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no-bake peanut butter and jelly cheesecakes | sugarandcloth.com
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5 from 1 vote

Mini Peanut Butter Jelly Cheesecake Recipe

Quick and easy No Bake Mini Peanut Butter Jelly Cheesecakes. They’re perfect for snacking or party appetizers!
Prep Time45 mins
Chill Time5 hrs
Total Time5 hrs 45 mins
Course: Desserts
Cuisine: Cheesecakes
Keyword: peanut butter jelly cheesecake
Servings: 18
Calories: 301kcal


  • Cake molds or jars
  • Hand or stand mixer
  • Mixing bowl


  • 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


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! 


  • 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