15 No Bake Desserts

Ingredients

• For the crust
• 2 cups graham cracker crumbs, about 15 full sheets
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the filling
• 24 ounces cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1 1/4 cups cold heavy cream
• 1 cup cherry or strawberry pie filling, for topping

Instructions

1. Stir the graham cracker crumbs, sugar and melted butter together until the mixture looks like wet sand. Press it firmly into the bottom and partway up the sides of a 9 inch springform pan using the bottom of a measuring cup. Chill while you make the filling.
2. Beat the softened cream cheese in a large bowl with a mixer on medium speed for 2 minutes, until completely smooth with no lumps.
3. Add the powdered sugar, sour cream, lemon juice and vanilla and beat until creamy, scraping down the sides of the bowl.
4. In a separate chilled bowl, whip the cold heavy cream on high speed for 2 to 3 minutes, until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain. Folding keeps the filling light and airy.
6. Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight, until firm.
7. Run a thin knife around the edge before releasing the springform ring. Top with pie filling and slice with a hot, dry knife for clean cuts.

Ingredients

• 2 boxes instant vanilla pudding mix, 3.4 ounces each
• 3 cups cold whole milk
• 8 ounces frozen whipped topping, thawed
• 1 box graham crackers, 14.4 ounces
• For the chocolate topping
• 1/2 cup semisweet chocolate chips
• 1/3 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

1. Whisk the pudding mixes and cold milk in a large bowl for 2 minutes, until thickened. Let stand for 5 minutes.
2. Gently fold in the whipped topping until smooth and no streaks remain.
3. Line the bottom of a 9×13 inch dish with a single layer of graham crackers, breaking them as needed to fill the gaps.
4. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then the rest of the pudding. Finish with a final layer of graham crackers.
5. For the topping, heat the chocolate chips, cream, butter and corn syrup in a microwave safe bowl in 30 second bursts, stirring between each, until melted and smooth. Whisk in the vanilla and powdered sugar until glossy.
6. Pour the chocolate over the top layer of crackers and spread it gently to the edges.
7. Cover and refrigerate for at least 8 hours or overnight. The crackers soften into tender, cake like layers as they sit. Cut into squares and serve cold.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 3 cups quick cooking oats
• 1/4 cup mini chocolate chips, optional
• Flaky salt, for sprinkling

Instructions

1. Line two baking sheets with parchment or wax paper and have everything measured before you start, since this recipe moves quickly.
2. In a medium saucepan, combine the sugar, butter, milk and cocoa powder. Stir over medium heat until the butter melts.
3. Bring the mixture to a full rolling boil that does not stop when stirred. Boil for exactly 1 minute, then remove from the heat. Boiling too short leaves the cookies sticky, while boiling too long makes them dry and crumbly.
4. Immediately stir in the peanut butter, vanilla and salt until smooth.
5. Add the quick oats and stir until every oat is coated. Fold in the mini chocolate chips if using.
6. Working quickly, drop heaping tablespoons of the mixture onto the lined sheets. Flatten the tops slightly with the back of the spoon and sprinkle with a pinch of flaky salt.
7. Let the cookies cool at room temperature for 30 minutes, until set and firm enough to lift. Store in an airtight container.

Ingredients

• 1 box instant vanilla pudding mix, 5.1 ounces
• 2 cups cold whole milk
• 1 can sweetened condensed milk, 14 ounces
• 1 teaspoon vanilla extract
• 2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1 box vanilla wafer cookies, 11 ounces
• 5 ripe bananas, sliced 1/4 inch thick
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cinnamon, optional

Instructions

1. Whisk the pudding mix and cold milk in a large bowl for 2 minutes, until it starts to thicken. Whisk in the sweetened condensed milk and vanilla until smooth. Refrigerate for 5 minutes to firm up.
2. In a separate bowl, whip the heavy cream and powdered sugar on high speed for 2 to 3 minutes, until stiff peaks form.
3. Fold about two thirds of the whipped cream into the pudding until fully combined. Save the rest for the top.
4. Toss the sliced bananas gently with the lemon juice to help keep them from browning.
5. In a 9×13 inch dish or large trifle bowl, arrange a layer of vanilla wafers. Top with a layer of banana slices and then a third of the pudding.
6. Repeat the layers two more times, ending with pudding. Spread the remaining whipped cream over the top and decorate with a few whole and crushed wafers and a light dusting of cinnamon.
7. Cover and refrigerate for at least 4 hours or overnight, until the wafers soften into cake like layers. Serve cold with a big spoon.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups graham cracker crumbs
• 2 cups powdered sugar
• 1 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• For the topping
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup chopped peanuts, optional

