20 No-Bake Summer Desserts

Summer is all about enjoying the sun, relaxing, and, of course, indulging in some delicious desserts. But when the heat is on, turning on the oven might be the last thing you want to do. That’s where no-bake desserts come in! Whether you’re hosting a BBQ, having a picnic, or just want a quick sweet fix, these 20 no-bake summer desserts will keep you cool and satisfied.

From creamy cheesecakes to fruity pies and chilled parfaits, these no-bake desserts are not only easy to make but also offer a refreshing and light touch to any summer gathering. With minimal ingredients and no oven required, you can prepare these treats in a flash and spend more time enjoying the sunshine. Let’s dive into these mouth-watering options that will make your summer celebrations even sweeter.

Banoffee Pie

Banoffee Pie is a rich and indulgent dessert that combines layers of creamy toffee, sliced bananas, and a crunchy biscuit crust, topped with whipped cream and drizzled with chocolate. This no-bake treat is the perfect balance of sweetness, creaminess, and texture, making it a favorite for gatherings or as a special after-dinner dessert. The layered construction of this pie adds both flavor and visual appeal, creating a show-stopping dessert with minimal effort.

Ingredients

For the crust

1 1/2 cups digestive biscuits or graham cracker crumbs
1/4 cup unsalted butter, melted

For the toffee layer

1 can (14 oz) sweetened condensed milk

For the filling

2 ripe bananas, sliced
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

For the topping

2 tbsp chocolate syrup or melted chocolate (for drizzling)

Instructions

Prepare the crust: In a food processor or by hand, crush the biscuits or graham crackers into fine crumbs. Combine the crumbs with the melted butter and mix well. Press the mixture into the bottom of a 9-inch pie dish or tart pan, creating an even crust. Refrigerate for 10-15 minutes to set.
Make the toffee layer: In a saucepan, simmer the can of sweetened condensed milk over low heat for 1-1.5 hours, stirring occasionally to prevent burning. The milk will turn into a golden caramelized toffee. Allow the toffee to cool slightly before spreading it evenly over the chilled biscuit crust.
Assemble the filling: Layer the sliced bananas over the toffee layer. Set aside.
Prepare the whipped cream: In a large mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream generously over the bananas.
Drizzle the chocolate: Drizzle the chocolate syrup or melted chocolate over the top of the whipped cream for a finishing touch.
Chill and serve: Refrigerate the pie for at least 2 hours before serving, allowing the layers to firm up and the flavors to meld together.

Caramel Turtle Pie

Caramel Turtle Pie is a decadent dessert that combines layers of smooth caramel, creamy chocolate, and a rich, buttery crust, all topped with crunchy pecans. Inspired by the beloved turtle candies, this pie features the perfect balance of flavors and textures, from the nutty crunch of pecans to the silky, indulgent layers of caramel and chocolate.

Ingredients

For the crust

1 1/2 cups chocolate wafer crumbs or graham cracker crumbs
1/4 cup melted butter
1/4 cup granulated sugar

For the caramel layer

1/2 cup caramel sauce (store-bought or homemade)
1/4 cup heavy cream

For the chocolate layer

1 cup semi-sweet chocolate chips
2 tbsp butter

For the topping

1/2 cup chopped pecans (or more, depending on preference)
Extra caramel sauce for drizzling

Instructions

Prepare the crust: In a medium bowl, combine the chocolate wafer crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined. Press the mixture into the bottom of a 9-inch pie dish to form an even crust. Refrigerate for 10-15 minutes to set.
Make the caramel layer: In a small saucepan, heat the caramel sauce and heavy cream over medium heat, stirring frequently. Once the mixture is smooth and combined, pour it over the chilled crust, spreading it evenly. Return the pie to the refrigerator to set for 30 minutes.
Make the chocolate layer: In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and fully melted. Pour the chocolate mixture over the caramel layer, spreading it evenly.
Add the topping: Sprinkle the chopped pecans on top of the chocolate layer, pressing them gently into the chocolate.
Chill and serve: Refrigerate the pie for at least 2 hours to allow the layers to firm up. Once set, drizzle with additional caramel sauce before serving.

Cheesecake Parfait Cups

Cheesecake Parfait Cups are the perfect individual-sized desserts that bring all the creamy, indulgent flavor of classic cheesecake in a fun and easy-to-serve form. With layers of rich cream cheese filling, buttery graham cracker crumbs, and a drizzle of sweet caramel or fruit, these parfait cups are a delightful treat for any occasion. They’re customizable with your favorite toppings, making them a versatile and refreshing dessert choice.

