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PB&J Cheesecake Cups

May 23, 2013 · by Ari · 16 Comments

PB&J Cheesecake Cups

You.guys. I just…I’m not even sure I can talk about these little gems.

PB&J Cheesecake Cups

I guess that is why we take so many pictures? Because there is no way I could explain in words how out-of-this-world this dessert is.

PB&J Cheesecake Cups

First of all, peanut butter and jelly is my probably favorite combination. Well, peanut butter and chocolate miiiight give it a run for it’s money, but I am totally that person that will go to a restaurant and order a peanut butter and jelly sandwich. Especially if it includes words like “roasted” or other fancy adjectives. I’m a sucker for fancy adjectives.

PB&J Cheesecake Cups

I made these for Steve’s birthday. I think I’ve mentioned that his birthday dessert from last year is my very favorite dessert I’ve ever made. It’s also one of the most popular recipes on this li’l ol’ blog. Well, these cheesecake cups give those vanilla bean cookie butter cup cupcakes a run for their money!

PB&J Cheesecake Cups

You guys are going to love these babies. Creamy peanut butter cheesecake stuffed with raspberry (or whatever flavor you love most) jam on top of my very favorite go-to graham cracker crust. It just doesn’t get much better.

Print
PB&J Cheesecake Cups

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 5 hours, 30 minutes

Yield: 12 cups

Serving Size: 1 cup

PB&J Cheesecake Cups

Peanut butter and jelly meets cheesecake in these perfect, single serving cups.

Ingredients

    For the graham cracker crust:
  • 1 cup old fashioned graham cracker crumbs
  • 2 tbsp coconut oil, melted
  • For the cheesecake:
  • 1 lb reduced fat cream cheese
  • 1/2 cup peanut butter (I used PB&Co white chocolate wonderful)
  • 2/3 cup brown sugar
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • approx 6 tbsp low sugar raspberry jam (or jam or your choosing)

Instructions

  1. Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
  2. To make the crust, combine graham cracker crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
  3. To make the cheesecake, beat cream cheese, peanut butter and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in almond milk and vanilla.
  4. Evenly divide half the cheesecake batter (eyeball it) between your 12 muffin tins. Top with approx 1/2 tbsp of jam, then divide remaining cheesecake batter.
  5. Bake until lightly browned and just set, about 15-20 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
  6. Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours. Store covered in refrigerator for up to one week.

Notes

Inspired by Gimme Some Oven

If you'd like, you can top the cheesecake cups with extra jam just before serving.

3.1
http://www.arismenu.com/pbj-cheesecake-cups/

Filed Under: Cheesecake, Cupcakes, Dessert · Tagged: cheesecake, dessert, jelly, peanut butter, peanut butter and jelly, recipe

Peanut Butter & Jelly Cookies

February 6, 2012 · by Ari · 6 Comments

You guys. You don’t even understand. I think this might be my favorite thing I have ever made. Ever. I would rather eat 1 of these than 10 full fat Paradise Bakery cookies. I took one bite and between the perfectly crunchy outside, softy doughy inside, and warm sweet jelly, I was pretty much in cookie heaven. I think this honey apple butter is pretty much the best butter substitute I have ever used. Thanks Carolyn!

I also made these start to finish in about half an hour. They were so easy. It was one of those rare baking times where everything just turns out the way you want it. Happy birthday to me!

Adapted from Pip & Ebby

Peanut Butter & Jelly Cookies

yield approx 16 cookies

  • 1/4 cup apple butter
  • 1/2 cup peanut butter
  • 1/4 cup packed dark brown sugar
  • 1/4 cup + 1 tbsp turbinado sugar
  • 1 1/2 tbs unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • dash salt
  • 3/4 cups white whole wheat flour
  • approx 8 tbsp jelly/jam of choice (I used reduced sugar grape, no sugar added blackberry, and fig butter and I loved all 3)
  • 2-3 tbs whole wheat graham cracker crumbs

Directions:

  1. Preheat oven to 375.
  2. In a medium bowl, beat apple butter, peanut butter, sugars, almond milk and vanilla.
  3. Beat in baking soda and salt. Beat in flour until combined.
  4. Use a cookie scoop or sprayed tablespoon to drop cookies onto a large baking sheet.
  5. Using your thumb, press down into the center of each cookie dough ball. Fill each center with jelly of choice. Sprinkle all cookies with graham cracker crumbs
  6. Bake for 10 minutes. Let stand for 2 minutes, then transfer to wire rack.

 

Filed Under: Cookies, Dessert · Tagged: baking, cookie, dessert, jelly, peanut butter, recipe, whole grain

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