Too hot in the kitchen in summer? Bypass the baking pan and prepare these wonderful no-bake desserts to cool you off and keep the sweet tooth satisfied. These are recipes to use on hot days when using the oven is torture and so simple that even the novice can do.
No-bake desserts may not only be convenient, they are usually cooler than baked products. With creamy chocolate desserts to fruity treats, these recipes will find their way on your summer time dessert table. And what is best is that most of them can be prepared in advance and thus would be suitably utilized during parties, picnics and family reunions.
Why No-Bake Desserts are the Rule in Summer
Now that we have gotten into the recipes, it is time to discuss the reasons why no-bake recipes are game changers in summer months. To begin with, they cool your kitchen. None of the preheating of ovens, no hot surfaces and no extra heat pumping to your already warm house.
Second, they are extremely flexible. With no special equipment, you can make them creamy, crunchy, fruity or chocolatey. Third, they tend to cook faster than conventional desserts and most of them actually taste better when they are chilled overnight.
Critical No-Bake Success Tips
It takes a few tricks to get ideal results when making no-bake desserts. Always work with room temperature ingredients, unless the recipe states otherwise, this will assist everything in blending easily. In case of gelatin or pudding mixes, timing is important. Time is made more important than with baked goods.
Prepare your fridge by cleaning it out. A surprising number of no-bake desserts require hours or overnight chilling. Invest as well in good-quality mixing bowls and measuring tools. Accuracy is important where you cannot use oven heat as an opportunity to correct small errors.
Recipe 1: Traditional Chocolate Peanut Butter Bars
These are a mixture of the two most popular American flavors in a no fuss recipe that can be ready in only 15 minutes.
Ingredients:
- 2 cups graham cracker crumbs
- 1 cup powdered sugar
- 1 cup peanut butter (creamy is the most appropriate)
- 1/2 cup melted butter
- 2 cups chocolate chips
- 2 tablespoons coconut oil
Instructions:
Begin by combining graham crumbs, powdered sugar, peanut butter, and melted butter in a large dish. Stir until all comes together in a thick mixture. This should be pressed into a lined 9×13 inch pan.
To make the layer of chocolate, put the chocolate chips in the microwave with coconut oil and stir every 30 seconds until their smoothness. Stack on top of the peanut butter layer, and smooth it out. Store in the fridge at least 2 hours and cut into bars.
Pro Tip: A sharp knife that has been dipped in warm water is a clean cut to the chocolate layer.
Recipe 2: Strawberry Cheesecake Parfait Cups
Single servings of parfait are easy to serve and present without the need of going out of their way. These are a summer glass.
Ingredients:
- Cream cheese, 2 packages (8 oz each), softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
Instructions:
Whip cream cheese until it is fluffy and add sugar powder and vanilla. In another bowl, whip heavy cream to stiff peaks, and fold into the mixture cream cheese.
Add diced strawberries to granulated sugar and leave it to sit for 15 minutes to make natural syrup. Combine crumbs of graham cracker with melted butter.
Layer in clear glasses: graham cracker mixture, cheesecake mixture, sweetened strawberries. Repeat layers and chill at least 3 hours.
Recipe 3: Oreo Chocolate Lasagna
This is a spectacular-looking dessert that does not need any baking ability at all.
Ingredients:
- 1 package Oreo cookies, crushed (reserve a few whole cookies to use as topping)
- 6 tablespoons melted butter
- Cream cheese, 2 packages (8 oz each), softened
- 1/4 cup sugar
- 2 tablespoons milk
- 1 container (12 oz) whipped topping, divided
- 2 packages (3.9 oz each) chocolate instant pudding
- 3 cups cold milk
- Extra Oreo cookies for decoration
Instructions:
The crust follows, mixing crushed Oreos and melted butter and pressing it into a 9×13 inch dish. Combine cream cheese, sugar and 2 tablespoons of milk and beat it to a smooth consistency. Add 1 cup of whipped topping and place on crust.
Make pudding as package suggests using 3 cups cold milk. Spread on top of cream cheese. Top with the whipped topping left over and crushed Oreos. Let refrigerate at least 4 hours.
Recipe 4: Lemon Icebox Pie
This is a tangy creamy pie that shouts summer and has no time in the oven.
Ingredients:
- 1 ready-made graham cracker crust
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 3 egg yolks
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices for garnish
Instructions:
Combine condensed milk, lemon juice, lemon zest and egg yolks and blend. The acid in the lemon juice will naturally thicken the mixture. Pour into graham cracker crust.
Whip heavy cream with powdered sugar until soft peaks form. Spread over lemon filling. Allow to chill at least 4 hours or overnight. Serve with lemon slices.
