15 No Bake Desserts to Keep Your Kitchen Cool

On a sticky July afternoon, or when the oven is already packed with a roast for Sunday dinner, I reach for desserts that never need baking. These fifteen sweets fill that gap beautifully. There are cool, creamy pies, layered icebox cakes, chewy stovetop cookies, rich bars and a few treats you eat with a spoon, and every one relies on the fridge, the freezer or a few minutes at the stove. Plan to make most of them the day before, because they need a good long chill to firm up before you cut into them.

1) Classic No Bake Cheesecake

A thick, buttery graham crust holds a silky filling that is lighter and fluffier than the oven kind. Folding whipped cream through the cheese firms it up enough to slice neatly with no gelatin at all. Sour cream and a squeeze of lemon add the tangy flavor every good cheesecake needs.

Spoon the cherry or strawberry topping on right before serving so it stays glossy and does not bleed into the filling. For a party, set out bowls of fresh berries, lemon curd and chocolate sauce and let everyone choose. It is the dessert I bring to every summer cookout, and the pan always comes home empty.

Ingredients

For the crust

2 cups graham cracker crumbs, about 15 full sheets

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the filling

24 ounces cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

1 1/4 cups cold heavy cream

1 cup cherry or strawberry pie filling, for topping

Let the cream cheese sit out until truly soft, because cold blocks leave tiny lumps that no amount of folding will fix. Make sure the cream is very cold before whipping, since warm cream never reaches the stiff peaks that hold the filling up. Give it the full 6 hours, or better yet overnight, before you try to slice it.

Instructions

Mix the butter, sugar and cracker crumbs until they resemble damp sand. Pack them tightly into a 9 inch springform, covering the base and climbing an inch or so up the walls, pressing with a flat measuring cup. Refrigerate the crust while you work on the filling.

Beat the cream cheese with a mixer on medium for 2 minutes, until there is not a single lump left.

Add the vanilla, lemon juice, sour cream and powdered sugar and beat until creamy, stopping to scrape the bowl.

Pour the cold cream into a separate chilled bowl and whip it on high for 2 to 3 minutes, until it holds stiff peaks.

Fold the whipped cream into the cheese mixture in two batches, working gently until no white streaks show. Folding rather than stirring keeps it airy.

Spread the filling over the crust and level the top. Cover and chill 6 hours or overnight, until set firm.

Slide a thin knife around the inside of the pan, then open the ring. Spoon the pie filling on top and cut with a knife warmed in hot water and wiped dry.

Whenever I want to impress without fussing over water baths or cracked tops, this is my answer. It has been the birthday cake of choice in our house for years.

Let the cream cheese soften completely, or you will end up with lumps. It keeps 4 days in the fridge, or freeze it without the topping for up to 1 month.

2) Chocolate Eclair Cake

Layers of graham crackers and creamy vanilla pudding sit under a smooth, glossy chocolate glaze. Overnight in the fridge, the crackers soften into tender layers that taste remarkably like a bakery eclair, filling and all. It is cool and creamy and almost too easy to put together.

Cut it into squares and lift them out with a thin spatula so the layers show on the plate. A few fresh raspberries or sliced strawberries on the side look pretty against the dark chocolate. It feeds a crowd, so this is my standby for church potlucks and big family birthdays.

Ingredients

2 boxes instant vanilla pudding mix, 3.4 ounces each

3 cups cold whole milk

8 ounces frozen whipped topping, thawed

1 box graham crackers, 14.4 ounces

For the chocolate topping

1/2 cup semisweet chocolate chips

1/3 cup heavy cream

2 tablespoons unsalted butter

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1 cup powdered sugar

Make this a full day ahead, since the crackers need at least 8 hours to soften into that cakelike texture. Let the glaze cool for a few minutes before pouring so it does not melt the pudding layer underneath. Use whole milk rather than skim, because the pudding sets thicker and holds the layers in place.

Instructions

Whisk the cold milk and both pudding mixes in a big bowl for 2 minutes, until thick. Let it rest 5 minutes.

Fold in the whipped topping gently until the mixture is smooth and evenly colored.

Lay one layer of graham crackers across a 9×13 inch dish, snapping pieces to fill any gaps.

Spread half the pudding over the crackers, add a second layer of crackers and spread on the remaining pudding. Finish with one more cracker layer.

Make the glaze by microwaving the corn syrup, butter, cream and chocolate chips in a bowl in 30 second rounds, stirring in between, until everything is melted. Whisk in the powdered sugar and vanilla until shiny.

