No-Bake Peanut Butter Jelly Cheesecake Bars Delight
Craving a sweet treat that’s easy to make and irresistibly delicious? Look no further! These No-Bake Peanut Butter Jelly Cheesecake Bars combine creamy peanut butter and fruity jam, offering a tasty twist on a classic favorite. With just a few simple ingredients and no oven required, you’ll have a dessert that’s perfect for any occasion. Let’s dive into this fun recipe, so you can impress your friends and family!
Why I Love This Recipe
- Delicious Flavor Combination: The perfect mix of creamy peanut butter and sweet berry jam creates a delightful balance that everyone will love.
- No-Bake Convenience: This recipe is incredibly easy to make without the need for baking, making it a great choice for quick desserts.
- Customizable Toppings: Feel free to switch up the jam or add your favorite nuts for a personalized touch to each batch.
- Perfect Make-Ahead Dessert: These cheesecake bars can be prepared in advance and stored in the fridge, making them ideal for gatherings.
Ingredients
To make these no-bake peanut butter jelly cheesecake bars, you need some simple ingredients. Each one brings a special taste that makes this dessert a hit. Here’s what you will need:
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/3 cup melted coconut oil
- 2 cups cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berry jam (raspberry or strawberry works great)
- 1/4 cup crushed peanuts (for garnish)
These ingredients work together to create a rich, creamy, and flavorful dessert. The graham cracker crumbs and cocoa powder form a tasty crust. The cream cheese and peanut butter make the filling smooth and indulgent. Finally, the mixed berry jam adds a fruity twist. It’s a perfect balance of flavors, making every bite delightful!
Step-by-Step Instructions
Preparing the Crust
1. In a bowl, combine 1 cup graham cracker crumbs and 1/2 cup unsweetened cocoa powder.
2. Add 1/3 cup melted coconut oil.
3. Mix until it looks like wet sand.
4. Press this mix into the bottom of a greased 8×8 inch pan.
5. Use the back of a measuring cup to smooth it out.
Making the Cheesecake Layer
1. In a mixing bowl, beat together 2 cups softened cream cheese and 1 cup creamy peanut butter.
2. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract.
3. Mix until the filling is smooth and creamy.
Assembling the Bars
1. Spread the cheesecake mix evenly over the crust.
2. Dollop 1 cup mixed berry jam on top.
3. Use a knife or toothpick to swirl the jam into the cheesecake.
4. Refrigerate the bars for at least 4 hours to set.
5. Cut them into squares or rectangles when firm.
6. For a nice touch, sprinkle 1/4 cup crushed peanuts on top.
Pro Tips
- Chill the Ingredients: Make sure your cream cheese is at room temperature to mix easily, but chill the bars well before serving for a firmer texture.
- Swirl with Care: When swirling the jam, be gentle to maintain the distinct layers; a light hand ensures a beautiful marbled effect.
- Flavor Variations: Experiment with different types of jam or fruit preserves to create unique flavor combinations for your cheesecake bars.
- Storage Tips: Keep the bars covered in the refrigerator for up to a week, and they can also be frozen for longer storage, just thaw before serving.
Tips & Tricks
Achieving the Perfect Crust
To make a great crust, you can adjust the graham cracker crumbs and cocoa ratio. If you want a stronger chocolate flavor, add more cocoa powder. For a sweeter crust, increase the sugar slightly.
Use a flat-bottomed measuring cup to press the crust. This tool helps create a firm base. You want to press it down evenly for the best texture.
Getting the Right Texture
For a creamy filling, use softened cream cheese. It blends easier and gives a smooth texture. Let it sit at room temperature for about 30 minutes before mixing.
When mixing, beat the cream cheese and peanut butter together slowly. Gradually increase the speed for a fluffy filling. This method helps avoid lumps and ensures a perfect blend.
Serving Suggestions
Garnish your cheesecake bars with crushed peanuts. They add a nice crunch and look great too. You can also drizzle extra jam on top for color.
Pair these bars with a glass of milk or coffee. The creamy filling and sweet jam balance well with these drinks. Feel free to experiment with your favorite beverages!
Variations
Flavor Swaps
You can switch up the nut butter in this recipe. Almond butter or cashew butter works great too. Each nut butter gives a unique taste. You can also try sunflower seed butter for a nut-free option. For jam, mixed berry is amazing, but strawberry or grape jam also works well. You can even use homemade jam for a personal touch.
Dietary Adjustments
If you want gluten-free bars, use gluten-free graham cracker crumbs. They taste just as good and keep the texture nice. For a vegan version, swap the cream cheese for a dairy-free cream cheese. Use maple syrup instead of powdered sugar for sweetness. These swaps keep the bars tasty and friendly for everyone.
