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Mini PB&J Cheesecakes

I got hooked on these mini peanut butter and jelly 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
    About 2-1/2 dozen

Ingredients

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

Directions

  • 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 32 paper-lined mini-muffin cups.
  • 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.
  • Bake 12-14 minutes or until centers are set. Cool completely on a wire rack.
  • If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

Test Kitchen Tips
  • You can reduce the fat and sugar content in this recipe by substituting cream cheese for reduced-fat cream cheese.
  • This recipe is flexible, so try it with different juices and jams that you have on hand. Orange juice and marmalade would also work deliciously here! Apple jelly is also a great stand-in.
  • These peanut butter sandwich ideas are so genius you just have to try them.
  • 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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