Peanut Butter Jelly Cheesecake Bites Recipe
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
Keyword: peanut butter and jelly cheesecake bites
Servings: 18
Calories: 301kcal
- 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
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.
- Makes about 2-2/12 dozen cheesecakes, depending on the size of your mold, jar or liner.
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