No-Bake Peanut Butter and Jelly Cheesecake

This No-Bake Peanut Butter and Jelly Cheesecake is one of the best desserts we’ve ever made! With less than 10 ingredients and a prep time of 30 minutes, you can have this bakery-style dessert ready to chill and serve for your family and friends. It’s rich, decadent, and a little slice goes a long way.

A no-bake cheesecake is pretty much genius, whether it’s the middle of summer or winter, we love the ability to forget turning on the oven. This no-bake Peanut Butter and Jelly Cheesecake is just insane when it comes to sweet recipes. It has a peanut butter cookie crust with a layered peanut butter cream cheese and jelly filling that’s so rich with every bite.

Whether you make this for family at home or bring it to a party, we always have people requesting this cheesecake recipe and for good reason, it’s ridiculously addicting.

Better yet, it’s so easy to make. No special equipment is required, just a couple bowls and a hand mixer. The whole recipe takes about 30 minutes to prep with less than 10 ingredients. That’s what we love about no-bake cheesecakes, they taste as good as a complicated baked cheesecake with no hassle.

So give it a try and look around at some of our other dessert recipes too. Our viral Reese’s No-Bake Cheesecake, No-Bake Turtle Cheesecake, and No-Bake Biscoff Cheesecake are all fantastic choices.

“Just made this and turned out great! It was delicious and the directions were easy to follow! Definitely will be making this again!” – Anissa

“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.” – Amy B.

Why You’ll Love this Recipe

• 9 ingredient dessert. It’s as simple as pie to make, no fancy equipment required and all of the ingredients are easy as well as affordable at your local grocery store.
• Classic favorite flavor combination. There’s nothing better than peanut butter and jelly, it’s two flavors that go together so well. We use grape jelly, but you can also use strawberry.
• No-bake dessert. Whether it’s the the middle of the summer or winter, you don’t need your oven for this cheesecake. We like to keep it simple that way.

Ingredients

The ingredient list is short, which is great in our opinion for a dessert recipe. Whether you’re a pro-baker or just starting to learn, you can master this recipe.

• Nutter Butter Cookies: We crush them up to make the cheesecake crust and also garnish the sides of the cheesecake for some crunchy texture.
• Butter: The butter is melted to act as the binding ingredient for the peanut butter cookie crust.
• Creamy Peanut Butter: Buy your favorite variety, we recommend not purchasing the natural kind of creamy peanut butter.
• Cream Cheese: The structure for any cheesecake.
• Vanilla Extract: Adds a nice caramel and floral note that compliments the jelly flavor so well.
• Powdered Sugar: Sweetens the cheesecake filling. Powdered sugar is the way to go here since it’s very fine and dissolves into the cream cheese and peanut butter.
• Cool Whip: The key ingredient for a no-bake cheesecake. Thaw it in the fridge for a couple of hours before using. Also adds a nice hint of sweetness to the filling to.
• Grape Jelly: We prefer Smucker’s brand for it’s strong grape flavor. You can also use strawberry too if that’s your preference.