Instructions

1. Line a 9×13 inch pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out later.
2. In a large bowl, stir together the melted butter, graham cracker crumbs, powdered sugar, 1 cup of peanut butter, vanilla and salt until smooth and thick.
3. Press the mixture firmly and evenly into the bottom of the pan. Use the bottom of a measuring cup to smooth the top.
4. Put the chocolate chips and 1/2 cup of peanut butter in a microwave safe bowl. Heat in 30 second bursts, stirring after each, until completely melted and smooth. Do not overheat or the chocolate can seize.
5. Pour the chocolate mixture over the peanut butter layer and spread it evenly to the edges. Sprinkle with chopped peanuts if using.
6. Refrigerate for at least 1 hour, until the chocolate is firm.
7. Let the pan sit at room temperature for 10 minutes before cutting, which keeps the chocolate from cracking. Lift out with the parchment and cut into small squares with a sharp knife.

Ingredients

• 2 pounds fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 3 cups cold heavy cream
• 1/2 cup powdered sugar
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon zest
• 2 sleeves graham crackers, about 18 full sheets
• 4 whole strawberries, for garnish
• 1 ounce white chocolate, shaved, optional

Instructions

1. Toss the sliced strawberries with the granulated sugar and let them sit for 15 minutes, until they release some juice.
2. Beat the softened cream cheese, powdered sugar, vanilla and lemon zest in a large bowl until smooth.
3. Add the cold heavy cream and beat on medium speed, then high, for 3 to 4 minutes, until thick with stiff peaks. Be careful not to overbeat or it will turn grainy.
4. Spread a thin layer of the cream in the bottom of a 9×13 inch dish. Arrange a layer of graham crackers on top, breaking pieces to fill any gaps.
5. Spread a third of the remaining cream over the crackers and top with a third of the sliced strawberries and a little of their juice.
6. Repeat with two more layers of crackers, cream and strawberries, ending with cream on top. Arrange a few strawberry slices and whole berries on top.
7. Cover and refrigerate for at least 6 hours or overnight. Sprinkle with white chocolate shavings before serving and slice into squares.

Ingredients

• 1 package chocolate sandwich cookies, about 36 cookies
• 1/4 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 boxes instant chocolate pudding mix, 3.9 ounces each
• 3 1/2 cups cold whole milk
• 1 teaspoon vanilla extract
• 12 ounces frozen whipped topping, thawed
• 12 gummy worms, for decorating
• 1/4 teaspoon kosher salt

Instructions

1. Crush the cookies in a food processor or in a zip top bag with a rolling pin until they look like fine crumbs. Set aside about 1 cup for the top.
2. Beat the butter, cream cheese, powdered sugar and salt in a medium bowl until smooth and fluffy.
3. In a large bowl, whisk the pudding mixes, cold milk and vanilla for 2 minutes, until it thickens. Let stand for 5 minutes.
4. Fold the whipped topping into the pudding, then fold in the cream cheese mixture until smooth and evenly colored.
5. Spread half of the remaining cookie crumbs in the bottom of a 9×13 inch dish. Spread half of the pudding mixture over the crumbs.
6. Repeat with the rest of the crumbs and pudding, then sprinkle the reserved 1 cup of crumbs over the top so it looks like soil.
7. Refrigerate for at least 2 hours. Tuck the gummy worms into the top just before serving so they stay soft and pretty. For extra fun, serve in a new clean flower pot or individual clear cups.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 can sweetened condensed milk, 14 ounces
• 1/2 cup key lime juice or regular lime juice
• 1 tablespoon lime zest
• 1 cup cold heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 lime, thinly sliced, for garnish

Instructions

1. Mix the graham cracker crumbs, sugar and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9 inch pie plate. Freeze for 15 minutes while you make the filling.
2. Beat the softened cream cheese in a large bowl until completely smooth, about 2 minutes.
3. Add the sweetened condensed milk and beat until smooth, scraping down the bowl.
4. With the mixer on low, slowly pour in the lime juice and add the zest. The acid in the juice reacts with the condensed milk and thickens the filling right away.
5. Pour the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight, until firm and sliceable.
6. Before serving, whip the heavy cream, powdered sugar and vanilla to stiff peaks.
7. Pipe or spoon the whipped cream around the edge of the pie and garnish with thin lime slices and a little extra zest. Slice with a knife dipped in hot water and wiped dry.

