Peanut Butter and Jelly Cheesecake
No-Bake Peanut Butter and Jelly Cheesecake This dessert features a crunchy Nutter Butter crust, a rich and creamy peanut butter cheesecake filling, and a sweet jelly topping, making it the ultimate nostalgic treat. It’s smooth, decadent, and packed with classic PB&J flavors—no baking required! Perfect for any occasion, this cheesecake is as easy to make as it is delicious.
If you’re craving more irresistible no-bake desserts, consider trying my Strawberry Crunch Cheesecake for a rich, creamy delight, or indulge in my Cannoli Dip for a quick and easy sweet treat. You may also want to Indulge in the delightful and refreshing experience of a classic Lemon Cheesecake.
Ingredients for Peanut Butter and Jelly Cheesecake
Be sure to check out the full printable recipe and ingredient list below
Peanut Butter and Jelly Cheesecake Recipe
- 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 & Tricks
- 1. Use Room Temperature Ingredients – Let the cream cheese sit out for about 30 minutes before mixing to ensure a smooth and creamy filling without lumps.
- 2. Crush Nutter Butters Finely – For the best crust, use a food processor to grind the cookies into fine crumbs. This helps the crust hold together better when slicing.
- 3. Chill for Maximum Firmness – While 4 hours is the minimum chill time, letting the cheesecake set overnight will give you the best texture and clean slices.
- 4. Microwave the Jelly for Easy Spreading – If your jelly is too thick, warm it in the microwave for 10-15 seconds to make spreading easier without disturbing the cheesecake layer.
- 5. Fold, Don’t Mix – When adding the whipped topping, gently fold it into the peanut butter mixture to maintain a light and fluffy texture.
- 6. Clean Knife for Perfect Slices – For neat slices, wipe your knife clean between cuts and run it under warm water for smoother slicing.
- 7. Try Different Jellies – Swap the grape jelly for strawberry, raspberry, or even a mixed berry preserve to change up the flavor!
FAQs about PBJ Cheesecake
Peanut Butter and Jelly Cheesecake Recipe
Yield:
10
Prep Time:
25 minutes
Additional Time:
4 hours
Total Time:
4 hours 25 minutes
This No-Bake Peanut Butter and Jelly Cheesecake combines a Nutter Butter crust, creamy peanut butter filling, and a sweet grape jelly topping for the ultimate PB&J-inspired dessert! Easy to make and absolutely delicious!
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
- Cover leftover cheesecake tightly and store it in the refrigerator for up to 4 days.
- You can freeze the cheesecake (without jelly on top) by wrapping it securely in plastic wrap and foil for up to 2 months. Thaw it in the fridge overnight, then add the jelly topping before serving.
- For added crunch, fold chopped peanuts or mini chocolate chips into the filling before pouring it into the crust.
- You can swap creamy peanut butter for crunchy, but the texture will change slightly. If you prefer, use strawberry or raspberry jelly.
- Chilling overnight is highly recommended. It helps the flavors meld and gives a firmer texture for easier slicing.
- If Cool Whip isn’t available, use homemade whipped cream by whipping 2 cups of heavy cream with four tablespoons of powdered sugar to stiff peaks.
- Run your knife under hot water for clean slices, wipe it dry, and cut. Repeat between slices.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 1303Total Fat: 81gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 141mgSodium: 720mgCarbohydrates: 130gFiber: 6gSugar: 62gProtein: 26g
