Introduction

These Peanut Butter and Jelly Cheesecake Bars combine classic flavors in a rich, creamy dessert that’s perfect for any occasion. A crunchy graham cracker and peanut crust holds a smooth peanut butter cheesecake topped with a glossy layer of Concord grape jelly. They’re easy to make and irresistibly delicious.

Peanut Butter and Jelly Cheesecake Bars Recipe - Recipe Image

Ingredients

6 tablespoons unsalted butter, melted
1 ¾ cups graham cracker crumbs
¼ cup roasted peanuts, finely crushed
⅓ cup brown sugar
1 teaspoon kosher salt, divided
2 pounds (four 8-ounce boxes) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup Concord grape jelly

Instructions

Step 1: Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
Step 2: In a bowl, combine graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Mix in melted butter until the mixture resembles wet sand. Press it into the bottom and about three-quarters up the sides of the prepared pan.
Step 3: Bake the crust for 12 to 15 minutes until set and beginning to brown. Remove and cool completely.
Step 4: Reduce oven temperature to 325 degrees F. In a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter for about 5 minutes until smooth.
Step 5: Gradually add sugar and the remaining ½ teaspoon salt, beating until light and fluffy. Scrape down the sides of the bowl as needed.
Step 6: Beat in the eggs one at a time, then add vanilla extract. Scrape down the bowl again to ensure everything is combined.
Step 7: Pour the filling into the cooled crust and level the top with a spatula. Bake for 40 to 45 minutes until the edges are set and slightly puffed, but the center remains a little wobbly.
Step 8: Let the cheesecake cool completely.
Step 9: In a small saucepan over medium heat, whisk the grape jelly until melted and smooth. Allow to cool slightly.
Step 10: Pour the jelly evenly over the cheesecake and spread lightly with a spatula to create a thin, even layer.
Step 11: Refrigerate for about 2 hours until the jelly is set. Cut into bars, wiping the knife between cuts for clean edges.

Tips & Variations

Use chunky peanut butter instead of creamy for added texture in the filling.
Swap the Concord grape jelly with strawberry or raspberry preserves for a different flavor twist.
For a nut-free version, omit the crushed peanuts and substitute the peanut butter with sunflower seed butter.
To make cutting easier, chill the bars thoroughly before slicing and warm the knife slightly between cuts.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for up to three days. For best texture, allow them to come to room temperature for 10-15 minutes before serving. If desired, reheat gently in the microwave for a few seconds, but avoid overheating to prevent melting the jelly topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought graham cracker crumbs?

Yes, store-bought graham cracker crumbs work well and save prep time. Just ensure they are finely crushed for an even crust texture.

Can I freeze these cheesecake bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Peanut Butter and Jelly Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

These Peanut Butter and Jelly Cheesecake Bars combine the creamy richness of peanut butter cheesecake with the nostalgic sweetness of grape jelly on a crunchy graham cracker and peanut crust. Perfectly balanced and delightfully indulgent, these bars are an irresistible twist on the classic sandwich, making a fun and delicious dessert for any occasion.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 3 hours 15 minutes
Yield: 12–16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

6 tablespoons unsalted butter, melted
1 ¾ cups graham cracker crumbs
1/4 cup roasted peanuts, finely crushed
1/3 cup brown sugar
1 teaspoon kosher salt, divided

Cheesecake Filling

2 pounds (four 8-ounce boxes) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract

Topping

1 cup Concord grape jelly

Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with cooking spray. In a bowl, combine graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon kosher salt. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and about three-quarters up the sides of the prepared pan. Bake for 12-15 minutes until the crust is set and just starting to brown. Remove from oven and cool completely.
Make the cheesecake filling: Lower the oven temperature to 325°F (163°C). In a mixer bowl fitted with a paddle attachment, beat softened cream cheese and peanut butter on medium speed for about 5 minutes until smooth and creamy. Gradually add the sugar and remaining ½ teaspoon kosher salt, and beat until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Scrape down the sides again if needed.
Bake the cheesecake: Pour the peanut butter cheesecake filling evenly over the cooled crust. Use a spatula to smooth the top. Bake for 40-45 minutes until the edges are set and slightly puffed, but the center is still slightly wobbly. Remove from oven and let cool completely at room temperature.
Prepare and add the jelly topping: In a small saucepan over medium heat, whisk the Concord grape jelly until it melts and becomes smooth. Allow it to cool slightly to prevent melting the cheesecake when poured. Pour the melted jelly evenly over the cooled cheesecake, spreading it lightly to create a thin, uniform layer.
Chill and serve: Refrigerate the bars for about 2 hours until the jelly topping is set. For clean slices, wipe the knife between each cut. Serve chilled and store any leftovers in the refrigerator for up to three days.

Notes

Be sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
Use a food processor to crush peanuts finely for an even crust texture.
If Concord grape jelly is not available, substitute with another grape jelly variety for best flavor.
Allow the crust and cheesecake to cool completely before adding the jelly topping to prevent melting or mixing.
Wiping the knife between cuts ensures neat and clean cheesecake bars.

Keywords: peanut butter cheesecake bars, jelly cheesecake bars, peanut butter dessert, grape jelly dessert, no bake jelly topping, graham cracker crust cheesecake