Peanut Butter and Jelly Cheesecake is an easy no-bake dessert with a crunchy Nutter Butter crust, creamy peanut butter cheesecake filling, and sweet grape jelly layered inside and over the top. It has all the classic PB&J flavors in a rich, creamy cheesecake that requires no baking.
This cheesecake takes me right back to peanut butter and jelly sandwiches, only in dessert form. The Nutter Butter crust adds even more peanut butter flavor, while the grape jelly cuts through the rich, creamy filling with just the right amount of sweetness.
Why I Love Peanut Butter and Jelly Cheesecake
Ingredient Notes
- Nutter Butter Cookies: These make the perfect crust for this cheesecake and add peanut butter flavor in every bite. You’ll use crushed cookies for the crust and whole cookies around the edge.
- Unsalted Butter: Melted butter holds the cookie crumbs together and helps create a firm crust once chilled.
- Cream Cheese: Use full-fat block cream cheese and let it come to room temperature before mixing. This helps create a smooth filling without lumps.
- Powdered Sugar: Sweetens the cheesecake filling while blending smoothly into the cream cheese.
- Vanilla Extract: Adds a little extra flavor and balances the rich peanut butter.
- Creamy Peanut Butter: The star of this cheesecake! 30 ounces is correct for this recipe and gives the filling its rich peanut butter flavor.
- Whipped Topping: Thaw the Cool Whip before using it. Gently folding it into the peanut butter mixture keeps the cheesecake filling creamy and fluffy.
- Grape Jelly: Gives this cheesecake its classic peanut butter-and-jelly flavor. Part goes over the crust and the remaining jelly is spread over the top. 🍇
Be sure to check out the full recipe and ingredient list below
How To Make Peanut Butter and Jelly Cheesecake
- Line a 9” springform pan with parchment paper. Mix the crushed Nutter Butters with melted butter until evenly combined. Press the mixture into the bottom of the pan to form the crust. Stand whole Nutter Butters vertically around the edge of the pan.
- Spread about 1/4 cup of the grape jelly in a thin layer over the bottom crust. Set aside.
- Using a handheld mixer, beat the cream cheese in a large bowl until smooth and fluffy. Add the powdered sugar and vanilla extract, then mix again until fully incorporated.
- Add the peanut butter to the cream cheese mixture and beat until smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Gently fold in the whipped topping using a rubber spatula, being careful not to deflate the mixture. Once well combined, pour the filling over the jelly layer in the pan and smooth the top with a spatula.
- Spread the remaining grape jelly on top of the cream cheese layer. If the jelly is too thick to spread easily, microwave it for 10-15 seconds to loosen it.
- For best results, cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.
- Once set, carefully remove the springform pan. Slice into pieces and serve chilled. Enjoy!
Tips I Found Helpful
- Soften the cream cheese: I let the cream cheese come completely to room temperature before mixing. This makes the filling much smoother and helps prevent lumps.
- Crush the cookies finely: Fine Nutter Butter crumbs pack together better and create a crust that holds its shape when sliced.
- Press the crust firmly: I use the bottom of a measuring cup or glass to press the crumbs firmly and evenly into the pan.
- Thaw the Cool Whip: Make sure the whipped topping is completely thawed before adding it to the filling.
- Fold gently: Once the Cool Whip is added, fold it into the peanut butter mixture instead of beating it. This keeps the cheesecake light and creamy.
- Warm the jelly slightly if needed: If the grape jelly is difficult to spread, warm it just enough to loosen it. Let it cool slightly before adding it to the cheesecake.
- Give it plenty of chill time: Don’t rush the chilling step. The cheesecake needs time in the refrigerator to firm up so you can get clean slices.
- Use a clean knife for slicing: Wipe the knife between cuts for prettier cheesecake slices. 🥜🍇💙
Frequently Asked Questions
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Peanut Butter and Jelly Cheesecake Recipe
Yield:
10
Prep Time:
25 minutes
Additional Time:
4 hours
Total Time:
4 hours 25 minutes
Peanut Butter and Jelly Cheesecake is a rich no-bake dessert with a Nutter Butter cookie crust, creamy peanut butter cheesecake filling, and sweet grape jelly.
5.0 Stars (1 Review)
Ingredients
Crust:
- 24 Nutter Butter cookies (crushed into crumbs)
- 6 tablespoons unsalted butter (melted)
- 10-12 whole Nutter Butter cookies (for the edge)
Filling:
- 3 (8 oz) blocks cream cheese (room temperature)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 30 oz creamy peanut butter
- 16 oz whipped topping (Cool Whip)
Topping:
- 3/4 cup grape jelly (divided)
Instructions
- Line a 9” springform pan with parchment paper. Mix the crushed Nutter Butters with melted butter until evenly combined. Press the mixture into the bottom of the pan to form the crust. Stand whole Nutter Butters vertically around the edge of the pan.
- Spread about 1/4 cup of the grape jelly in a thin layer over the bottom crust. Set aside.
- Using a handheld mixer, beat the cream cheese in a large bowl until smooth and fluffy. Add the powdered sugar and vanilla extract, then mix until fully incorporated.
- Add the peanut butter to the cream cheese mixture and beat until smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Gently fold in the whipped topping using a rubber spatula, careful not to deflate the mixture. Once well combined, pour the filling over the jelly layer in the pan and smooth the top with a spatula.
- Spread the remaining grape jelly on top of the cream cheese layer. If the jelly is too thick to spread quickly, microwave it for 10-15 seconds to loosen it.
- Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight for best results.
- Once set, carefully remove the springform pan. Slice into pieces and serve chilled. Enjoy!
Notes
Use room-temperature cream cheese for the smoothest filling. Make sure the whipped topping is completely thawed and gently fold it into the peanut butter mixture. Chill the cheesecake for at least 6 hours, preferably overnight, so it firms up before slicing.
