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These peanut butter and jelly bars combine nostalgic sweet-and-salty flavors with creamy cheesecake. Their Nilla wafer crust makes them even more irresistible!
National Peanut Butter and Jelly Day is almost here, and plain sandwiches just won’t cut it.
Celebrate with thick, luscious cheesecake bars packed with that sweet and salty flavor we’ve loved since we were kids.
They’re layered over a buttery, cookie-style crust made from Nilla Wafers. I promise these PB and J bars will have kids and kids at heart swooning!
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Don’t stop at this peanut butter bars recipe.
Try our peanut butter and jelly cookies and mini peanut butter pies next, and keep spreading the peanut butter love!
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Why You’ll Love This Peanut Butter and Jelly Bars Recipe
- These peanut butter and jelly bars pack that familiar sweet-salty flavor of PB&J sandwiches into a grown-up cheesecake treat. They’re creamy, decadent, and guaranteed to wow everyone.
- These peanut butter and jelly cheesecake bars are as pretty as they are delicious! They’re perfect for celebrations and gifting, plus they are made with just a few simple ingredients.
- These peanut butter and jelly bars can be customized any way you like. Switch up the jam, nut butter, or crust for a fun twist!
Ingredients
Nilla wafers and unsalted butter – Sweet and buttery with a cookie-like crunch, Nilla wafer crust makes an excellent base for these peanut butter and jelly squares!
Cream cheese – Skip the reduced-fat cream cheese and go with full-fat for the richest, creamiest cheesecake layer.
Granulated sugar – To boost the sweetness of these peanut butter jelly bars.
Eggs – To give your cheesecake batter stability.
Vanilla extract – A touch of vanilla really brings these peanut butter and jelly wafer bars together.
Marshmallow fluff – Adds a subtle vanilla note and prevents the peanut butter and jelly cheesecake batter from feeling too heavy.
Peanut butter – Use your favorite no-stir brand for these peanut butter and jelly cheesecake squares!
Raspberry jam – Provides the perfect sweet-tart swirls to these peanut butter and jam bars. Feel free to use your favorite berry jam.
Ingredient Substitutions For Peanut Butter and Jelly Cheesecake Bars
Graham cracker crust
If you prefer a graham cracker crust for this peanut butter jelly bars recipe with cream cheese, just combine 1/2 cup of melted butter with 2 cups of graham cracker crumbs and firmly press the mixture into your baking dish.
Almond butter
Swap peanut butter for almond butter in these jelly cheesecake bars for a lighter, nutty flavor!
Grape jam
Raspberry and strawberry jam are great, but know that grape jam won’t disappoint for these peanut butter and jelly cheesecake bars! It’s the flavor that takes you straight back to childhood.
Tips For Making This Recipe
Use Room Temp Cream Cheese
Make sure your cream cheese is at room temperature. It mixes easier and helps you get lump-free peanut butter and jelly cheesecake bars!
Pick Jam Over Jelly
While jelly can work, these peanut butter and jelly bars work best with jam. It spreads easily, thickens in the oven, and helps the layers set perfectly.
Allow the Bars to Chill
Be sure to refrigerate your peanut butter and jelly bars for at least 3 hours so the layers set properly. Slice too soon, and you’ll end up with a messy dessert!
Peanut Butter Jelly Bars Recipe FAQs
What is the best peanut butter to use for these peanut butter and jelly bars?
You want to use a no-stir creamy peanut butter like Skippy for these PB jelly bars! Natural peanut butter, which usually requires stirring, might make your bars oily.
Can I use a different flavor of jam for these peanut butter and jelly cheesecake bars?
Absolutely! Besides raspberry jam, these peanut butter jam bars will also work with classic strawberry, grape, or even blueberry jam.
What is the best pan to use for cheesecake bars?
We recommend using an 8×8-inch baking dish for these PBJ bars so they’ll be delightfully thick. A 9×13-inch pan will also work, but the bars will be thinner.
How to store PB&J cheesecake bars?
You can store your PB and J bars in an airtight container in the fridge for up to 5 days. Making them in advance and letting them chill in the fridge even improves their texture!
Can peanut butter and jelly bars be frozen?
Yes, you can freeze these peanut butter and jelly cheesecake bars for up to 2 months. Just wrap each bar tightly in plastic wrap, pop them into a freezer-safe bag, and thaw overnight in the fridge before serving.
More Delicious Dessert Recipes
- Peanut Butter Balls with Rice Krispies
- No Bake Peanut Butter Coconut Bites
- Vegan Gluten Free Lemon Bars
- Vegan Pumpkin Cheesecake Bars
- Heart-Shaped Brownies
I found this recipe for Peanut Butter Balls that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Peanut Butter and Jelly Bars
Equipment
Ingredients
- 2 cups Nilla wafers
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup marshmallow fluff
- 1/2 cup peanut butter
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F. Crush the Nilla wafers in a food processor until they turn into fine crumbs.
- Mix the melted butter with the Nilla wafer crumbs, then pour the mixture into a lined baking pan.
- Spread and firmly press the Nilla wafer mixture evenly across the bottom of the pan. Bake for 8 minutes.
- Let the crust cool slightly, but keep the oven at 350°F.
- To make the cheesecake filling, beat the cream cheese and sugar in a stand mixer until smooth and creamy.
- Add the eggs and vanilla extract, mixing until fully combined.
- Stir in the marshmallow fluff, then add 1/4 cup of peanut butter and mix well.
- Continue mixing until everything is fully incorporated and no streaks remain.
- Pour the filling over the cooled crust and spread it evenly.
- Microwave 1/4 cup of raspberry jam for 30 seconds. Spoon it over the peanut butter cheesecake, then gently swirl it in with a toothpick.
- Bake for 20 minutes, then reduce the oven temperature to 200°F. Bake for another 30 minutes.
- Turn off the oven and let the peanut butter and jelly bars sit in the pan for 10 minutes, then remove them to cool completely at room temperature.
- Once the bars have cooled, microwave the remaining raspberry jam for 30 seconds and pour it over the top. Spread it out evenly.
- Microwave the remaining peanut butter for 30 seconds. Transfer it to a piping bag and drizzle it over the bars.
- Cover and refrigerate for at least 3 hours before slicing into bars. Enjoy!
Notes
- Make sure your cream cheese is at room temperature. It mixes easier and helps you get lump-free peanut butter and jelly cheesecake bars!
- While jelly can work, these peanut butter and jelly bars work best with jam. It spreads easily, thickens in the oven, and helps the layers set perfectly.
- Be sure to refrigerate your peanut butter and jelly bars for at least 3 hours so the layers set properly. Slice too soon, and you’ll end up with a messy dessert!
Nutrition
PIN FOR LATER!
