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A delicious no-bake peanut butter jelly cheesecake with a peanut and biscuit base, peanut butter cheesecake filling and raspberry jelly on top.

So… we all know PB&J sandwiches right?! They’re an iconic thing, from America… (I think)… and they are just a world famous idea of something to eat as a snack, lunch and so on. Whilst, this has never really caught on for me, I do love the flavour combination.

For me, it’s peanut butter and raspberry jam together and I just adore this. In my first book I did PB&J cupcakes, and in my second book I did my PB&J blondies and they’re both such a hit with my followers. However, I really really wanted to do another… a cheesecake version.

Cheesecakes

Cheesecakes are one of the things I am most well known for these days, because I am just obsessed with them. All cheesecake is what I love, but I do so many more no-bake cheesecake recipes compared to anything else and I am not mad about it.

Across my blog and books I have nearly 100 cheesecake recipes and I LOVE THIS. I know, they’re all very similar in the sense that you can only make cheesecake in so many ways, but I am here to inspire with different flavour ideas and give you the oomph to make something very easy. This beauty is one of my favourites to far as it even looks pretty!

The tin

Whenever I make my cheesecakes I always use the same 8″ springform cake tin because it’s the perfect size. The depth of the tin is the correct size to fit a decent biscuit case inside, and then fill with the rest of the cheesecake ingredients.

I will say, some tins really can vary in size, so make sure you leave enough room for the jelly in this recipe. The tin will need to be moved when full of liquid jelly so it can spill if you’re not careful (or, pour it in, once it’s in the fridge), but I make sure to have a 1cm gap at the top of the cheesecake filling.

Cheesecake

The base of the cheesecake is a standard biscuit mix with butter, but with some finely blitzed peanuts added in. I blitzed them in my food processor as much as I could to make them easier to mix in, but this is optional.

The cheesecake part of this recipe is quite simple but I didn’t think it needed to be too over the top – as we are topping it with a raspberry jelly, I just went for a simple peanut butter cheesecake filling

Cheese – Any brand of FULL-FAT soft cream cheese is what you need here. It helps make it set.
Vanilla – I love a sweet vanilla flavour
Sugar – A little bit of icing sugar creates a lovely level of sweetness
Cream – as I am in the UK I use double cream as it’s the fattiest liquid cream you can use which creates the best set
Peanut butter – you can use smooth or crunchy, it’s entirely up to you, but I tend to go for a natural peanut butter with no additives

The jelly

When it comes to the jelly part, you can of course use whichever flavour jelly you want, but I use raspberry. Strawberry is a good alternative. I use the hartleys jelly cubes, and use half of a packet for this cheesecake recipe. You can of course use all of it, and make slightly less cheesecake mix to make it fit, or make it all up and just set the spare jelly in a different container

I will admit a secret though… jelly isn’t my favourite thing. On its own, I find it a bit blah? However, whenever I add jelly to something else like this cheesecake it makes it so much better. I know as well, that they do mean jam in the USA, but I wanted to stick with the idea of jelly in this case it looks better, and I love it.

If you did want to use jam, you can use 100-200g of jam, and swirl it through the cheesecake mix as you are pouring it into the tin.

Decorating

When you top a cheesecake in the way I have with jelly or similar, you really don’t need much more in the decoration department. Even I thought dollops of whipped cream would be too far this time, and that’s saying something as I love a swirl of whipped cream.

I went for some fresh raspberries and some peanuts just piled slightly in the middle as it gives a bit of a decoration and theme hint to the flavour without too much fuss. You can use plain peanuts, salted peanuts, caramelised peanuts… whichever you prefer for the decoration (and the base of the cheesecake).

Tips and Tricks

This cheesecake will last for 3-4 days in the fridge once made.
I used this cake tin to make my cheesecake.
I used a smooth peanut butter you can use crunchy if you prefer
I used the Hartley jelly cubes to make my jelly
Top tip is to pour the jelly onto the back of a spoon, onto the cheesecake, so it stops the two mixtures mixing