Presentation Ideas
Serving these bars in individual squares looks nice and is easy to serve. You can use cupcake liners for a fun touch. For a creative plate, drizzle extra jam on the plate before adding a bar. Top each piece with crushed peanuts to make it pop. These simple ideas make your dessert stand out.
Storage Info
How to Store
Keep these bars in the fridge. Use an airtight container to seal them well. This helps keep them fresh. If you want to save them longer, freeze them. Wrap each bar in plastic wrap and place them in a freezer bag.
Shelf Life
In the fridge, these cheesecake bars last about a week. Look for signs of spoilage. If they smell off or have a strange texture, it’s best to toss them. The bars might also become dry or lose flavor over time.
Reheating Tips
You don’t need to thaw these before serving. They taste great cold! If you want them soft, let them sit at room temperature for a few minutes. Avoid using the microwave, as it can change the texture. Enjoy your delicious no-bake bars!
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter. It will add a nice texture. The bars will still taste great. Just remember, the crunch may change the smoothness of the cheesecake layer. If you love the extra bite, go for it!
How long do these cheesecake bars last in the fridge?
These cheesecake bars can last about 5 days in the fridge. Store them in an airtight container. This will help keep them fresh and tasty. After a few days, the texture may change slightly, but they will still be delicious!
Can I make this recipe ahead of time?
Absolutely! You can make these bars a day or two ahead. This gives the flavors time to meld and the bars to set nicely. Just be sure to cover them well before refrigerating. It makes for a perfect make-ahead dessert!
These cheesecake bars combine tasty ingredients like graham crackers and creamy peanut butter. The steps are simple: prepare the crust, make the filling, and chill to set. I shared tips for the perfect texture and different ways to customize your bars. Remember, you can adjust ingredients for special diets or to suit your taste. Enjoy your delicious creation and feel free to share it. Make it your own with fun flavors and garnishes. Happy baking!
No-Bake Peanut Butter Jelly Cheesecake Bars
Ingredients
1 cup graham cracker crumbs
1/2 cup unsweetened cocoa powder
1/3 cup melted coconut oil
2 cups cream cheese, softened
1 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup mixed berry jam (such as raspberry or strawberry)
1/4 cup crushed peanuts (for garnish)
Instructions
In a bowl, combine the graham cracker crumbs and cocoa powder. Add the melted coconut oil and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a greased 8×8 inch baking pan to form the crust. Use the back of a measuring cup to smooth it out evenly.
In a separate mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
Spread the peanut butter cheesecake mixture evenly over the crust in the baking pan, smoothing the surface with a spatula.
Carefully dollop the mixed berry jam on top of the cheesecake layer, then use a knife or toothpick to swirl it gently into the cheesecake for a marbled effect.
Refrigerate the bars for at least 4 hours or until firm. For best results, leave them overnight.
Once set, use a sharp knife to cut the bars into squares or rectangles.
Garnish with crushed peanuts on top if desired, for added crunch and presentation.
Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 16 bars
No-Bake Peanut Butter Jelly Cheesecake Bars
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/3 cup melted coconut oil
- 2 cups cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berry jam (such as raspberry or strawberry)
- 1/4 cup crushed peanuts (for garnish)
Instructions
- In a bowl, combine the graham cracker crumbs and cocoa powder. Add the melted coconut oil and stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a greased 8x8 inch baking pan to form the crust. Use the back of a measuring cup to smooth it out evenly.
- In a separate mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
- Spread the peanut butter cheesecake mixture evenly over the crust in the baking pan, smoothing the surface with a spatula.
- Carefully dollop the mixed berry jam on top of the cheesecake layer, then use a knife or toothpick to swirl it gently into the cheesecake for a marbled effect.
- Refrigerate the bars for at least 4 hours or until firm. For best results, leave them overnight.
- Once set, use a sharp knife to cut the bars into squares or rectangles.
- Garnish with crushed peanuts on top if desired, for added crunch and presentation.
