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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
  • Total Time
    Prep: 35 min. Bake: 15 min. + cooling
  • Makes
    About 2-1/2 dozen


  • 1 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 large egg
  • 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
  • 1/2 cup confectioners' sugar
  • 2 to 3 tablespoons heavy whipping cream


  • Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups.
  • For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl.
  • Bake 12-14 minutes or until centers are set. Cool completely on a wire rack.
  • If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

Test Kitchen Tips
  • You can reduce the fat and sugar content in this recipe by substituting cream cheese for reduced-fat cream cheese.
  • This recipe is flexible, so try it with different juices and jams that you have on hand. Orange juice and marmalade would also work deliciously here! Apple jelly is also a great stand-in.
  • These peanut butter sandwich ideas are so genius you just have to try them.
  • Nutrition Facts
    1 mini cheesecake: 119 calories, 7g fat (3g saturated fat), 20mg cholesterol, 61mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 3g protein.

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    Average Rating:
    • Tatym
      Jul 20, 2020

      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.

    • Pamela
      Nov 22, 2019

      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.