No-Bake Peanut Butter and Jelly Sandwich Cheesecake

Votes: 2

Time: 9 hours 55 minutes
Complexity: easily
Servings: 10 - 12

Nutritional value per serving:

Calories 595, total fat 37 G., saturated fats 16 G., proteins 15 G., carbohydrates 54 G., fiber 2 G., cholesterol 72 mg, sodium 352 mg, sugar 35 G.

The peanut butter and strawberry jam sandwich is a beloved American favorite for its flavor combination, and this cheesecake is just such a giant sandwich—or rather, a dessert version. A peanut butter-flavored cheese filling and a layer of strawberry jelly are sandwiched between crumbly layers of pressed peanut butter cookie crumbs. The best part is, this cheesecake doesn't require baking. Just let it set in the refrigerator and it's ready to serve. The perfect refreshing dessert for summer, when the last thing you want to do is heat up the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

450 g of peanut butter cookies
6 tablespoons unsalted butter, melted
0.5 tsp coarse salt

Peanut Butter Cheesecake

1 packet (7 g) of unflavored powdered gelatin
450 g cream cheese, room temperature
1 cup icing sugar, sifted
0.5 cup peanut butter powder, sifted
0.5 cup sour cream, room temperature
2 tablespoons freshly squeezed lemon juice
2 tsp vanilla extract
1/4 teaspoon coarse salt

Strawberry jelly

1 packet (7 g) of unflavored powdered gelatin
1 packet (85 g) of dry strawberry jelly mix
1 cup strawberry jam

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream cheese, Peanut butter, sour cream, strawberry jam, lemon juice, gelatin

Cooking the dish according to the recipe:

Evenly spray the inside of a 9-inch springform pan with cooking spray, making sure it is at least 2.5 inches deep.
Cake:

Place half the cookies and 1/4 teaspoon of salt in a food processor and pulse until the cookies form fine crumbs. Add 3 tablespoons of melted butter and pulse until the mixture resembles wet sand. Pour the mixture into the prepared pan and press it evenly into the bottom, then place it in the freezer while you prepare the filling.

Peanut Butter Cheesecake:

In a small microwave-safe bowl, combine the gelatin with 2 tablespoons of water and set aside to soften, about 5 minutes. In a large bowl, beat the cream cheese with a mixer on medium-high speed until smooth, about 1 minute. Scrape down the sides of the bowl.
Add the powdered sugar, peanut butter, sour cream, lemon juice, vanilla extract, and salt and beat on medium speed until smooth, about 1 minute.
Microwave the gelatin, stirring occasionally, until dissolved, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed until evenly distributed, about 30 seconds.
Spread the filling over the cake pan and smooth the surface. Tap the pan on the countertop a few times to release any air bubbles. Cover with plastic wrap and refrigerate while you prepare the strawberry jelly.
Strawberry jelly:

Pour 1.5 cups of water into a medium saucepan and stir in the gelatin. Let it sit until the gelatin softens, 2-3 minutes. Add the strawberry jam and bring to a boil over medium heat. Cook, stirring occasionally, until all the gelatin and jam are dissolved, 1-2 minutes. Sprinkle with the strawberry jelly mixture and stir until completely dissolved.
Pour the jelly mixture into a large bowl and use a spoon to skim off any bubbles from the surface. Refrigerate, stirring every 10 minutes, until the jelly begins to thicken and reaches the consistency of runny fruit jelly, 30-45 minutes.
Pour the slightly thickened jelly over the cheesecake. Refrigerate until almost completely set, about 20 minutes.
Meanwhile, place the remaining 8 oz (220 g) cookies and 1/4 teaspoon of salt in a food processor and pulse until the cookies form fine crumbs. Add the remaining 3 tablespoons of melted butter and pulse until the mixture resembles wet sand.
Sprinkle the cookie mixture evenly over the jelly layer and gently press it into an even layer. Refrigerate until completely set, at least 4 hours or overnight.