No-Bake Peanut Butter & Jelly Cheesecake Bars

No-bake peanut butter and jelly cheesecake bars are a fun twist on the nostalgic PB&J sandwich! The graham cracker crust is topped with creamy peanut butter cheesecake and juicy swirls of berry jam. They are deliciously rich, salty-sweet, and fruity all at once. The easy recipe is vegan, dairy-free, healthy, and gluten-free friendly. Everyone will love these PB&J bars, both kids and adults included!

If your childhood involved lots of peanut butter and jelly sandwiches, these No-Bake PB&J Cheesecake Bars will be such a nostalgic treat! It has all the wonderful flavors and textures of a classic peanut butter and jelly sandwich, but elevated in cheesecake form. And they’re so much more delicious!

It all starts with a crispy graham cracker crust that has a buttery, salty-sweet flavor. Then, it’s topped with a thick layer of rich and creamy peanut butter cheesecake. Lastly, spoonfuls of fruity jam are swirled throughout the cheesecake. What more could you ask for?

These raw cheesecake bars are also so easy to make. Since this is a no-bake dessert, there’s no oven needed. This makes it a great summer dessert idea! You’ll just need one bowl, a pan, and a blender. The recipe uses healthy ingredients like cashews, coconut milk, peanut butter, and maple syrup.

If you’re a PB&J lover, you should also try my Peanut Butter & Jelly Protein Bars, PB&J Stuffed Dates, and PB and J Overnight Oats!

What are no-bake PB&J cheesecake bars made of?

• Graham cracker crumbs: You can make your own at home or use store bought graham cracker crumbs to save time. In order to make your own, just add graham cracker sheets to a food processor and pulse until an evenly crumbled mixture forms.
• Butter or dairy-free butter: I highly recommend using unsalted butter for the best flavor. If you are vegan, opt for dairy-free butter instead.
• Cashews: The creamy peanut butter cheesecake layer is mainly made from raw cashews. Do not use roasted/salted cashews.
• Coconut milk: Only use full-fat canned coconut milk, not light coconut milk. You can find it in the Asian cuisine aisle of the grocery store, near the curries and soups.
• Peanut butter: Use your favorite peanut butter – any kind will do! I strongly recommend a thick no-stir option for the creamiest cheesecake though.
• Berry jam: Be sure to use berry jam, not berry jelly. Jam is thin and spreadable, while jelly has a thick jello-like consistency.
• Maple syrup: The PB&J cheesecake layer is naturally sweetened with maple syrup, which makes it refined sugar-free. If you don’t have maple syrup, you can use honey.
• Coconut oil: Both refined coconut oil and unrefined coconut oil work. The refined variety is flavorless and odorless, while the unrefined version has a subtle coconut flavor.
• Lemon juice: Lemon juice provides a tart flavor that helps mimic the tanginess of real cheesecake.
• Vanilla extract: Add a dash of vanilla extract for a sweeter flavor.
• Salt: Salt enhances the overall flavor, creating a delicious sweet and salty dessert.

How to make no-bake peanut butter and jelly cheesecake bars

Step 1: Prepare the graham cracker crust

First, line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges. This will help you remove the bars later on.

Next, in a bowl, add graham cracker crumbs and melted vegan butter. Mix together until evenly combined. Transfer to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside.

Step 2: Prepare the vegan pb&j cheesecake

Then, add raw cashews, coconut milk, maple syrup, coconut oil, lemon zest, lemon juice, vanilla extract, and salt to a blender. Blend until smooth and creamy.

After, pour the cheesecake over the crust. Add spoonfuls of berry jam throughout the cheesecake, then swirl it into the mixture.

Step 3: Chill the peanut butter jelly cheesecake bars

Lastly, chill the peanut butter and jelly cheesecake bars inside the freezer for 4 hours (or overnight). Remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing. Enjoy!

Frequently asked questions (FAQ)

How to store vegan pb and j cheesecake bars

Store these PB&J cheesecake bars inside a tightly-sealed container. Keep them stored in the freezer where they will last for up to 2 months. Let the bars thaw for 5-10 minutes before enjoying!

If you try these No-Bake PB&J Cheesecake Bars, please let me know your thoughts by leaving a rating and comment below!

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