Ingredients

For the crust

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tbsp granulated sugar

For the cheesecake filling

8 oz cream cheese, softened
1 cup whipped cream or Cool Whip
1/2 cup powdered sugar
1 tsp vanilla extract

For the topping

Fresh strawberries, sliced
Optional: caramel sauce, fruit preserves, or chocolate drizzle

Instructions

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until everything is evenly coated. Spoon the crumb mixture into the bottom of individual jars or cups, pressing down gently to create a compact layer.
Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully combined.
Assemble the parfaits: Layer the cheesecake mixture over the graham cracker crust in each jar. Add another layer of graham cracker crumbs on top, then finish with more of the cheesecake filling. Repeat until the jars are filled.
Top with fruit: Garnish with fresh strawberry slices or your choice of fruit. For extra sweetness, you can drizzle some caramel sauce, fruit preserves, or chocolate sauce on top.
Chill and serve: Refrigerate the parfait cups for at least 1 hour to allow the flavors to meld and set. Serve chilled for a refreshing, creamy dessert.

Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars are made with edible cookie dough, packed with rich chocolate chips, and pressed into a square for easy serving. Topped with a sweet, gooey chocolate drizzle, they offer the perfect balance of creamy, crunchy, and chocolaty goodness without needing to bake a single thing.

Ingredients

For the cookie dough layer

1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 1/2 cups all-purpose flour (heat-treated if you prefer)
1/4 tsp salt
2 tbsp milk
1 tsp vanilla extract
1/2 cup mini chocolate chips

For the chocolate topping

1/2 cup semi-sweet chocolate chips
2 tbsp unsalted butter

Instructions

Prepare the cookie dough: In a medium mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy. Add the vanilla extract and milk, stirring until combined. Gradually add the flour and salt, mixing until a dough forms. Fold in the chocolate chips.
Form the bars: Line an 8×8-inch square baking pan with parchment paper or lightly grease it. Press the cookie dough evenly into the bottom of the pan, ensuring it is spread out evenly and compacted. Refrigerate the dough for about 30 minutes to help it set.
Make the chocolate topping: In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter together in 20-second intervals, stirring after each. Once smooth, pour the melted chocolate over the chilled cookie dough layer.
Chill and serve: Refrigerate the bars for an additional 1-2 hours or until the chocolate topping has set. Once firm, remove the bars from the pan and cut into squares.

Chocolate Mousse Pie

Chocolate Mousse Pie is a luxurious, no-bake dessert that combines a rich, velvety chocolate mousse filling with a buttery, flaky crust. Topped with a smooth layer of chocolate ganache and a dollop of whipped cream, this pie is the perfect indulgence for chocolate lovers. It’s light yet decadent, offering a melt-in-your-mouth experience with each bite, making it an irresistible treat for any occasion.

Ingredients

For the crust

1 1/2 cups graham cracker crumbs or chocolate wafer crumbs
1/4 cup unsalted butter, melted
2 tbsp sugar

For the chocolate mousse filling

8 oz semi-sweet chocolate, chopped
1 1/2 cups heavy cream, divided
1/4 cup powdered sugar
1 tsp vanilla extract

For the chocolate ganache topping

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

For the whipped cream topping

1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Prepare the crust: In a medium-sized bowl, combine the graham cracker or chocolate wafer crumbs, melted butter, and sugar. Stir until the mixture is well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust. Refrigerate for at least 10 minutes to allow it to firm up.
Make the mousse filling: In a heatproof bowl, melt the chopped semi-sweet chocolate with 1/2 cup of heavy cream over a double boiler or in the microwave. Stir until the chocolate is completely melted and smooth. Let it cool to room temperature.
Whip the cream: In a mixing bowl, beat the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until fully combined. Be careful not to deflate the mousse.
Assemble the pie: Spoon the chocolate mousse filling into the prepared pie crust, spreading it evenly. Refrigerate the pie for at least 2 hours, or until the mousse is firm.
Prepare the ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Pour it over the chocolate chips in a heatproof bowl and let it sit for 2 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the set mousse layer.
Make the whipped cream topping: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the chocolate ganache topping.
Serve: Refrigerate the pie for another 30 minutes to allow the ganache to firm up. Slice and serve chilled for a creamy, decadent treat.