How to Make Peanut Butter and Jelly Cheesecake

1. Crush package of nutter butters and mix with melted butter.

2. Pour in the bottom of a 9-inch springform pan lined with parchment paper on bottom.

3. Tamp down with glass. Then line outer edge with around 18 to 20 nutter butters. Set pan aside.

4. In a large bowl, add cream cheese, vanilla extract, and powdered sugar. Mix with hand mixer until smooth.

4. Add peanut butter and beat until smooth.

5. Add thawed cool whip and incorporate until well combined.

6. Squeeze half a tube of jelly in the bottom of springform pan.

7. Add half of the cheesecake mixture to the pan and carefully smooth out.

8. Add additional 1/2 tube of jelly and spread evenly.

9. Add the rest of the cheesecake mixture and smooth out.

10. Add another 1/2 tube of jelly and crumble 2 remaining nutter butters on top.

11. Place in the fridge for at least 4 hours to set, then enjoy.

Expert Tips

• Thaw your Cool Whip in advance. Be sure to pop the whipped cream into the fridge to thaw before using in the recipe. You can also use homemade whipped cream with powdered sugar to lightly sweeten.
• Swap the Nutter Butters for your favorite crunchy cookie. We love the flavor of Nutter Butters, but you can also use graham crackers, Oreos, or chocolate chip cookies for a different flavor.
• Make sure your cream cheese is room temperature. This is extremely important so that the filling can be mixed correctly and easily. If you forget, just remove the foil wrapper and pop it into the microwave and heat at 10 second intervals.
• Use your favorite jelly. Whether it’s grape, strawberry, or cherry, there are so many delicious options for this cheesecake.
• Do not use natural creamy peanut butter. Regular creamy peanut butter is best for this no bake cheesecake. It sets and stabilizes the filling correctly.

Storage and Make Ahead Instructions

The best part is this no bake peanut butter cheesecake can store in the fridge covered for up to five days. You can also wrap the cheesecake and freeze it for up to 2 months. Thaw it in the fridge overnight. Just be cautious as the Nutter Butters could change in texture.

It’s the ideal dessert to bring or make for a party since it can be made a day in advance.

FAQs

Why is my no-bake cheesecake not firming up?

Make sure you are using enough cream cheese, as well as Cool Whip to stabilize the filling. It’s also so important to let it set for 4 hours in the fridge before digging in.

Why is my no-bake cheesecake base so hard?

It may be the type of cookie you chose and how cold it is in your fridge. Nutter Butters work great for this recipe and keep the crust tender and easy to bite.

How do you thicken a no-bake cheesecake filling?

Adding gelatin is one method. You can also check the ratio of cream cheese to whipped cream. Both ingredients are used to stabilize the filling.

More Delicious Dessert Recipes

• Lemon Blueberry Upside Down Cake 
• Biscoff Toffee Dip 
• No Bake Turtle Cheesecake 
• Chocolate Peanut Butter Poke Cake 

No-Bake Peanut Butter and Jelly Cheesecake

This No-Bake Peanut Butter and Jelly Cheesecakes is one of the best desserts we've ever made! With less than 10 ingredients and a prep time of 30 minutes, you can have this bakery-style dessert ready to chill and serve for your family and friends. It's rich, decadent, and a little slices goes a long way.

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Refrigeration Time: 4 hours hours

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

Cook ModePrevent your screen from going dark

Instructions

• 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 18-20 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.
• Squeeze half a tube of jelly in bottom of springform pan. T
• Add half of cheesecake mixture to pan and carefully smooth out.
• Add additional 1/2 tube of jelly and spread evenly.
• Add rest of cheesecake mixture and smooth out.
• Add another 1/2 tube jelly and crumble 2 remaining nutter butters on top.
• Place in fridge for at least 4 hours to set then enjoy!

Video

Notes

Use strawberry jelly if you prefer! 

Storage:

The best part is this no bake peanut butter cheesecake can store in the fridge covered for up to five days. You can also wrap the cheesecake and freeze it for up to 2 months. Thaw it in the fridge overnight. Just be cautious as the Nutter Butters could change in texture.

It's the ideal dessert to bring or make for a party since it can be made a day in advance.

Tips: 

• Thaw your Cool Whip in advance. Be sure to pop the whipped cream into the fridge to thaw before using in the recipe. You can also use homemade whipped cream with powdered sugar to lightly sweeten.
• Swap the Nutter Butters for your favorite crunchy cookie. We love the flavor of Nutter Butters, but you can also use graham crackers, Oreos, or chocolate chip cookies for a different flavor.
• Make sure your cream cheese is room temperature. This is extremely important so that the filling can be mixed correctly and easily. If you forget, just remove the foil wrapper and pop it into the microwave and heat at 10 second intervals.
• Use your favorite jelly. Whether it's grape, strawberry, or cherry, there are so many delicious options for this cheesecake.
• Do not use natural creamy peanut butter. Regular creamy peanut butter is best for this no bake cheesecake. It sets and stabilizes the filling correctly.