Peanut Butter and Jelly Cheesecake Bars


by: Crunchy Creamy Sweet

They are delicious and will satisfy any pb&j lover. Yum!


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serves: 16

for the crust:

1/2 c butter, softened

1/3 c powdered sugar

1/2 c all-purpose flour

1/2 c oatmeal

1/4 c Cheerios, crushed

for the filling:

1 8oz cream cheese, softened

1 egg, room temperature

1/3 c peanut butter

1/4 c granulated sugar

2 tbsp milk

1/2 tsp vanilla extract

2 tbsp all-purpose flour

3 tbsp jelly ( I used my homemade cranberry jam )

Nutrition Facts
Peanut Butter and Jelly Cheesecake Bars

Servings Per Recipe: 16

Amount per Serving

Calories: 199

  • Total Fat: 14 g
  •     Saturated Fat: 7.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 41.6 mg
  • Sodium: 107.1 mg
  • Total Carbs: 15.9 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 8.4 g
  • Protein: 3.6 g

how is this calculated?

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1.  Grease a 8" x 8" square baking dish. Set aside.

2.  Beat the butter for 2 minutes.

3.  The butter has to be really soft. It whips better

4.  Add the sugar and beat until fluffy.

5.  Add the flour and mix it all with a spatula or a wooden spoon.

6.  Add the cereal and oatmeal and mix it all until combined.

7.  Press the dough into your prepared pan.

8.  It will be sticky so be patient.

9.  Note: I highly recommend using parchment paper or a aluminum foil to line the pan with. It will make it easier to get the baked bars out onto a platter. I will certainly do that next time. :)

10.  Bake for 18 - 20 minutes, until the edges start to brown.

11.  Leave the oven on the same temperature.

12.  Beat the cream cheese until creamy.

13.  Reserve about a 1/2 c of soft, whipped cream cheese.

14.  Mix it will 3 Tbsp of jelly. Set aside.

15.  To the rest of the cream cheese, add the peanut butter and beat until combined.

16.  Add the sugar and beat until fluffy.

17.  Add the egg and mix well.

18.  Add the vanilla and milk and mix again.

19.  Add the flour and stir with a spatula or a wooden spoon.

20.  Spread the cheesecake filling over the crust.

21.  Spoon out the jelly cream cheese mixture and swirl with a spoon.

22.  Bake 18 - 20 minutes. It will appear set and start to come off on the sides.

23.  Cool for 30 minutes on the counter and then transfer to a fridge and cool about 2 hours.

24.  You can warm up a little bit of jelly in a small bowl in a microwave and drizzle if over the bars before serving.

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