This post may contain affiliate links. For more information, see our Affiliate Disclosure Policy.
These No-Bake Strawberry Cheesecake Bars are a heavenly treat that requires no oven time and delivers a perfect mix of creamy, fruity, and buttery flavors. Featuring a simple graham cracker crust and a luscious strawberry-infused filling, this recipe is a dessert game-changer you’ll want to make again and again. Ready in just over an hour, it’s a showstopper for family dinners, parties, or simply when you’re craving something sweet.
Why You’ll Love This Recipe
Key Benefits
This recipe is the definition of convenience and flavor. It’s a no-bake dessert, which means no need to fuss with a hot oven or complicated steps. It’s great for beginners, families, and anyone looking for a quick dessert that still feels indulgent. The ingredients are simple and affordable, making this a perfect choice for any occasion.
Taste & Texture
Imagine a buttery, crumbly graham cracker crust that perfectly complements a smooth and creamy filling bursting with real strawberry flavor. The balance of sweetness and tanginess ensures every bite is irresistible.
Dietary Attributes
This dessert is vegetarian-friendly and can easily be made gluten-free by swapping out the graham crackers. You can also experiment with dairy-free alternatives if needed.
Ingredients & Substitutions
Ingredient List
For the Crust:
- 2 cups graham cracker crumbs
- 1 tablespoon sugar
- ½ cup butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ½ cup strawberry puree (fresh or frozen strawberries blended)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Notes on Quality
Use the freshest strawberries you can find for the puree—fresh fruit enhances the overall flavor of the filling. If fresh strawberries aren’t available, frozen ones are a great substitute. Just make sure to thaw and drain them before blending. For the creamiest texture, use full-fat cream cheese and whip the heavy cream until stiff peaks form.
Possible Substitutions
For a nutty twist, try substituting the graham cracker crumbs with almond meal or crushed pecans. If you prefer a chocolate crust, chocolate graham crackers or crushed chocolate cookies are excellent alternatives.
Step-by-Step Instructions
For the Crust:
- In a small mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into an 8×8-inch baking dish, ensuring it’s packed firmly and evenly.
- Refrigerate the crust for at least 30 minutes to set.
For the Filling:
- In a large mixing bowl, beat the cream cheese, granulated sugar, strawberry puree, and vanilla extract until smooth and creamy. Set aside.
- In a separate bowl, whip the heavy cream until stiff peaks form, which typically takes 3–4 minutes with an electric mixer.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and fluffy.
Assemble:
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula for a polished look.
- Refrigerate the cheesecake bars for at least 3 hours or until fully set.
Expert Tips & Tricks
Best Practices
- For easier removal, line your baking dish with parchment paper, allowing excess paper to hang over the edges for easy lifting.
- Chill your mixing bowl and beaters before whipping the cream for faster and better results.
Common Mistakes
Avoid over-mixing the filling as this can deflate the whipped cream and make the texture too dense. Ensure the crust is tightly packed to prevent crumbling when sliced.
Time-Saving Tips
Prepare the crust and filling the day before and refrigerate overnight for an even more relaxed assembly.
Serving Suggestions
Pairings
These bars pair wonderfully with a drizzle of melted white chocolate or a dollop of freshly whipped cream. Top with fresh strawberry slices for a pop of color and extra flavor.
Presentation Ideas
Slice the bars into neat squares or rectangles and arrange them on a decorative serving plate. Garnish each piece with a fresh mint leaf or edible flower for a touch of elegance.
Beverage Pairings
Serve with a glass of sparkling rosé, strawberry lemonade, or a classic iced tea to complement the fruity notes of the dessert.
Storage & Reheating
Leftover Storage
Store leftover bars in an airtight container in the refrigerator for up to four days. If you need to keep them longer, freeze the bars individually and thaw in the fridge before serving.
Reheating Methods
These bars are best enjoyed chilled, so no reheating is necessary. If frozen, thaw in the refrigerator overnight for best results.
Frequently Asked Questions
Substitutions & Adjustments
Can I use whipped topping instead of heavy whipping cream?
Yes, whipped topping is a convenient alternative, though the texture will be slightly different.
How can I make this recipe gluten-free?
Use gluten-free graham crackers for the crust.
Troubleshooting
Why is my crust crumbling?
