Home
Recipes
No-bake PB&J cheesecake squares

A selection of no-bake PB&J cheesecake squares

No-bake PB&J cheesecake squares

Name: No-bake PB&J cheesecake squares
Prep time: 25 min
Total time: 25 min
Yield: Cuts into 9 squares
Ingredients: 100g butter; 250g digestive biscuits crushed into fine crumbs; 500g full-fat soft cheese; 100g icing sugar; 237g crunchy peanut butter; 1 tsp vanilla extract; 300ml double cream; 4 cubes raspberry jelly chopped into smaller chunks; 200g frozen raspberries defrosted; 1 tbsp caster sugar

Barney Desmazery

Save recipe

Cuts into 9 squares

Easy

Prep: 25 mins

plus 5 hrs chilling; no cook

A star rating of 5 out of 5.9 ratingsRate

loading...

Try these peanut butter and jam cheesecake squares. We’ve chosen a fruit topping, but you could opt for chocolate – turning it into a giant peanut butter cup.

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chocolate truffle & honeycomb torte

A star rating of 4.4 out of 5.9 ratings

Blackberry & coconut squares

A star rating of 4.8 out of 5.196 ratings

App onlyBanoffee tirami-trifle. This is a premium piece of content available to subscribed users.

A star rating of 4.3 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

100g butter
250g digestive biscuits

crushed into fine crumbs
500g full-fat soft cheese
100g icing sugar
237g crunchy peanut butter
1 tsp vanilla extract
300ml double cream

For the topping

4 cubes raspberry jelly

chopped into smaller chunks
200g frozen raspberries

defrosted
1 tbsp caster sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal797
fat61g
saturates30g
carbs47g
sugars31g
fibre4g
protein14g
salt0.3g

Method

step 1

Line an 18-20cm square baking tin with a strip of baking parchment, leaving the ends overhanging – this will help you lift the cheesecake out later. Put the butter in a large heatproof bowl that has a wide lip and set over a smaller heatproof bowl filled with boiling water from the kettle. Leave to stand for a minute, then stir until completely smooth. Stir in the crushed biscuits, then spoon the mixture into the prepared tin, pressing it down using the back of a spoon.
step 2

Beat the soft cheese, icing sugar, peanut butter and vanilla together in a bowl until well combined. Whisk the double cream in a separate bowl until it’s just holding its shape. Gently fold this into the peanut butter mixture, then spread over the biscuit base and smooth the surface using the back of a spoon. Chill for at least 1 hr to set. Will keep chilled for up to one day.
step 3

Meanwhile, tip the jelly cubes into a heatproof bowl and pour over 100ml boiling water. Stir to dissolve, then add the raspberries and sugar and stir, crushing the berries with the spoon. Push through a sieve into a jug, then pour this over the set cheesecake. Chill for at least 4hrs. Will keep chilled for up to two days. Run a knife around the sides, then use the overhanging parchment to lift the cheesecake onto a board. Cut into squares.

Recipe from Good Food magazine, November 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now