Description
These no-bake PB&J cheesecake squares combine a crunchy biscuit base with a creamy peanut butter and cream cheese filling, topped with a vibrant raspberry jelly layer. Perfect for a quick, indulgent dessert that requires no oven time and offers a delightful mix of textures and flavors.
Ingredients
Scale
Biscuit Base
- 100g butter
- 250g digestive biscuits, crushed into fine crumbs
Cheesecake Filling
- 500g full-fat soft cheese
- 100g icing sugar
- 237g crunchy peanut butter
- 1 tsp vanilla extract
- 300ml double cream
Raspberry Jelly Topping
- 4 cubes raspberry jelly, chopped into smaller chunks
- 200g frozen raspberries, defrosted
- 1 tbsp caster sugar
- 100ml boiling water (for dissolving jelly)
Instructions
- Prepare the Biscuit Base: Line an 18-20cm square baking tin with baking parchment, leaving ends overhanging to allow easy removal later. Melt 100g butter by placing it in a large heatproof bowl set over a smaller bowl of boiling water. Stir until smooth. Mix in 250g crushed digestive biscuits until combined. Press the mixture evenly into the base of the prepared tin using the back of a spoon.
- Make the Cheesecake Filling: In a separate bowl, beat 500g full-fat soft cheese, 100g icing sugar, 237g crunchy peanut butter, and 1 tsp vanilla extract together until smooth and well combined. Whisk 300ml double cream in another bowl until it just holds its shape. Gently fold the whipped cream into the peanut butter mixture until fully incorporated. Spread the filling evenly over the biscuit base and smooth the surface with the back of a spoon. Chill in the refrigerator for at least 1 hour to set.
- Prepare Raspberry Jelly Topping: Place 4 cubes of chopped raspberry jelly into a heatproof bowl and pour 100ml boiling water over them. Stir until completely dissolved. Add 200g defrosted frozen raspberries and 1 tbsp caster sugar, crushing the berries as you stir. Push the mixture through a sieve into a jug to remove seeds and solid bits.
- Add Jelly Layer and Final Chill: Pour the strained raspberry jelly mixture evenly over the set cheesecake layer. Chill in the refrigerator for at least 4 hours to allow the topping to set properly.
- Serve: Once fully set, run a knife around the edges of the tin. Use the overhanging parchment to lift the cheesecake out onto a board. Cut into squares and serve chilled. The cheesecake keeps well chilled for up to two days.
Notes
- For best results, use full-fat soft cheese and double cream to achieve a rich, creamy texture.
- Make sure the biscuit base is pressed firmly to provide a sturdy foundation for the cheesecake.
- Chilling times are essential to properly set each layer; do not rush the cooling process.
- The raspberry jelly topping adds a fresh, tangy contrast to the rich peanut butter filling.
- Use overhanging parchment paper to easily remove the cheesecake without damage.
- This dessert can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake cheesecake, peanut butter cheesecake, PB&J dessert, raspberry jelly topping, easy cheesecake squares, quick no-bake dessert
