These Peanut Butter and Jelly Cheesecake Bars take the classic sandwich flavors you know and love and turn them into creamy no-bake dessert bars! Made with my rich peanut butter cheesecake filling, the bars sit on a buttery graham cracker crust and are topped with swirls of strawberry jam. Whether you’re craving a little nostalgia or love the classic combo of peanut butter and jelly, these cheesecake bars are always a crowd-pleaser for kids and grown-ups alike! And, if you are more into the strawberry flavor than peanut butter, check out my Strawberry Cheesecake Bars, made with fresh strawberries!
Ingredients & Substitutions
- Crust: For the crust, I used graham cracker crumbs. Or, for something different, try chocolate graham crackers or a shortbread crust!
- Cream Cheese: Before starting the cheesecake filling, make sure the cream cheese is at room temperature.
How To Soften Cream Cheese Quickly
If you forgot to take out the cream cheese for this recipe, here are a couple of options to get it to room temperature quickly:
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave on low power in 15-20 second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Peanut Butter: I used creamy peanut butter in the cheesecake bars. However, you could use crunchy peanut butter if you would like a little texture in the filling.
- Heavy Whipping Cream: The heavy whipping cream (also called heavy cream) needs to be whipped to stiff peaks before folding it into the peanut butter mixture. This gives the cheesecake its light, airy texture and helps it set without baking.
- Strawberry Jam: The strawberry jam adds sweetness and that classic PB&J flavor, swirled on top for a fun, marbled look. You can also use jelly for a smoother swirl or preserves if you like a bit of fruit texture. Any of these will work!
Can I Use A Different Flavor Of Jam In Peanut Butter and Jelly Cheesecake Bars?
Absolutely! You can use your favorite jam flavor to change things up. I think raspberry, grape, or blueberry jam all go great with peanut butter. But, try to pick a thick jam or preserves so it swirls nicely without getting too runny. It’s a fun way to mix up this dessert and keep it fresh every time you make it!
Can I Use A Different Pan For These Cheesecake Bars?
Yes, you can use a different pan! I used a 9×9-inch baking dish, which I recommend for the perfect bar thickness. But an 8×8-inch pan will give you thicker bars, while a 9×13-inch pan will make thinner bars. Just keep in mind that the thickness affects how firm they feel, so thicker bars may need a little extra chilling time.
How to Store Peanut Butter and Jelly Cheesecake Bars
To store cheesecake bars, keep them in an airtight container in the refrigerator for up to 4-5 days. Chilling them helps maintain their creamy texture and keeps the crust from getting soggy.
Can I Freeze Cheesecake Bars?
Yes! To freeze the peanut butter and jelly cheesecake bars, wrap them tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep well for up to 2 months. When ready to enjoy, just thaw them overnight in the refrigerator before serving.
Peanut Butter and Jelly Cheesecake Bars
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- 6 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Cheesecake
- 2 packages (8 ounces each) cream cheese, room temperature
- ⅓ cup (67 g) granulated sugar
- ¾ cup (193.5 g) creamy peanut butter
- ½ teaspoon vanilla extract
- 3 tablespoons sour cream
- ¾ cup (178.5 g) heavy cream
- ½ cup (62.5 g) confectioners' sugar
- ½ cup (160 g) strawberry jam
Instructions
Crust
- Line a 9×9-inch baking dish with parchment paper, including up the sides, leaving an overhang for easy removal. Set aside.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened and resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan using your hands or the bottom of a measuring cup. Transfer to the refrigerator to chill while you prepare the filling.
Cheesecake
- In a large mixing bowl using a hand mixer, beat the cream cheese and granulated sugar together until smooth and creamy with no lumps.
- Add peanut butter and vanilla extract. Mix until fully incorporated.
- Add the sour cream and blend on low speed until just combined. Set aside.
- In a separate mixing bowl, pour in the cold heavy cream. Begin whipping on low speed, then gradually increase to medium speed as it starts to thicken.
- Once the cream thickens slightly, slowly add the confectioners’ sugar. Continue beating until stiff peaks form. (Stiff peaks stand straight up when the beaters are lifted.)
- Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture. Continue folding until the mixture is smooth and no streaks of white remain.
- Pour the cheesecake filling over the chilled crust. Use a spoon to smooth the top evenly.
- Spoon small dollops of strawberry jam over the top. Use a butter knife to gently swirl the jam into the cheesecake, creating a marbled effect.
- Refrigerate the cheesecake for at least 6 hours, or ideally overnight, until fully set and firm.
- Once chilled and set, lift the cheesecake from the pan using the parchment paper overhang. Cut into bars and serve chilled.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These are so creamy and delicious! The peanut butter cheesecake with the strawberry swirl is the perfect combo!
Elizabeth
I couldn't wait to try these bars, and they did not disappoint! I love our peanut butter cheesecake, so I knew I would love the strawberry jam in there, and I did!
Stephanie
These are easy to make with no turning on the oven! Perfect for summer! I loved the bars.
Bella
These bars are a fun and delicious take on a classic peanut butter and jelly sandwich!
