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This No-bake Peanut Butter Jelly Cheesecake brings a nostalgic joy as you eat it. It starts with a simple biscuit crumb that is topped with a creamy peanut butter filling. The final jewel on the crown is a tieri (jelly) made with frozen raspberries and cranberry juice. So join me as we make this luscious dessert together.

A top shot shows the peanut butter jelly cheesecake that has been decorated with piped cream, freeze-dried raspberries and flower petals. It is on a ceramic cake stand which is sitting on a wooden board with natural fabrics and Christmas decorations. There is a slice removed that sits on a white plate and a fork. Another piece has been cut on the cake stand too. An amber candle burns in the corner.

I created this tohutao Kirimihiete (Christmas recipe) for Pic's Peanut Butter this year and it was so much fun to develop. I wanted to celebrate my love for pata pīnati (peanut butter) and tieri (jelly) as it has always been a childhood favourite. After a bit of creative play in the kāuta (kitchen) and a balancing of flavours, this showstopper came to life.

More Peanut Butter recipes:

Do you want the Ultimate Peanut Butter Cookie? Then look no further than this recipe. Or do you need a refine sugar-free slice? Ka pai (great) because I have you covered with this Peanut Butter Slice.

Videography and photography taken by Sarah Henderson.

Ingredient Tips for this Peanut Butter Jelly Cheesecake:

On a wooden board sits vintage bowls and small plates that have pan cotta ingredients on it. There is butter, cream cheese, peanut butter, biscuits and gelatine powder in view. They are sitting on a wooden table with natural fabrics on it, an orange candle and orange and pink flowers are in the background.

Monte Carlo Cookies: These coconut and honey pihikete (biscuits) are filled with vanilla cream and a chewy raspberry jam. If you can't source them, no worries at all just use a butter base biscuit that has a good crunch.
Butter: I use salted butter but unsalted butter will work as well.
White Chocolate: I use pātene tiakarete mā (white chocolate buttons) in this recipe but use whatever white chocolate you like.
Gelatine Powder: This little ingredient helps the cake to set and if you live in NZ, I prefer the Mrs Rorgers brand.
Cream Cheese: Always use a full fat cream cheese for the creamiest result and do not use the spreadable or low fat kind.
Cream: Fresh pouring cream is used to make a ganache with the tiakarete mā (white chocolate) and is whipped to create a lightness in the peanut butter cream.
Peanut Butter: I use Pic's pata pīnati māeneene (smooth peanut butter) because it has most divine flavour and texture.
Juice: Use either wai pamakaranete (pomegranate juice) or wai karanipere (cranberry juice) to make the jelly. If you are using pomegranate juice, make sure it is not a pure juice as it is too dark and thick which stops the raspberries being seen.
Raspberries: Rahipere tio (frozen raspberries) are added in whole to the jelly and create the most beautiful topping. They could be swapped for fresh rahipere (raspberries) if you want to.

Expert Advice:

Do not process the pihikete (biscuits) too fine, just pulse the tāwhirowhiro (food processor) or blender and keep checking it. If you grind it too much the biscuit crumb can become pasty.

Tiakarete mā (white chocolate) is the most heat sensitive chocolate. Treat it with care and never over heat it as it can easily seize. To combat this, gently melt the tiakarete mā ( white chocolate) in a double boiler.

Make sure the cream cheese is room temperature before whipping. This will only take 30 minutes to an hour on the bench. This ensures it whips smoothly and reduces the likelihood of it splitting when adding the warm chocolate mixture in to it.

Follow the steps in the order I have instructed. It may seem slightly out but I have set them out that way so the ingredients are cool enough when they are added.

STEP BY STEP INSTRUCTIONS FOR THIS PEANUT BUTTER JELLY CHEESECAKE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

On a white stone bench is a small black blender with biscuit in it that are being crushed. Naomi is holding it with her hands. There are fairy lights and flowers in the background.

