Christmas is upon us, which means sweet treats are a must. However, let’s face it, sometimes a no-fuss, easy-to-make recipe has to do so that you can spend less time in the kitchen and more time with your family and friends. This eggless, no-bake PB&J cheesecake recipe is just that, being easy enough that even your kids can make it (with a bit of assistance from you or your partner).
Since it is eggless, everyone can devour this delicious treat without worrying about their food restrictions and allergies. Eggless, no-bake PB&J cheesecake squares can be prepared within minutes since they do not require baking (of course, it will take longer to set). Although the recipe has jam for the festive red color, you can easily replace it with chocolate if your kids aren’t the biggest fan of jam.
Ingredients
For eggless, no-bake PB&J cheesecake
- ½ cup cold butter
- 2 ½ cups digestive biscuits, crushed into fine crumbs
- 4 cups full-fat soft cheese
- 1 cup icing sugar
- ¾ cup of crunchy peanut butter
- 2 tablespoons vanilla extract
- 1 ⅓ cup double cream
For jam topping
- 4 cubes raspberry jelly, chopped into small chunks
- 1 ½ cups frozen raspberries, defrosted
- 1 tablespoon caster sugar
- ⅖ cup boiling water
Preparation
For eggless, no-bake PB&J cheesecake
- Line an 18-20 cm square baking tin with parchment paper, leaving the ends overhanging to lift the cheesecake out easily.
- Melt the butter using the double boiler method. For this, put the cold butter in a large heatproof bowl. Then, place it on top of a smaller heatproof bowl filled with boiling water. Stir the butter until it is nice and melted. Ensure the bottom of the large bowl does not touch the water.
- Pour the crushed digestive biscuits into the butter and mix gently.
- Spoon this mixture into the prepared baking tin while pressing it down with the back of a spoon or hands. You can include your little ones in this step. Make sure that the layer is even.
- Mix icing sugar, soft cheese, peanut butter, and vanilla in another bowl and beat them together until well combined.
- Whisk the double cream in a separate bowl till it forms soft peaks or holds its shape.
- Gently fold the cream into the peanut butter mixture.
- Once mixed, spread it over the crust and smooth the surface using the back of a spoon.
- Finally, chill the cheesecake for at least 1 hour to set it. You can even leave it in the refrigerator for an entire day.
For jam topping
- Place the jelly cubes in a heatproof bowl and pour boiling water over it. Stir the water till the cubes are dissolved completely.
- Then add the raspberries along with sugar and stir. Make sure to crush the berries with your spoon while mixing them in.
- Strain the mixture through a sieve into a jug to get a smooth texture without any lumps.
Assembling your eggless, no-bake PB&J cheesecake
- After transferring the jam to a jug, pour it over the set cheesecake and chill it for at least 4 hours. You can also leave it in the refrigerator for up to 2 days.
- Once set, remove from the fridge, and run a knife along the sides. Then, lift the cheesecake with the help of the overhanging parchment paper and transfer it onto a board.
- Finally, cut the no-bake PB&J cheesecake into bite-size squares, and your Christmas dessert is ready!
This eggless, no-bake PB&J cheesecake will be a hit on the Christmas dinner table. You can make them ahead of time and keep them refrigerated till the day of the holiday feast. So, wait no more and make this no-bake PB&J cheesecake now with your entire family, kids and all!