![To make a delightful lemon zucchini sheet cake, gather these key ingredients: - 2 cups grated zucchini (about 2 medium zucchinis) - 1 cup granulated sugar - 1/2 cup vegetable oil - 1/2 cup unsweetened applesauce - 1/4 cup fresh lemon juice These ingredients work together to create a moist cake. The grated zucchini adds moisture and a subtle flavor. The sugar sweetens the cake, while the oil and applesauce keep it soft. Fresh lemon juice gives a bright and zesty taste. You can enhance your cake with a few optional ingredients: - Zest of 2 lemons - Whipped cream for serving - Fresh mint for garnish Adding lemon zest boosts the lemon flavor. Whipped cream makes a lovely topping, and fresh mint adds a pop of color and freshness. These options elevate your cake and make it even more enjoyable. If you want the full recipe, check out the complete details. First, preheat your oven to 350°F (175°C). This step helps the cake rise nicely. Next, grease and line a 9x13 inch sheet pan with parchment paper. This makes it easy to remove the cake later. In a large bowl, combine 1 cup of granulated sugar, 1/2 cup of vegetable oil, 1/2 cup of unsweetened applesauce, 3 large eggs, and 2 teaspoons of vanilla extract. Whisk these ingredients together until they blend well. This mix adds moisture and sweetness to your cake. Now, stir in 2 cups of grated zucchini, the zest of 2 lemons, and 1/4 cup of fresh lemon juice into your wet mix. The zucchini gives the cake a great texture. The lemon adds a lovely fresh flavor that brightens every bite. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This mix helps the cake rise and gives it structure. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix; small lumps are okay. Overmixing can make the cake tough. Pour the batter into your prepared sheet pan. Use a spatula to smooth the top. Bake in your preheated oven for 25-30 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. You can find the full recipe [Full Recipe]. To make your Lemon Zucchini Sheet Cake moist, use both applesauce and oil. Applesauce adds moisture without extra fat. It gives a sweet taste and keeps the cake light. Oil helps keep the cake tender. Use half a cup of each. This mix makes your cake deliciously soft and moist. When you mix your batter, stop when it looks combined. Lumps are okay! Overmixing makes the cake tough. You want a light, airy texture. Just stir until no dry flour shows. Enjoy the small lumps; they will bake out and keep your cake fluffy. The baking time is key to a perfect cake. Use the toothpick test to check for doneness. Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If it has wet batter on it, bake a few more minutes. Keep an eye on it so you don’t overbake. A perfectly baked cake is moist and soft. Try these tips for a delightful result! For the complete recipe, check the Full Recipe. {{image_2}} You can enhance your Lemon Zucchini Sheet Cake with fun add-ins. Consider adding nuts for crunch. Chopped walnuts or pecans work great. They add texture and a nutty flavor. If you love chocolate, mix in some chocolate chips. The sweet chocolate pairs well with the tangy lemon. You can also try adding dried fruits like raisins or cranberries. These will give your cake a chewy surprise. When it comes to frosting, you have choices. A lemon glaze is light and fresh. It adds a burst of flavor that complements the cake. To make it, mix powdered sugar with lemon juice until smooth. Drizzle it over the cooled cake for a sweet touch. On the other hand, cream cheese frosting gives a rich, creamy finish. It balances the tartness of the lemon. If you prefer a thicker layer, go for the cream cheese option. Both choices make your cake even more delightful. Want to make this cake gluten-free? It's easy! Substitute all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum for better texture. Almond flour can also be a great option. Just note that it may change the taste slightly. You might need to adjust the baking time. Keep an eye on it while it bakes. With these swaps, everyone can enjoy this tasty cake! For the complete steps, check the Full Recipe. To keep your Lemon Zucchini Sheet Cake fresh, store it in the fridge. Place the cake in an airtight container. If you don't have one, wrap it tightly in plastic wrap. This helps prevent the cake from drying out. Remember to wait until it cools completely before storing it. Chilling the cake also helps it stay moist longer. To freeze your cake, first, let it cool down. Cut it into squares or leave it whole. Wrap each piece in plastic wrap, then in aluminum foil. This double wrap prevents freezer burn. Place the wrapped cake in a freezer-safe bag or container. When you're ready to enjoy it, take it out and let it thaw in the fridge overnight. This method keeps the cake soft and tasty. Your Lemon Zucchini Sheet Cake can last up to a week in the fridge. If stored correctly in the freezer, it can last for about three months. Always check for signs of spoilage, like off smells or mold. If it looks good and smells fine, it should be safe to eat! Yes, you can make this cake dairy-free! Here are some easy swaps: - Use almond milk or soy milk instead of any dairy milk. - Replace any butter with coconut oil or a dairy-free butter. - Ensure your applesauce is unsweetened and dairy-free. These swaps keep the cake moist and tasty. To check if your cake is done, look for these signs: - A toothpick inserted in the center comes out clean. - The edges of the cake pull away from the pan slightly. - The top feels firm and springs back when touched. These signs help ensure perfect baking every time. If you can't find zucchini, try these alternatives: - Grated carrots add sweetness and moisture. - Use finely shredded summer squash for a similar texture. - Apples can work well, adding a fruity flavor. These options can add fun twists to your cake! This blog post walks you through the steps to make a delicious Lemon Zucchini Sheet Cake. You learned about the must-have ingredients and some optional ones to add zest. I shared tips to keep your cake moist and avoid overmixing. You can even try variations, like adding nuts or going gluten-free. Baking should be fun and easy. Now, gather your ingredients and get started! Enjoy your baking adventure and make this cake shine!](https://dailydishlab.com/wp-content/uploads/2025/07/f8d12cbe-606d-4e9f-b3a7-8aa2f948db73-768x768.webp)