Pour the glaze over the top crackers and ease it out to the edges.

Cover and refrigerate 8 hours or overnight. The crackers turn soft and tender like cake as it sits. Cut it into squares and serve it cold.

People ask me for this recipe more than almost any other, and it takes about twenty minutes of real work. It feeds a crowd and looks like I spent the afternoon on it.

Do not skip the overnight chill, so plan on making it a day early. Covered leftovers last 3 days in the fridge.

3) Chocolate Peanut Butter No Bake Cookies

These old favorites start with cocoa, sugar, butter and milk boiled on the stove, then get stirred together with peanut butter and quick oats. A boil of exactly one minute is what makes them set up fudgy and chewy instead of tacky. They land somewhere between chocolate fudge and an oatmeal cookie.

These are perfect for a lunchbox treat or a quick after school snack with a cold glass of milk. Pile them on a plate lined with a pretty napkin for a bake sale or a neighborhood cookie swap. My grandkids love helping spoon them out, and they always sneak one before they set.

Ingredients

2 cups granulated sugar

1/2 cup unsalted butter

1/2 cup whole milk

1/4 cup unsweetened cocoa powder

1/2 cup creamy peanut butter

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

3 cups quick cooking oats

1/4 cup mini chocolate chips, optional

Flaky salt, for sprinkling

Start timing only once the mixture reaches a full rolling boil, not when the first few bubbles appear. Stick with quick oats rather than old fashioned, since the larger flakes do not soak up the syrup and the cookies stay loose. On a humid day, add an extra 10 to 15 seconds to the boil to help them set.

Instructions

Cover two sheet pans with wax paper or parchment and measure out every ingredient before you turn on the stove, because things move fast.

Put the cocoa, milk, butter and sugar in a medium saucepan and stir over medium heat until the butter is melted.

Bring it to a hard, rolling boil that keeps bubbling even while you stir. Time it for exactly 1 minute and then take it off the burner. Too short a boil leaves them gooey and too long makes them dry and crumbly.

Right away, stir in the salt, vanilla and peanut butter until smooth.

Add the oats and mix until all of them are coated. Stir in the mini chips if you like.

Moving fast, spoon heaping tablespoons onto the prepared pans. Press the tops down a little with the spoon and sprinkle each with a few flakes of salt.

Leave them on the counter for 30 minutes, until firm enough to pick up. Keep them in a sealed container.

My mother made these every summer when the kitchen was too hot for baking, and I still do the same. The grandkids love dropping the spoonfuls onto the pan.

Stick with quick oats, since old fashioned oats make them too chewy. They last 5 days on the counter or 3 months in the freezer.

4) Southern Banana Pudding

Crisp vanilla wafers and sliced ripe bananas get layered with a rich pudding made from sweetened condensed milk and whipped cream in this southern classic. While it chills, the cookies soften into tender, cakey layers. Every scoop tastes cool and silky with plenty of ripe banana sweetness, and the whipped cream on top makes it feel like a celebration.

Scoop it into small mason jars for a picnic or a family reunion, and everyone gets their own portion. In a glass trifle bowl, the layers look so pretty that it can be the centerpiece of the dessert table. A pitcher of sweet tea alongside makes it feel like a summer afternoon down South.

Ingredients

1 box instant vanilla pudding mix, 5.1 ounces

2 cups cold whole milk

1 can sweetened condensed milk, 14 ounces

1 teaspoon vanilla extract

2 cups cold heavy cream

1/4 cup powdered sugar

1 box vanilla wafer cookies, 11 ounces

5 ripe bananas, sliced 1/4 inch thick

1 tablespoon fresh lemon juice

1/4 teaspoon ground cinnamon, optional

Choose bananas that are yellow with just a few brown freckles, since green ones are starchy and very soft ones turn mushy. Slice them right before layering, even with the lemon juice, so they stay fresh looking. If you are making it a day ahead, add the top layer of whipped cream and wafers the morning you serve it.

Instructions

In a large bowl, whisk the cold milk and pudding mix for 2 minutes, until it begins to thicken. Whisk in the vanilla and condensed milk until smooth, then refrigerate 5 minutes to firm.

In another bowl, beat the powdered sugar and cream on high until it stands in stiff peaks, which takes 2 or 3 minutes.

Set aside one third of the whipped cream for the top and fold the rest through the pudding.

