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These PB&J cheesecake nibbles turn your favorite sandwich combo into fancy, bite-sized treats that work great for casual get-togethers or fancy parties. The smooth peanut butter center with sweet raspberry jelly brings back childhood memories in a grown-up way.
I whipped these little treats up for my kid's birthday when she wanted something that tasted like PB&J but fancier than plain sandwiches. Now they're what everyone asks for whenever we have family over.
What You'll Need
- Graham cracker crumbs: Makes the classic crunchy base that balances the soft filling
- Almond flour: Gives a subtle nutty flavor that works well with the peanut butter
- Butter: Holds the crust together and makes everything taste better
- Powdered sugar: Melts right in for a silky-smooth finish in both layers
- Cinnamon: Brings a cozy spice note to the bottom layer
- Cream cheese: Don't skimp on the fat content for the creamiest result
- Creamy peanut butter: Pick a good brand without extra stuff for the best flavor
- Egg: Helps the filling set up properly
- Vanilla extract: Makes all the other flavors pop
- Salt: Cuts the sweetness and boosts the peanut butter taste
- Raspberry jelly: Adds that bright, fruity sweetness against the rich peanut butter
Easy Directions
- Make Your Base:
- Heat your oven to 300°F and grease a 6-cup muffin tin really well. Mix your almond flour, powdered sugar, and cinnamon in a bowl until everything's combined. Add your melted butter and stir until it looks like damp sand that sticks when you press it. Split it between your muffin cups, push it down firmly with a spoon to make an even layer about 1/4 inch thick. Bake for 10-15 minutes till the edges get slightly golden. Let them cool at least 10 minutes before the next step.
- Create Your Filling:
- Grab a medium bowl and beat your room-temperature cream cheese till it's totally smooth – no lumps allowed! Make sure it sat out for at least an hour first. Add your peanut butter and mix till completely blended. Now throw in your powdered sugar, egg, vanilla, and salt. Beat everything on medium until it's smooth and a bit fluffy. Don't forget to scrape the bowl sides often so everything mixes evenly.
- Put It All Together:
- Spoon your peanut butter mixture carefully into each cooled crust, filling about 3/4 full since it'll puff up slightly. Use a small spoon to make a little dent in the middle of each one. Drop a teaspoon of raspberry jelly into each dent. If you want, drag a toothpick through to make pretty swirls instead. Bake at 300°F for 18-20 minutes until the edges look set but the middle still wobbles slightly.
- Finish Them Off:
- Take them out and let them cool completely in the pan – about half an hour on the counter. They'll keep firming up as they cool down. Once they're cool, run a thin knife around each one and gently pop them out. For the cleanest removal, stick them in the fridge for at least 2 hours first – cold cheesecake comes out much neater.
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I found out the key to amazing peanut butter flavor is using real, natural peanut butter without extra junk. I learned this after trying lots of store brands that just didn't taste right. Now I keep a special jar just for making these treats.
Prep Ahead Pointers
These little cheesecakes actually taste better after a day in the fridge, so they're perfect to make beforehand. Keep them in a sealed container in your fridge for up to 5 days, though at my house they vanish way before that. If you want to save them longer, freeze the cooled bites without the jelly on top. Wrap each one in plastic, put them in a freezer bag, and they'll keep for up to 3 months. Let them thaw overnight in your fridge and add fresh jelly before you serve them.
Mix It Up
You can switch things around tons of ways with this simple recipe. Try using strawberry or grape jelly instead of raspberry for different tastes. If you love chocolate, toss some mini chips into the mix or drizzle melted chocolate on top after baking. When fall comes around, swap the jelly for pumpkin butter. For fancy parties, add a tiny bit of whipped cream and a fresh raspberry just before you serve them.
How To Present Them
These treats taste great on their own, but you can dress them up when needed. Put them on small plates with a light dusting of powdered sugar and some fresh berries for a fancy look. If you're hosting a dessert bar, set out extra toppings like chocolate sauce, caramel, or chopped peanuts so everyone can fix theirs how they like. They go really well with coffee, tea, or even a small glass of sweet wine at grown-up gatherings.
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These cheesecake bites bring back childhood flavors in a fancy package you'll want to make over and over!
Frequently Asked Questions
- → What can I use instead of almond flour?
You can switch almond flour with hazelnut or cashew flour. Just ensure the texture is similar for the base to stay firm.
- → What's the best peanut butter to use?
Smooth, natural peanut butter works best, avoiding chunky or sugary options so the batter blends well.
- → Can I switch up the jelly flavor?
For sure! Raspberry tastes great, but try strawberry, blackberry, or apricot for a fun twist.
- → How should I store these bites?
Keep them in a sealed container in the fridge. They’ll stay tasty for about 5 days.
- → Can I freeze them?
Yep! Wrap them individually in plastic and pop them into a freezer container. They’ll keep for 2 months. Just leave them in the fridge to thaw before eating.