PB&J No Bake Cheesecake

June 6, 2024

 

 

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...
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
4 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

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! 

7 Comments

  1. Timothy Peterson

    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

    Reply
  2. Anissa

    5 stars
    Just made this and turned out great! It was delicious and the directions were easy to follow! Definitely will be making this again!

    Reply
  3. Amy B

    5 stars
    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.

    Reply
  4. Julie

    I will be making this…Thank you so much for sharing

    Reply
  5. Jasmine

    5 stars
    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

    Reply
  6. Gerald Gagne

    Looks and recipe sounds wonderful! 👍

    Reply

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