Ensure the crust is firmly packed into the dish and thoroughly chilled before adding the filling.
Why is the filling too soft?
The whipped cream may not have reached stiff peaks, or the bars may not have chilled long enough.
Variations & Customizations
Dietary Adaptations
For a dairy-free version, use plant-based cream cheese and coconut cream in place of heavy cream.
Flavor Twists
Incorporate a swirl of chocolate ganache into the filling for a chocolate-strawberry combination. Alternatively, add a splash of lemon juice to the filling for a tangy kick.
Seasonal/Holiday Versions
Incorporate cinnamon and nutmeg into the crust for a holiday-inspired flavor. Decorate the top with red and green sprinkles for a festive Christmas treat.
Additional Resources
Looking for more no-bake desserts? Try these recipes:
For more delicious inspiration, visit our Pinterest page: Cooking With Callie Pinterest.
These No-Bake Strawberry Cheesecake Bars are a dessert you’ll turn to time and time again. The perfect balance of flavors and ease makes this recipe a must-try. If you make it, let us know in the comments or tag us in your photos! We’d love to see how yours turn out.
No-Bake Strawberry Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
No-Bake Strawberry Cheesecake Bars are a creamy, fruity dessert featuring a buttery graham cracker crust and real strawberry filling. Perfect for any occasion, these bars are simple to make and require no oven time.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1 tablespoon sugar
- ½ cup butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ½ cup strawberry puree
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- In a small mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
- Press the mixture firmly into an 8×8-inch square baking dish. Refrigerate for at least 30 minutes.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, strawberry puree, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the filling evenly over the crust and smooth the top.
- Refrigerate for at least 3 hours before slicing and serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Fresh strawberries yield the best flavor for the puree, but frozen strawberries work as well.
- Line the baking dish with parchment paper for easy removal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes (chilling)
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 20g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
, you’re going to love this one too. ## Why You’ll Love This Recipe ### Key Benefits * **Quick & easy** – Only 10 minutes of hands-on prep time * **No baking required** – Just melt, spoon, and chill * **Kid-friendly and adult-approved** – A universal crowd-pleaser * **Make-ahead friendly** – Great for storing in the fridge or freezer * **Minimal cleanup** – You only need a few bowls and a spoon ### Taste & Texture The flavor combo is irresistible. You get: * A rich, smooth dark chocolate shell * Creamy peanut butter that melts in your mouth * A sweet, fruity burst from the jelly or jam * A pop of salt that ties everything together The texture is layered: crisp chocolate shell, soft nutty center, and a gooey jelly surprise. ### Dietary Attributes These chocolate cups are naturally **gluten-free** and can be made **vegan** by using plant-based chocolate chips and jelly without gelatin. They also use minimal processed ingredients and can be made refined sugar-free depending on your jam. ## Ingredients & Substitutions ### Ingredient List * 1 cup dark chocolate chips * ½ tablespoon coconut oil * ¼ cup creamy peanut butter * ¼ cup jam or jelly (your favorite flavor) * ½ teaspoon flaky sea salt ### Notes on Quality * **Chocolate chips:** Use a good-quality dark chocolate. I like 70% cacao for a deep, bittersweet flavor. * **Peanut butter:** Creamy natural peanut butter works beautifully here. Stir well if the oil has separated. * **Jelly/Jam:** Strawberry, raspberry, or grape jelly all work great. Go with a seedless version for the smoothest texture. * **Coconut oil:** Helps thin the chocolate for easy pouring and smooth texture. ### Possible Substitutions * **Nut-free:** Swap peanut butter with sunflower seed butter. * **Different nut butters:** Almond butter or cashew butter are fantastic substitutes. * **Vegan version:** Use vegan chocolate chips and plant-based jam. * **No coconut oil?