With summer right around the corner, these Strawberry Shortcake Bars are the perfect treat to launch into the upcoming season. Made with fresh strawberries, sweetened with medjool dates and layered on top of the most enticing graham cracker crust, you will come back for slice after slice.

This is a great no bake recipe to use in the summer because, who wants to blast their oven when it’s hot out? Not me, no thanks!

Strawberries are coming back in season now, and they are my favorite because of their sweet and tart flavor combination.

This strawberry shortcake is not only creamy and delicious, but it has a perfect little crunch from the graham crackers, which is my favorite part!

Ingredients For Strawberry ShortCake Bars

Strawberries are the main star of this no bake dessert bar. You will want to use fresh strawberries for this recipe. In the summer, strawberries start to come into season which means you’ll have some juicy, sweet red rubies on your hands!

Medjool Dates are a great way to sweeten the no bake strawberry shortbread filling. They are best when soaked in warm water for at least 20 minutes to help soften them before pulsing in the food processor.

Vanilla Extract complements the strawberries and overall vibe of the dessert. A little goes a long way! You can use vanilla bean paste as well.

Cashews are going to make your strawberry shortbread filling creamy and delicious. When you blend them up with the dates you achieve a very rich and decadent filling.

Milk of choice, you can use almond or oat milk in order to keep this no bake dessert vegan.

Almond Butter helps bind together all the dry ingredients for the crust for the no bake strawberry shortbread bars. You can also use peanut butter or sun butter.

How to Make These No Bake Strawberry Shortcake Bars

Graham Cracker Crust

Make the Strawberry Cream Filling

Combine and Assemble

How to Store These No Bake Strawberry Shortcake Bars

You can keep these no bake Strawberry Shortcake Bars in an airtight container in your fridge for 3-4 days. I also recommend freezing them if you want to bite into a nice chilled and refreshing treat this summer.

Storing in the freezer after slicing them is best, this way you can easily reach for a slice whenever you are feeling your sweet tooth peek through! When properly sealed in an airtight container they will last for up to two weeks.


  • Line the pan with parchment paper for easy removal.
  • Top your no bake strawberry shortcake bars with extra sliced strawberries and graham crackers for added texture and flavor.
  • Place strawberry shortcake bars in the freezer for at least 1 hour to set before cutting for those perfect lines.

Other SKS No Bake Bar Dessert Recipes You’ll Love

If you love a good no bake dessert recipe, you are in the right place!

I love making no bake desserts because they are so hassle free and no fuss! If you like this recipe, check out my No Bake Millionaire Bars. They are so mouthwatering and made with date caramel!

Are you a chocolate lover? Then give my No Bake Cookie Brownie Bars a try! These are also sweetened with Medjool dates and layered with crunchy cookie goodness. You won’t be able to resist the chocolate-y goodness within every bite.


Get the recipe:Cookie and Cream Cheesecake Bars {Vegan}

Made with cashews, sweetened with medjool dates and layered on top of the most enticing sandwich cookie & graham cracker crust, these are the perfect no bake dessert to keep in your freezer
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  • 2 cups Raw Cashews
  • 1 cup Medjool Dates, pitted
  • 1 cup sandwich cookies, ~ 8
  • 1/4 cup pea protein powder, optional

Cookies Crust


  • Begin by soaking cashews in hot water for a couple of hours. Drain and rinse. Set aside.

Cookie Crust

  • Begin by pulsing graham crackers and sandwich cookies in a food processor or blender until you reach a semi-sand-like consistency. (If there are some small chunks left, it is okay).
  • Next, add in the dairy free milk and nut milk and blend until you reach a thicker consistency. It should be sticky when you touch it with your fingers.
  • Line an 8×8 pan with parchment paper, and then press the crust down firmly. Set Aside.

Cookies and Cream "Cheesecake" Filling

  • Next, add pitted medjool dates, cashews to the food processor. Blend until it reaches a smooth and thick consistency.
  • Optional step: if the batter appears to be too wet and hard to form, add in 1/4 cup of vegan peat protein powder* then blend again until smooth.
  • Next, add in the sandwich cookies. Pulse a few times to break them up. Leave as big or small of chunks as you prefer. You may need to use a big spoon or spatula to combine the cookies into the cheesecake.

Assemble the Bars

  • Pour the cookies and cream cheesecake mixture on top of the crust.
  • Press down and smooth out until bars are even. Garnish with more crushed cookies.
  • Freeze for at least 3 hours, then cut into equal squares, and enjoy!


*Vegan pea protein powder can also absorb some additional moisture. Adding too much can result in a dry texture. If the dough is too wet, you can add one additional tablespoon at a time until it reaches your preferred consistency.
*If you don’t have any pea protein in hand, you can also use coconut flour, 1:1 substitution. 

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.