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TEST KITCHEN APPROVED

Mini PB&J Cheesecakes

Name: Mini PB&J Cheesecakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: about 2-1/2 dozen
Ingredients: 1 cup creamy peanut butter; 1/2 cup sugar; 1 large egg, room temperature; 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 35 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Elizabeth King, Duluth, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

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.

TEST KITCHEN APPROVED

Mini PB&J Cheesecakes

2 Reviews Add your review

Yield:about 2-1/2 dozen

Prep:35 min

Cook:15 min

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Ingredients

1 cup creamy peanut butter
1/2 cup sugar
1 large egg, room temperature
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

Text Ingredients

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Directions

1
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.

2
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.
3
Bake 12-14 minutes or until centers are set. Cool completely on a wire rack.
4
If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.