Recipes for "no bake desserts"

Preheat: Preheat the oven to 450 degrees and place a rack at the highest position, near the top.

Prep Cottage Cheese: Blend the cottage cheese until smooth.

Make Dough for Crust: Place blended cottage cheese in a bowl; mix with the flour, baking powder and salt until a dough starts to come together. It will start to get kind of shaggy, crumbly, and sticky – use your hands to really bring it together. I usually turn it out on the counter and give it a few squishes, coating with a bit of extra flour, to make it into a cohesive ball.

Form The Crust: Place a sheet of parchment on a pizza pan or baking sheet. Place the dough on the parchment and press into a circle that is about 10-12 inches in diameter. It is a pretty bready crust, so you want to really press it out into a thinner, wider surface area.

Prep The Crust: Rub the top of the crust with olive oil.

Pre-Bake The Crust: Place in the oven; bake (no toppings) for 8-10 minutes.

Add Sauce and Cheese: Remove from oven. Spread with sauce and top with the two cheeses. Bake on that same top rack for another 5 minutes to melt the cheeses.

Broil and Finish: Finally, broil for 2-3 minutes until the cheese and crust edges are deeply golden, like the picture. I like to sprinkle the slices with red pepper flakes, drizzle with olive oil or hot honey, and dip into more sauce! It’s too good!

Spray an 8-inch square baking pan or dish with nonstick cooking spray and line it with two perpendicular sheets of parchment paper, leaving an overhang on all the sides.

In a food processor fitted with the blade attachment, process the cookies and salt until the cookies are finely ground, about 1 minute. Add the melted butter and pulse until the crumbs are evenly moistened, scraping the bowl down as needed. The mixture should be loose but clump together when squeezed.

Scrape the crust mixture into the prepared pan and spread into an even layer. Use a flat-bottomed measuring cup to press the crust firmly into the bottom of the pan. Transfer the crust to the refrigerator to firm up while you make the cream cheese layer.

Simply Recipes / Michaela Kozaric Sebrek

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the softened cream cheese, powdered sugar, vanilla, and salt. With the mixer running on low speed, stream in the cold heavy cream until all of the ingredients are just combined, about 30 seconds.

Increase the speed to medium and continue to whip until thickened, about 1 minute, stopping and scraping the bowl as needed. Increase the speed to high and whip until smooth and the cream holds a stiff peak, 1 to 2 minutes.

Scrape the cream cheese mixture over the chilled crust and smooth into an even layer. Return the pan to the fridge while you make the pudding.

Simply Recipes / Michaela Kozaric Sebrek

Simply Recipes / Michaela Kozaric Sebrek

In a separate large bowl, whisk together the milk and pudding mix until the mix is dissolved and the pudding is just thickened. Smooth the pudding into an even layer over the cream cheese layer. Refrigerate while you make the whipped cream topping.

Simply Recipes / Michaela Kozaric Sebrek

Simply Recipes / Michaela Kozaric Sebrek

In the now-empty stand mixer bowl, add the cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until the cream just reaches stiff peaks, 1 1/2 to 2 minutes. Spread the whipped cream into an even layer over the pudding.

Simply Recipes / Michaela Kozaric Sebrek

Simply Recipes / Michaela Kozaric Sebrek

Refrigerate the delight until set and well chilled, at least 4 hours or ideally overnight. Loosely cover the pan with plastic wrap if refrigerating overnight.

When ready to serve, top the delight with chocolate shavings as desired. Use the overhanging parchment to transfer the delight to a cutting board. Use a sharp knife to cut it into 16 servings.

Leftover delight can be stored in the pan, tightly wrapped with plastic wrap, or in an airtight container in the refrigerator for up to 4 days.

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In a 9x13-inch baking dish, arrange one-third of the graham crackers to cover the bottom of the dish. Break up the crackers into smaller pieces as needed to create an even layer.

In a mixing bowl, use a hand mixer to mix together the instant pudding and cold milk. Mix in the peanut butter until smooth, then fold in the whipped topping.

