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Peanut butter and jelly cheesecake

Peanut butter and jelly cheesecake


Peanut butter and jelly (jam to you and me) is a classic American flavour combo

  • Feeds 16 Feeds 16
  • Ready in 40 minutes

Each serving contains

  • Energy
    1387kj 333kcal
  • Fat
    High 32%
  • Saturates
    High 42%
  • Sugar
    Med 32%
  • Salt
    Med 32%

% of adult’s reference intake | Carbohydrates per serving : 25g


  • 80g Co-op unsalted butter, melted, plus extra for greasing
  • 250g Co-op digestive biscuits
  • For the filling:
  • 400g Co-op soft cheese
  • 150g caster sugar
  • 200g Co-op smooth peanut butter
  • 3 Co-op British eggs, plus 2 yolks
  • 5 tbsp Co-op strawberry jam


  1. Preheat the oven to 190C/fan 170C/Gas 5
  2. Butter a square 20cm tin and line with greaseproof paper
  3. Crush the biscuits (by hand or in a food processor) into crumbs and stir in the melted butter
  4. Spoon into the bottom of the tin and press down to form the base
  5. Beat together the soft cheese, sugar and peanut butter, then add the eggs and yolks and mix again until combined
  6. Pour on top of the biscuit base, then swirl the jam over the top
  7. Bake for 25 mins, until just set. Leave to cool before cutting into squares