PB&J Mini Cheesecakes
Anytime I have a gathering, I make sure there is something sweet, no one will ever be sad they are there. And what is better than a no bake, easy dessert that is universally loved? Nothing beats peanut butter and jelly, it’s a classic combination so you need to make these. They take only minutes to prep, and all ages devour them, my PTA committee can vouch for that!
You can easily make these dairy free by using plant-based cream cheese and butter. For my gluten free folks, use your favorite gf peanut butter cookies for the base. Vegans, use plant-based ingredients. Any way you make it, you will enjoy every last bite, just keep them in the fridge or freezer!
PB&J No-Bake Cheesecakes
16 peanut butter cookies, broken up
3 Tablespoons unsalted butter, melted
1 1/2 cup creamy peanut butter
16 oz cream cheese, softened (2 packages)
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 tub whipped topping
1 jar jam or jelly of choice
In a food processor, blend the cookies with the melted butter until it is a sand-like consistency. Place 2 Tablespoons of the mixture into a muffin tin and press until packed in. Repeat with the rest of the mixture. Place muffin tin into the freezer while you prepare the filling.
In a large bowl, combine the peanut butter, cream cheese, vanilla, and sugar. Using a mixer, blend until all smooth and combined. Add in the whipped topping and fold in with a spatula until all combined. Scoop into a bag and cut off the tip.
Place a tablespoon of jam onto the crusts then “pipe” the peanut butter mixture into each cup and spread flat. Then make a few dollops of jam and place on top and swirl with a knife or toothpick.
Freeze for at least 1 hour and serve cold
Here is all you need for these little wonders.
I like using Nutter Butters, just blend them up in a food processor (or crush them finely in a bag with a rolling pin) and then add in the melted butter. This will bind the crust together.
You want it to look like damp sand.
Scoop in a couple tablespoons of the crust into your muffin pan.
And press down to make it firm!
Now just pop them into the freezer while you prep the filling
The peanut butter filling is so simple, just get the cream cheese, peanut butter, vanilla, and sugar together and mix it up!
Once it is all combined, grab the whipped topping like cool whip or cocowhip, whatever you like!
And fold it in so it doesn’t deflate the fluff.
Just look at that luscious peanut butter cheesecake filling
Pop it into a baggie, the frozen crusts, and grab your jam of choice. I personally love strawberry for these.
Scoop about 1 tablespoon of jam and place it in the center of each muffin.
Then “pipe” the peanut butter fluff into each cup, up to the top
Then spread the tops so they are flat, this makes sure the peanut butter goes all the way down and it freezes well.
Little dollops of jam on the top, so everyone knows it is PB&J
Swirl with a toothpick or knife and pop into the freezer. That’s it!
