No Bake Peanut Butter & Jelly Cheesecake Bites Recipe

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 is just 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

Peanut Butter Jelly Cheesecake Bites Recipe

Print Recipe

5 from 5 votes

Quick and easy No Bake Mini Peanut Butter Jelly Cheesecakes. They’re perfect for snacking or party appetizers!

Prep Time45 minutes mins

Chill Time5 hours hrs

Total Time5 hours hrs 45 minutes mins

Course Desserts

Cuisine Cheesecakes

Equipment

• Cake molds or jars or mini muffin tins
• Hand or stand mixer
• Mixing bowls

Ingredients

• 1 1/2 cup nilla wafers crushed
• 1/4 cup light brown sugar packed
• 7 tbsp unsalted butter melted
• 1/2 cup peanut butter or more if you love peanut butter
• 1 1/2 cup heavy cream
• 1/2 lb cream cheese softened
• 1/3 cup sugar
• 1/4 tsp salt
• 1/2 tbsp lemon juice
• 1 tsp vanilla extract
• 3/4 cup strawberry jam or preserves

Nutrition

Calories: 301kcal | Carbohydrates: 26g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 156mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 597IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

Servings: 18

Calories: 301kcal

Notes

• Makes about 2-2/12 dozen cheesecakes, depending on the size of your mold, jar or liner.

Instructions

To make the crust:

• In a medium mixing bowl, combine wafer crumbs and light brown sugar.
• Stir in the peanut butter and melted butter until a consistent, crumbly texture forms.
• Press the mixture firmly into the base the cake molds create the crust. Set aside.

To make the cheesecake:

• In a medium mixing bowl, beat the heavy cream until medium peaks form.
• In a separate bowl, beat the the softened cream cheese, sugar, salt, vanilla extract, and lemon juice until smooth.
• Add cream cheese mixture to heavy whipping cream until they are well blended. Stir in the jam. 
• 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.
• Optional: Garnish with crushed Nilla wafers or drizzle jam.

KEYWORD: peanut butter and jelly cheesecake bites

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

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