PB&J No Bake Cheesecake
PB&J No Bake Cheesecake is legit one of the best desserts I've ever made! It's simple, rich, and a small slice goes a long way. Here is how I made it...
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Servings: 12 slices
Ingredients
- 1 package Nutter Butter Cookies for bottom crust
- 6 tbsp melted butter
- 20 Nutter Butter cookies 18 to go around edge of pan, 2 to crumble on top
- 30 oz creamy PB
- 3 blocks cream cheese 8oz blocks
- 2 tsp vanilla extract
- 1.5 cups powdered sugar
- 16 oz cool whip thawed
- 30 oz smuckers grape jelly 1.5 bottles
Instructions
- Add jelly to a sauce pan on low and add a couple tbsp of lemon juice or water to help thin. Once thin, remove from heat.
- Crush package of nutter butters and mix with melted butter.
- Pour in bottom of 9" springform pan lined with parchment paper on bottom.
- Tamp down with glass. Then line outer edge with around 18 nutter butters. Set pan aside.
- In a large bowl add creams cheese, vanilla extract, and powdered sugar. Mix with a hand mixer until smooth.
- Add peanut butter and beat until smooth.
- Add thawed cool whip and incorporate until well combined.
- Pour almost half of jelly in bottom of springform pan. This will soak into bottom crust.
- Add half of cheesecake mixture to pan and carefully smooth out.
- Add almost rest of jelly saving just enough to drizzle on top.
- Add rest of cheesecake mixture and smooth out.
- Drizzle remaining jelly and crumble 2 remaining nutter butters on top.
- Place in fridge for around 4 hours to set then enjoy!
Video
Notes
Use strawberry jelly if you prefer!Â
Sounds amazingly delicious and easy I’m saving this so I can make it for my next cookout. Alway fun n food never ends lol
Just made this and turned out great! It was delicious and the directions were easy to follow! Definitely will be making this again!
This was excellent! Definitely worthwhile!! It turned out so pretty, too. My daughter didn’t want me to cut it without taking a picture first.
I will be making this…Thank you so much for sharing
Hell yeah
Yum!! Alot of peanut butter we ended up with more then enough peanut butter cheesecake filing to fill a 9in pie crust as well.
I think 6 TBLSP of butter for the Crust is a bit much it came out very soft. It didn’t look as dry/crumbly as yours. For our taste we would have more jelly. It looks just the same!! Kids love the outcome. TY
Looks and recipe sounds wonderful! đź‘Ť