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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! 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 8x8 inch pan. 5. Use the back of a measuring cup to smooth it out. 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. 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. 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. 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. 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! {{image_2}} 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. 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. 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. 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. 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. 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! 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! 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! 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

Satisfy your sweet tooth with these delicious No-Bake Peanut Butter Jelly Cheesecake Bars! Packed with creamy peanut butter and swirled with fruity berry jam, this easy recipe is perfect for any occasion. With just a few simple steps, you can create a decadent dessert that everyone will love. Ready to impress your friends and family? Click through to discover the full recipe and treat yourself to these irresistible bars!
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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.

                  Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 16 bars