1. Prepare the Cake Tin:

Grease a 19 cm or 20 cm springform cake tin with butter. Then line it with baking paper on the base and high up the sides.

2. Make the Biscuits Base:

Whizz the pihikete (biscuits) in a tāwhirowhiro (food processor) or in a blender. Be careful only to process them until a crumb forms or it can become pastry.If you are using a blender like I did in the video, only do around 5 pihikete (biscuits) at a time.

A rose gold cake tin lined with brown baking paper is on a table with natural fabric underneath it. In the cake tin is biscuit crumb that is being pressed down with a blue spatula with a wooden handle. White chocolate buttons in a wooden cup are in the background.

3. Press the Crumb into the Tin:

Add the kongakonga pihikete (biscuit crumb) to a medium bowl. Add the the pata kua rewaina (melted butter) and mix it through until combined.

Tip it in the base of the cake tin and press it out evenly until it is even.

Refrigerate the base as you make the peanut butter cream.

4. Bloom the Gelatine:

Combine the paura tetepe (gelatina powder) and wai (water) in a small bowl or glass.

Stir it with a fork until it is combined and leave it aside to bloom.

On a black stove sits a silver pot with a purple vintage bowl sitting inside it. It has a mixture of cream and white chocolate that has melted. It is being stirred with a blue spatula with a wooden handle. Flowers, fairy lights and a basket of eggs are in the background.

5. Melt the White Chocolate:

Add the tiakarete mā (white chocolate) and the first measure of kirīmi (cream) in to a heat proof bowl.

Add it to a pot of barely simmering water (around 3cm deep) but make sure the water doesn't touch the base of the bowl .

Stir occasionally until it is melted and smooth. Remove from the heat.

6. Add the Gelatine:

Melt the bloomed gelatine in the microwave for 20 seconds or melt in the water that the chocolate melted in, like I did in the video.

Once it is melted, slowly pour it in to the ganache, stirring until combined.

Leave it to the side.

A vintage bowl with a silver trim sits on top of table with natural fabric on it. In the bowl cream cheese is being whipped by a white hand mixer.

7. Whip the Cream:

Add the kirīmi (cream) in to bowl and whip on medium speed until medium peaks ar reached. Set it aside.

8. Whip the Cream Cheese:

Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a large bowl.

Whip on high for around one minute until smooth.

9. Mix in the White Chocolate Ganache:

Add the white chocolate ganache in to it in two parts, whipping for around 20 seconds after each addition.

Do not over whip the mixture here.

A rose gold cake tin lined with brown baking paper is on a table with natural fabric underneath it. In the cake tin is cheesecake mixture that has had peanut butter swirled in to it. Naomi is holding either side of the cake tin with her hands ready to remove it.

10. Fold through the Peanut Butter and Cream:

Add the first measure of pata pīnati (peanut butter) and fold it through until combined.

Fold the kirīmi tāwhiuwhiu (whipped cream) through the peanut butter cream cheese mixture until just combined.

11. Pour it on to the Base:

Pour the mixture on to the paparanga pihikete (biscuit layer) and then smooth it out.

Drizzle in the second measure of pata pīnati (peanut butter) and swirl it in with a kebab stick or something similar.

Whakamātaohia (refrigerate) as you prepare the tieri (jelly).

A top shot shows a rose gold cake tin lined with brown baking paper on a table with natural fabric underneath it. In the cake tin is the peanut butter cheesecake with raspberries and a pomegranate jelly on it.

12. Make the Raspberry Jelly:

Combine the paura tetepe (gelatina powder) and wai (water) in a small cup.

Stir and leave to bloom for five minutes.

Pour the wai pamakaranete (pomegranate juice) or wai karanipere (cranberry juice) and huka one (caster sugar) in a small pot. Once the gelatine has bloomed add it in to the juice.

Set it over medium - high heat. Bring it a gentle boil until the gelatine and the huka (sugar) has dissolved.

