No-Bake Desserts You’ll Keep Making!

Everyone loves desserts.

This isn’t our opinion, it’s just a fact. You might not love them as much as others do, but everyone enjoys a sweet bite every now and then.

However, the thing about desserts that almost everyone hates is making them. If making desserts has a pros and cons list, it would look like this:

PROS – dessert

CONS – making

So, to get rid of the cons and to leave you with the pros, we compiled a list of 5 delicious no-bake desserts!

Know More – Easy Homemade Treats That Your Dog Will Love You For



  • 16 oz. cream cheese, softened
  • 1/2 c. powdered sugar
  • 1/3 c. marshmallow crème
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • 2/3 c. mini chocolate chips
  • 1/4 c. mini chocolate chips
  • 1/4 c. marshmallow bits
  • 1/4 c. crushed graham crackers
  • Whole graham crackers, for serving
  • In a medium bowl using a hand mixer, beat together cream cheese, powdered sugar, marshmallow crème, vanilla, and salt. Fold in mini chocolate chips, then place in refrigerator to firm up, 30 minutes.
  • Meanwhile, make coating: Combine mini chocolate chips, marshmallow bits, and crushed graham crackers on a shallow plate. When marshmallow mixture is firm, shape into a large round ball and roll in coating. Serve with graham crackers.



  • 12 lemon Oreos
  • 2 (8-oz.) blocks cream cheese, softened
  • 3/4 c. powdered sugar
  • 2 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 1 1/2 c. heavy cream
  • 1/4 c. blueberry preserves
  • Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
  • In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
  • Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
  • Refrigerate until firm, about 4 hours.



  • 1 c. semisweet chocolate chips
  • 2/3 c. peanut butter
  • 1/4 c. butter
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 10 c. Rice Chex cereal
  • 2 c. powdered sugar, plus more if needed
  • Combine chocolate chips, peanut butter, and butter in a medium microwave-safe bowl. Microwave on high for 1 minute, then stir to combine. Continue microwaving in 20 second increments until mixture is completely smooth. Add vanilla and salt and stir to combine.
  • Pour cereal into a large bowl, then pour over chocolate mixture. Toss gently until all cereal is coated.
  • Pour coated cereal into a large resealable plastic bag, then add powdered sugar and shake to coat. Pour cereal onto a large baking sheet to cool, 10 minutes. Serve immediately, or store in an airtight container until ready to serve.


  • 12 small balloons, rinsed
  • 1 1/2 c. semisweet chocolate chips, melted
  • 2 8-oz. blocks cream cheese, softened
  • 1/2 c. powdered sugar
  • 1/2 c. heavy cream
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • 1/3 c. apricot jam
  • Line a baking sheet with parchment paper. Blow up balloons in the shape of an egg. Dip in melted chocolate, swirling it around the balloons, until just the tops aren’t coated. Transfer to prepared baking sheet and freeze until firm, 15 minutes.
  • Meanwhile, make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese, powdered sugar, heavy cream, vanilla and salt.
  • Cut tops off balloons to pop and gently peel out balloon from each chocolate shell. Spoon or pipe cheesecake filling into each shell.
  • Top with a spoonful of apricot jam. (If apricot jam begins to slide off, freeze 10 minutes more to firm up.)

Know More – Cookies You’ve Probably Never Had Before


  • 3 c. whole strawberries, rinsed
  • 1 1/2 c. Smirnoff vodka
  • 1 1/2 c. semisweet chocolate chips
  • 2 tsp. coconut oil
  • Line a medium baking sheet with parchment paper. Place strawberries in a large bowl, then pour enough vodka over them to cover completely. Refrigerate for at least 1 hour, up to 6 hours.
  • Drain strawberries (reserving vodka for future use) and pat dry.
  • In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals, stirring in between, until completely melted.
  • Dip strawberries in chocolate and place on prepared baking sheet and refrigerate until chocolate is set, about 30 minutes.

These recipes are by Delish.

Targeted Keywords – easy no bake dessert recipes with few ingredients, easy no bake desserts, easy desserts with few ingredients, fancy no bake desserts, no bake desserts allrecipes, no bake desserts for kids

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