No-bake PB&J cheesecake squares
Try these peanut butter and jam cheesecake squares. We’ve chosen a fruit topping, but you could opt for chocolate – turning it into a giant peanut butter cup.
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Prep:25 mins
plus 5 hrs chilling; no cook - Easy
Nutrition per serving
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kcal 797
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fat 61g
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saturates 30g
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carbs 47g
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sugars 0g
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fibre 4g
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protein 14g
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salt 0.3g
Ingredients
- 100g butter
- 250g digestive biscuits, crushed into fine crumbs
- 500g full-fat soft cheese
- 100g icing sugar
- 237g crunchy peanut butter
- 1 tsp vanilla extract
- 300ml double cream
- 4 cubes raspberry jelly, chopped into smaller chunks
- 200g frozen raspberries, defrosted
- 1 tbsp caster sugar
Method
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.
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.
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.
