No-bake PB&J cheesecake squares
- Preparation and cooking time
- Prep:
- plus 5 hrs chilling; no cook
- Easy
- Cuts into 9 squares
Skip to ingredients
Showing items 1 to 3 of 6
- 100g butter
- 250g digestive biscuitscrushed into fine crumbs
- 500g full-fat soft cheese
- 100g icing sugar
- 237g crunchy peanut butter
- 1 tsp vanilla extract
- 300ml double cream
For the topping
- 4 cubes raspberry jellychopped into smaller chunks
- 200g frozen raspberriesdefrosted
- 1 tbsp caster sugar
Nutrition: Per serving
- kcal797
- fat61g
- saturates30g
- carbs47g
- sugars31g
- fibre4g
- protein14g
- salt0.3g
Method
step 1
Line an 18-20cm square baking tin with a strip of baking parchment, leaving the ends overhanging – this will help you lift the cheesecake out later. Put the butter in a large heatproof bowl that has a wide lip and set over a smaller heatproof bowl filled with boiling water from the kettle. Leave to stand for a minute, then stir until completely smooth. Stir in the crushed biscuits, then spoon the mixture into the prepared tin, pressing it down using the back of a spoon.
step 2
Beat the soft cheese, icing sugar, peanut butter and vanilla together in a bowl until well combined. Whisk the double cream in a separate bowl until it’s just holding its shape. Gently fold this into the peanut butter mixture, then spread over the biscuit base and smooth the surface using the back of a spoon. Chill for at least 1 hr to set. Will keep chilled for up to one day.
step 3
Meanwhile, tip the jelly cubes into a heatproof bowl and pour over 100ml boiling water. Stir to dissolve, then add the raspberries and sugar and stir, crushing the berries with the spoon. Push through a sieve into a jug, then pour this over the set cheesecake. Chill for at least 4hrs. Will keep chilled for up to two days. Run a knife around the sides, then use the overhanging parchment to lift the cheesecake onto a board. Cut into squares.