Coconut Chia Pudding

Coconut Chia Pudding is made with coconut milk, chia seeds, and topped with fresh fruit. This pudding is a great way to enjoy a sweet treat while also benefiting from the nutritional power of chia seeds. It’s incredibly easy to prepare and can be customized with your favorite fruits, nuts, or even a sprinkle of toasted coconut for added texture.

Ingredients

For the chia pudding

1 cup coconut milk (canned or carton)
1/4 cup chia seeds
1-2 tbsp honey or maple syrup (optional)
1/2 tsp vanilla extract

For the topping

Fresh raspberries (or any fruit of choice)
Toasted coconut flakes

Instructions

Prepare the chia pudding: In a bowl, whisk together the coconut milk, chia seeds, honey (if using), and vanilla extract. Stir well to combine, making sure the chia seeds are evenly distributed.
Let it set: Cover the bowl and refrigerate the pudding for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Assemble and serve: Once the pudding has set, give it a quick stir and spoon it into individual serving glasses or bowls. Top with fresh raspberries or your choice of fruit, and sprinkle toasted coconut flakes on top for added flavor and crunch.
Chill and enjoy: Serve the pudding chilled for a refreshing and nutritious dessert or snack.

Coffee Mousse

Coffee Mousse is a no-bake treat that is perfect for coffee lovers who crave a creamy espresso kick. It’s easy to prepare, requiring just a few simple ingredients like heavy cream, coffee, and sugar. Garnished with chocolate-covered coffee beans or a dusting of cocoa powder, it’s a sophisticated and satisfying dessert ideal for any occasion.

Ingredients

For the coffee mousse

1 cup heavy cream
2 tbsp instant coffee or espresso powder
1/4 cup sugar
1 tsp vanilla extract

For the topping

Chocolate-covered coffee beans or shaved chocolate

Instructions

Make the coffee mixture: In a small bowl, dissolve the instant coffee or espresso powder in 2 tablespoons of warm water. Stir until the coffee is fully dissolved and smooth. Set it aside to cool.
Whip the cream: In a mixing bowl, whip the heavy cream and sugar together until soft peaks form. Be careful not to overwhip.
Combine the coffee and cream: Once the coffee mixture has cooled, gently fold it into the whipped cream. Stir until the coffee is fully incorporated, creating a smooth, light mousse texture.
Chill: Spoon the mousse into individual cups or a serving bowl, then refrigerate for at least 2 hours, or until the mousse has set and firmed up.
Garnish and serve: Before serving, garnish with chocolate-covered coffee beans or shaved chocolate for an extra touch of indulgence.

Caramel Turtle Pie

Caramel Turtle Pie is a crunchy chocolate crust, gooey caramel filling, and a layer of creamy chocolate ganache. Topped with toasted pecans, this pie offers a decadent combination of textures and flavors that will leave your guests craving more. It’s perfect for any special occasion or when you’re in the mood for an over-the-top dessert.

Ingredients

For the crust

1 1/2 cups chocolate wafer crumbs
1/4 cup unsalted butter, melted
2 tbsp sugar

For the caramel filling

1/2 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/4 tsp salt
1 tsp vanilla extract

For the chocolate ganache topping

1/2 cup semi-sweet chocolate chips
2 tbsp unsalted butter

For the pecan topping

1/2 cup toasted pecans, roughly chopped

Instructions

Prepare the crust: In a medium bowl, combine the chocolate wafer crumbs, melted butter, and sugar. Stir until the mixture is well combined. Press the crumb mixture into the bottom and sides of a 9-inch pie pan to form an even crust. Chill the crust in the refrigerator for at least 30 minutes to firm up.
Make the caramel filling: In a saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt, and bring the mixture to a simmer. Let it cook for 3-5 minutes, stirring constantly, until it thickens. Remove from heat and stir in the vanilla extract. Let the caramel cool for a few minutes before pouring it into the chilled crust.
Prepare the ganache topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 20-second intervals, stirring between each, until smooth and melted. Pour the ganache over the caramel filling, spreading it evenly.
Add the pecans: Sprinkle the chopped toasted pecans over the chocolate ganache, pressing them down gently into the filling.
Chill and serve: Refrigerate the pie for at least 2 hours or until set. Once firm, slice and serve chilled.

