Name: Peanut Butter and Jelly Cheesecake Bites
Prep time: 30 min
Cook time: 20 min
Total time: 290 min
Ingredients: 8 graham cracker sheets; 2 Tbsp. granulated sugar; 3 Tbsp. unsalted butter (melted); Pinch kosher salt; 2 8- oz. blocks cream cheese (room temperature); 1/2 cup granulated sugar; 2 large eggs (room temperature); 1/2 cup creamy peanut butter; 1-1/2 tsp. pure vanilla extract; Raspberry jam (for topping)

Creamy, dreamy and packed with playful nostalgia, these peanut butter and jelly cheesecake bites take the classic lunchbox combo to a whole new level. Each mini treat starts with a buttery graham cracker crust then gets filled with a luscious swirl of peanut butter–infused cheesecake. A final dollop of tangy-sweet raspberry jam ties it all together for the perfect balance of flavor and texture. One bite in, and you’ll feel like a kid again, only this time with a more decadent twist!

Three Peanut Butter and Jelly Cheesecake Bites are Stacked on Top of One Another, Showing Bits of Beautiful, Purple Jam on Top.

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Peanut Butter and Jelly Cheesecake Bites

Prep Time 30 minutes

Cook Time 20 minutes

Chill Time 4 hours

Total Time 4 hours 50 minutes

Servings 24

Calories 104 kcal

Author Lizzy Briskin

Ingredients

Crust

8 graham cracker sheets
2 Tbsp. granulated sugar
3 Tbsp. unsalted butter melted
Pinch kosher salt

Filling

2 8- oz. blocks cream cheese room temperature
1/2 cup granulated sugar
2 large eggs room temperature
1/2 cup creamy peanut butter
1-1/2 tsp. pure vanilla extract
Raspberry jam for topping

Instructions

Preheat oven to 350 degrees F. Line 24 mini cupcake wells with paper liners.
Place graham crackers in heavy-duty zip-top bag and crush into crumbs with a rolling pin or heavy skillet. (Note: You should have about 1 cup of crumbs.)
In medium bowl, combine graham cracker crumbs, sugar, butter and salt until texture is like wet sand.
Add a scant 2 teaspoons graham cracker mixture to each cupcake liner, pressing firmly to make crust. Bake 4 to 5 minutes, until crust is firm and golden. Remove from oven and let cool.
To make filling, beat cream cheese with electric mixer until light and fluffy, about 2 minutes. Beat in sugar until combined, then add eggs one at a time, beating between each addition. Stir in peanut butter and vanilla until just combined.
Divide filling between cupcake liners. To knock out air bubbles, gently tap pan on counter. Bake until cheesecakes are set with the slightest jiggle in the center, 10 to 11 minutes. Turn off oven, open door a few inches, and let cheesecakes sit 10 minutes to prevent cracking.
Cool cheesecakes on wire rack to room temperature, then cover and chill in the fridge for at least 4 hours and up to overnight to set fully.
Just before serving, top each cheesecake with a dollop of jam.