** A little bit of butter or neutral oil (like avocado oil) works in a pinch. ## Step-by-Step Instructions 1. **Melt the chocolate:** Place chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring each time, until smooth. Stir in the coconut oil until fully combined. 2. **Fill muffin liners:** Place 12 muffin liners on a sheet pan. Spoon about 2–3 teaspoons of melted chocolate into each. Gently tilt the liner so the chocolate spreads about ¼ inch up the sides. 3. **Chill the base:** Refrigerate the tray for 5–10 minutes until the chocolate sets. 4. **Add fillings:** Use the back of a spoon to add a dollop of peanut butter in the center of each chocolate base. Spread slightly toward the edges without touching the sides. 5. **Add jelly:** Place a small dollop of jelly on top of the peanut butter. 6. **Top with more chocolate:** Cover the peanut butter and jelly layers with the remaining melted chocolate. 7. **Finish with salt:** Sprinkle a tiny pinch of flaky sea salt on each cup. 8. **Final chill:** Refrigerate for 30 minutes or until completely hardened. ## Expert Tips & Tricks ### Best Practices * Let the first chocolate layer fully set before adding peanut butter — this keeps the layers clean and pretty. * Use a piping bag or zip-top bag with the corner cut off for neater filling if you're making a large batch. * A small offset spatula or butter knife helps spread the layers smoothly. ### Common Mistakes * **Using watery jelly:** This can make the cups soggy. Thicker jam or jelly gives the best texture. * **Overfilling:** Leave space at the top for sealing with the final chocolate layer. * **Skipping the salt:** That sprinkle of flaky sea salt takes this dessert from tasty to gourmet. ### Time-Saving Tips * Melt chocolate and prep the filling ingredients while the first layer is chilling. * Make a double batch and freeze half for future dessert emergencies. ## Serving Suggestions ### Pairings These PB\&J chocolate cups are wonderful served alongside: * A cup of hot coffee or espresso * A fruit salad for a refreshing contrast * Vanilla ice cream for an indulgent dessert plate ### Presentation Ideas * Peel back the muffin liners and stack the cups in a small mountain on a pretty serving tray. * Serve on a rustic wooden board with berries for a playful, picnic-style vibe. * Use gold cupcake liners for a fancy holiday dessert table. ### Beverage Pairings * **Non-alcoholic:** Cold almond milk, chai latte, or berry-infused iced tea * **Cocktails:** Raspberry mojito or chocolate martini * **Wine:** A smooth port or dessert red wine complements the dark chocolate beautifully ## Storage & Reheating ### Leftover Storage * Store in an airtight container in the fridge for up to **one week** * For longer storage, freeze for up to **3 months** — layer with parchment between each cup to prevent sticking ### Reheating Methods These are best enjoyed cold or at room temperature, but if you need to soften them slightly: * Let sit at room temp for 5–10 minutes * Avoid microwaving — it will melt the chocolate too much ## Frequently Asked Questions ### Substitutions & Adjustments **Can I use milk chocolate instead of dark chocolate?** Yes! It’ll be sweeter, but still delicious. **What’s the best jelly to use?** I love strawberry or raspberry for a classic PB\&J vibe, but grape is a nostalgic favorite too. **Can I make these nut-free?** Absolutely. Use sunflower seed butter or even cookie butter for a nut-free twist. ### Troubleshooting **My chocolate cups are too hard to bite. What happened?** They may be too cold. Let them sit for 5–10 minutes after pulling from the fridge. **My jelly is leaking out. How do I fix this?** Use less jelly and make sure your peanut butter forms a little “wall” around the edges. **The chocolate layers separated. Why?