Peanut Butter and Jelly Cheesecake Recipe

PBJ cheesecake

  • serves 12
  • Easy

Need a quick dessert to impress guests at your next dinner party? Make this simple no-bake cheesecake with smooth peanut butter and swirls of raspberry jam

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Ingredients

  • peanut cookies 300g, (we used Hellema peanut cookies)
  • butter 125g, melted
  • smooth peanut butter 200g
  • full-fat soft cheese 600g
  • icing sugar 4 tbsp
  • vanilla extract 1 tsp
  • double cream 500ml

RASPBERRY SWIRL

  • raspberries 200g
  • caster sugar 2 tbsp
  • seedless raspberry jam 2 tbsp

Method

  • Step 1

    Whizz the cookies in a food processor until they become crumbs. Mix with the melted butter and press into the base of a 20cm springform tin – flip the base of the tin so the recessed side is facing down, which will make it easier to remove the cheesecake when serving.

  • Step 2

    To make the raspberry swirl, put the raspberries and sugar into a pan and heat, stirring until the raspberries start to break down. Simmer for 3-4 minutes, then add the jam and wait until it’s melted. Strain the filling into a jug and leave to cool completely.

  • Step 3

    Beat the peanut butter and soft cheese in large bowl, then gradually beat in the icing sugar and vanilla extract. Beat the double cream until softly whipped then combine with the peanut butter mix.

  • Step 4

    Dollop 1/2 the cheesecake mix over the base, drizzling in 1/2 the raspberry sauce as you go. Add the rest of the cheesecake mix, drizzling on the remaining sauce. Swirl the mixtures together. Put in the fridge for 4-5 hours to set but preferably overnight.

Check out more of our best cheesecake recipes here...

Speculoos cheesecake

Nutritional Information

  • Kcals 826
  • Fat 68.8g
  • Saturates 39.5g
  • Carbs 37.9g
  • Sugars 28.6g
  • Fibre 2.9g
  • Protein 11.9g
  • Salt 0.8g
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