Mini peanut butter and jelly cheesecake bites recipe

8 INGREDIENTS • 9 STEPS • 8HR 30MIN

Mini peanut butter and jelly cheesecake bites recipe

Recipe

5.0

1 rating
This mini peanut butter and jelly cheesecake bites recipe is the perfect sweet treat – rich, creamy and swirled with the Peanut Butter and Jelly Spread for that irresistible sweet-salty flavour.
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This mini peanut butter and jelly cheesecake bites recipe is the perfect sweet treat – rich, creamy and swirled with the Peanut Butter and Jelly Spread for that irresistible sweet-salty flavour.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

8HR 30MIN

Total time

Ingredients

Servings
16
250 g
M&S digestive biscuits
100 g
M&S Remarksable Value unsalted British butter, melted
600 g
M&S full fat soft cheese
100 g
icing sugar
1 tsp
M&S Madagascan vanilla extract
300 ml
cold double cream
2 tbsp
M&S peanut butter and jam spread
18
M&S mini peanut butter cups
to garnish
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Mini peanut butter and jelly cheesecake bites recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Grease and line a 20cm x 20cm square tin with parchment paper.
step 2
Place the digestive biscuits (250 g) into a resealable storage bag and crush them with a rolling pin.
step 3
Add the crushed biscuits to a bowl and pour over the melted butter (100 g). Mix well until combined.
step 4
Add the biscuit mix to the dish and press down firmly to create an even base. Chill in the fridge whilst you make the filling.
step 5
In a large bowl, beat the soft cheese (600 g) for a minute with an electric whisk until smooth and fluffy. Then add the icing sugar (100 g) and vanilla extract (1 tsp) and beat again until smooth.
step 6
Pour in the cold double cream (300 ml) and whisk again for at least a minute until it becomes thick and you see soft peaks form. Add the cream mix to the biscuit base and smooth down with a spatula.
step 7
Dollop the peanut butter jam spread (2 tbsp) across the filling (if the spread is too thick, add it to a heatproof bowl and pop it in the microwave for 5-10 seconds) and use a skewer (or back of a spoon) to create a ripple effect.
step 8
Set the cheesecake in the fridge for at least 8 hours, ideally overnight.
step 9
Once the cheesecake has set, cut the cheesecake into 9 squares then cut each square in half diagonally, so there are 18 bars. Top each bar with a mini peanut butter cup (18).
step 9 Once the cheesecake has set, cut the cheesecake into 9 squares then cut each square in half diagonally, so there are 18 bars. Top each bar with a mini peanut butter cup (18).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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