Frozen Peanut Butter Pie

Frozen Peanut Butter Pie combines the rich, nutty flavor of peanut butter with a luscious, creamy filling and a chocolatey crust. Topped with whipped cream, chopped peanuts, and chocolate shavings, it’s a dessert that’s guaranteed to impress anyone who tries it. The best part? It requires no baking, making it super easy to prepare.

Ingredients

For the crust

1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted

For the peanut butter filling

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups whipped topping (such as Cool Whip)

For the topping

1/4 cup chopped peanuts
1/4 cup chocolate chips, chopped

Instructions

Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a pie dish, creating an even layer. Chill the crust in the refrigerator for at least 30 minutes to set.
Make the peanut butter filling: In a large mixing bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Gently fold in the whipped topping until the mixture is light and fluffy.
Assemble the pie: Spread the peanut butter filling evenly over the chilled crust, smoothing the top with a spatula. Return the pie to the refrigerator and chill for at least 4 hours, or until the filling is firm.
Add the topping: Before serving, sprinkle the pie with chopped peanuts and chocolate chips for added texture and flavor.
Serve: Slice the pie and enjoy the creamy, peanut buttery goodness!

Key Lime Mousse Cups

Key Lime Mousse Cups offer a light, tangy, and refreshing dessert that’s perfect for warm weather. With the tartness of fresh key lime juice and the smooth, creamy texture of whipped mousse, these individual cups make for an easy, no-bake treat. Garnished with whipped cream and zesty lime zest, they are sure to satisfy anyone’s craving for a sweet, citrusy dessert.

Ingredients

For the mousse

1 cup heavy cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup fresh key lime juice
1 tsp vanilla extract

For the topping

1/2 cup whipped cream
Lime zest for garnish

Instructions

Prepare the mousse base: In a mixing bowl, beat the heavy cream until soft peaks form. Set aside. In another bowl, beat the softened cream cheese, powdered sugar, and fresh key lime juice together until smooth and creamy.
Combine the mousse: Gently fold in the whipped heavy cream into the cream cheese mixture. Make sure it is fully incorporated, creating a smooth and fluffy mousse.
Chill the mousse: Spoon the mousse into individual serving cups or glasses. Cover and refrigerate for at least 2 hours, allowing the mousse to firm up and chill completely.
Prepare the topping: Before serving, top each mousse cup with a generous dollop of whipped cream and sprinkle with freshly grated lime zest for an extra burst of citrus flavor.
Serve and enjoy: Serve chilled and enjoy this creamy, tangy dessert that will bring a refreshing kick to your summer gatherings.

Lemon Cheesecake Mousse Cups

Lemon Cheesecake Mousse Cups combine the rich, smooth texture of cheesecake with the refreshing zing of lemon, creating a perfect balance of flavors. The Graham cracker crust adds a satisfying crunch that complements the light and airy mousse. With a fresh lemon slice on top, these individual cups are as beautiful as they are delicious, making them ideal for summer gatherings, holiday treats, or any occasion that calls for something special and refreshing.

Ingredients

For the mousse

8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup heavy cream
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract

For the crust

1 cup graham cracker crumbs
1/4 cup melted butter
2 tbsp granulated sugar

For the topping

Whipped cream
Lemon slices for garnish

Instructions

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until everything is evenly mixed. Spoon the mixture into the bottoms of individual serving cups and press down gently to form a crust layer. Place the cups in the refrigerator to set while you prepare the mousse.
Prepare the mousse: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add in the fresh lemon juice, lemon zest, and vanilla extract. Continue to mix until all the ingredients are fully combined.
Whip the cream: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble the cups: Spoon the cheesecake mousse on top of the chilled graham cracker crusts in each cup. Use a spoon or spatula to smooth the top.
Chill and serve: Refrigerate the mousse cups for at least 2-3 hours, or until they are fully set. Before serving, top each cup with a dollop of whipped cream and a slice of fresh lemon for an extra burst of flavor.

No-Bake Black Forest Cheesecake

The No-Bake Black Forest Cheesecake is a dreamy, rich dessert that brings together the classic flavors of a Black Forest cake, but without the need to bake! The creamy cheesecake filling is layered over a decadent chocolate cookie crust and topped with a glossy layer of chocolate ganache. Fresh cherries or cherry pie filling grace the top, giving this dessert a burst of fruitiness that complements the smooth and velvety cheesecake.

