This easy peanut butter and jelly bars recipe combines our favorite desserts. You’ll love the buttery crust and creamy peanut butter and raspberry cheesecake!
√ Made From Nilla Wafer Crumbs √ Delicious Pb and J Cheesecake √ Versatile Make-Ahead Dessert
Prep Time: 35 Min
Cook Time: 50 Min
GATHER YOUR Ingredients
STEP 1: Preheat the oven to 350°F and crush the Nilla wafers with a food processor. STEP 2: Mix the melted butter and Nilla wafer crumbs and pour them into a lined baking dish. STEP 3: Spread and press the wafer crumb crust evenly on the bottom of the pan and bake for 8 minutes. STEP 4: Allow the crust to cool but leave the oven at 350°F. STEP 5: For the cheesecake filling, beat cream cheese and sugar with a stand mixer until creamy.
STEP 6: Add the eggs and vanilla extract and combine thoroughly. STEP 7: Stir in the marshmallow fluff and mix, then add ¼ cup of peanut butter. STEP 8: Continue mixing until everything is incorporated and you do not see streaks. STEP 9: Pour the filling over the wafer crumb crust and spread evenly. STEP 10: Microwave ¼ cup of raspberry jam for 30 seconds and spoon it over the pb cheesecake. Swirl the jam into the cheesecake with a toothpick.
STEP 11: Bake the peanut butter and jelly cheesecake for 20 minutes, then reduce the heat to 200°F. Bake for another 30 minutes. STEP 12: Turn off the oven but let the pb and j bar sit inside for 10 minutes before cooling completely outside. STEP 13: Once the peanut butter and jelly bar is at room temperature, microwave the remaining raspberry jam for 30 seconds and pour it over the dessert. Spread the jam evenly.