In the summer heat, the last thing we want to do is turn on the oven and get to baking. Each day feels warmer than the last, so the very last thing on our list should be spending more time with our stoves.
The remedy? No-bake desserts!
Below are 10 of our favorite no-bake desserts that let you enjoy a sweet treat without breaking a sweat.
1. Cake Batter Lush Dessert
This combination of french vanilla pudding and birthday-cake Oreos tastes just as good as it sounds. Youāll have to leave time for the cake to be refrigerated before sharing with your closest friends, but this is one of the no-bake desserts guaranteed to be a hit with everyone.
- 36 Birthday Cake Golden Oreos
- 4 Tbsp butter, melted
- 1 box (3.4 oz) French Vanilla pudding mix
- 1 cup milk
- Ā¼ cup dry Funfetti cake mix (just the dry powder)
- 4 cups Cool Whip (about 2 8-oz pkgs), divided
- About Ā½ cup sprinkles
- Place 20 cookies in a gallon-sized, resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
- Wipe out the bowl and add in the pudding mix, dry Funfetti mix, and milk, whisking until combined and letting it sit for 2 minutes. Add in one package (2 cups) of the Cool Whip and Ā¼ cup sprinkles, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
- Spread the remaining Cool Whip over the top of the cake batter pudding layer.
- Crush the remaining cookies in another plastic bag until coarse crumbs have formed. Sprinkle the cookies over the top with the remaining sprinkles. Cover and refrigerate for at least 6 hours before cutting slices to serve.
Recipe: The Domestic Rebel.
2. Chocolate No-Bake Cookies
Made with cocoa powder, peanut butter, and oats, these cookies are likely the simplest of no-bake desserts youāre ever going to find.
There are several versions of this recipe that you can find on Pinterest, but this was our favorite after trying out a few (too many) of the options.
- 1Ā¾ cups granulated sugar
- Ā½ cup milk
- 8 tablespoons butter, cut into large pieces
- 3 tablespoons unsweetened cocoa powder
- Ā½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- Ā¼ teaspoon salt
- 3 cups quick cooking oats
- Add sugar, milk, butter, and cocoa powder to a medium heavy-bottomed saucepan over medium-high heat. Bring to a boil for about three minutes. Remove from heat and stir in peanut butter, vanilla, salt and oats. Drop large scoops of no-bake cookies onto parchment paper. Allow to dry for about 10-15 minutes until they have become firm.
Recipe: Add a Pinch
3. No-Bake Cheesecake
Yes. You did read that correctly. We have a no-bake CHEESECAKE ready for your summer picnics and get-togethers. After following the simple directions to make both the crust and filling from scratch, we recommend tossing some fresh berries or sliced fruit on the top for extra (no-bake) brownie points.
- 1 Ā½ cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 16 ounces cream cheese, softened to room temperature (but not warm)
- 1 teaspoon pure vanilla extract
- 1 cup (4 ounces) powdered sugar
- Ā½ cup sour cream
- 3/4 cup cold heavy whipping cream
- For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
- In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
- Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce.
Recipe: Mel’s Kitchen Cafe
4. No-Bake Reese’s Bars
Peanut butter and chocolatey goodness in an easy-to-make form. These are melt in your mouth good and remind us perfectly of a healthier, MUCH larger Reeseās cup. Is it a dream? No, not at all. But it is a dream-worthy delicacy to shareā¦ if you donāt finish it first.
- 10 tablespoons coconut oil
- 1 Ā½ cups brown sugar
- 1 Ā½ cups peanut butter
- 1 cup milk chocolate chips
- 1 Ā¾ cup powdered sugar
- In one of the microwaveable safe bowls, carefully melt 5 tablespoons of coconut oil.Ā Stir in the brown sugar, peanut butter, and powdered sugar. Combine well. (I ended up digging in with my hands to combine it fully. A messy strategy, but it worked out well.)
- Cover your pan in aluminum foil and press the mixture you just created evenly into the pan.
