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This peanut butter and jelly cheesecake bites recipe transforms the classic sandwich combination into an elegant, bite-sized dessert perfect for both casual gatherings and special occasions. The creamy peanut butter filling paired with sweet raspberry jelly creates a nostalgic flavor profile in a sophisticated package.
I created these little gems for my daughter's birthday when she requested something with peanut butter and jelly flavors but fancier than sandwiches. They've since become our most requested dessert for family gatherings.
Ingredients
- Graham cracker crumbs: Traditional cheesecake base that adds the perfect crunch against the creamy filling
- Almond flour: Adds a nutty depth that complements the peanut butter perfectly
- Butter: Binds the crust ingredients and adds richness
- Powdered sugar: Dissolves completely for a smooth texture in both crust and filling
- Cinnamon: Adds warmth and complexity to the crust
- Cream cheese: Use full-fat for the best creamy texture and flavor
- Creamy peanut butter: Choose a quality brand without added oils for best results
- Egg: Provides structure to the cheesecake filling
- Vanilla extract: Enhances all the flavors
- Salt: Balances the sweetness and intensifies the peanut butter flavor
- Raspberry jelly: The fruity sweet counterpoint to the rich peanut butter
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 300°F and thoroughly grease a 6-cup muffin tin to prevent sticking. Combine almond flour, powdered sugar, and cinnamon in a mixing bowl, stirring to distribute the ingredients evenly. Pour in the melted butter and mix until the mixture resembles wet sand that holds together when pressed. Divide the mixture evenly among the muffin cups, pressing down firmly with the back of a spoon to create an even layer about 1/4 inch thick. Bake for 10-15 minutes until the edges turn golden brown. Remove from oven and allow to cool for at least 10 minutes before adding filling.
- Mix the Cheesecake Filling:
- In a medium bowl, beat the cream cheese with an electric mixer until completely smooth with no lumps this is crucial for a silky texture. The cream cheese must be fully softened at room temperature for at least an hour beforehand. Add the peanut butter and beat until fully incorporated. Mix in the powdered sugar, egg, vanilla extract, and salt, beating on medium speed until the mixture is completely smooth and slightly fluffy. Scrape down the sides of the bowl frequently to ensure all ingredients are evenly incorporated.
- Assemble and Bake:
- Carefully spoon the peanut butter cheesecake mixture evenly into each cooled crust, filling each cup about 3/4 full. The filling will rise slightly during baking. Using a small spoon, make a shallow depression in the center of each cheesecake. Fill each depression with a teaspoon of raspberry jelly. Alternatively, you can swirl the jelly through the top of the filling using a toothpick to create a marbled effect. Bake at 300°F for 18-20 minutes until the edges are set but the centers still have a slight jiggle.
- Cool and Serve:
- Remove from oven and allow the cheesecake bites to cool completely in the pan, about 30 minutes at room temperature. The cheesecakes will continue to set as they cool. Once cooled, carefully run a thin knife around the edges of each cup to loosen, then gently remove from the pan. For easiest removal, refrigerate for at least 2 hours before serving. The cold temperature firms the cheesecake and makes removal much cleaner.
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The secret to the intense peanut butter flavor is using a high quality, natural peanut butter without added oils or sugar. I discovered this after many attempts with commercial brands that just didn't deliver the same depth of flavor. Now I keep a jar specifically for baking these cheesecake bites.
Make Ahead and Storage
These cheesecake bites actually improve with time in the refrigerator, making them perfect for advance preparation. Store them in an airtight container in the refrigerator for up to 5 days, though they rarely last that long in my house. For longer storage, freeze the completely cooled cheesecake bites without the jelly topping. Wrap each one individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and add fresh jelly before serving.
Variation Ideas
The basic recipe can be customized in countless ways to suit different preferences or occasions. Try strawberry or grape jelly instead of raspberry for different flavor combinations. For chocolate lovers, add mini chocolate chips to the filling or drizzle melted chocolate over the tops after baking. During fall, pumpkin butter makes a seasonal alternative to the fruit jelly. For special occasions, top with a tiny dollop of whipped cream and a fresh raspberry just before serving.
Serving Suggestions
While these bites are delicious on their own, they can be elevated for special occasions. Serve on small dessert plates with a dusting of powdered sugar and fresh berries for an elegant presentation. For a dessert bar, offer additional toppings like chocolate sauce, caramel, or chopped peanuts so guests can customize their bites. They pair beautifully with coffee, tea, or a glass of dessert wine for adult gatherings.
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These cheesecake bites deliver nostalgia in an elevated form you'll want to make again and again!
Frequently Asked Questions
- → Can I use a different nut flour for the crust?
Yes, you can substitute almond flour with other nut flours like hazelnut or cashew flour. Just make sure the texture is similar for the crust to hold well.
- → What kind of peanut butter works best?
Using creamy, natural peanut butter is ideal since it blends smoothly into the batter. Avoid chunky or overly sweetened versions for the best results.
- → Can I use a different jelly flavor?
Absolutely! Raspberry jelly adds tanginess, but feel free to experiment with strawberry, blackberry, or even apricot jelly based on your preference.
- → How do I store cheesecake bites?
Store the cheesecake bites in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days.
- → Can I freeze these cheesecake bites?
Yes, you can freeze them. Wrap each bite individually in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.