Peanut Butter and Jelly Cheesecake Bars
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! 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!
Servings: 9 bars
Calories: 655kcal
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.
Nutrition
Serving: 1bar | Calories: 655kcal