Mini PB&J Cheesecakes Recipe

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I got hooked on these mini 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
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling
MAKES: 42 servings


  • 1 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 egg
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup strawberry jelly, warmed
  • 1/2 cup confectioners' sugar
  • 2 to 3 tablespoons heavy whipping cream


  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 42 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. Yield: 3-1/2 dozen.
Originally published as Mini PB&J Cheesecakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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