Spread half of the peanut butter pudding mixture over the first graham cracker layer. Add another layer of graham crackers, another layer of pudding, and finish with one final layer of graham crackers. Transfer the éclair cake to the freezer for 15 minutes or the fridge for 30 minutes to chill while you make the chocolate ganache.

Transfer the chopped chocolate to a heat-safe bowl. In a small saucepan, heat the heavy cream until just boiling. Pour the hot heavy cream over the chopped chocolate and allow the mixture to sit for 3 minutes without stirring. Whisk until smooth.

Immediately after whisking, pour the chocolate ganache over the chilled éclair cake and smooth with a spatula. Sprinkle the top with chopped peanut butter cups, if using. Cover the baking dish and transfer the éclair cake to the fridge to chill for at least 5 hours. To serve, slice with a sharp knife, rinsing or wiping the knife between cuts for cleaner slices.

Store any leftover éclair cake covered in the fridge for up to 4 days.

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Place the butter into a microwave-safe bowl and microwave until fully melted.

Cover the bowl with the paper from the stick of butter to prevent splattering.

Process the graham crackers in the bowl of a food processor until finely ground, about 15 seconds. Add the melted butter, sugar, and salt and process until combined, about 10 seconds. The mixture will be very finely ground and look like wet sand. Remove the blade of the food processor and pour the graham cracker mixture into a 9-inch pie pan.

Start with the sides and press the mixture evenly all around the pan. Continue gently pressing and compacting it until it doesn’t shift when pressed.

Bake the pie for 8 minutes until lightly browned. Then cool the pie crust on a cooling rack.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Add the pumpkin, cinnamon, nutmeg, cloves, and kosher salt into a large pot. Warm the ingredients on medium heat and stir to combine. Continue stirring until you can smell the spices, about 1 minute.

Turn the heat to low and fold in the marshmallows. Continue stirring to keep them from scorching. Once the marshmallows are fully melted and incorporated into the pumpkin, transfer the mixture to a small bowl. Refrigerate the pumpkin mixture to cool it down.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Pour the heavy cream into a large bowl and use a hand mixer to whip the cream. Gradually increase the speed as the cream becomes thicker. Whip on high until the cream is fluffy, the beaters leave deep tracks in the whipped cream, and form firm peaks when you turn off the mixer and lift the beaters out.

To help the cream whip faster, chill the bowl and the beaters in the freezer for 10 minutes before whipping.

When the pumpkin mixture is cooled to room temperature (after about 10 minutes in the fridge), pour it into the bowl of whipped cream and fold gently with a rubber spatula until no streaks remain and it's a creamy orange color. It will look like pudding.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Scrape the pumpkin filling into the pie crust and spread it evenly. A small offset spatula or butter knife works well for this.

Simply Recipes / Mihaela Kozaric Sebrek

Cover the pie with plastic wrap and refrigerate it for 4 hours. You’ll know the pie is ready when you can press the center of the pie and the filling is firm.

If the plastic wrap left a pattern on the top of the pie, you can smooth it out by running a butter knife along the top. Cut into slices and serve chilled with whipped cream, if using.

Cover and refrigerate any remaining pie for up to 4 days.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

In a medium bowl, beat together the pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg using a hand mixer or whisk.

Add the mascarpone cheese and mix until well combined.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Add the heavy cream. Whip until light and fluffy. Set aside.

Simply Recipes / Micah Siva

In a shallow bowl, combine the espresso (or coffee) and sugar, stirring until dissolved.

Dunk one ladyfinger at a time into the coffee liquid, quickly turning it to moisten both sides. Don’t leave it in there for more than 2 seconds or it will become too soggy.

As you dunk them, place half of the ladyfingers in an even layer on the bottom of the baking dish. You may need to break some in half to cover the bottom. Wait to dunk the remaining ladyfingers until after you’ve added a layer of pumpkin cream.

Add 1/2 of the pumpkin cream on top and spread it into an even layer.

Repeat dunking the ladyfingers and arranging them on top of the pumpkin cream layer. Top with the remaining pumpkin cream, smoothing out to make it even.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Cover and refrigerate for 8 hours or overnight, giving the ladyfingers time to soften and the cream to firm up slightly.