Ingredients

• 1 prepared graham cracker pie crust, 9 inch
• 1 can sweetened condensed milk, 14 ounces
• 6 ounces frozen pink lemonade concentrate, thawed
• 8 ounces frozen whipped topping, thawed
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 drop red food coloring, optional
• 1 cup fresh raspberries
• 1/2 cup whipped cream, for topping
• 1 lemon, thinly sliced, for garnish

Instructions

1. In a large bowl, whisk the sweetened condensed milk and the thawed pink lemonade concentrate until smooth and slightly thickened.
2. Stir in the lemon zest and lemon juice. Add a drop of red food coloring if you want a brighter pink color.
3. Gently fold in the whipped topping with a spatula until no white streaks remain. Fold carefully to keep the filling light and fluffy.
4. Spoon the filling into the graham cracker crust and spread it into an even layer, mounding it slightly in the center.
5. Cover the pie with plastic wrap and freeze for at least 6 hours or overnight, until completely firm.
6. Take the pie out of the freezer and let it sit at room temperature for 10 to 15 minutes before slicing. This softens it just enough to cut cleanly.
7. Top each slice with a dollop of whipped cream, a few fresh raspberries and a thin lemon slice. Serve right away and return any leftovers to the freezer.

Ingredients

• 12 ounces semisweet chocolate, finely chopped
• 2/3 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 pinch kosher salt
• 1/4 cup unsweetened cocoa powder, for rolling
• 1/4 cup finely chopped toasted pecans, for rolling
• 1/4 cup shredded coconut, for rolling
• 2 tablespoons sprinkles, for rolling
• 2 tablespoons powdered sugar, for rolling

Instructions

1. Place the finely chopped chocolate in a medium heatproof bowl. Small, even pieces melt more smoothly.
2. Heat the cream in a small saucepan over medium heat just until it begins to simmer around the edges. Do not let it boil.
3. Pour the hot cream over the chocolate and let it sit untouched for 5 minutes. Then add the butter, vanilla and salt and stir slowly from the center outward until the mixture is completely smooth and glossy.
4. Cover the bowl and refrigerate for 1 1/2 to 2 hours, until the ganache is firm enough to scoop but not rock hard.
5. Use a small cookie scoop or a teaspoon to portion the ganache. Roll each portion quickly between your palms into a ball. Dust your hands with cocoa if it gets sticky.
6. Roll the truffles in cocoa powder, chopped pecans, coconut, sprinkles or powdered sugar. Making a mix of coatings looks pretty on a plate.
7. Set the truffles on a parchment lined tray and chill for 15 minutes to firm up. Serve slightly cool for the creamiest texture.

Ingredients

• 1 1/2 cups strong brewed coffee or espresso, cooled
• 2 tablespoons granulated sugar
• 2 tablespoons coffee liqueur, optional
• 16 ounces mascarpone cheese, cold
• 1 1/2 cups cold heavy cream
• 3/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 pinch kosher salt
• 2 packages ladyfinger cookies, about 7 ounces each
• 2 tablespoons unsweetened cocoa powder, for dusting
• 1 ounce dark chocolate, shaved

Instructions

1. Stir the cooled coffee, granulated sugar and coffee liqueur, if using, in a shallow dish until the sugar dissolves.
2. In a large bowl, beat the cold mascarpone, heavy cream, powdered sugar, vanilla and salt on medium speed for 2 to 3 minutes, until thick and fluffy with soft peaks. Do not overbeat or the mascarpone can turn grainy.
3. Working one at a time, quickly dip each ladyfinger into the coffee for about 1 second per side. Any longer and they turn soggy.
4. Arrange the dipped ladyfingers in a single tight layer in the bottom of a 9×13 inch dish, breaking pieces to fill gaps.
5. Spread half of the mascarpone cream evenly over the ladyfingers.
6. Add a second layer of dipped ladyfingers and top with the rest of the cream, smoothing the surface.
7. Cover and refrigerate for at least 6 hours or overnight. Just before serving, dust the top with cocoa through a fine strainer and sprinkle with chocolate shavings.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup cold heavy cream
• 2 cans cherry pie filling, 21 ounces each
• 1/4 cup chopped toasted pecans, optional

Instructions

1. Stir the graham cracker crumbs, melted butter and sugar together. Press firmly into the bottom of a 9×13 inch dish. Refrigerate for 15 minutes.
2. Beat the cream cheese, powdered sugar, vanilla and almond extract in a large bowl until completely smooth and fluffy.
3. In a separate bowl, whip the cold heavy cream on high speed until stiff peaks form, 2 to 3 minutes.
4. Gently fold the whipped cream into the cream cheese mixture until smooth with no white streaks.
5. Spread the cream cheese layer evenly over the chilled crust, all the way to the edges. This seal keeps the cherry layer from bleeding down into the crust.
6. Spoon the cherry pie filling over the cream layer and spread it evenly. Sprinkle with pecans if using.
7. Cover and refrigerate for at least 4 hours, until the cream layer is set. Cut into squares with a sharp knife, wiping it clean between cuts, and serve cold.