Gently toss the banana slices with lemon juice to slow down browning.

Lay a single layer of wafers in a 9×13 inch dish or a big trifle bowl. Cover with banana slices, then one third of the pudding.

Build two more rounds of layers, finishing with pudding. Spread the saved whipped cream on top and decorate with whole and crumbled wafers and a pinch of cinnamon.

Cover the dish and refrigerate it a minimum of 4 hours, or overnight, so the wafers turn soft and cakey. Serve cold with a big spoon.

Banana pudding goes with me to every summer cookout and shows up at most of our Sunday dinners. It is always the first dish scraped clean.

Put it together no more than 12 hours ahead so the bananas stay fresh and the texture is just right. Leftovers keep 2 days, though the bananas will darken a bit.

5) No Bake Peanut Butter Bars

These bars taste just like those famous peanut butter cups, but they come together in one pan without the oven. The thick bottom layer of peanut butter, crushed crackers and powdered sugar hides under a smooth chocolate top. They are rich and both sweet and salty, so a small piece is plenty.

Slice these into small bite size squares and stack them on a cake stand for a party. They travel well in a tin, so I tuck a few into care packages for the grandkids away at college. A cold glass of milk is the only thing you need on the side.

Ingredients

1 cup unsalted butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup creamy peanut butter

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

For the topping

1 1/2 cups semisweet chocolate chips

1/2 cup creamy peanut butter

1/4 cup chopped peanuts, optional

Use a regular creamy peanut butter rather than a natural style one, since the oil in natural peanut butter separates and makes the base greasy. If you are making these for two, halve everything and use an 8x8 inch pan so the layers stay the same thickness. They keep well in the fridge for a week, so they are a handy make ahead treat.

Instructions

Line a 9×13 inch pan with parchment, letting some hang over the long sides to use as handles later.

In a large bowl, mix the cracker crumbs, powdered sugar, salt, vanilla, melted butter and 1 cup of peanut butter until thick and smooth.

Pack the mixture evenly over the bottom of the pan and smooth the top with a flat measuring cup.

Place the 1/2 cup of peanut butter and the chocolate chips in a bowl that can go in the microwave. Warm in 30 second rounds, stirring each time, until fully melted. Take care not to overheat it or the chocolate may seize.

Pour the chocolate over the base and spread it right to the edges. Scatter chopped peanuts on top if you are using them.

Chill at least 1 hour, until the chocolate sets.

Let the pan sit on the counter 10 minutes before slicing so the chocolate does not crack. Lift it out by the parchment and slice it into little squares using your sharpest knife.

My grandkids ask for these for class parties, and they always end up on my Christmas cookie trays. Everything gets stirred in a single bowl and pressed into the pan in minutes.

They last a week chilled or 3 months frozen. Small squares are best because a little goes a long way.

6) Strawberry Icebox Cake

Graham crackers get stacked with fluffy cream cheese whipped cream and loads of sweet, juicy strawberries. In the fridge, the crackers draw moisture from the cream and soften into a tender cake you can slice. It tastes like strawberry shortcake without ever turning on the oven.

Serve tall squares on chilled plates with a few extra sliced berries spooned around each piece. It is my favorite dessert for Mother's Day or a Fourth of July cookout. Add a handful of blueberries to the top for a red, white and blue look the grandkids love.

Ingredients

2 pounds fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

3 cups cold heavy cream

1/2 cup powdered sugar

8 ounces cream cheese, softened

2 teaspoons vanilla extract

1 tablespoon fresh lemon zest

2 sleeves graham crackers, about 18 full sheets

4 whole strawberries, for garnish

1 ounce white chocolate, shaved, optional

Drain the berries a little before layering and use only a spoonful of their juice per layer, or the bottom crackers turn soggy. Your cream cheese needs to be fully soft before the cream goes in, or you will end up with little white flecks through the filling. Assemble it the night before so the crackers soften all the way through.

Instructions

Toss the berries with the granulated sugar and set them aside 15 minutes so they get juicy.

In a large bowl, beat the lemon zest, vanilla, powdered sugar and cream cheese until smooth.

Pour in the cold cream and beat, starting on medium and moving up to high, for 3 to 4 minutes. You want it thick with stiff peaks. Stop before it turns grainy.

Spread a thin coat of the cream over the bottom of a 9×13 inch dish and lay graham crackers over it, breaking pieces to fill holes.

Cover the crackers with one third of the remaining cream, then one third of the berries and a spoonful of their juice.

