Peanut Butter and Jelly Cheesecake Bars are a no-bake treat that delivers all the nostalgic flavor of your favorite sandwich in a creamy, sliceable dessert. Made with classic grape jelly instead of strawberry, it comes together with simple ingredients and no oven required. Best of all, they take just 20 minutes to prepare, making them perfect when you want something quick and fun.
Peanut Butter & Jelly Cheesecake Bars Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: No bake (4 hours chill time)
- 🍴 Servings: 9-18 servings
- 🥜 Flavor Profile: Sweet, creamy, nutty with fruity swirls
- 🥛 Best Served With: Coffee, milk, or as a standalone treat
- 🧊 Make Ahead?: Yes, requires chilling and can be made ahead
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I ate a lot of PBJ sandwiches for lunch growing up, and my favorite was always made with grape jelly. That memorable flavor inspired me to mix peanut butter and jelly right into the cheesecake filling to balance the tanginess of the cream cheese. It's such a fun, refreshing dessert that's especially perfect for summertime.
If you like the peanut butter and jelly combination, some more recipes for you to make are PBJ French toast and peanut butter and jelly ice cream.
Jump to:
- Peanut Butter & Jelly Cheesecake Bars Recipe Essentials
- Why You'll Love This Recipe
- Ingredients
- Variations
- How to Make Peanut Butter and Jelly Cheesecake Bars
- Expert Tips
- Serving Suggestions
- Peanut Butter & Jelly Cheesecake Bars Recipe FAQs
- More Delicious Cheesecake Bar Recipes
- Peanut Butter and Jelly Cheesecake Bars
Why You'll Love This Recipe
- You don't need your oven: This is a completely no-bake dessert, saving you time and keeping your kitchen cool. It's one of my favorite summer treats.
- It's make-ahead friendly: You can make this a day or two in advance and have PBJ cheesecake bars waiting for you in the refrigerator.
- It takes just 20 minutes of active time: This recipe takes about 20 minutes to prepare, and the fridge does the rest of the work.
Ingredients
The key elements of these peanut butter jelly cheesecake bars are listed below. They are common, everyday ingredients you can find at any grocery store.
- Cream cheese: You'll want softened cream cheese for the filling to keep it smooth and lump-free. I also recommend full-fat cream cheese for the best flavor and consistency.
- Peanut butter: Any creamy, regular peanut butter would be great here. Reserve a small amount to drizzle on the cheesecake bars on the end to level up the presentation. I drizzle peanut butter on these Reese's stuffed Oreos, too.
- Sour cream: I like adding some sour cream to the filling for extra tanginess. Plain, full-fat Greek yogurt works well as a substitution.
- Grape jelly: Use any brand of grape jelly that you like. You can swap it for strawberry, but I recommend you make these bars with grape jelly at least once!
- Graham cracker crumbs: Go with store-bought crumbs or make your own with a food processor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Jelly swap: Use another jelly flavor like strawberry or raspberry instead of grape to make this recipe more your own.
- Chocolate cookie crust: Make a crust with chocolate cookies, like Oreos, in place of graham crackers.
- Make them mini: Prepare portable versions of these PB and J cheesecake bars, and use a muffin tin, similar to these mini peanut butter cheesecakes.
How to Make Peanut Butter and Jelly Cheesecake Bars
Gather all your ingredients so you can get started. Line your 9x9 dish with parchment paper to make removing the cheesecake bars easier.
Step 1: Make the crust mixture. Start by combining the graham cracker crumbs with the melted butter in a mixing bowl until it resembles wet sand.
Step 2: Press it into the pan. Pour the crust mixture into the prepared dish and gently press it into an even layer. Place it in the fridge while you work on the next step.
Step 3: Beat the butter and sugar. Beat the butter and powdered sugar with an electric mixer until they're smooth and creamy.
Step 4: Mix in the remaining filling ingredients. Add the remaining ingredients for the filling and mix at low speed until smooth.
Step 5: Add it to the pan. Grab your crust and spread the peanut butter cheesecake mixture right on top.
Step 6: Spoon the jam on top. Spoon dollops of the grape jelly all over the top of the cheesecake layer.
Step 7: Swirl and chill. Use a knife or spoon to swirl the jelly. Then place it in the fridge for at least 4 hours (or overnight if possible).
Step 8: Drizzle peanut butter and serve. Once set, drizzle peanut butter over the top before you slice and enjoy a piece with a cup of hot chocolate made with one of these hot chocolate truffles.
Expert Tips
- Use room temperature ingredients: Not only should the cream cheese be softened, but it should be close to room temperature, along with the sour cream. This makes mixing easier and ensures a consistently smooth filling.
