A creamy whipped peanut butter cheesecake filling is swirled with melted chocolate and strawberry thyme-infused jam and topped with fanned out strawberry slices, crushed peanuts and thyme sprigs.
- Prep Time: 40 Minutes
- Cool Setting Time: 1 Hour
- Total Time: 1 Hour, 40 minutesServes: 10-12
PB&J Swirl Pie
What You Need
- 1 10” Keebler® Ready Crust® Graham Cracker Pie Crust
- 1/4 cup strawberry jam
- 1 bunch fresh thyme
- 1 24.3 oz. tub no bake cheesecake filling
- 1 8 oz. tub whipped topping
- 1/4 cup creamy peanut butter
- 2 tablespoon semi-sweet chocolate chips, melted
- 3 fresh strawberries, sliced
- 2 tablespoons chopped peanuts, toast
- 3 fresh thyme sprigs (optional)
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***Chef's Tip: Peanut butter can be swapped out for a nut-free option, such as sunflower butter.
How To Make It
- 1. Heat strawberry jam in microwave until hot, about 20-30 seconds, and add thyme bunch. Allow to infuse for 30 minutes, remove and discard thyme.
- 2. In large mixing bowl combine cheesecake filling, whipped topping and peanut butter. Pour into graham crust and smooth out into an even, flat layer.
- 3. Dollop warm infused strawberry jam and melted chocolate chips evenly across top of pie, use a toothpick or wooden skewer to create a swirl top. Refrigerate for 1 hour.
- 4. Garnish with sliced strawberries, peanuts and thyme sprigs (optional).
Graham Cracker Pie Crust
