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No bake PB&J cheesecake

Mary Berg adds a dessert-inspired spin to the cherished flavours of your childhood: peanut butter and jam.



  • 1 cup graham cracker or crispy oatmal cookie crumbs
  • Pinch of salt
  • 1/4 cup unsalted butter, melted
  • 1 cup brick style cream cheese, room temperature
  • 1/2 cup smooth peanut butter
  • 1/2 cup whipping cream
  • 1/4 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1/2 to 3/4 prepared strawberry jam
  • Chopped peanuts, optional


  1. In a small bowl, stir together the cookie crumbs, salt, and butter until well combined. Divide the mixture into six or eight small dishes or short glasses. Press down to form the crust.
  2. In a medium bowl, beat the cream cheese and peanut butter together using a hand mixer on medium-high speed until smooth, about one minute. Scrape down the bowl and add in the whipping cream, icing sugar, and vanilla and continue to beat until smooth and creamy, about another one to two minutes.
  3. Spoon or pipe the peanut butter cheesecake mixture over the prepared crusts then dollop over some jam. 
  4. Scatter some chopped peanuts on top, if desired, and enjoy immediately or cover and transfer to the fridge to firm up for at least three hours. The cheesecakes will keep covered in the fridge for up to five days. Serve and enjoy! 

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