Caution: The recipe involves raw egg yolk. A food safety concern is to use pasteurized eggs.
Recipe 5: Chocolate Mint Grasshopper Pie
Cool, creamy and refreshing – this pie will remind you of mint chocolate chip ice cream in pie shape.
Ingredients:
- 1 chocolate cookie crust (store-bought or homemade)
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1/4 cup crème de menthe (or 1 tsp mint extract + 2 tbsp milk)
- Green food coloring (optional), a few drops
- 2 cups heavy whipping cream
- 1/2 cup mini chocolate chips
- Extra chocolate chips for topping
Instructions:
Beat cream cheese and sugar until fluffy. Add crème de menthe and food coloring if using. Whip heavy cream in a separate bowl to stiff peaks. Fold whipped cream into cream cheese mixture along with mini chocolate chips.
Spoon into chocolate crust, and smooth top. Top with additional chocolate chips. Freeze at least 4 hours or until firm. Allow to rest at room temperature 10 minutes before slicing.
Recipe 6: Berry Trifle Tower
This dessert is a crowd pleaser with layers of summer berry goodness.
Ingredients:
- 1 store-bought pound cake
- 3 cups mixed berries (strawberries, blueberries, or raspberries)
- 1/4 cup sugar
- 2 packages (3.4 oz each) vanilla instant pudding
- 3 cups cold milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Cut pound cake into cubes. Combine mixed berries and granulated sugar and let macerate for 30 minutes. Make pudding as per package directions and allow to set for 5 minutes.
Beat the cream, powdered sugar, and vanilla until they rise to stiff peaks. Layer cake cubes, berries and juices, pudding, and whipped cream in a large glass bowl or individual glasses. Repeat layers, finishing with whipped cream and fresh berries.
Allow at least 2 hours to chill and allow flavors to mingle.
Recipe 7: Banana Pudding Bars
All the flavors of traditional banana pudding in a convenient to eat bar form. For more delicious dessert recipes and sweet treats, explore our collection of crowd-pleasing favorites.
Ingredients:
- 2 sleeves vanilla wafers, crushed (save a few whole)
- 1/4 cup melted butter
- 2 packages (3.4 oz each) banana cream instant pudding
- 3 cups cold milk
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) whipped topping
- 4-5 ripe bananas, sliced
Instructions:
Combine crushed vanilla wafers and melted butter. Press on bottom of 9×13 inch pan. Make pudding as package directions indicate.
Beat cream cheese until smooth and fold into prepared pudding. Arrange sliced bananas over wafer crust, then spread pudding mixture over the top. Top with whipped topping and place whole vanilla wafers and banana slices for decoration.
Best refrigerated at least 4 hours or overnight.
Recipe 8: Coconut Lime Energy Balls
These healthy-ish snacks will quench sugar cravings without the crash.
Ingredients:
- 2 cups pitted dates, softened in warm water
- 1 cup coconut flakes (unsweetened)
- 1/2 cup cashews
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1/4 teaspoon salt
- Extra shredded coconut for rolling
Instructions:
Add drained dates and cashews to food processor. Blend until mixture forms a paste. Add coconut flakes, lime juice, lime zest and salt. Process until well combined.
Roll mixture into 1 inch balls with your hands. Roll the balls in more shredded coconut. Place on lined baking sheet and refrigerate at least 1 hour to firm.
Keep refrigerated for up to one week. These actually taste better overnight.
Recipe 9: Chocolate Avocado Mousse
Don’t judge it before trying it – this healthy mousse is rich and satisfying.
Ingredients:
- 3 ripe avocados
- 1/4 cup cocoa powder
- 1/4 cup maple syrup or honey
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Fresh berries for topping
Instructions:
Scoop avocado flesh into food processor. Add cocoa powder, maple syrup, almond milk, vanilla, and salt. Blend until smooth and creamy, scraping sides as necessary.
Taste and adjust sweetness as needed. Spoon into serving glasses, and refrigerate at least 2 hours. Top with fresh berries before serving.
Pro Tip: Avocados should be very ripe for the best texture.
Recipe 10: Ice Cream Sandwich Cake
Turn store-bought ice cream sandwiches into a showstopping layered cake.
Ingredients:
- 24 ice cream sandwiches
- 1 container (8 oz) whipped topping, thawed
- 1 jar hot fudge sauce
- 1 jar caramel sauce
- 1 cup chopped nuts (optional)
- Maraschino cherries for decoration
Instructions:
Line a 9×13 inch pan with 12 ice cream sandwiches, cutting to fit. Spread sandwiches with half of the whipped topping. Drizzle with half the hot fudge and caramel.
