Peanut Butter and Jelly Cheesecake Bars
Peanut Butter and Jelly Cheesecake Bars combine two of the best treats in the world – pb&j and cheesecake! They’re a rich, sweet treat that are perfect for any occasion.
Do you love peanut butter and jelly? We do. Are you a fan of cheesecake in any form? Oh, really? So do we! That’s why we love making these bars. They are one of the best mashups we’ve ever tried to make, and they are absolutely delicious.
We love to make up a batch of these for dinner and then snacking the next day. They’re also great for all kinds of parties and gatherings from potlucks to baby showers. There’s really never a wrong time for these, to be honest.
Peanut Butter and Jelly Cheesecake Bars
These bars are everything the name suggests and then some. Combining rich cheesecake, peanut butter and jelly, marshmallow fluff, and a delicious crust of vanilla wafers, they’re a sweet treat that deals like eating a classic lunch and dessert all at the same time. One bite will have you hooked for the rest of your life.
Peanut Butter and Jelly Cheesecake Bars Ingredients
It only takes a handful of simple ingredients to make this recipe. You’ll find everything you need easily at your local grocery store.
- Nilla wafer crumbs
- Melted unsalted butter
- Room temperature cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Marshmallow fluff
- Peanut butter
- Jam
**See the recipe card at the end of the post for quantities.
Peanut Butter and Jelly Cheesecake Bars Instructions
There are a few steps to this recipe, however, if you break them all down, it’s quite an easy recipe. The only thing to watch out for is cooling the cheesecake.
Step 1: Make the Nilla Wafer Crust
Mix Nilla wafer crumbs and melted butter together until the butter has fully saturated the crumbs. Then, press the mixture evenly on the bottom of a 9×9 pan and bake for 8 minutes at 350 degrees.
Step 2: Make the Cheesecake
Beat cream cheese and sugar until smooth and creamy in a mixing bowl. Then, add the eggs and vanilla extract and beat again until combined. Add the marshmallow fluff and mix. Then, add 1/4 cup of peanut butter and mix until the cheesecake is streak-free.
Step 4: Spread over the Crust
Spread the cheesecake batter evenly over the Nilla wafer crust.
Step 5: Add the Jelly
Microwave 1/4 cup of jam for 30 seconds. Then, dollop it all over the top of the cheesecake. Use a toothpick or fork to swirl the jam into the cheesecake batter.
Step 6: Bake
Bake the cheesecake for 20 minutes at 350 degrees. After 20 minutes, reduce the heat to 200 degrees and bake for another 30 minutes. DO NOT open the oven door.
Step 7: Cool
After 30 minutes, turn off the oven and leave the cheesecake inside it for 10 minutes. Then, remove the cheesecake from the oven and allow it to come to room temperature.
Step 8: Add More Jelly
Once the cheesecake is cool, microwave the remaining 1/4 cup of jam for 30 seconds and spread it evenly over the top of the cheesecake.
Step 9: Drizzle with Peanut Butter
Microwave 1/4 cup peanut butter for 30 seconds, then transfer it to a piping bag. Drizzle the peanut butter over the top of the cheesecake.
Step 10: Chill and Serve
Cover the cheesecake and chill it in the refrigerator for at least 3 hours. Then, cut it into 16 squares and serve.
Hint: Be sure you do not under any circumstances open the oven door during the baking process. This keeps the cheesecake from cracking.
Equipment
You’ll need a few basic pieces of kitchen equipment to make this recipe.
- Measuring cups
- Microwaveable bowls
- Mixing bowl
- Hand mixer
- Whisk
- Baking pan
Peanut Butter and Jelly Cheesecake Bars Tips
This is a relatively easy recipe to make, but I do have some simple but important tips that will help ensure it comes out the best that it can possibly be.
Never Open the Oven Door – Never, under any circumstances, open the oven door until it’s time to remove the cheesecake. You could cause it to crack.
Fully Softened Cream Cheese – To get the smooth, creamy texture you need for the cheesecake layer, be sure your cream cheese is fully softened.
More Chilling is Better – 3 hours is the minimum time to chill this cheesecake, but overnight is even better.
Peanut Butter and Jelly Cheesecake Bars Storage
Store these cheesecake bars in an air-tight container in the refrigerator for 5 to 7 days. For longer storage, you can freeze it for up to a month, but no longer.
More Bar Recipes
If you love making dessert bars, then we have some recipes here that you’ll wan to try.
Reese’s Cheesecake Brownie Bars
PIN IT!!
Peanut Butter and Jelly Cheesecake Bars FAQ
If you have questions about this recipe, then read on. The following FAQ answers the most commonly asked questions about cheesecake bars.
Who invented dessert bars?
Cookie bars or squares date back to the 1930s, but no one knows exactly who created them or where they were created. From there, cookie bars were tweaked and evolved into all sorts of dessert bars, including cheesecake bars.
Why can’t you open the oven when making cheesecake?
Opening the oven door changes the temperature in the oven and creates a brief draft. Even a small change in temperature can cause the cheesecake to sink in the center or crack.
How long are cheesecake bars good?
Cheesecake bars will last for 4 to 7 days in an air-tight container in the refrigerator. They’ll last for up to a month in the freezer.
Why can’t you freeze cheesecake for longer than a month?
After about a month, the texture of the cheesecake will begin to change, becoming grainy and unappetizing.
How do you defrost cheesecake and cheesecake bars?
Simply leave them in the refrigerator overnight.
Try These Peanut Butter and Jelly Cheesecake Bars for Yourself
These peanut butter and jelly cheesecake bars combine two of everyone’s favorite flavors – pb&j and cheesecake. This recipe is full of sweet, delicious flavors, and it’s easy enough to make any time you want. With a combo like that, you owe it to yourself to give it a try. You can thank us later!
MORE RECIPES YOU WILL LOVE:
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Peanut Butter and Jelly Cheesecake Bars
Equipment
- Measuring cups
- Microwaveable bowls
- Mixing Bowl
- Hand mixer
- Whisk
- Baking pan
Ingredients
- 2 cups Nilla wafer crumbs
- ½ cup Unsalted butter- melted
- 16 ounce Cream cheese- room temperature
- ¼ cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Marshmallow fluff
- ½ cup Peanut butter
- ½ cup Jam or Jelly
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Start the crust by mixing the Nilla wafer crumbs and melted butter until the butter has fully saturated the crumbs.
- Pour into a 9×9 pan and distribute evenly across the bottom. Press down to compact the crust. Bake for 8 minutes.
- Set the crust aside and leave the oven set at 350 degrees.
- To start the filling, place the cream cheese and sugar into a mixing bowl. Beat until smooth and creamy. Add in the eggs and vanilla extract.
- Once well combined, add in the marshmallow fluff and mix. Add in ¼ cup of the peanut butter and mix until the mixture is streak free. Pour over the crust and spread evenly.
- Take ¼ cup of the jam and place in the microwave for 30 seconds. Using a spoon, dollop jelly throughout the top of the cheesecake.
- Use a toothpick or fork to swirl the jam into the cheesecake. Bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes. Remove and allow the cheesecake to come to room temperature.
- Once at room temperature, place the remaining ¼ cup of jam in the microwave for 30 seconds. Pour over the top of the cheesecake and spread evenly.
- Repeat the same microwaving process with the remaining ¼ cup of peanut butter. Place the peanut butter into a piping bag and drizzle over the top of the cheesecake.
- Cover the cheesecake, and place in the refrigerator for at least 3 hours. Once chilled, take out and cut into 16 squares.
- Serve and enjoy.