Ingredients

For the crust

1 1/2 cups chocolate cookie crumbs (such as Oreo)
1/4 cup melted butter

For the cheesecake filling

16 oz cream cheese, softened
1 cup powdered sugar
1 1/2 cups heavy cream
1 tsp vanilla extract

For the topping

1 cup heavy cream
1 tbsp powdered sugar
1/2 cup chocolate chips (for ganache)
Fresh or canned cherries for garnish

Instructions

Make the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until the mixture is well-combined and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the fridge to set while you prepare the cheesecake filling.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the cheesecake: Spoon the cheesecake filling onto the chilled cookie crust, spreading it evenly with a spatula. Refrigerate for at least 4 hours or overnight to let it set completely.
Make the chocolate ganache: In a microwave-safe bowl, heat the heavy cream until hot (but not boiling). Pour the hot cream over the chocolate chips and stir until smooth and glossy. Let it cool slightly before pouring over the cheesecake filling.
Prepare the topping: Whip the heavy cream and powdered sugar together until soft peaks form. Spread it on top of the cheesecake. Garnish with fresh cherries or cherry pie filling and drizzle the ganache over the top.
Chill and serve: Return the cheesecake to the refrigerator for at least an hour before serving to allow the ganache to set. Slice and serve chilled.

No-Bake Key Lime Pie Bars

No-Bake Key Lime Pie Bars are the perfect dessert to cool off during those warm summer months. With a buttery, graham cracker crust and a creamy, tangy lime filling, these bars are a delicious and refreshing treat. The key lime flavor adds a zesty twist to the classic creamy filling, while the fluffy whipped topping and a sprinkle of lime zest make each bite more tantalizing. No baking required—just assemble and let the refrigerator work its magic.

Ingredients

For the crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the filling

2 (8 oz) packages cream cheese, softened
1/2 cup sweetened condensed milk
1/2 cup sour cream
1/2 cup lime juice (freshly squeezed is best)
1 tsp lime zest

For the topping

1 cup heavy cream
2 tbsp powdered sugar
Lime zest (for garnish)

Instructions

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well-combined and resembles wet sand. Press the mixture into the bottom of an 8×8-inch baking dish, ensuring the crust is compact. Refrigerate the crust for about 30 minutes to set.
Prepare the filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, sour cream, lime juice, and lime zest. Beat until everything is well-incorporated and the filling is smooth.
Assemble the bars: Pour the lime filling over the chilled crust. Use a spatula to spread it evenly, ensuring the filling reaches all edges. Refrigerate for at least 4 hours, or preferably overnight, to allow the bars to firm up.
Make the topping: In a large mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the chilled filling just before serving.
Garnish and serve: Sprinkle additional lime zest over the top of the bars for a burst of color and extra flavor. Cut into squares and enjoy the tangy goodness!

No-Bake Orange Creamsicle Cheesecake

No-Bake Orange Creamsicle Cheesecake is a heavenly dessert that combines the creamy goodness of cheesecake with the nostalgic taste of orange creamsicles. With a smooth, velvety filling made from cream cheese and whipped topping, and a zesty orange flavor that pops in every bite, this dessert will bring a refreshing twist to your summertime treats.

Ingredients

For the crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the filling

2 (8 oz) packages cream cheese, softened
1/2 cup powdered sugar
1/2 cup orange juice (freshly squeezed for the best flavor)
1 tsp orange zest
2 cups whipped topping

For the topping

Fresh orange slices (for garnish)
Crushed graham cracker crumbs (for garnish)

Instructions

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well mixed and resembles wet sand. Press the mixture firmly into the bottom of an 8×8-inch dish or a similar-sized pie dish to form a compact crust. Refrigerate the crust for about 30 minutes to help it set.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the freshly squeezed orange juice and orange zest, and mix until fully incorporated. Gently fold in the whipped topping until the mixture is smooth and fluffy.
Assemble the cheesecake: Once the crust is set, spread the creamy orange filling over the crust, smoothing it evenly with a spatula. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to firm up and set completely.
Garnish and serve: Before serving, top the cheesecake with fresh orange slices and a sprinkle of crushed graham cracker crumbs for a nice crunch. Slice into squares or wedges, and serve this delightful treat to your guests!