Cool for ten minutes.

After ten minutes, add the rahipere tio (frozen raspberries) to a medium sized bowl and add the slightly cooled wai reka (juice) in to it. Whakaranuhia (stir to combine).

Spoon the rahipere tio (frozen raspberries) on to the keke tīhi (cheesecake) and then pour the juice on top.

The peanut butter jelly cheesecake has been decorated with piped cream, freeze-dried raspberries and flower petals. It is on a ceramic cake stand which is sitting on a wooden board with natural fabrics and Christmas decorations.

12. Chill the Peanut Butter and Raspberry Jelly Cheesecake:

Whakamātaohia (refrigerate) for six hours until the tieri (jelly) has set.

This will keep in the refrigerator like this for up to five days.

If you are keeping it in the fridge for longer than a day, add it into a sealed container so it doesn't absorb any aromas from the fridge.

A single slice of peanut butter jelly cheesecake sits on a pink plate with a vintage frill. It has been cut into with a fork and the golden fork still has the remnants on it. A jar of PIc's Smooth peanut butter sits behind it with blurred flowers and fairy lights in the background.

13. Serve the the Peanut Butter Jelly Cheesecake:

Serve the keke tīhi (cheesecake) as it is or decorate with a cup of kirīmi tāwhiuwhiu (whipped cream), rahipere tauraki-tio (freeze-dried raspberries) and extra white chocolate buttons.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A whole peanut butter jelly cheesecake sits on a wooden table with natural fabrics under it and flowers in the background. The cheesecake layers show the biscuit base, a peanut butter filling, topped with a raspberry jelly with whole raspberries in it. The top has been decorated with piped cream, freeze-dried raspberries and flower petals.

Print Pin

Peanut Butter and Raspberry Cheesecake - Keke Tīhi Pata Pīnati me te Rahipere

A delicious No-bake Peanut Butter and Raspberry Cheesecake with a biscuit base, a creamy peanut butter filling and a frozen raspberry jelly topping. An absolute delight to eat.

Course Dessert

Cuisine Cheesecake

Keyword no-bake peanut butter and jelly cheesecake, peanut butter cheesecake nz, peanut butter cheesecake recipe, peanut butter jelly cheesecake, pics peanut butter recipes nz, raspberry jelly cheesecake, te reo Māori

Prep Time 50

Chill Time 6

Total Time 6 50

Servings Slices

Equipment

1 x 19 cm or 20 cm spring-form cake tin

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

200 g Monte Carlo cookies (or any butter based biscuits)
60 g pata (butter)

The Peanut Butter Cream - Te Kirīmi Pata Pīnati

1 rounded C (200 g) pātene tiakarete mā (white chocolate buttons). This can be swapped for any white chocolate.
¼ C (60 ml) kirīmi (cream)
1 teaspoon (4 g) paura tetepe (gelatine powder)
2 tablespoon (30 ml) wai (water)
250 g kirīmi tīhi (cream cheese, room temperature)
2 teaspoon (10 ml) wanira (vanilla)
¼ C (20 g) puehu huka (icing sugar)
½ C (125 ml) kirīmi (cream)
¾ C (200 g) pata pīnati māeneene (smooth peanut butter, room temperature)
3 tbsp pata pīnati māeneene (smooth peanut butter, room temperature)

The Raspberry Jelly - Te Tieri Rahipere

3 teaspoon (12 g) paura tetepe (gelatine powder)
3 tablespoon (45 ml) wai (water)
⅔ C (145 g) huka one (caster sugar)
1 ⅓ C (330 ml) wai pamakaranete (pomegranate juice) or wai karanipere (cranberry juice).
2 C (300 g) rahipere tio (frozen raspberries)

Decorations - Ngā Whakarākei (Optional:

1 C kirīmi tāwhiuwhiu (whipped cream)
Handful of pātene tiakarete mā (white chocolate buttons)
8 rahipere tauraki-tio (freeze-dried raspberries)
8 raupua putiputi (flower petals, edible)

Instructions

Prepare the Cake Tin:

Grease a 19 cm or 20 cm springform cake tin with butter.
Then line it with baking paper on the base and high up the sides.