Simply Recipes / Micah Siva

When ready to serve, sprinkle the top of the tiramisu with cinnamon. Slice into squares and serve.

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Simply Recipes / Micah Siva

Line a standard loaf pan with plastic wrap or parchment paper, making sure to use a big enough piece to cover the entire pan and have additional overhang on the sides.

In a medium microwave-safe bowl, combine the chopped chocolate and coconut oil. Microwave on high in 20-second increments, stirring each time with a spatula and making sure to scrape the sides and bottom of the bowl well, just until melted, about 2 minutes. Add the cream and salt and stir until combined and smooth.

Pour a little bit of the chocolate mixture into the lined loaf pan, using just enough to cover the bottom. Place as many butter cookies into the pan as you can without breaking them or stacking them (you want one even layer). Pour more of the chocolate mixture on top to cover the cookies. Tap the loaf pan gently on the work surface to level the chocolate as you add layers.

Repeat layering the cookies and chocolate until you’ve used them all up. Depending on the size and shape of your pan and the type of cookies you use, you should get between 6 and 8 layers, ending with chocolate.

Fold the overhanging plastic wrap to cover the top, then place the loaf pan in the fridge to chill until firm, at least 5 hours.

Unwrap the top of the cake, then invert onto a cutting board and remove the plastic wrap. Run a chef’s knife under hot running water, then dry it with a clean towel. Slice the Kalter Hund with the hot knife into 1-inch-thick slices, rewarming the knife as needed, and serve.

Wrap any remaining cake back into the plastic wrap and keep in the fridge for up to 1 week or in the freezer for up to 1 month. You can also wrap slices individually in plastic wrap and keep them in the freezer, if desired.

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Spray an 8x8-inch baking pan or dish with nonstick cooking spray. Line it with two perpendicular sheets of parchment paper, leaving an overhang on all the sides to use as handles to remove the dessert from the pan later.

In a food processor fitted with the blade attachment, process the cookies and salt until the cookies are finely ground, about 1 minute. Add the melted butter and pulse until the crumbs are evenly moistened, 15 to 20 (1-second) pulses, scraping the bowl down as needed. The mixture should be loose but clump together when squeezed.

Scrape the crust mixture into the prepared pan and spread into an even layer. Use a flat-bottomed measuring cup to press the crust firmly into the bottom of the pan. Transfer the crust to the refrigerator to firm up while you make the cream cheese layer.

Simply Recipes / Ali Redmond

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a  hand mixer), combine the softened cream cheese, powdered sugar, peanut butter, vanilla, and salt. With the mixer running on low speed, stream in the cold heavy cream until all of the ingredients are just combined, about 30 seconds.

Increase the speed to medium and continue to whip until thickened, about 1 minute, scraping the bowl as needed. Increase the speed to high and whip until smooth and the cream holds a stiff peak, 30 seconds to 1 minute, scraping the bowl as needed.

Scrape the cream cheese mixture over the chilled crust and smooth into an even layer. Transfer to the freezer to firm slightly, about 10 minutes.

Simply Recipes / Ali Redmond

Simply Recipes / Ali Redmond

In a separate large bowl, whisk together the pudding mix and milk or half and half until the mix is dissolved and the pudding is just thickened, about 2 minutes. Smooth the pudding into an even layer over the cream cheese layer. Refrigerate while you make the whipped cream topping.

Simply Recipes / Ali Redmond

Simply Recipes / Ali Redmond

In the now-empty bowl of the stand mixer (you don’t have to clean it first) combine the cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until the cream just reaches stiff peaks, 1 1/2 to 2 minutes. Spread the whipped cream in an even layer over the pudding.

Simply Recipes / Ali Redmond

Simply Recipes / Ali Redmond

Refrigerate until set and well chilled, at least 6 hours or ideally overnight. Loosely cover the pan with plastic wrap if refrigerating overnight.

When ready to serve, top with the chopped peanut butter cups. Use the overhanging parchment to transfer the delight to a cutting board. Use a sharp knife to cut into 16 servings and serve.

Leftover delight can be stored in the pan tightly wrapped with plastic wrap or in an airtight container in the refrigerator for up to 4 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Ali Redmond

Add each packet of flavored gelatin to a separate medium heatproof bowl. Add boiling water and cold water to each bowl following the package directions and stir well until the mixtures are smooth.

