Description
A delicious no-bake peanut butter raspberry cheesecake that combines creamy peanut butter with a tangy raspberry topping, perfect for any occasion.
Ingredients
- Graham crackers / Digestive biscuits (crushed): 250 g
- Melted butter: 90 g
- Sugar (optional): 1 tbsp
- Cream cheese (softened, full-fat): 500 g
- Smooth peanut butter (not natural oily type): 200 g
- Powdered sugar: 120 g
- Vanilla extract: 1 tsp
- Heavy cream (cold): 300 ml
- Raspberry juice or puree (strained): 300 ml
- Sugar: 2–4 tbsp (to taste)
- Gelatin: 8 g (1 packet) OR 3 sheets soaked
- Fresh raspberries: for decoration
- Toasted peanuts: for decoration
- Optional: white chocolate drizzle
Instructions
- Make the Crust: Mix crumbs + melted butter until sandy. Press evenly into the bottom of a springform pan (22–24 cm). Chill in the fridge while making the filling.
- Peanut Butter Filling: In a bowl, beat cream cheese + peanut butter + sugar + vanilla until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream gently into peanut butter mixture. Spread evenly over the crust. Smooth the top and refrigerate 30 min to firm before adding jelly.
- Raspberry Jelly Topping: Warm raspberry puree with sugar until dissolved (do not boil). Off heat, add gelatin, stirring until fully melted. Let cool to room temperature — not warm, not hot. Pour gently over cheesecake. Refrigerate 4–6 hours or overnight until fully set.
- Decorate: Add fresh raspberries, peanuts, and white chocolate swirls on top.
Notes
- For best results, use full-fat cream cheese.
- Ensure the heavy cream is cold for better whipping.
- Adjust sugar in the raspberry topping according to your taste preference.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg