The invention discloses a jujube cheese which is prepared by mixing the following raw materials in parts by weight: 25-35 parts of golden-silk jujube, 25-35 parts of wild jujube, 0.6-1 part of sweetener, 0.15-0.3 part of stabilizer and 10 parts of xylitol. The advantages of the jujube of the invention are as follows: 1. the jujube cheese can kill enzyme in granular cells to prevent browning phenomenon; 2. the jujube cheese does not damage stone cells and pulp in the jujube pulp; 3. the jujube cheese can lead fine pulp particles to be evenly suspended in the jujube pulp to increase mouth feel, thus people can feel the color, aroma and taste of the jujube, and CMC is odorless, tasteless and non-toxic, and has good binding force and diffusivity; and 4. the jujube cheese preserves the nutrition constituents and the flavor of red jujubes and the wild jujubes to the greatest extent, and is a natural, green, healthy and high-nutritive-value beverage.