Dessert

No-Bake PB&J Cheesecake Squares Recipe

ByJack Voss January 29, 2026January 29, 2026

Introduction

This no-bake peanut butter and jelly cheesecake squares recipe is a delightful twist on the classic sandwich. Combining a crunchy biscuit base, creamy peanut butter filling, and a vibrant raspberry jelly topping, it’s an easy dessert that’s perfect for any occasion.

The image shows eight square dessert pieces arranged on a flat white marble board. Each piece has three clear layers: a bottom crumbly brown crust, a thick middle creamy beige layer with small darker dots, and a smooth, glossy bright red jelly-like top layer. One square dessert sits on a white plate beside the board, and a woman's hand holds a small spoon on the edge of the board. A copper butter knife is placed near the bottom right corner of the board. In the background, two rustic, worn-looking brown cups and a few green leaves with a small sprig of purple flowers are seen on a white marbled surface. The overall setting has warm lighting with some yellow light circles slightly blurring the front right corner. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Line an 18-20cm square baking tin with a strip of baking parchment, leaving the ends overhanging to help lift out the cheesecake later. Place the butter in a large heatproof bowl with a wide lip and set it over a smaller heatproof bowl filled with boiling water. Let it stand for a minute, then stir until the butter is completely smooth.
Step 2: Stir the crushed digestive biscuits into the melted butter. Spoon the mixture into the prepared tin and press it down firmly using the back of a spoon to form an even base.
Step 3: In a bowl, beat the soft cheese, icing sugar, peanut butter, and vanilla extract together until well combined.
Step 4: Whisk the double cream in a separate bowl until it just holds its shape. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Step 5: Spread the peanut butter filling evenly over the biscuit base and smooth the surface with the back of a spoon. Chill for at least 1 hour to set.
Step 6: Meanwhile, place the jelly cubes into a heatproof bowl and pour over 100ml boiling water. Stir until the jelly dissolves completely.
Step 7: Add the defrosted raspberries and caster sugar to the jelly mixture. Stir gently, crushing the berries slightly with the back of the spoon.
Step 8: Push the mixture through a sieve into a jug to remove seeds and pulp.
Step 9: Pour the strained raspberry jelly over the set cheesecake and return it to the fridge. Chill for at least 4 hours to allow the topping to set.
Step 10: When ready to serve, run a knife around the edges and use the overhanging parchment to lift the cheesecake from the tin. Cut into squares and enjoy.

Tips & Variations

Use smooth peanut butter for a creamier texture if preferred.
Swap raspberries for strawberries or mixed berries for a different flavor.
Add a handful of chopped peanuts to the base for extra crunch.
Make sure the cream is whipped to soft peaks to avoid a runny filling.

Storage

Store the cheesecake squares in an airtight container in the refrigerator. They will keep well for up to two days. For best texture, avoid freezing. Reheat is not recommended; serve chilled.

How to Serve

There are seven square-shaped dessert pieces arranged on a white marble cutting board. Each piece has three layers: a bottom layer of brown crumbly crust, a middle thick layer of light beige creamy filling with small dark specks, and a top glossy, smooth bright red layer. One more dessert piece sits on a white plate in the background. Around the board, there is a bronze knife and two bronze cups, all placed on a white marbled texture. The scene has warm lighting with some soft yellow bokeh in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cheese instead of full-fat soft cheese?

Full-fat soft cheese gives the cheesecake a rich, creamy texture. Using low-fat cheese may result in a less creamy and slightly grainy texture, but it will still work if you prefer a lighter option.

How long does it take for the cheesecake to set?

The base and filling need to chill for at least 1 hour to set properly. After adding the raspberry jelly topping, the cheesecake should chill for an additional 4 hours to fully set the jelly layer.