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Mini PB&J Cheesecakes


  • 1 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 large egg
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 large 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.

Nutrition Facts

1 mini cheesecake: 119 calories, 7g fat (3g saturated fat), 20mg cholesterol, 61mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 3g protein.


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