Make the Biscuits Base:

Whizz the pihikete (biscuits) in a tāwhirowhiro (food processor) or in a blender. Be careful only to process them until a crumb forms or it can become pastry.
If you are using a blender like I did in the video, only do around 5 pihikete (biscuits) at a time.
Add the kongakonga pihikete (biscuit crumb) to a medium bowl.
Add the the pata kua rewaina (melted butter) and mix it through until combined.

Press the Crumb in to the Tin:

Tip it in the base of the cake tin and press it out evenly until it is even.
Refrigerate the base as you make the peanut butter cream.

Bloom the Gelatine:

Combine the paura tetepe (gelatina powder) and wai (water) in a small bowl or glass.
Stir it with a fork until it is combined and leave it aside to bloom.

Melt the White Chocolate:

Add the tiakarete mā (white chocolate) and the first measure of kirīmi (cream) in to a heat proof bowl.
Add it to a pot of barely simmering water (around 3cm deep) but make sure the water doesn't touch the base of the bowl .
Stir occasionally until it is melted and smooth.
Remove from the heat.

Add the Gelatine:

Melt the bloomed gelatine in the microwave for 20 seconds or melt in the water that the chocolate melted in, like I did in the video.
Once it melted, slowly pour it in to the ganache as you stir.
Leave it to the side.

Whip the Cream:

Add the kirīmi (cream) in to bowl and whip on medium speed until it has medium peaks.
Set it aside.

Whip the Cream Cheese:

Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a large bowl.
Whip on high for around one minute until smooth.

Mix in the White Chocolate Ganache:

Add the white chocolate ganache in to it in two parts, whipping for around 20 seconds after each addition.
Do not over whip the mixture here.

Fold through the Peanut Butter and Cream:

Add the first measure of pata pīnati (peanut butter) and fold it through until combined.
Fold the kirīmi tāwhiuwhiu (whipped cream) through the peanut butter cream cheese mixture until just combined.

Pour it on to the Base:

Pour the mixture on to the paparanga pihikete (biscuit layer) and then smooth it out.
Drizzle in the second measure of pata pīnati (peanut butter) and swirl it in with a kebab stick or something similar.
Whakamātaohia (refrigerate) as you prepare the tieri (jelly).

Make the Raspberry Jelly:

Combine the paura tetepe (gelatina powder) and wai (water) in a small cup.
Stir and leave to bloom for five minutes.
Pour the wai pamakaranete (pomegranate juice) or wai karanipere (cranberry juice) and huka one (caster sugar) in a small pot.
Once the gelatine has bloomed add it in to the juice.
Set it over medium - high heat.
Bring it a gentle boil until the gelatine is melted and the huka (sugar) has dissolved.
Cool for ten minutes.
After ten minutes, add the rahipere tio (frozen raspberries) to a medium sized bowl and add the slightly cooled wai reka (juice) in to it.
Whakaranuhia (stir to combine).
Spoon the rahipere tio (frozen raspberries) on to the keke tīhi (cheesecake).
Then pour the juice on top.

Chill the Peanut Butter and Raspberry Cheesecake:

Whakamātaohia (refrigerate) for six hours.
This will keep in the refrigerator like this for up to five days.
If you are keeping it in the fridge for longer than a day, add it into a sealed container so it doesn't absorb any aromas from the fridge.

Serve the the Peanut Butter and Raspberry Cheesecake:

Serve as it is or decorate with a cup of kirīmi tāwhiuwhiu (whipped cream), rahipere tauraki-tio (freeze-dried raspberries) and extra white chocolate buttons.