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.
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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
- 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.
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! 👍
Just made this for my husband who loves peanut butter and jelly. He’s currently waiting for it to cool down completely. Super easy to make even tho I hate peanut butter and can’t stand the smell for too long.
Good thing you don’t have to bake the cake. Don’t accidentally lick your finger while mixing things up, you might ruin the whole thing! Then you’ll have to let your daughter make it.
Just finished making this for my daughters birthday “cake”. Very easy to follow and looking forward to having it later. It does make alot of filling but the majority of it is used, I had about 1/4 cup leftover, but that made a good dip for the few cookies left. 😉
Shout out to cooker of deliciousness!! This cheesecake is like no other!! Thank you for sharing the best PB&J no bake cheesecake I’ve ever tasted.❤️🤍💙
Made this tonight… soo dangerously delicious!!!
I wish it would let me post a picture it looks just as delicious as it tasted : )
I just made this but I used hot pepper jelly. Excited to try ot
Turned out AMAZING!!!
9×12 pan worked great!!
Girls, this is better than pee nis! So moist and gooey like the ooze…just without the bleachy after taste.
Made it and it turned out delicious! I realized I believe the recipe needs 2 packages of Nutter butter cookies. My crust was thin because I only used the left over cookies after I took 20 out to make the outside of the cake. I would say in the ingredients 2 packs. I know it says one pack to make crust. But I think the place where it tells you need 18-20 cookies should say 2nd pack.
I am making this tonight!!! I am going to make it in a 9X13 pan instead. It will go further and I usually take the stuff I make to work to share since we can’t eat it all. Thanks for sharing this recipe and I love all your content.