Transfer each mixture to airtight containers that hold at least 2 cups each. Refrigerate until firm, at least 6 hours or up to overnight.

Chilling the flavored gelatins in rectangular-shaped containers will make them easier to cut into cubes later, but you can use whatever size and shape of container you have.

Simply Recipes / Mark Beahm

When the four flavored gelatins are firm, slice them into roughly 1-inch cubes.

Transfer the gelatin cubes to a glass 9x13-inch baking dish (a transparent vessel makes it easy to see the stained glass effect) or a 10-inch bundt pan with fluted sides, making sure to mix up the colors throughout. Chill in the fridge while you make the white gelatin.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

To make the creamy gelatin, in a clean medium bowl, combine the unflavored gelatin with the boiling water and whisk until smooth. Let the mixture cool for 15 to 20 minutes until just warm, not hot.

Simply Recipes / Mark Beahm

Meanwhile, in a large bowl, use a hand mixer to beat the heavy cream on medium speed until soft peaks form, about 5 minutes. Add the sweetened condensed milk and beat until combined and fluffy, about 2 minutes.

Add the whipped cream mixture to the cooled unflavored gelatin and gently fold to combine.

Don’t rush this step! If you add the cream to the gelatin while it’s still hot, the mixture will curdle.

Simply Recipes / Mark Beahm

Gently pour the creamy gelatin mixture into the flavored gelatin cubes in the prepared dish or pan. Gently fold and stir to make sure the creamy white mixture is evenly distributed and coats the flavored gelatin cubes completely.

Cool the mixture on the counter until it’s room temperature, 15 to 20 minutes. Cover tightly with plastic wrap. Refrigerate until fully chilled and firm, at least 8 hours and up to 2 days.

If made in a glass baking dish, slice the chilled dessert into individual squares for serving.

If made in a bundt pan, place the bottom of the pan in warm water for 3 to 5 minutes. Run a small, sharp knife around the edges of the dessert to loosen it from the sides of the pan. Place a platter on top of the pan, then invert and remove the cake pan. Slice and serve.

Leftovers can be covered and kept refrigerated for up to 1 week.

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Simply Recipes / Mark Beahm

In a large bowl, combine the half and half or milk, pudding mix, maple syrup, and salt. Whisk until the pudding mix is fully dissolved and the mixture begins to thicken, about 2 minutes.

Scrape the pudding mixture into the graham cracker crust, smoothing over the top. Gently press a piece of plastic wrap onto the surface of the filling and transfer the pie to the refrigerator.

Chill the pie until the filling is firm, at least 2 hours and up to 24 hours.

When you’re ready to serve the pie, in the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a hand mixer, combine the cream and maple syrup. Start the mixer on low speed and increase the speed to medium-high as the cream thickens. Continue whipping until soft peaks form, 1 to 3 minutes. The cream shouldn’t be too firm, but should be light, fluffy, and cloud-like.

You can also use a whisk and whip the cream by hand, if you prefer.

Pile the whipped cream on top of the pie. Cut it into slices, top each slice with a sprinkle of flaky salt, if desired, and serve immediately.

Leftover pie can be stored, covered or in an airtight container, in the refrigerator for up to 3 days.

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Pour the heavy whipping cream into a large mixing bowl or the bowl of a stand mixer. Using a mixer, beat the cream at medium speed until soft peaks start to form, 3 to 4 minutes.

Gradually add the sugar, while continuing to beat, until stiff peaks form, about 2 to 3 minutes more. Set aside in a cool place on the counter.

Simply Recipes / Mihaela Kozaric Sebrek

Using a sharp fruit knife, slice open the mangoes by cutting from the top and center alongside the pit on either side. Discard the pit. You should have 2 cheeks for each fruit.

Cut across the flesh of the mango cheeks horizontally and vertically to form 1-inch square cubes. Invert the mango cheeks with your hands, pushing the flesh out, so the cubes stand out. Slice off the square pieces with a knife and catch them into a bowl.