Ingredients

• 6 ounces semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons strong brewed coffee or water
• 1 pinch kosher salt
• 1 1/2 cups cold heavy cream, divided
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup whipped cream, for topping
• 1/2 cup fresh raspberries
• 1 tablespoon chocolate shavings

Instructions

1. Combine the chocolate, butter, coffee and salt in a heatproof bowl. Melt in the microwave in 20 second bursts, stirring after each, until smooth. Let cool for 10 minutes until barely warm to the touch.
2. In a large chilled bowl, whip 1 1/4 cups of the heavy cream with the powdered sugar and vanilla on medium high speed until soft, billowy peaks form, about 2 minutes.
3. Whisk the remaining 1/4 cup of cold cream into the melted chocolate. This loosens it and cools it further so it blends smoothly.
4. Stir about a quarter of the whipped cream into the chocolate to lighten it.
5. Pour the chocolate mixture over the rest of the whipped cream and gently fold with a large spatula, cutting down through the center and turning the bowl, until no streaks remain. Do not stir hard or the mousse will deflate.
6. Spoon or pipe the mousse into 6 small glasses or ramekins. Cover and refrigerate for at least 2 hours, until set.
7. Top with whipped cream, raspberries and chocolate shavings right before serving.

Ingredients

• 1 pound large fresh strawberries with stems
• 10 ounces semisweet chocolate, finely chopped
• 3 ounces white chocolate, finely chopped
• 1 tablespoon coconut oil, divided
• 1/4 cup finely chopped toasted almonds, optional
• 1/4 cup finely chopped pistachios, optional
• 2 tablespoons rainbow sprinkles, optional
• 2 tablespoons shredded coconut, optional
• 1/4 teaspoon flaky sea salt, optional
• Parchment paper, for the tray

Instructions

1. Rinse the strawberries and dry them very well with paper towels, then let them air dry for 30 minutes. Even a drop of water can make the chocolate seize and slide off.
2. Line a sheet pan with parchment and set out your toppings in small bowls.
3. Microwave the semisweet chocolate with 2 teaspoons of the coconut oil in 30 second bursts, stirring after each, until about three quarters melted. Keep stirring until the rest melts and the chocolate is smooth and glossy.
4. Hold each strawberry by its stem and dip it into the chocolate, turning to coat about two thirds of the berry. Let the excess drip off and scrape the bottom lightly on the edge of the bowl.
5. Set the berry on the parchment and sprinkle with nuts, sprinkles, coconut or sea salt right away, before the chocolate sets.
6. Melt the white chocolate with the remaining coconut oil the same way, spoon it into a small zip top bag and snip off a tiny corner. Drizzle thin lines over the plain berries.
7. Refrigerate for 20 to 30 minutes, until the chocolate is firm. Serve the same day for the best texture.

Ingredients

• 3 cups semisweet chocolate chips
• 1 can sweetened condensed milk, 14 ounces
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup chopped walnuts, optional
• Flaky salt, for sprinkling
• Nonstick cooking spray
• 2 tablespoons holiday sprinkles, optional
• 1/4 cup mini marshmallows, optional

Instructions

1. Line an 8×8 inch baking pan with foil or parchment, leaving an overhang on two sides. Lightly spray it with cooking spray.
2. Combine the chocolate chips, sweetened condensed milk and butter in a medium saucepan over low heat.
3. Stir constantly with a spatula for 4 to 6 minutes, until the chocolate is completely melted and the mixture is smooth and thick. Keep the heat low so the chocolate does not scorch.
4. Remove the pan from the heat and stir in the vanilla and salt. Fold in the walnuts and marshmallows if using.
5. Quickly pour the fudge into the lined pan and smooth the top with the spatula. Sprinkle with flaky salt or holiday sprinkles while it is still soft.
6. Refrigerate for at least 2 hours, until completely firm.
7. Lift the fudge out of the pan with the foil and cut into 1 inch squares with a large sharp knife, wiping it clean between cuts. Let it sit at room temperature for a few minutes before serving.