Do this twice more with crackers, cream and berries, ending with cream. Arrange some berry slices and a few whole strawberries on top.

Cover and chill 6 hours or overnight. Add the white chocolate shavings just before serving and cut into squares.

This is what I make in June when my garden strawberries are at their sweetest. It looks so pretty on a picnic table and tastes wonderfully cool on a hot day.

Build it the day before so the crackers have time to soften. Covered leftovers keep in the fridge for 2 days.

7) Chocolate Dirt Cake

Crushed chocolate sandwich cookies are layered with a creamy filling of chocolate pudding and cream cheese. The crumbs on top look just like fresh potting soil, and a few gummy worms make it playful. Sweet, creamy and crunchy in one bite, it is no wonder kids adore it.

Set it out at a summer birthday party with a few plastic garden shovels as serving spoons, and watch the grandkids light up. Pairing it with a few candy rocks and some green tinted coconut turns it into a whole little garden scene. Grownups go back for seconds too, especially with a cup of hot coffee on the side.

Ingredients

1 package chocolate sandwich cookies, about 36 cookies

1/4 cup unsalted butter, softened

8 ounces cream cheese, softened

1 cup powdered sugar

2 boxes instant chocolate pudding mix, 3.9 ounces each

3 1/2 cups cold whole milk

1 teaspoon vanilla extract

12 ounces frozen whipped topping, thawed

12 gummy worms, for decorating

1/4 teaspoon kosher salt

Bring the cream cheese and butter to true room temperature, or they will leave small lumps in the pudding. Pulse the cookies to fine crumbs, cream filling and all, since big chunks make the layers uneven. Keep the reserved crumbs in a sealed bag until serving so they stay dry and crunchy on top.

Instructions

Crush the cookies to fine crumbs in a food processor, or seal them in a plastic bag and roll over them with a rolling pin. Set aside roughly 1 cup for the top.

In a medium bowl, beat the salt, powdered sugar, cream cheese and butter until light and fluffy.

In a big bowl, whisk the vanilla, cold milk and pudding mixes 2 minutes, until thick, then let it stand 5 minutes.

Gently fold the whipped topping through the pudding, and after that add the sweetened cream cheese and keep folding until smooth and even.

Spread half the remaining crumbs over the bottom of a 9×13 inch dish and cover them with half the pudding.

Use up the remaining crumbs and pudding the same way, then scatter the saved cup of crumbs across the top so it looks like garden dirt.

Chill for 2 hours or more. Poke the gummy worms in right before serving so they stay soft. For extra fun, spoon it into a brand new flower pot or little clear cups.

Dirt cake has been the star of every grandkid birthday party at our house. The grown ups claim it is for the children and then sneak back for more.

Spoon it into clear plastic cups for an easy party dessert that needs no slicing. It keeps 3 days in the fridge.

8) No Bake Key Lime Pie

Lime juice reacts with sweetened condensed milk and thickens it, so this pie sets up in the fridge with no oven. A block of cream cheese adds richness and lets the pie cut into tidy slices. That tangy, creamy filling on a buttery graham crust tastes like a beach vacation.

Plate thin wedges on chilled plates with a twist of lime and a few fresh blueberries or raspberries alongside. It is a wonderful finish after grilled fish or shrimp tacos on a hot summer night. I like to pour a glass of iced tea with mint and pretend we are sitting by the ocean.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1 can sweetened condensed milk, 14 ounces

1/2 cup key lime juice or regular lime juice

1 tablespoon lime zest

1 cup cold heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1 lime, thinly sliced, for garnish

Bottled key lime juice works well here, but fresh lime juice gives a brighter flavor if you have the patience to squeeze. Zest the limes before you juice them, since it is nearly impossible to zest a squeezed lime. If your kitchen is warm, pop the pie in the freezer for 30 minutes before slicing and it will cut even cleaner.

Instructions

Combine the butter, sugar and cracker crumbs until moistened all the way through. Press them firmly over the bottom and sides of a 9 inch pie plate and freeze 15 minutes while you mix the filling.

In a large bowl, beat the cream cheese about 2 minutes, until perfectly smooth.

Add the condensed milk and beat again until smooth, scraping down the bowl.

With the mixer running on low, pour in the lime juice slowly and add the zest. The acid thickens the condensed milk almost immediately.

Pour it into the cold crust and smooth the surface. Cover and chill 6 hours or overnight, until firm enough to slice.

