No Bake Mini Peanut Butter and Jelly Cheesecakes Recipe

Quick and easy no bake Mini Peanut Butter and Jelly Cheesecakes that are perfect for snacking or party appetizers!

We all know when it’s the thick of summer, the last thing you want to do is turn on the oven.

However, one of my, Nanette’s favorite desserts EVER is a cheesecake. So what is a girl to do?

Make these no bake Mini Peanut Butter and Jelly Cheesecakes, of course. This riff off of a classic PB&J sandwich is the perfect, creamy treat for a hot summer day.

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

Did I mention it’s also quick and simple? You can’t beat that…

How To Make No Bake Peanut Butter Jelly Cheesecakes:

First, make the no bake crust by tossing the nilla wafer crumbs with sugar.

Then, add in the peanut butter.

Add in melted butter then mix until combined.

Firmly press the mixture into the mold or jar you’re using. Set aside. Note that the serving size really depends on how big you want your cakes to be. 

Next, the cheesecake! In a medium bowl, beat the heavy cream with a hand mixer/stand mixer (or even by hand) until medium peaks form.

In a separate bowl, combine the cream cheese, sugar, salt, vanilla extract, and lemon juice to a bowl and beat until smooth.

Add cream cheese to heavy whipping cream until they are well blended.

Stir in the jam. 

Top off the molds/jars with the cheesecake filling. I used stainless steel cake molds.

Refrigerate at least 5 hours. The longer the better! 

Optional: Garnish with crushed Nilla wafers or drizzle jam.

More Easy No Bake Recipes

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

Mini Peanut Butter Jelly Cheesecake Recipe

Print Recipe

5 from 1 vote

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
• Hand or stand mixer
• Mixing bowl

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 jam or strawberry 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 bowl, toss the nilla wafer crumbs with sugar.
• Add in the peanut butter and melted butter.
• Mix until combined.
• Firmly press the crust mixture into a mold or jar. Set aside.

To make the cheesecake:

• In a mixing bowl, beat the heavy cream with a hand mixer/stand mixer (or even by hand) until medium peaks form.
• In a separate bowl, combine the cream cheese, sugar, salt, vanilla extract, and lemon juice to a bowl and beat until smooth.
• Add cream cheese to heavy whipping cream until they are well blended.
• Stir in the jam. 
• Top off the molds/jars with the cheesecake filling. Refrigerate at least 5 hours. The longer the better! 

KEYWORD: peanut butter jelly cheesecake

Don’t forget to share your Peanut Butter Jelly Cheesecakes with us on Instagram using the hashtag #sugarandclothloves. Looking for more quick and delicious recipes? Find them all right here with a few bites to go along with them!