Peanut Butter and Jelly Cheesecake: The Ultimate Dessert Mashup

By di_community On Jul 11, 2025

Imagine taking two childhood classics—peanut butter and jelly sandwiches and cheesecake—and smashing them together into one ridiculous dessert. This isn’t just a cheesecake. It’s a nostalgia bomb wrapped in creamy, tangy, sweet perfection.

Why settle for boring when you can have a slice of this? Your taste buds will throw a party, and your friends will demand the recipe. Ready to upgrade your dessert game?

Let’s go.

Table of Contents

Why This Recipe Slaps

This peanut butter and jelly cheesecake combines the best of both worlds: the rich, nutty flavor of peanut butter and the bright, fruity kick of jelly, all layered on a buttery graham cracker crust. The texture? Smooth, dense, and just the right amount of creamy.

It’s like eating a PB&J sandwich that went to culinary school. Plus, it’s ridiculously easy to make—no fancy techniques, just pure deliciousness.

Ingredients You’ll Need

For the crust: Graham cracker crumbs, melted butter, sugar
For the filling: Cream cheese, peanut butter, sugar, eggs, vanilla extract, sour cream
For the topping: Your favorite jelly or jam (grape, strawberry, or raspberry work great)
Optional garnish: Crushed peanuts, extra jelly drizzle

Step-by-Step Instructions

Prep the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan and bake for 10 minutes at 350°F.
Make the filling: Beat cream cheese, peanut butter, and sugar until smooth.
Read moreChocolate and Peanut Butter Desserts: The Combo You Can’t Resist
Add eggs one at a time, then mix in vanilla and sour cream.
Layer it up: Pour half the filling over the crust. Dollop jelly on top, then swirl with a knife. Add the rest of the filling.
Bake: Bake at 325°F for 50-60 minutes until the edges are set but the center jiggles slightly.
Cool and chill: Let it cool to room temperature, then refrigerate for at least 4 hours (overnight is better).
Serve: Top with extra jelly and crushed peanuts if you’re feeling fancy.

How to Store This Masterpiece

Keep the cheesecake covered in the fridge for up to 5 days.

For longer storage, freeze it (sans toppings) for up to 2 months. Thaw in the fridge overnight before serving. Pro tip: Slice it before freezing for easy grab-and-go portions.

Why You Should Make This ASAP

This cheesecake isn’t just delicious—it’s versatile.

Serve it at parties, potlucks, or as a late-night snack (no judgment). It’s also a great way to use up that jar of jelly sitting in your fridge. Plus, the combo of protein from the peanut butter and carbs from the crust means it’s basically health food.

Okay, maybe not, but let’s pretend.

Common Mistakes to Avoid

Overmixing the filling: This can incorporate too much air, leading to cracks. Mix just until smooth.
Using cold ingredients: Bring cream cheese and eggs to room temperature for a smoother batter.
Skipping the chill time: Patience is key. Cutting into it too soon will result in a sad, messy slice.

Swaps and Substitutions

Not a fan of grape jelly?

Use strawberry, raspberry, or even a chia jam for a healthier twist. For a gluten-free version, swap graham crackers for almond flour or gluten-free cookies. Vegan?

Try cashew-based cream cheese and a flax egg. The world is your oyster—or in this case, your cheesecake.

FAQs

Can I use crunchy peanut butter?

Absolutely! It adds a nice texture.

Just know that the filling won’t be as smooth. If you’re a texture person, this is a win.

Why did my cheesecake crack?

Probably because you overbaked it or cooled it too quickly. Next time, try a water bath or leave it in the oven with the door cracked for an hour after baking.