Description
This Peanut Butter and Jelly Cheesecake is a delightful no-bake dessert combining creamy peanut butter, luscious grape jelly, and a crunchy Nutter Butter cookie crust. Perfect for peanut butter lovers, this rich and creamy cheesecake is beautifully layered and chilled to set, making it an ideal treat for any gathering or celebration.
Ingredients
Crust
- 24 Nutter Butter cookies (crushed into crumbs)
- 6 tablespoons unsalted butter (melted)
- 10-12 whole Nutter Butter cookies (for the edge)
Filling
- 3 (8 oz) blocks cream cheese (room temperature)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 30 oz creamy peanut butter
- 16 oz whipped topping (Cool Whip)
Other
- 3/4 cup grape jelly (divided)
Instructions
- Prepare the crust: Line a 9” springform pan with parchment paper. Mix the crushed Nutter Butter cookies with melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of the pan to form an even crust. Then, stand the whole Nutter Butter cookies vertically around the edge of the pan to create a decorative border.
- Layer grape jelly: Spread about 1/4 cup of the grape jelly in a thin, even layer over the bottom crust. Set this aside to prepare the filling.
- Mix cream cheese base: In a large bowl, use a handheld mixer to beat the cream cheese until it becomes smooth and fluffy. Add the powdered sugar and vanilla extract, then mix thoroughly until fully incorporated without lumps.
- Add peanut butter: To the cream cheese mixture, add the creamy peanut butter and beat again until completely smooth and creamy. Scrape down the sides of the bowl as needed to ensure an even mix throughout.
- Fold in whipped topping: Gently fold the whipped topping (Cool Whip) into the peanut butter mixture using a rubber spatula. Be careful to fold carefully to avoid deflating the mixture, ensuring a light and airy texture. Once combined, pour this filling evenly over the grape jelly layer in the pan and smooth the surface with a spatula.
- Top with remaining grape jelly: Spread the remaining grape jelly over the top of the cream cheese filling. If the jelly is too thick or difficult to spread, microwave it for 10-15 seconds to loosen and make spreading easier.
- Chill to set: Cover the springform pan tightly with plastic wrap or aluminum foil. Refrigerate the cheesecake for at least 4 hours or, for best results, overnight to allow it to fully set and develop flavor.
- Serve: Once set, carefully remove the sides of the springform pan. Slice the cheesecake into 10 servings and serve chilled. Enjoy this creamy, sweet, and nostalgic dessert!
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth and lump-free filling.
- Press the crust mixture firmly to ensure it holds together well when serving.
- For easier spreading, slightly warm grape jelly before applying.
- Refrigerate overnight for the best texture and flavor development.
- The whole Nutter Butter cookies around the edge add a fun decorative touch and extra peanut butter flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
