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.

  • Prep:25 mins
    plus 5 hrs chilling; no cook
  • Easy

Nutrition per serving

  • kcal 797
  • fat 61g
  • saturates 30g
  • carbs 47g
  • sugars 0g
  • fibre 4g
  • protein 14g
  • salt 0.3g


  • 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


  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.

  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.

  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.

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