It is best to prepare the mangoes last just before assembly. The fruit’s flesh tends to turn brown if left out too long. To help prevent browning, you can toss the cut fruit will a little lime juice.

Simply Recipes / Mihaela Kozaric Sebrek

Arrange about 7 whole graham crackers in a single layer in the bottom of a 9x13-inch baking dish, side by side. If needed, break some of the graham crackers in half to fill the empty spaces on the sides.

Using an offset spatula, spread about 1 1/2 cups of the whipped cream on top of the graham crackers. Spread about 1 cup cubed mangoes evenly over the top of the whipped cream.

Repeat the layers three times, finishing with a sprinkling of mango.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Cover the entire pan with plastic wrap then cover the pan with foil on top of the plastic wrap.

Refrigerate to firm up, at least 6 hours or up to overnight.

Keep the mango float refrigerated at all times until ready to slice and serve. Store any leftovers in the refrigerator immediately after serving. It will keep in the refrigerator for up to 4 days, tightly covered. Or store in the freezer for up to 3 weeks, thawing in the fridge before serving.

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Simply Recipes / Mihaela Kozaric Sebrek

CRUST: Pulse the oats, pecans, and pretzels in a food processor until broken down into small pieces. Add the dates, coconut oil, and sea salt and pulse until a soft dough forms. Refrigerate for about 15-20 minutes to help the mixture become easier to work with.

CARAMEL: Meanwhile, prepare the caramel and melt the chocolate.

ASSEMBLY: When the crust mixture is firm enough, press into a muffin tin, leaving a well in the center of each. Add a tablespoon or two of caramel into each cup and top with chocolate. Sprinkle with sea salt if you want. Refrigerate or freeze until hardened. Remove from muffin tins and serve (give them a little time if they’ve been frozen). Yummmmmy.

For the crust/dough, place the dates, almond butter, vanilla, salt, and pecans in a food processor. Pulse a few times and push the mixture down with a spoon between pulses to help it move through the food processor (maybe not necessary if you have an awesome food processor, which I do not). When the mixture is mostly smooth and sticky like a dough, transfer to a bowl and mix in your nut meal and chia/flax to help the mixture bind together. You should end up with one large dough ball and you should be able to touch it without getting it stuck all over your hands, although your hands may be greasy after working with it. Press this dough into mini muffin tins, regular muffin tins, or individual tart molds. Freeze for 1-2 hours to help them hold their shape.

Heat the coconut milk to incorporate the fat and the water. When it’s smooth, set aside to cool. After it has cooled to room temperature, beat the cream cheese, coconut milk, and honey with an electric mixer until smooth. Cut up your fruit into small slices.

Remove from the molds and fill with a few spoonfuls of the filling and top with sliced fruit. Store finished fruit pizzas in the fridge.

Place oats and peanut butter in a large mixing bowl. Set aside.

In a large saucepan, melt sugar, milk, butter, and dark cocoa powder, stirring constantly. Bring to a boil and let mixture boil for 1 1/2 minutes (start timing when the rolling boiling starts).

Remove from heat and transfer to the oats bowl. Add vanilla and mix well. Add the Snickers last and stir until mixed in. If the mixture needs a little more to hold together, add about 1/4 cup more oats.

Drop by spoonfuls onto waxed paper and shape with a round cookie cutter or the back of the spoon.

Stir graham cracker crumbs and 3 tablespoons sugar together in a medium bowl; mix in melted butter until well combined. Sprinkle evenly into the bottom of a 9-inch square baking dish; pack down into a solid crust. Set aside.

Beat cream cheese and 1 cup sugar together in a large bowl with an electric mixer until smooth; mix in vanilla, lemon juice, and salt. Stir in whipped topping until well blended, then fold in frozen blueberries. Spoon into the prepared crust and spread evenly.

Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

2. In a bowl, beat together the butter, 1/2 cup powdered sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the flour, pecans, and salt, beating until combined.

3. Roll the dough into tablespoon-size balls. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 12 minutes, until the cookies are set. Let sit 5 minutes, then roll each cookie through 1 cup powdered sugar while hot.

4. Let the cookies cool, then roll each through the sugar one final time. Store in an airtight container for up to 5 days