PB&J No Bake Cheesecake is legit one of the best desserts I’ve ever made! It’s simple, rich, and a small slice goes a long way. Here is how I made it…
Servings: 12 slices
Ingredients
- 1 package Nutter Butter Cookies for bottom crust
- 6 tbsp melted butter
- 20 Nutter Butter cookies 18 to go around edge of pan, 2 to crumble on top
- 30 oz creamy PB
- 3 blocks cream cheese 8oz blocks
- 2 tsp vanilla extract
- 1.5 cups powdered sugar
- 16 oz cool whip thawed
- 30 oz smuckers grape jelly 1.5 bottles
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Instructions
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Add jelly to a sauce pan on low and add a couple tbsp of lemon juice or water to help thin. Once thin, remove from heat.
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Crush package of nutter butters and mix with melted butter.
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Pour in bottom of 9″ springform pan lined with parchment paper on bottom.
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Tamp down with glass. Then line outer edge with around 18 nutter butters. Set pan aside.
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In a large bowl add creams cheese, vanilla extract, and powdered sugar. Mix with a hand mixer until smooth.
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Add peanut butter and beat until smooth.
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Add thawed cool whip and incorporate until well combined.
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Pour almost half of jelly in bottom of springform pan. This will soak into bottom crust.
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Add half of cheesecake mixture to pan and carefully smooth out.
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Add almost rest of jelly saving just enough to drizzle on top.
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Add rest of cheesecake mixture and smooth out.
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Drizzle remaining jelly and crumble 2 remaining nutter butters on top.
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Place in fridge for around 4 hours to set then enjoy!
Notes
Use strawberry jelly if you prefer!
