PB&J cheesecake bars

Total Time
30 min
10 min
20 min
Your favorite sandwich from childhood is now a creamy and rich dessert! The "bread" is made by baking some reduced-fat vanilla wafers; the peanut butter is sweetened with cream cheese, sugar, and vanilla extract, while the jelly is blackberry spread, though you could use your favorite flavor, such as grape or raspberry. Top with more vanilla wafers before putting it all in the oven to warm up and set; it's really that easy. The best part is you can make these fun, creative bars a couple of hours ahead and let them hang in the fridge until you're ready to serve dessert.


reduced fat vanilla wafer(s)

15 item(s), crushed

salted butter

2 Tbsp, melted


1 tsp

cooking spray

1 spray(s)

low fat cream cheese

8 oz

salted creamy peanut butter

¼ cup(s)




1 large

vanilla extract

1 tsp

spreadable fruit

cup(s), blackberry

reduced fat vanilla wafer(s)

1 item(s), crushed


  1. Preheat oven to 350°F.
  2. Combine first three ingredients; press into bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350ºF for 6 minutes.
  3. Beat cream cheese and peanut butter with a mixer at medium speed until creamy. Add sugar and egg, beating well. Stir in vanilla.
  4. Spread blackberry spread evenly over crust. Pour cream cheese mixture over fruit spread; sprinkle with remaining crushed vanilla wafer. Bake at 350ºF for 14 minutes or until almost set. Cool 30 minutes. Cover and chill 11⁄2 hours. Yield: 16 servings (serving size: 1 bar).

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