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We get it — it’s hot outside, so why would you want to crank up the heat even more by using your oven? I wasn’t even allowed to use the oven in the summer as a kid! But you shouldn’t have to desert your dessert cravings just to keep your house cool. We’re bringing you some of our favorite no-bake desserts that will let you cool down during these hot summer days.
Banana Split Dessert
Thanks to Brown Eyed Baker for this recipe!
Ingredients
For the Crust:
– 2 cups of graham cracker crumbs
– ½ cup of unsalted butter (melted)
For the Cream Cheese Layer:
– 12 ounces of cream cheese (room temperature)
– ¼ cup of granulated sugar
– 8 ounces of Cool Whip
Fruit and Toppings:
– 3-4 bananas (sliced)
– 20 ounces of crushed pineapple (drained well)
– 16 ounces of strawberries (hulled and sliced)
– 8 ounces of Cool Whip
– ½ cup of walnuts (chopped)
– Chocolate syrup
– Maraschino cherries
Directions
1. Grease a 9×13 baking dish and set aside.
2. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork and press the crumbs in an even layer into the prepared pan.
3. Mix the cream cheese and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
4. Arrange the banana slices in a single layer on top of the cream cheese filling. Top with an even layer of crushed pineapple, then an even layer of sliced strawberries.
5. Cover everything with Cool Whip, smoothing the top. Sprinkle with chopped walnuts and drizzle with chocolate syrup and maraschino cherries.
6. Refrigerate for at least 4 hours or overnight, then enjoy!
Cappuccino Icebox Cake
Thanks to Kitchen Nostalgia for this recipe!
Ingredients
– 3 Tbsp of instant cappuccino mix
– 2 Tbsp of water or milk
– 2 cups of whipping cream
– 2 cups of Greek yogurt
– 2 tsp of vanilla extract
– 4 Tbsp of brown sugar
– About 3 cups of crushed graham crackers
– 5 Tbsp of instant cappuccino mix
– ¼ cup of warm milk to soak the crackers
Directions
1. In a small bowl, combine 3 Tbsp of instant cappuccino mix with 2 Tbsp of water.
2. In a large bowl, mix the whipping cream until soft peaks form. Add the cappuccino mix, Greek yogurt, vanilla extract, and brown sugar.
3. In a shallow dish or plate, blend 5 Tbsp of instant cappuccino mix and ¼ cup of warm milk. Soak each graham cracker in the mixture for a few seconds before putting it in the pan.
4. Place a single layer of graham crackers in the bottom of an 8×8 pan. Spoon ⅓ of the cream-yogurt mixture over the crackers and spread evenly. Repeat the crackers and cream layers two more times.
5. Cover and chill for at least 2 hours. Before serving, lightly dust it with cocoa powder for decoration.
No Bake Vegan Thin Mint Cookies
Thanks to The View From Great Island for this recipe!
Ingredients
– 12 Oreo sandwich cookies (separated, cream center removed)
– 12 ounces of Baker’s Semi Sweet Chocolate
– 2 tsp of coconut oil
– ¼ tsp of pure peppermint extract
Directions
1. Put the Baker’s Semi Sweet Chocolate and the coconut oil in a small glass bowl and microwave for 1 minute. Stir, then put back in the microwave for another minute. Stir again until all the chocolate is melted. Add in the peppermint extract.
2. Use a fork to dip the Oreo cookies into the chocolate. Flip the cookies in the mixture so they are evenly coated on both sides. Gently tap off the excess chocolate and lay the cookies on a parchment covered baking sheet.
3. When you have finished coating the cookies, put them in the fridge to harden.
Berry Tiramisu
Thanks to PureWow for this recipe!
Ingredients
– 20-30 ladyfingers
– 1 ¼ cups of heavy cream
– 1 cup of sugar
– ¾ cups of ricotta cheese
– ⅓ cup of cream cheese
– 1 Tbsp of lemon zest
– A pinch of cinnamon
– 1 ½ tsp of vanilla extract
– ¼ tsp of almond extract (optional)
– ¾ cups of seedless raspberry jam or jelly
– 2 cups of sliced strawberries
– 1 ½ cups of raspberries
– 1 cup of blackberries
– 1 Tbsp of lemon juice
Directions
1. Arrange half of the ladyfingers in an even layer in the base of a 9×13 inch pan.
2. In the bowl of an electric mixer fitted with the whipping attachment, whip the cream with ¾ cup of sugar until the mixture forms soft peaks. Add the ricotta, cream cheese, lemon zest, cinnamon, vanilla, and almond extract. Whip until medium peaks form.
