Mini PB&J Cheesecakes
I got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you!—Betsy King, Duluth, Minnesota
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1 large egg
- CHEESECAKE LAYER:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 large egg, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jelly, warmed
- OPTIONAL DRIZZLE:
- 1/2 cup confectioners' sugar
- 2 to 3 tablespoons heavy whipping cream
Reviews
I thought it was pretty good. The ky thing was the bottom peanut butter crust should have been baked first to make it crunchier. I didnt have jelly so I just cooked raspberries and it worked just fine. Also, I made 6 bigger ones instead of the tiny ones and it took a little bit longer, but was still good. I had extra crust and filling too.
When baked the red strawberry jelly turns brown-ish so they had to add red food coloring to keep the bright red color after baking. The taste is only ok, if that, the biggest taste is the wad of peanut butter for the “crust”. Don’t waste your time.