“I don’t think it gets greater than taking classic snacks and combining them with other classic snacks,” says 26-year-old grime artist, rapper and foodie Big Zuu.

“I’ve always wondered how far can we take PBJ. Well, my friend, we’ve taken it to the next level. That jam on the peanut butter cheesecake is basically mouth heaven.”

PBJ cheesecake from Big Zuu’s Big Eats
(Ellis Parrinder/PA)
PBJ cheesecake from Big Zuu’s Big Eats
Print Recipe
Nutrition Facts
PBJ cheesecake
Amount Per Serving
Calories 589 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 90mg30%
Sodium 543mg24%
Potassium 291mg8%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 33g37%
Protein 11g22%
Vitamin A 1028IU21%
Vitamin C 3mg4%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

PBJ cheesecake

Food of the gods
Prep Time30 minutes
Chilling time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: British
Servings: 8
Calories: 589kcal
Author: Big Zuu


  • 20cm springform cake tin
  • Food processor or stand mixer
  • Saucepan
  • Bowl


  • Vegetable oil for greasing
  • 150 g digestive biscuits
  • 75 g butter melted
  • 1/2 tsp salt
  • 170 g smooth peanut butter
  • 225 g cream cheese
  • 100 g caster sugar
  • 2 tsp vanilla extract
  • 225 ml double cream
  • 40 g icing sugar sifted
  • 60 g frozen raspberries
  • 100 g seedless raspberry jam
  • 40 g salted peanuts crushed


  • Grease a 20cm springform tin with vegetable oil. To make the base, put the biscuits in a plastic food bag and crush to a fine crumb using a rolling pin or pulse in a food processor until crumbly, then stir in the melted butter and salt to make a sandy mixture.
  • Using a spoon, press this into the bottom of the tin to make a smooth, even base. Chill in the freezer while you make the filling.
  • Using a stand mixer or hand whisk, combine the peanut butter, cream cheese, caster sugar and vanilla until smooth and well mixed. In a separate bowl, lightly whip the cream and icing sugar together until very softly whipped, then fold into the cream cheese mixture and mix until well combined.
  • Spoon the filling into the tin and spread over the base to make a smooth, even layer. Chill for four to six hours in the fridge.
  • To make the jam drizzle, heat together the frozen raspberries and jam in a saucepan over a medium heat. Bring to the boil and cook for five minutes or so until thickened, then remove from the heat and cool completely in a bowl.
  • When you are ready to serve, remove the cheesecake from the tin, drizzle over the jam drizzle and sprinkle with the peanuts.


Calories: 589kcal | Carbohydrates: 52g | Protein: 11g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 543mg | Potassium: 291mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1028IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg


Big Zuu’s Big Eats by Big Zuu is published by Ebury Press. Photography by Ellis Parrinder.  

Big Zuu's Big Eats: Delicious home cooking with West African and Middle Eastern vibes
  • Amazon Kindle Edition
  • Zuu, Big (Author)
  • English (Publication Language)

Last update on 2024-02-15 / Affiliate links / Images from Amazon Product Advertising API


Best-selling 20cm springform cake tins

Need the right sized cake tin for this recipe? Check out our list of best-selling Amazon products!

No products found.

You may be interested in…

This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.