No-Bake Peanut Butter Oat Bars

No-Bake Peanut Butter Oat Bars are the perfect combination of creamy peanut butter and chewy oats, creating a delicious and satisfying snack. The rich peanut butter flavor melds perfectly with the oats, and the sweetness from honey or syrup makes them irresistible. These bars are not only quick and easy to make but also a great choice for a wholesome treat.

Ingredients

For the base

2 cups rolled oats
1/2 cup peanut butter (smooth or crunchy)
1/4 cup honey or maple syrup
1/4 cup unsweetened milk (any kind)

Instructions

Prepare the base: In a medium bowl, combine the rolled oats, peanut butter, honey (or maple syrup), and milk. Stir everything together until the mixture is well combined and the oats are evenly coated.
Press into the pan: Line an 8×8-inch baking dish or a similar-sized pan with parchment paper. Transfer the oat mixture into the dish and press it down firmly to ensure the mixture sticks together.
Add optional toppings: If you want to add a chocolatey twist, sprinkle some chocolate chips or chopped peanuts on top of the bars for added texture and sweetness.
Chill to set: Refrigerate the bars for about 1-2 hours, or until they firm up and are easy to cut into squares or bars.
Serve and enjoy: Once set, remove the bars from the pan, cut them into squares, and enjoy a delicious, no-bake snack!

No-Bake Pistachio Cream Pie

No-Bake Pistachio Cream Pie comes with a simple yet indulgent pistachio base. This pie is perfect for anyone who loves nutty desserts but wants to skip the time-consuming baking process. The crispy crust provides a delicious contrast to the smooth, dreamy filling, making it a delightful treat for any occasion. Plus, it’s easy to make and requires no oven, which makes it a great option for warm weather!

Ingredients

For the crust

1 1/2 cups crushed graham crackers
1/4 cup melted butter
2 tablespoons granulated sugar

For the filling

1 package (3.4 oz) instant pistachio pudding mix
1 1/2 cups cold milk
1 cup heavy cream (whipped)
1/2 cup powdered sugar

For the topping

Whipped cream
Crushed pistachios (optional)
Extra graham cracker crumbs for garnish

Instructions

Make the crust: In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture is well combined and the crumbs are moistened.
Press the crust into the pan: Pour the graham cracker mixture into a 9-inch pie dish or tart pan. Press it firmly into the bottom and sides of the pan to form a crust. Set it aside in the fridge while preparing the filling.
Prepare the pistachio filling: In a large bowl, whisk together the pistachio pudding mix and cold milk until it thickens, about 2 minutes. Fold in the whipped cream and powdered sugar until the mixture is smooth and creamy.
Assemble the pie: Spoon the pistachio filling into the prepared graham cracker crust. Smooth the top with a spatula, making sure it’s even and well spread.
Chill the pie: Refrigerate the pie for at least 4 hours, or until fully set and chilled.
Top and serve: Before serving, garnish the pie with whipped cream, crushed pistachios, and a sprinkle of graham cracker crumbs if desired.

No-Bake Strawberry Cheesecake Lasagna

No-Bake Strawberry Cheesecake Lasagna combines the best elements of a creamy, fluffy cheesecake and the fresh, vibrant flavors of strawberries, all layered together in a delicious dessert. The combination of a buttery graham cracker crust, rich cheesecake filling, and fresh strawberries makes this treat incredibly indulgent yet light. It’s a perfect dessert for gatherings, offering a refreshing contrast to more traditional cakes and pies.

Ingredients

For the crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

For the cream cheese layer

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream (whipped)

For the strawberry layer

3 cups fresh strawberries, sliced
1/4 cup sugar

For topping

Whipped cream
Crushed graham crackers for garnish

Instructions

Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are coated evenly. Press the mixture into the bottom of a 9×9-inch pan, forming an even layer. Refrigerate while preparing the rest of the layers.
Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Fold in the whipped heavy cream until fully combined. The mixture should be light and fluffy.
Prepare the strawberry layer: In a separate bowl, toss the sliced strawberries with sugar. Let them sit for about 10 minutes, allowing the strawberries to release their juices and become a bit syrupy.
Assemble the lasagna: Spread half of the cream cheese mixture over the graham cracker crust. Follow with half of the strawberries and their juice. Repeat the layers, adding the remaining cream cheese mixture and strawberries.
Chill the lasagna: Refrigerate for at least 4 hours or overnight for the best results. This allows the dessert to set and the flavors to meld.
Serve and garnish: Before serving, top with whipped cream and a sprinkle of crushed graham crackers for added texture.

Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars are a fun twist on the classic PB&J sandwich. With a hearty oat and peanut butter crust topped with a layer of sweet fruit jam, these bars offer the perfect balance of sweet and savory in every bite. The addition of crushed peanuts on top adds a delightful crunch, making this treat irresistible.

Ingredients

For the crust

1 1/2 cups rolled oats
1/2 cup peanut butter
1/4 cup honey
1/4 cup melted butter

For the topping

1/2 cup strawberry or grape jelly
1/4 cup crushed peanuts (optional)

Instructions

Prepare the crust: In a large bowl, combine the rolled oats, peanut butter, honey, and melted butter. Stir until the mixture is well combined and sticky. Press the mixture into the bottom of a parchment-lined 9×9-inch pan, making an even layer. Place in the fridge for 30 minutes to set.
Add the jelly layer: After the crust has chilled, spread a layer of your favorite jelly (strawberry or grape) over the oat crust, smoothing it out evenly.
Add the peanut topping: Sprinkle the crushed peanuts evenly over the jelly layer for added texture and crunch.
Chill and set: Place the bars back in the fridge for at least 2 hours, or until the layers have firmed up.
Serve and enjoy: Once the bars have set, slice them into squares and serve chilled.

Peanut Butter Energy Bites

Peanut Butter Energy Bites come packed with protein-rich peanut butter, hearty oats, and a touch of chocolate chips. These energy bites are not only delicious but also nutritious. They are the perfect combination of sweet and salty, with a satisfying chew that will keep you full between meals. Plus, they’re quick and easy to make, requiring just a few simple ingredients that you likely already have in your pantry.

Ingredients

1 cup rolled oats
1/2 cup peanut butter
1/4 cup honey
1/4 cup chocolate chips (semi-sweet or milk)
1/4 cup ground flaxseed (optional)
1/2 tsp vanilla extract

Instructions

Mix the ingredients: In a large bowl, combine the rolled oats, peanut butter, honey, chocolate chips, ground flaxseed (if using), and vanilla extract. Stir everything together until fully incorporated. The mixture should be slightly sticky and hold together well.
Form the bites: Using your hands, roll the mixture into small bite-sized balls, about 1 inch in diameter. If the mixture is too sticky, refrigerate it for about 10 minutes before rolling.
Chill: Place the energy bites on a parchment-lined baking sheet or plate and refrigerate for at least 30 minutes to set.
Serve and enjoy: Once chilled, enjoy immediately or store in an airtight container in the fridge for up to a week.

Pina Colada Cheesecake

Pina Colada Cheesecake comes topped with a coconut-infused layer and a crunchy graham cracker crust, this dessert brings all the delicious flavors of a pina colada cocktail into a heavenly, easy-to-make treat. The sweet, tangy cream cheese filling pairs perfectly with the tropical coconut and pineapple, while the toasted coconut on top adds a delightful crunch.

Ingredients

For the crust

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar

For the filling

2 cups heavy whipping cream
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup crushed pineapple (drained)
1/2 cup shredded coconut (sweetened)

For topping

Whipped cream
Toasted coconut for garnish

Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until all ingredients are well mixed. Press the mixture into the bottom of a pie dish or springform pan to form a crust. Refrigerate for at least 30 minutes to firm up.
Make the filling: In a large mixing bowl, whip the heavy whipping cream until stiff peaks form. In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the crushed pineapple and shredded coconut to the cream cheese mixture, and fold in the whipped cream until well combined.
Assemble the cheesecake: Pour the filling over the prepared crust. Use a spatula to spread the mixture evenly across the crust. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
Add the topping: Before serving, top the cheesecake with whipped cream and a generous sprinkle of toasted coconut. Optionally, add some fresh pineapple chunks for an extra tropical touch.
Serve and enjoy: Slice and serve chilled. Enjoy this refreshing and creamy Pina Colada Cheesecake at your next summer gathering!

Conclusion

No-bake desserts are a game-changer for the summer months. They’re quick, easy, and perfect for keeping cool while still indulging in something delicious. From frozen treats to creamy layers, these 20 no-bake desserts are sure to impress at your next summer gathering. Plus, they are simple enough to make at any time, whether you’re having a small family get-together or a big backyard BBQ. Keep these recipes in your back pocket for the perfect, stress-free dessert all summer long!