How To Make No-bake PB&J cheesecake squares
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup strawberry jam
Instructions
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In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of an 8×8-inch baking dish to form a crust.
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In a separate mixing bowl, beat together peanut butter, powdered sugar, and vanilla extract until smooth.
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In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture.
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Spread the peanut butter mixture evenly over the graham cracker crust in the baking dish.
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Warm the strawberry jam in a small saucepan over low heat until it becomes more liquid-like. Drizzle the warm jam over the peanut butter layer.
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Refrigerate the cheesecake squares for at least 4 hours, or until set.
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Cut into squares and serve chilled.
Nutrition
- Calories : 580kcal
- Total Fat : 41g
- Saturated Fat : 17g
- Cholesterol : 92mg
- Sodium : 354mg
- Total Carbohydrates : 46g
- Dietary Fiber : 3g
- Sugar : 26g
- Protein : 13g
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