanilla extract for the best flavor.
- Whipped topping: Use thawed whipped topping from the freezer section. It softens the cream cheese mixture for dipping.
- Peach pie filling: Canned pie filling is for the fruit layer. Grab a 21-ounce can.
- Cinnamon: This spice is mixed into the peach filling for the cobbler-style flavor.
- Graham crackers: Crush them to make the crumb topping. I like to keep extra crackers for dipping.
- Unsalted butter: Melted butter moistens the graham cracker crumbs for the topping.
Substitutions and Variations
- Different fruit filling: Use cherry, blueberry, or apple pie filling in place of peach.
- Vanilla wafer crumbs: Try crushed vanilla wafers instead of graham cracker crumbs for a sweeter topping.
- Caramel peach dip: I sometimes drizzle caramel sauce over the peach layer before adding the crumbs.
- Reduced-fat cream cheese: Reduced-fat cream cheese can be used, though the base will be softer than if you use full-fat cream cheese. I’ve tried both but prefer the full-fat kind.
- More spice: Add a small pinch of nutmeg with the cinnamon for a warmer cobbler flavor.
How to Make Creamy Peach Dip (Step-by-Step Directions)
STEP 1: Beat the cream cheese until smooth. Mix in the powdered sugar and vanilla extract.
STEP 2: Fold in the thawed whipped topping and spread the cheesecake mixture into a shallow serving dish.
STEP 3: Stir the peach pie filling with cinnamon. Chop large peach slices into smaller pieces.
STEP 4: Spoon the peach mixture over the cheesecake layer.
STEP 5: Stir the graham cracker crumbs with melted butter and sprinkle them over the peaches.
STEP 6: Cover and chill the dip, then serve with graham crackers or cookies.
Top Tips
- Drain syrupy filling if needed: Some peach pie fillings have a lot of loose syrup. I like to spoon off a little if it pools in the can, or I find the peach layer can slide around too much.
- Use fine crumbs: Crush the graham crackers finely so the topping spreads evenly over the peach layer.
- Spread the base to the edges: Push the cream cheese mixture right to the sides of the dish so every scoop has cheesecake layer underneath.
- Taste the cinnamon level: Some peach pie fillings already have spice added. Taste the filling before adding the full amount of cinnamon, as it might not need it.
- Serve with sturdy dippers: Graham crackers, vanilla wafers, and shortbread cookies hold up better than more delicate cookies with this dip.
Common Mistakes to Avoid
- Using cold cream cheese: Cold cream cheese leaves lumps in the cheesecake base. Let it soften before mixing so the powdered sugar and vanilla blend in smoothly.
- Adding frozen whipped topping: The whipped topping needs to be thawed before it goes into the cream cheese mixture. If it’s still frozen, the base won’t mix evenly.
- Using a deep dish: A deep bowl makes it harder to scoop the cheesecake layer, peach filling, and crumbs together. A shallow pie plate is better for this dip.
- Adding the crumbs too early: The graham cracker topping softens in the refrigerator, so I recommend that you add it closer to serving if you want more texture.
- Skipping the chill time: The dip can be served right away, but half an hour in the refrigerator gives the cream cheese base a firmer texture.
How to Store
- Storage: Store leftover peach cobbler cheesecake dip covered in the refrigerator for 2 to 3 days.
- Refrigerator: Keep the dip chilled and refrigerate leftovers within 2 hours because of the dairy component.
- Freezing: Do not freeze this dip. Cream cheese, whipped topping, and canned pie filling can separate after thawing.
Serving Suggestions
Serve this peach cobbler cheesecake dip with graham crackers, cinnamon pita chips, Homemade Cookies or mini stroopwafels. For drinks, you could pair it with Frozen Mimosas or make a refreshing pitcher of Pineapple Agua Fresca. If you’re adding another dessert to the spread, Lemon Cheesecake with Lemon Curd Bars or Coconut Fudge would work well.
Peach Cobbler Cheesecake Dip FAQs
No. The crumbs are mixed with melted butter and added straight to the dip.
The whipped topping may have been too warm, or the peach filling may have had too much loose syrup. Make sure you drain your peach filling and give the dip at least half an hour chilling time.
Oh, definitely. They’ll love it!
Peach Cobbler No Bake Cheesecake Dip
Equipment
- Paring Knife Optional
- 9-Inch Pie Plate or Shallow Dish
Ingredients
- 21 ounces peach pie filling canned, drained of excess liquid
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup powdered sugar
- 8 ounces whipped topping thawed
- 1 cup graham crackers crushed
- ¼ cup unsalted butter melted
To Serve
- Cookies, wafers or crackers
Instructions
Make the Creamy Base Layer
- Add the cream cheese to a large bowl and beat with an electric mixer until creamy and smooth.
- Mix in the vanilla and powdered sugar until well combined.
- Fold in the whipped topping until the mixture is fluffy and light.
- Transfer the cheesecake mixture into a serving dish and smooth the top.
Prepare the Peach Layer
- In another bowl, stir the cinnamon into the peach pie filling. You can chop the peach pieces smaller if needed, for easier scooping.
- Spoon the peach pie filling mixture over the cheesecake mixture.
Add the Cobbler Topping
- In another bowl, stir the graham cracker crumbs and melted butter together.
- Sprinkle this over the peaches.
Chill and Serve
- Cover and chill for 30 minutes to chill the dip and let it set slightly.
- Enjoy chilled with cookies or graham crackers for dipping.
Notes
- Break up crumb clumps: If the butter makes large clumps in the graham cracker crumbs, break them up with your fingers.
- Use a spatula: A spatula spreads the cheesecake base more evenly across the pie plate.
- Check the pie filling: If the peach filling has large pieces, cut them smaller before adding them to the dish, to make it easier to scoop.
Nutrition Information
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