** Make sure each layer sets completely before adding the next, and avoid over-handling. ## Variations & Customizations ### Dietary Adaptations * **Vegan:** Use dairy-free chocolate and gelatin-free jelly. * **Low-sugar:** Choose sugar-free or reduced-sugar jelly and dark chocolate with no added sugar. * **Keto:** Use sugar-free chocolate and peanut butter, and opt for a keto-friendly jam substitute. ### Flavor Twists * Swap peanut butter for almond butter and use apricot jam for a fancy twist. * Add a sprinkle of crushed peanuts between layers for crunch. * Mix a bit of cinnamon or vanilla into the peanut butter for an extra flavor dimension. ### Seasonal/Holiday Versions * **Valentine’s Day:** Use heart-shaped silicone molds and raspberry jam. * **Christmas:** Add crushed candy cane bits or a sprinkle of cinnamon. * **Back-to-school:** Let kids choose their own jam flavor for a fun lunchbox treat. ## Conclusion These PB\&J Chocolate Cups are everything you love about the classic sandwich — reimagined as a decadent bite-sized treat. Whether you’re hosting a gathering or simply treating yourself, these are easy to make and even easier to devour. I’d love to see your version of this recipe — especially if you get creative with the fillings. Tag me on Pinterest at [Cooking with Callie](https://www.pinterest.com/recipescookingwithcallie/) and let’s share the love. If you enjoyed this, you’ll also want to check out my [Dark Chocolate Berry Bark](https://cookingwithcallie.com/dark-chocolate-berry-bark-no-bake-dessert/), [Cheesy Crescent Roll Garlic Knots](https://cookingwithcallie.com/cheesy-crescent-roll-garlic-knots/), and [Easy Cinnamon Sugar Pretzels](https://cookingwithcallie.com/easy-cinnamon-sugar-pretzels/) for more crave-worthy snacks and desserts.](https://cookingwithcallie.com/wp-content/uploads/2025/05/PBJ-Dark-Chocolate-Cups-Youll-Crave-1.webp)
, you’re going to love this one too. ## Why You’ll Love This Recipe ### Key Benefits * **Quick & easy** – Only 10 minutes of hands-on prep time * **No baking required** – Just melt, spoon, and chill * **Kid-friendly and adult-approved** – A universal crowd-pleaser * **Make-ahead friendly** – Great for storing in the fridge or freezer * **Minimal cleanup** – You only need a few bowls and a spoon ### Taste & Texture The flavor combo is irresistible. You get: * A rich, smooth dark chocolate shell * Creamy peanut butter that melts in your mouth * A sweet, fruity burst from the jelly or jam * A pop of salt that ties everything together The texture is layered: crisp chocolate shell, soft nutty center, and a gooey jelly surprise. ### Dietary Attributes These chocolate cups are naturally **gluten-free** and can be made **vegan** by using plant-based chocolate chips and jelly without gelatin. They also use minimal processed ingredients and can be made refined sugar-free depending on your jam. ## Ingredients & Substitutions ### Ingredient List * 1 cup dark chocolate chips * ½ tablespoon coconut oil * ¼ cup creamy peanut butter * ¼ cup jam or jelly (your favorite flavor) * ½ teaspoon flaky sea salt ### Notes on Quality * **Chocolate chips:** Use a good-quality dark chocolate. I like 70% cacao for a deep, bittersweet flavor. * **Peanut butter:** Creamy natural peanut butter works beautifully here. Stir well if the oil has separated. * **Jelly/Jam:** Strawberry, raspberry, or grape jelly all work great. Go with a seedless version for the smoothest texture. * **Coconut oil:** Helps thin the chocolate for easy pouring and smooth texture. ### Possible Substitutions * **Nut-free:** Swap peanut butter with sunflower seed butter. * **Different nut butters:** Almond butter or cashew butter are fantastic substitutes. * **Vegan version:** Use vegan chocolate chips and plant-based jam. * **No coconut oil?** A little bit of butter or neutral oil (like avocado oil) works in a pinch. ## Step-by-Step Instructions 1. **Melt the chocolate:** Place chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring each time, until smooth. Stir in the coconut oil until fully combined. 2. **Fill muffin liners:** Place 12 muffin liners on a sheet pan. Spoon about 2–3 teaspoons of melted chocolate into each. Gently tilt the liner so the chocolate spreads about ¼ inch up the sides. 3. **Chill the base:** Refrigerate the tray for 5–10 minutes until the chocolate sets. 4. **Add fillings:** Use the back of a spoon to add a dollop of peanut butter in the center of each chocolate base. Spread slightly toward the edges without touching the sides. 5. **Add jelly:** Place a small dollop of jelly on top of the peanut butter. 6. **Top with more chocolate:** Cover the peanut butter and jelly layers with the remaining melted chocolate. 