{"id":29944,"date":"2024-01-13T08:00:56","date_gmt":"2024-01-13T08:00:56","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=29944"},"modified":"2023-12-27T15:34:17","modified_gmt":"2023-12-27T15:34:17","slug":"peanut-butter-jelly-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/01\/13\/peanut-butter-jelly-cheesecake\/","title":{"rendered":"Peanut Butter Jelly Cheesecake!"},"content":{"rendered":"

A delicious no-bake peanut butter jelly cheesecake with a peanut and biscuit base, peanut butter cheesecake filling and raspberry jelly on top. <\/h2>\n

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So… we all know PB&J sandwiches right?! They’re an iconic thing, from America… (I think)… and they are just a world famous idea of something to eat as a snack, lunch and so on. Whilst, this has never really caught on for me, I do love the flavour combination. <\/p>\n

For me, it’s peanut butter and raspberry jam together and I just adore this. In my first book<\/a> I did PB&J cupcakes, and in my second book<\/a> I did my PB&J blondies and they’re both such a hit with my followers. However, I really really wanted to do another… a cheesecake version. <\/p>\n

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Cheesecakes<\/h3>\n

Cheesecakes are one of the things I am most well known for these days, because I am just obsessed with them. All cheesecake is what I love, but I do so many more no-bake cheesecake recipes compared to anything else and I am not mad about it. <\/p>\n

Across my blog and books I have nearly 100 cheesecake recipes and I LOVE THIS. I know, they’re all very similar in the sense that you can only make cheesecake in so many ways, but I am here to inspire with different flavour ideas and give you the oomph to make something very easy. This beauty is one of my favourites to far as it even looks pretty! <\/p>\n

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The tin<\/h3>\n

Whenever I make my cheesecakes I always use the same 8″ springform cake tin<\/a> because it’s the perfect size. The depth of the tin is the correct size to fit a decent biscuit case inside, and then fill with the rest of the cheesecake ingredients. <\/p>\n

I will say, some tins really can vary in size, so make sure you leave enough room for the jelly in this recipe. The tin will need to be moved when full of liquid jelly so it can spill if you’re not careful (or, pour it in, once it’s in the fridge), but I make sure to have a 1cm gap at the top of the cheesecake filling. <\/p>\n

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Cheesecake<\/h3>\n

The base of the cheesecake is a standard biscuit mix with butter, but with some finely blitzed peanuts added in. I blitzed them in my food processor as much as I could to make them easier to mix in, but this is optional. <\/p>\n

The cheesecake part of this recipe is quite simple but I didn\u2019t think it needed to be too over the top \u2013 as we are topping it with a raspberry jelly, I just went for a simple peanut butter cheesecake filling <\/p>\n