Peanut Butter and Jelly Cheesecake Recipe — Sugar & Cloth (2024)

Easy no-bake peanut butter and jelly cheesecake bites, a quick, delightful dessert with creamy perfection in every bite.

If you’re a fan of the classic combination of peanut butter and jelly, prepare your taste buds for these peanut butter and jelly cheesecake recipe. These bite-sized wonders are a perfect fusion of creamy cheesecake goodness, nutty richness from peanut butter, and the sweet, fruity kick of your favorite jelly.

What’s more, this recipe requires no oven time, making it a hassle-free dessert that’s ready to impress in no time. And that’s a win-win for me, Nanette.

Eat one or two for a snack, or eat a bunch cause this recipe isjust that darn good! It’s one of our favorite peanut butter dessert recipes.

Ingredients and Tools Needed

• Crushed Nilla wafers —Or any other brand of vanilla wafer cookies. You can also opt for the traditional graham cracker crust.
• Light brown sugar
• Melted unsalted butter
• Peanut butter —Or more if you love peanut butter!
• Heavy cream
• Softened cream cheese
• Sugar
• Salt
• Lemon juice
• Vanilla extract
• Your favorite strawberry jam or preserves
• Mini cake molds — Or use mini muffin tins or mini jars. We used molds but serving them in jars (like this pecan cheesecake in a jar recipe) would be fun and less messy for a party.

How to Make Peanut Butter and Jelly Cheesecake Bites

To make your cheesecake crusts:

1 — In a medium mixing bowl, combine wafer crumbs and light brown sugar.

2 — Then, stir in the peanut butter and melted butter until a consistent, crumbly texture forms.

3 — Press the mixture firmly into the base of a lined mini muffin tin, mini cake molds (which we used) or jars to create the crust. Set aside. Note that the serving size really depends on how big you want your cakes to be.

To make your cheesecake filling:

1 — In a medium mixing bowl, beat the heavy cream until medium peaks form.

2 — In a separate bowl, beat the the softened cream cheese, sugar, salt, vanilla extract, and lemon juice until smooth.

3 — Add cream cheese to heavy whipping cream until they are well blended. Stir in the jam.

3 — Spoon or pipe this mixture onto the prepared crusts, filling each cavity almost to the top. Place the cheesecakes in the refrigerator for at least 5 hours to set. The longer the better! Once firm, remove them from the tin.

4 — Optional: Garnish with crushed Nilla wafers or drizzle jam.

Recipe Notes and Tips

• Chilled ingredients: Ensure that your cream cheese is properly softened, and other ingredients like butter are at room temperature. This helps in achieving a smoother and creamier texture in the cheesecake filling.
• Easy removal: To easily remove the chilled cheesecake bites from the muffin tin, gently run a knife around the edges of each bite before popping them out.
• Variations: Feel free to experiment with different types of jelly or jam flavors to customize the recipe to your taste preferences. You can also sprinkle crushed nuts or chocolate shavings on top for added texture.
• Freezing option: If you want to prepare in advance, these cheesecake bites can be frozen. Just ensure they are properly wrapped to prevent freezer burn.
• Alcoholic dessert idea: For a boozy version similar to our boozy peanut butter jelly tart, add a few tablespoons of hazelnut liqueur.

More Easy No Bake Recipes

• Microwave Mug Cake
• Mini Cookie Butter Tarts
• Peanut Butter Protein Balls
• Mini Rainbow Cakes

Don’t forget to share your peanut butter and jelly cheesecake bites with us onInstagramusing the hashtag#sugarandclothloves. Looking for more quick and delicious recipes? Find them allright here!