- Warm the jelly: Pop the jelly in the microwave for about 10 seconds or so. It will be much easier to swirl throughout the filling, just handle it with care!
- Don't slice frozen: If you slice these PBJ cheesecake bars while frozen or even too cold, it can cause the surface to crack. Thaw them or allow them to sit on the counter for 5-10 minutes to preserve the presentation.
- Storage directions: Keep the PBJ cheesecake bars in an airtight container in the refrigerator for up to 5 days. Freeze them for up to 3 months, and thaw them in the fridge overnight.
I highly recommend chocolate peanut butter cheesecake if you enjoy homemade peanut butter cheesecake recipes.
Serving Suggestions
- Ice cream: Enjoy a scoop of classic vanilla ice cream or rhubarb ice cream with a peanut butter cheesecake bar.
- Drink pairings: A fruity drink like this creamy berry smoothie would pair well, or you can choose a glass of milk instead.
- Dessert board ideas: Create a delicious dessert board featuring these peanut butter Oreo Rice Krispie treats alongside these cheesecake bars.
Peanut Butter & Jelly Cheesecake Bars Recipe FAQs
Sure! Both work well but will add a chunkier texture to the cheesecake filling with the pieces of fruit. Try a store-bought flavor like blueberry, or try homemade, like my strawberry rhubarb preserves.
The top reason that prevents your peanut butter jelly graham cracker bars from setting is that they simply didn't chill long enough. You need to allow them to chill in the fridge for at least 4 hours. Longer is even better, so if you can store them overnight, it makes a huge difference.
I don't recommend it. The oil interferes with the texture and consistency of the filling. There is still a natural separation even after stirring it.
A 9x9 pan is my favorite because I feel the filling-to-crust ratio is the best. You can use an 8x8, but the cheesecake bars will take longer to set. With a 9x13, they will be much thinner.
More Delicious Cheesecake Bar Recipes
Do you like cheesecake bar recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peanut Butter and Jelly Cheesecake Bars
Equipment
- 9x9 Square Pan
- medium mixing bowl
- stand mixer with whisk attachment OR large mixing bowl with electric beaters
Ingredients
For the Crust
- 1 ½ cups Graham cracker crumbs
- 2 tablespoon Granulated sugar
- ½ cup Unsalted butter
For the Cheesecake Filling
- 16 oz cream cheese softened (2 bricks)
- 1 cup powdered sugar 4.6oz, 130g
- ½ cup creamy peanut butter (plus a tablespoon for garnish) 4.4oz, 125g
- ¼ cup sour cream or greek yogurt, room temperature 2.2oz, 63g
- ½ teaspoon vanilla extract
- ½ cup heavy cream (35%) 4fl.oz, 125ml
- ¼ cup grape jelly 2.6oz, 75g
Instructions
- Line a 9x9 pan with parchment paper. This step isn't completely necessary but it really helps in removing the cheesecake bars from the pan.
- Pour the graham cracker crumbs in a medium mixing bowl. Add the granulated sugar and the melted butter and stir them together. The mixture with be crumbly but damp. If you squeeze it between your fingers, it should stick together.
- Press the mixture into the bottom of your prepared pan. You can use a greased glass to press it firmly into place but I find that your clean fingers work a little better. Place the crust in the fridge to firm up while we make the filling.
- In the bowl to your stand mixer, use the whisk attachment to beat the butter and powdered sugar on high speed until it is smooth and fluffy.
- Add the peanut butter, sour cream (or greek yogurt), vanilla extract and heavy cream. Start the mixer on low to avoid a mess and slowly increase the speed to high. Beat until the peanut butter is fully mixed through.
- Spoon the cheesecake filling over the cooled crust and use a spatula or the back of a spoon to smooth it out.
- Spoon teaspoon sized dollops of the grape jelly evenly over the top of the cheesecake.
- Use a knife or a spoon to swirl the jam into the cheesecake batter and smooth it out. Pop the cheesecake in the fridge for at least 4 hours but up to overnight.
- Once the bars have fully chilled, remove them from the pan by lifting out the parchment paper. Drizzle smooth peanut butter over the top, slice , serve and enjoy!
Notes
- Don't shorten the chill. They need at least 4 hours in the refrigerator, but longer is even better. Letting them chill overnight makes a big difference in how well they firm up.
- Make sure the cream cheese is fully softened and close to room temperature, along with the sour cream. This helps everything blend smoothly and creates a perfectly creamy, lump-free filling.
- Microwave the jelly for about 10 seconds to loosen it up. This makes it much easier to swirl into the filling-just be careful, as it can get hot.
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