7. **Finish with salt:** Sprinkle a tiny pinch of flaky sea salt on each cup. 8. **Final chill:** Refrigerate for 30 minutes or until completely hardened. ## Expert Tips & Tricks ### Best Practices * Let the first chocolate layer fully set before adding peanut butter — this keeps the layers clean and pretty. * Use a piping bag or zip-top bag with the corner cut off for neater filling if you're making a large batch. * A small offset spatula or butter knife helps spread the layers smoothly. ### Common Mistakes * **Using watery jelly:** This can make the cups soggy. Thicker jam or jelly gives the best texture. * **Overfilling:** Leave space at the top for sealing with the final chocolate layer. * **Skipping the salt:** That sprinkle of flaky sea salt takes this dessert from tasty to gourmet. ### Time-Saving Tips * Melt chocolate and prep the filling ingredients while the first layer is chilling. * Make a double batch and freeze half for future dessert emergencies. ## Serving Suggestions ### Pairings These PB\&J chocolate cups are wonderful served alongside: * A cup of hot coffee or espresso * A fruit salad for a refreshing contrast * Vanilla ice cream for an indulgent dessert plate ### Presentation Ideas * Peel back the muffin liners and stack the cups in a small mountain on a pretty serving tray. * Serve on a rustic wooden board with berries for a playful, picnic-style vibe. * Use gold cupcake liners for a fancy holiday dessert table. ### Beverage Pairings * **Non-alcoholic:** Cold almond milk, chai latte, or berry-infused iced tea * **Cocktails:** Raspberry mojito or chocolate martini * **Wine:** A smooth port or dessert red wine complements the dark chocolate beautifully ## Storage & Reheating ### Leftover Storage * Store in an airtight container in the fridge for up to **one week** * For longer storage, freeze for up to **3 months** — layer with parchment between each cup to prevent sticking ### Reheating Methods These are best enjoyed cold or at room temperature, but if you need to soften them slightly: * Let sit at room temp for 5–10 minutes * Avoid microwaving — it will melt the chocolate too much ## Frequently Asked Questions ### Substitutions & Adjustments **Can I use milk chocolate instead of dark chocolate?** Yes! It’ll be sweeter, but still delicious. **What’s the best jelly to use?** I love strawberry or raspberry for a classic PB\&J vibe, but grape is a nostalgic favorite too. **Can I make these nut-free?** Absolutely. Use sunflower seed butter or even cookie butter for a nut-free twist. ### Troubleshooting **My chocolate cups are too hard to bite. What happened?** They may be too cold. Let them sit for 5–10 minutes after pulling from the fridge. **My jelly is leaking out. How do I fix this?** Use less jelly and make sure your peanut butter forms a little “wall” around the edges. **The chocolate layers separated. Why?** Make sure each layer sets completely before adding the next, and avoid over-handling. ## Variations & Customizations ### Dietary Adaptations * **Vegan:** Use dairy-free chocolate and gelatin-free jelly. * **Low-sugar:** Choose sugar-free or reduced-sugar jelly and dark chocolate with no added sugar. * **Keto:** Use sugar-free chocolate and peanut butter, and opt for a keto-friendly jam substitute. ### Flavor Twists * Swap peanut butter for almond butter and use apricot jam for a fancy twist. * Add a sprinkle of crushed peanuts between layers for crunch. * Mix a bit of cinnamon or vanilla into the peanut butter for an extra flavor dimension. ### Seasonal/Holiday Versions * **Valentine’s Day:** Use heart-shaped silicone molds and raspberry jam. * **Christmas:** Add crushed candy cane bits or a sprinkle of cinnamon. * **Back-to-school:** Let kids choose their own jam flavor for a fun lunchbox treat. ## Conclusion These PB\&J Chocolate Cups are everything you love about the classic sandwich — reimagined as a decadent bite-sized treat. Whether you’re hosting a gathering or simply treating yourself, these are easy to make and even easier to devour. I’d love to see your version of this recipe — especially if you get creative with the fillings. Tag me on Pinterest at [Cooking with Callie](https://www.pinterest.com/recipescookingwithcallie/) and let’s share the love. If you enjoyed this, you’ll also want to check out my [Dark Chocolate Berry Bark](https://cookingwithcallie.com/dark-chocolate-berry-bark-no-bake-dessert/), [Cheesy Crescent Roll Garlic Knots](https://cookingwithcallie.com/cheesy-crescent-roll-garlic-knots/), and [Easy Cinnamon Sugar Pretzels](https://cookingwithcallie.com/easy-cinnamon-sugar-pretzels/) for more crave-worthy snacks and desserts.](https://cookingwithcallie.com/wp-content/uploads/2025/05/PBJ-Dark-Chocolate-Cups-Youll-Crave-1-150x150.webp)