- To make the topping, combine the 5 remaining tablespoons of coconut oil with your milk chocolate chips in the second bowl. Melt by putting into the microwave, then stirring consistently. Repeat microwaving and stirring until the mixture is completely smooth. (Stir more than you think you should between microwaving times. I ended up having to microwave three 30 second sessions.)
- Pour evenly over the peanut butter concoction you previously created. I spread a little bit more with a spatula to make sure every inch of the peanut butter mixture was covered.
- Put in the freezer to harden for at least three hours, but overnight is preferred. Allow to stand for 10 minutes before serving. Store in the refrigerator and enjoy immediately after original serving.
Recipe: Semi-Sweet Tooth
5. Banana Oat Energy Bites
For those determined to stay healthy, this is one of the no-bake desserts you’ll love! (Primarily banana and oats, the honey, cinnamon, and chocolate chips fit our definition of dessert.)
Be sure to bring these on hikes and enjoy as an after workout snack, too. This little bit of sweetness will help you to stay on track!
- 2 ripe bananas
- 2 cups rolled oats
- Ā¼ cup almond butter (or peanut butter, or your favorite nut butter)
- Ā¼ cup honey
- 2 tablespoons mini chocolate chips
- Ā½ teaspoon cinnamon
- Mash up the bananas in a large mixing bowl.
- Stir the rolled oats, almond butter, honey, miniature chocolate chips, and cinnamon.
- Scoop about 2 tablespoons of the mixture and roll into a 1-inch ball. Repeat with the rest of the mixture.
- Refrigerate for 2 hours, allowing the oats enough time to soften.
- Store the energy bites in the refrigerator.
Recipe: Tip Hero
6. No-Bake S’mores Bars
With crushed cookies, melted chocolate, and toasted marshmallows being featured, this recipe must be delicious. But whatās even better is that you can toss this in the fridge for a cool, delicious treat on a hot, summery day!
- 2 cups (240g) digestive/graham cracker crumbs
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 1 cup (175g) milk chocolate
- 1 cup (175g) dark chocolate
- 20-30 large white marshmallows
- Spray an 8×8 inch square pan with cooking spray and leave to one side.
- Pour your slightly cooled melted butter over the digestive crumbs and stir until all crumbs are coated in butter.
- Tip into your greased pan and press into an even layer with the back of a spoon/cup/your hand.
- Place milk and dark chocolate into a heatproof bowl and place in the microwave in 20 second increments, stirring in between until all the chocolate is melted. Leave to cool for a couple of minutes.
- Pour over your biscuit layer and smooth over until you have entirely covered the biscuits and have a smooth layer of chocolate.
- Press marshmallows into the melted chocolate in rows until chocolate layer is covered in marshmallows.
- Leave to cool for 30 minutes, before putting in the fridge until set, 3-4 hours.
- Once set, either place under the grill for 30 seconds to 1 minute or using a cook’s blow torch, torch until marshmallows are brown and crunchy on top.
- Slice into bars and store in an airtight container, in the fridge, for 4 days. You can serve chilled, at room temperature or slightly warmed in the microwave.
Recipe: Annie’s Noms
7. No-Bake Mint Chocolate Lasagna
This recipe features everything from mint Oreos to instant chocolate pudding. And if you’re looking for no-bake desserts that will make it look like you spent hours slaving over them (when really it was easy as pie to whip up), this one’s your go-to!
- 1 pkg mint Oreos
- Ā¼ cup butter, melted
- 1 8 oz pkg cream cheese
- Ā¼ cup sugar
- 2 tbsp heavy cream
- 1 8 oz container cool whip
- 1 3.9 oz pkg of instant chocolate pudding
- 2 cups cold milk
- 1 tsp mint extract
- Green food coloring
Recipe: My Natural Family
- Prepare chocolate pudding according to directions on the box. Set aside in the fridge until ready to use.
