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PB&J Cheesecake Cups

May 23, 2013 · by Ari ·

PB&J Cheesecake Cups

You.guys. I just…I’m not even sure I can talk about these little gems.

PB&J Cheesecake Cups

I guess that is why we take so many pictures? Because there is no way I could explain in words how out-of-this-world this dessert is.

PB&J Cheesecake Cups

First of all, peanut butter and jelly is my probably favorite combination. Well, peanut butter and chocolate miiiight give it a run for it’s money, but I am totally that person that will go to a restaurant and order a peanut butter and jelly sandwich. Especially if it includes words like “roasted” or other fancy adjectives. I’m a sucker for fancy adjectives.

PB&J Cheesecake Cups

I made these for Steve’s birthday. I think I’ve mentioned that his birthday dessert from last year is my very favorite dessert I’ve ever made. It’s also one of the most popular recipes on this li’l ol’ blog. Well, these cheesecake cups give those vanilla bean cookie butter cup cupcakes a run for their money!

PB&J Cheesecake Cups

You guys are going to love these babies. Creamy peanut butter cheesecake stuffed with raspberry (or whatever flavor you love most) jam on top of my very favorite go-to graham cracker crust. It just doesn’t get much better.

Print
PB&J Cheesecake Cups

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 5 hours, 30 minutes

Yield: 12 cups

Serving Size: 1 cup

PB&J Cheesecake Cups

Peanut butter and jelly meets cheesecake in these perfect, single serving cups.

Ingredients

    For the graham cracker crust:
  • 1 cup old fashioned graham cracker crumbs
  • 2 tbsp coconut oil, melted
  • For the cheesecake:
  • 1 lb reduced fat cream cheese
  • 1/2 cup peanut butter (I used PB&Co white chocolate wonderful)
  • 2/3 cup brown sugar
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • approx 6 tbsp low sugar raspberry jam (or jam or your choosing)

Instructions

  1. Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
  2. To make the crust, combine graham cracker crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
  3. To make the cheesecake, beat cream cheese, peanut butter and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in almond milk and vanilla.
  4. Evenly divide half the cheesecake batter (eyeball it) between your 12 muffin tins. Top with approx 1/2 tbsp of jam, then divide remaining cheesecake batter.
  5. Bake until lightly browned and just set, about 15-20 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
  6. Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours. Store covered in refrigerator for up to one week.

Notes

Inspired by Gimme Some Oven

If you'd like, you can top the cheesecake cups with extra jam just before serving.

3.1
https://arismenu.com/pbj-cheesecake-cups/

Filed Under: Cheesecake, Cupcakes, Dessert · Tagged: cheesecake, dessert, jelly, peanut butter, peanut butter and jelly, recipe

Comments

  1. Katy @ KatysKitchen says

    May 23, 2013 at 9:18 pm

    This is totally freaky, I was literally JUST THINKING about how cute little cheesecake cups would be. I love that you used raspberry jam, it’s totally my favourite flavour and adds such a nice tartness that would go so well with peanut butter! I’ve never had PB cheesecake but great idea!

  2. Angela @ Happy Fit Mama says

    May 24, 2013 at 3:02 am

    Can there be anything better than PB and J? I think there is now! Girl, you are taking over my Pinterest boards! 🙂

  3. Kierston @candyfit says

    May 24, 2013 at 5:08 am

    I feel like they would just melt in your mouth. Yum!

  4. Linz @ Itz Linz says

    May 24, 2013 at 5:09 am

    another genius recipe – these look divine!

  5. Hannah @ CleanEatingVeggieGirl says

    May 24, 2013 at 5:41 pm

    First of all, these are SO cute! And second of all, they sound amazing! Anything PB & J related just has to be good!

  6. Stephanie @ Eat. Drink. Love. says

    May 24, 2013 at 9:01 pm

    I don’t know if I even have any words for these! I just have one – heaven!

  7. sally @ sallys baking addiction says

    May 26, 2013 at 4:40 am

    I can’t believe I am admitting this but I honestly love peanut butter and jelly more than pb and chocolate!!! Yes, it’s true. PBJ will always win for me! And these are adorable Ari! You are so creative. I want some for breakfast… ASAP.

  8. Jamie @ couchtoironwoman says

    May 28, 2013 at 5:28 am

    Could you please mail me some of those?!! Yum!!!

  9. ashley - baker by nature says

    May 28, 2013 at 8:04 am

    YES! I looooooove pb&j – and in cheesecake?! Gimme one… please 😉

  10. Christin@SpicySouthernKitchen says

    May 29, 2013 at 7:31 pm

    Yum Ari! Love that they are individual portions! Not that I would stop at one.

  11. Jaime says

    June 3, 2013 at 8:18 pm

    Oh, holy…. I MUST have these. Like 20 of them. Right now. I’m drooling on my computer.

  12. Heidi @ Food Doodles says

    June 4, 2013 at 10:23 am

    Oh my, these look incredible! I would have never thought of a pb+j combo for cheesecake! Yum!

  13. Beverley says

    May 24, 2015 at 9:24 am

    yummy

  14. Pat says

    May 25, 2015 at 7:35 am

    I’m a peanut butter junkie. I’ll make them today and only eat one. NOT on the eating part

Trackbacks

  1. Amazing peanut butter and jelly recipes beyond the sandwich says:
    April 2, 2016 at 3:00 am

    […] great flavors for cheesecake. If you don’t believe me (or especially if you do) give these PB&J Cheesecake Cups at Ari’s Menu a try. Because can you think of a better way to make cheesecake […]

  2. cerises rôties caramélisées | it will stop raining* says:
    June 26, 2016 at 5:03 am

    […] snack: pb&j cheesecake cups […]

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