Imagine a dessert that takes you back to childhood, combining the classic flavors of peanut butter and jelly into a creamy cheesecake. This No-Bake Peanut Butter and Jelly Cheesecake is not only easy to make, but it also requires no oven, making it a perfect treat for hot summer days or when you’re just not in the mood to bake.
This cheesecake is incredibly rich and creamy, with a luscious peanut butter filling and a sweet strawberry jelly topping. It’s a delightful fusion of flavors that will satisfy any sweet tooth and leave your guests asking for seconds. Plus, you can whip it up in no time, so it’s great for spontaneous gatherings or celebrations.
You’ll love how the buttery graham cracker crust complements the smooth cheesecake layer, while the jelly adds a fruity burst. This No-Bake Peanut Butter and Jelly Cheesecake is a fun twist on a classic dessert that everyone will adore.
An Easy No-Bake Cheesecake Recipe
This No-Bake Peanut Butter and Jelly Cheesecake features a creamy peanut butter filling on a crunchy graham cracker crust, topped with a sweet and tangy jelly layer. It’s a delightful dessert that strikes the perfect balance between sweet and savory, making it a favorite for both kids and adults alike.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberry jelly or jam
- Chopped peanuts for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add in the peanut butter, powdered sugar, and vanilla extract, mixing until well blended. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until fully combined.
- Assemble the Cheesecake: Pour the peanut butter filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Add the Jelly Layer: Once the cheesecake is set, gently spread the strawberry jelly over the top. If desired, swirl it slightly with a knife for a marbled effect.
- Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled, garnished with chopped peanuts if you like.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 7g
- Carbohydrates: 30g