3. Pour half of the cream mixture over the ladyfingers and spread into an even layer with a spatula. Spread the jam on top of the cream in an even layer.
4. Arrange the remaining ladyfingers on top of the jam in an even layer. Top with the remaining cream mixture.
5. In a medium bowl, toss the strawberries, raspberries, and blackberries with the lemon juice. Add the remaining ¼ cup of sugar and mix well.
6. Pour the berry mixture in an even layer on top of the cream. Chill for one hour and serve!
Cookie Dough Bars
Thanks to A Mom’s Take for this recipe!
Ingredients
Base:
– ½ cup of brown sugar
– ½ cup (1 stick) of butter (softened)
– 1 cup of flour
– ½ cup of sweetened condensed milk
– 1 tsp of vanilla extract
– ½ cup of mini chocolate chips
– Sprinkles
Topping:
– 1 bag of white chocolate candy melts
– ½ cup of heavy cream
– Gel food coloring
Directions
1. Combine the brown sugar and softened butter in a large bowl with a hand mixer until evenly blended. Add flour, condensed milk, and vanilla extract. Blend on high until you have a thick dough. Fold in the chocolate chips and sprinkles with a spoon or spatula.
2. Line a square baking pan with parchment paper and spread the dough evenly in your pan. Press the dough down firmly so it’s in a uniform layer.
3. Put the dough in the refrigerator to chill for one hour.
4. While the dough is chilling, make the topping by putting the white chocolate chips and heavy cream in a saucepan over low-medium heat. Stir frequently until the mixture is completely melted and creamy. Add a drop of red gel food coloring.
5. Take the dough from the refrigerator and pour the topping layer over the surface. Add sprinkles to the top.
6. Put the pan back in the fridge to chill for another hour. Pull them out, cut into bars, and serve!
Chocolate Peanut-Butter Pretzel Bars
Thanks to PureWow for this recipe!
Ingredients
– 2 ½ cups of pretzel crumbs
– 1 ½ cups of powdered sugar
– 10 Tbsp (1 ¼ sticks) of unsalted butter
– 1 ¾ cups of smooth peanut butter
– 1 tsp of vanilla extract
– 1 12-ounce bag of chocolate chips
– ½ cup of heavy cream
– 1 cup of lightly crumbled pretzels
Directions
1. Lightly grease a 9×9 baking pan with nonstick spray and line it with parchment paper, allowing an extra 2 inches of paper to hang over the sides.
2. In a large bowl, mix the pretzel crumbs with the powdered sugar to combine.
3. In a small bowl, whisk the melted butter with 1 ½ cups of peanut butter and vanilla extract to combine. Add the peanut butter mixture to the pretzel mixture and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
4. In a small pot, bring the cream to a simmer over medium heat. Once the cream is simmering, add in the chocolate chips and let it sit for 15 seconds. Stir the mixture until smooth and combined.
5. Pour the chocolate mixture over the pretzel crumbs and spread into an even layer. Sprinkle the crumbled pretzels evenly over the chocolate.
6. In another small bowl, stir the remaining ¼ cup of peanut butter and microwave it for 20-30 seconds. Drizzle it over the crumbled pretzels and refrigerate until firm, about 30-45 minutes. Cut into 16 even squares and serve!
Lemon Mousse
Thanks to I Am Baker for this recipe!
Ingredients
– 12 ounces of cream cheese (softened and room temperature)
– 1 cup of powdered sugar
– 1 lemon, juiced (about ¼ cup)
– A pinch of kosher salt
– 1 cup of whipped topping
– Lemon wedges (for garnish)
– 1 cup of finely crushed shortbread cookies
Directions
1. In a large bowl, beat the cream cheese until it is light and fluffy. Add in the powdered sugar, lemon juice, and salt. Beat until everything is combined. Gently fold in the whipped topping.
2. Divide the shortbread cookies between 4 dessert cups.
3. Equally divide the lemon mousse into the cups and refrigerate uncovered until thickened. This should take about 1 hour, or you can wait 24 hours.
4. When you’re ready to serve, top with whipped topping and lemon wedges.
Our mouths are watering, how about yours? Which of these amazing desserts are you going to try first? Comment below!
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