You.guys. I just…I’m not even sure I can talk about these little gems.
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.
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.
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!
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.
Peanut butter and jelly meets cheesecake in these perfect, single serving cups.
Ingredients
- 1 cup old fashioned graham cracker crumbs
- 2 tbsp coconut oil, melted
- 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
- Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
- 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.
- 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.
- 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.
- 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.
- 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.
