PB&J No Bake Cheesecake

PB&J No Bake Cheesecake
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…
Course: Dessert
Cuisine: American
Prep Time: 30minutes 
Servings: 12 slices


  • 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
Prevent your screen from going dark


  • 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.
  • Crush package of nutter butters and mix with melted butter.
  • Pour in bottom of 9″ springform pan lined with parchment paper on bottom.
  • Tamp down with glass. Then line outer edge with around 18 nutter butters. Set pan aside.
  • In a large bowl add creams cheese, vanilla extract, and powdered sugar. Mix with a hand mixer until smooth.
  • Add peanut butter and beat until smooth.
  • Add thawed cool whip and incorporate until well combined.
  • Pour almost half of jelly in bottom of springform pan. This will soak into bottom crust.
  • Add half of cheesecake mixture to pan and carefully smooth out.
  • Add almost rest of jelly saving just enough to drizzle on top.
  • Add rest of cheesecake mixture and smooth out.
  • Drizzle remaining jelly and crumble 2 remaining nutter butters on top.
  • Place in fridge for around 4 hours to set then enjoy!



Use strawberry jelly if you prefer!


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