Add a second layer of 12 ice cream sandwiches. Top with remaining whipped topping, remaining sauces, nuts and cherries. Wrap well, and freeze at least 4 hours.
Allow to sit at room temperature 10-15 minutes before cutting to serve.
Time Management Tips for Busy Cooks
It is even simpler to plan ahead to make no-bake desserts. Most of these recipes, in fact, become better after chilling in the refrigerator overnight, so prepare them the day before you need them. Keep simple dessert essentials such as cream cheese, whipped topping and pudding mix on hand.
Pre-crush cookies and crackers when you have time and store them in sealed containers. This saves time in preparation when you are about to prepare dessert. Line your pans as well with parchment paper for easy removal and cleanup.
Make-Ahead and Storage Instructions
Properly covered, most no-bake desserts will last 3-5 days in the refrigerator. Ice cream sandwich cake and the grasshopper pie are freezer friendly and can be stored for up to a month.
When preparing parfaits and trifles, assemble but do not add final garnishes until ready to serve, otherwise they will become soggy. Avocado mousse and energy balls are best consumed within 2-3 days when they are at their freshest.
Ingredient Substitutions
| Original Ingredient | Healthy Substitute | Notes |
|---|---|---|
| Heavy cream | Greek yogurt + milk | Use 3/4 yogurt + 1/4 milk to make 1 cup cream |
| Cream cheese | Cashew cream cheese | Soak cashews overnight, blend with lemon juice |
| Sugar | Maple syrup or honey | Reduce other liquids slightly |
| Graham crackers | Crushed nuts or oats | Process in food processor until fine |
| Chocolate chips | Cacao nibs | Slightly less sweet, more antioxidants |
Troubleshooting Common Problems
If your no-bake dessert is not setting, check these common culprits. Whipped cream won’t hold its structure if not beaten to stiff peaks that don’t fall over. Batters that have been over-mixed may become dense and heavy.
Temperature matters too. Too cold ingredients will not blend properly and too warm mixtures will not set. When in doubt, allow for longer chilling time rather than shorter. For additional tips on perfecting your desserts, Food Network’s dessert guide offers expert advice and techniques.
Frequently Asked Questions
Q: Can I make these desserts dairy-free?
A: Yes! Coconut cream, dairy-free cream cheese, and plant-based milk can be used in most of the recipes. The textures may be slightly different but still delicious.
Q: How far ahead can I make no-bake desserts?
A: Most can be made 1-2 days ahead. Frozen desserts like ice cream sandwich cake may be prepared up to one month ahead. Fresh fruit desserts are best prepared on serving day to avoid sogginess.
Q: Why is my no-bake dessert not setting?
A: The most common reasons are under-whipped cream, too much liquid, or insufficient chilling time. Ensure measurements are followed precisely, and chill for the full amount of time required.
Q: Can I use frozen fruit in these recipes?
A: Fresh fruit is best for texture, however, when used in mixed elements or batters, thawed frozen fruit may be used. Be sure to drain excess liquid from thawed fruit first.
Q: Are these kid-friendly desserts?
A: Absolutely! Most of these recipes are perfect for including kids in the kitchen because they don’t require any hot oven or stovetop cooking.
Q: Can I reduce sugar in these recipes?
A: In most recipes, you can reduce sugar by approximately 25% without significant texture changes. To reduce more, consider using natural sweeteners like dates or applesauce.
Q: How should I store no-bake leftovers?
A: Most no-bake desserts should be refrigerated covered. They typically last 3-5 days. Frozen desserts should be wrapped well to prevent freezer burn.
Summer Sweet Success
These ten no-bake dessert recipes are proof that you don’t need an oven to create amazing and delicious treats. Whether it’s the decadent luxury of chocolate peanut butter bars or the healthy indulgence of avocado mousse, there’s something to fit all tastes and dietary needs.
The best thing about mastering no-bake desserts is that they leave you free to enjoy summer instead of standing in front of a hot stove. Prepare them in advance for parties, whip them up on short notice for unexpected guests, or make them when you’re simply craving a sweet treat without heating up the house.
Keep in mind that practice makes perfect, even with no-bake recipes. Don’t get discouraged if your first attempt isn’t Pinterest-perfect. Each time you prepare these desserts, you’ll become more skilled at judging textures, timing, and flavors. Before long you’ll be creating your own variations and becoming the dessert hero in your circle of friends.
So pull out your mixing bowls, clear some refrigerator space and get ready to become a no-bake dessert master. Keeping cool this summer will help your taste buds (as well as your electric bill) stay happy.