- Put Oreos in a food processor and pulse into fine crumbs
- In a medium sized bowl, combine melted butter and Oreo crumbs and mix well
- Grease the bottom of an 8×8 baking dish
- Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes
- In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy
- Stir in 1 cup of cool whip, 1/2 tsp mint extract and 2-3 drops of green food coloring
- Spread this mixture over the crust
- Spread pudding over the cream cheese layer
- Mix remaining cool whip, 1/2 tsp mint extract and 2-3 drops food coloring together
- Spread over the pudding layer
- Top with mini chocolate chips
- Refrigerate for 30 minutes before serving.
8. Fruity Pebbles No-Bake Bars
As far as no-bake desserts go, this one might initially sound like it’s for children. Ignore that, because these are SO GOOD. It reminds us of our childhood and Saturday morning cartoons. Canāt get better than that!
- 2 tablespoons unsalted butter, plus additional to grease the pan
- 8 cups mini marshmallows, divided
- 6 cups fruity crisp rice cereal (or Fruity Pebbles)
- Butter a 9×13 pan with butter.
- In a large, deep pan (nonstick preferred), melt butter and 6 cups mini marshmallows over low heat until completely melted (no lumps of marshmallows remain).
- Remove pan from heat and stir in fruity crisp rice cereal and 2 cups mini marshmallows. Continue to stir until all cereal and marshmallows are coated with marshmallow/butter combination. Pour into prepared pan.
- Spray hands lightly with nonstick baking spray (or coat with butter) and press mixture gently into pan. Let cool completely before cutting into squares with a sharp knife.
Recipe: Rachel Cooks
9. No-Bake Strawberry Chocolate Pie
Taking about 40 minutes to make, this strawberry chocolate cake is even a feast for the eyes. With instructions to make the crust, ganache, and filling, this is one of those foolproof no-bake desserts certain to please any palate. Be sure to hide this in your home, though, because it will be eaten in a hurry!
- Oreo cookie pie crust
- Baking chocolate
- Heavy cream
- Cream cheese
- Lemon juice
- Fresh strawberries
- Spread a thin layer of melted chocolate over the bottom of the pie crust. After slicing off the leaves of the strawberries, place them top down in the chocolate, using the chocolate to āstickā the strawberries into place.
- Separately, add roughly chopped baking chocolate and butter in a heatproof bowl. Place over a pan of simmering water and allow the chocolate and better to melt, stirring occasionally. Add in the cream cheese and continue to stir until smooth.
- Remove the mixing bowl from the heat and quickly stir in the lemon juice. (The citric acid from the juice combined with the cream cheese will make the filling set.)
- After the juice is stirred in, add in the powdered sugar. Let the filling cool for 20-30 minutes in the fridge before folding in the whipping cream.
- Spread the newly created filling over the top of the strawberries and finish with a thin layer of grated chocolate.
Recipe: A Treat’s Affair
10. No-Bake Orange Creamsicle Dessert
Not much could be more perfect for hot days in the summer than an orange creamsicle. And if you’re looking for no-bake desserts that allow you to enjoy that smooth, creamy texture, we’ve got you covered!
- 1 box (4-serving size) orange gelatin dessert mix (i.e. Jello)
- 1 cup boiling water
- 1 can (8 oz) crushed pineapple
- 3 oz frozen concentrated orange juice
- 2 cans (11 oz ea.) mandarin orange sections
- 1 tub (8 oz) whipped topping
- 1 box (4-serving size) instant lemon pudding
- 1 cup milk
- Add package of gelatin to a medium bowl. Pour in boiling water and stir until gelatin is dissolved. Stir in the frozen orange juice concentrate; stir till thatās dissolved.
- Drain 1 can of mandarin oranges; add the sections to the gelatin. Add the pineappleāthe entire can including the juice. Stir.
- Pour into an 11 x 7-inch pan (preferably a glass one). Place in refrigerator until gelatin is set.
- When gelatin is set, prepare topping:
- In a medium bowl, add the lemon pudding mix and the milk. Whisk until pudding is thick. Fold in the whipped topping. Spread topping on the set gelatin. Refrigerate for about 2 hours.
- Drain the remaining can of mandarin oranges and place across the top of the dessert before serving.
Recipe: Midnight Baker