Peanut Butter & Jelly Cheesecake
A delightful no-bake dessert that combines creamy peanut butter and strawberry jelly, all on a crispy graham cracker crust.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a satisfying crunch for the base.
- 0.5 cups unsalted butter, melted Helps bind the crust and adds flavor.
For the cheesecake filling
- 1 cup creamy peanut butter The star of the cheesecake, offering nutty creaminess.
- 1 cup powdered sugar Sweetens the filling.
- 8 oz cream cheese, softened Adds rich, silky texture.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- 1 cup whipped cream Adds lightness and volume.
- 0.5 cups strawberry jelly Provides a beautiful topping.
- to taste units fresh strawberries (for garnish) Add a burst of freshness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of the prepared pan to create an even layer.
- Bake the crust for 8-10 minutes, then set aside to cool.
Mixing the Cheesecake
- In a large bowl, beat together the creamy peanut butter, powdered sugar, and softened cream cheese until smooth.
- Add vanilla extract and mix well.
- Carefully fold in the whipped cream until fully incorporated.
Layering the Cheesecake
- Spread the peanut butter mixture over the cooled graham cracker crust.
- Spoon the strawberry jelly over the peanut butter layer and gently swirl with a knife.
Setting the Cheesecake
- Refrigerate for at least 4 hours, or overnight to set.
- Before serving, garnish with fresh strawberries.
Notes
If you prefer a richer crust, add a tablespoon of sugar to the graham cracker mixture. For variations, try using chocolate or raspberry jelly.