Peanut Butter Jelly Cheesecake
A delicious no-bake peanut butter jelly cheesecake with a peanut and biscuit base, peanut butter cheesecake filling and raspberry jelly on top.
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Servings: 12 slices
Ingredients
Jelly
- 1/2 packet raspberry jelly cubes
- 125 ml boiling water
- 125 ml cold water
Biscuit base
- 300 g digestives (finely crushed)
- 50 g peanuts (finely chopped)
- 125 g unsalted butter (melted)
Cheesecake
- 500 g full-fat soft cheese
- 75 g icing sugar
- 250 g peanut butter
- 1 tsp vanilla extract
- 300 ml double cream
Topping
- raspberries
- peanuts
Instructions
Jelly
- Add the jelly cubes to a jug with the boiling water, and stir to dissolve.
- Stir through the cold water and leave to cool for 15 minutes whilst you make the rest
Base
- Blitz the biscuits and peanuts to a crumb and mix in the butter
- Press into the base of a deep 8” springform cake tin
Cheesecake
- Add the cheese, icing sugar, peanut butter and vanilla extract to a large bowl and whisk together
- Add the double cream whip again
- Pour into the tin and smooth over
- Carefully pour over the jelly (I pour onto the back of a spoon to stop the two mixtures mixing in the tin)
- Set in the fridge for 5-6+ hours, or preferably overnight
Topping
- Once set, remove carefully from the tin
- Sprinkle on some chopped peanuts and raspberries if you wish
Notes
- This cheesecake will last for 3-4 days in the fridge once made.
- I used this cake tin to make my cheesecake.
- I used a smooth peanut butter you can use crunchy if you prefer
- I used the Hartley jelly cubes to make my jelly
- Top tip is to pour the jelly onto the back of a spoon, onto the cheesecake, so it stops the two mixtures mixing