When you are ready to serve, whip the vanilla, powdered sugar and cream until stiff.

Pipe or spoon the cream around the rim and decorate with thin lime slices and a bit more zest. Warm your knife under hot tap water and dry it before each cut.

This is my favorite way to end a summer supper on the back porch with Tom. Its bright, tart flavor feels so refreshing after a big meal.

Bottled key lime juice is perfectly fine and saves you squeezing dozens of tiny limes. The pie freezes well too, so you can serve it icy like an ice cream pie.

9) Frozen Pink Lemonade Pie

Pink lemonade concentrate, whipped topping and a can of sweetened condensed milk blend into a light, airy filling. Once frozen, the texture lands somewhere between ice cream and mousse and slices like a dream. The sweet and tart lemonade flavor is bright and cooling on a hot afternoon.

Bring it out after a backyard barbecue when everyone is warm and ready for something cold. Slices look pretty on white plates with a sprig of mint next to the raspberries. Little ones love it, so I sometimes make a second pie just for the grandkids.

Ingredients

1 prepared graham cracker pie crust, 9 inch

1 can sweetened condensed milk, 14 ounces

6 ounces frozen pink lemonade concentrate, thawed

8 ounces frozen whipped topping, thawed

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

1 drop red food coloring, optional

1 cup fresh raspberries

1/2 cup whipped cream, for topping

1 lemon, thinly sliced, for garnish

Thaw the lemonade concentrate fully before mixing, or frozen bits will leave icy streaks through the filling. A homemade graham crust works too, but freeze it for 15 minutes first so it holds up under the cold filling. Wrap leftovers tightly, because the pie picks up freezer odors quickly.

Instructions

Whisk the thawed lemonade concentrate and the condensed milk in a large bowl until smooth and a little thicker.

Stir in the lemon juice and zest. For a deeper pink, add one drop of red coloring.

Using a spatula, gently fold the whipped topping through, working slowly until no white streaks remain so the filling stays fluffy.

Spoon it into the crust and spread it evenly, mounding it a little higher in the middle so the pie looks full and generous.

Wrap the pie in plastic and freeze 6 hours or overnight, until completely solid all the way to the center.

Let it stand on the counter 10 to 15 minutes before cutting. That short rest softens it just enough for clean slices without the filling melting.

Top each piece with a spoonful of whipped cream, a few raspberries and a thin slice of lemon. Serve immediately and put leftovers straight back in the freezer.

With only a few ingredients and a ready made crust, this may be the easiest pie in my recipe box. My granddaughter loves stirring the pink filling.

Wrapped well, it keeps in the freezer for 1 month. Try plain lemonade or limeade concentrate for a fun change.

10) Easy Chocolate Truffles

These truffles begin with warm cream poured over good chocolate, stirred smooth and then chilled until it can be rolled. The centers are smooth and rich and melt on your tongue like something from a fancy candy shop. Rolling them in a few different coatings gives each one its own look and taste.

Arrange them in little paper candy cups on a pretty plate and they look just like a box from a chocolate shop. They make a lovely homemade gift tucked into a small tin with tissue paper. Serve them with coffee after a holiday dinner, or set them out for the grandkids to pick their favorite coating.

Ingredients

12 ounces semisweet chocolate, finely chopped

2/3 cup heavy cream

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1 pinch kosher salt

1/4 cup unsweetened cocoa powder, for rolling

1/4 cup finely chopped toasted pecans, for rolling

1/4 cup shredded coconut, for rolling

2 tablespoons sprinkles, for rolling

2 tablespoons powdered sugar, for rolling

Chop a bar of good chocolate rather than using chips, since chips have stabilizers that keep the centers from turning silky. If the ganache gets too firm in the fridge, let it sit out for 10 minutes before scooping. Keep your hands cool by rinsing them in cold water and drying them well, so the truffles do not melt as you roll.

Instructions

Put the chopped chocolate in a medium bowl that can handle heat. The finer you chop it, the more evenly it melts.

Warm the cream in a small pan over medium heat until little bubbles appear around the edge. Do not let it come to a boil.

Pour the steaming cream onto the chocolate and leave it alone for 5 minutes. Add the salt, vanilla and butter, then stir slowly from the middle out until glossy and smooth.

Cover and chill 1 1/2 to 2 hours. It is ready when a spoon can scoop it but it is not yet hard.

Portion it with a small cookie scoop or a teaspoon and roll each piece quickly between your palms into a ball. A little cocoa on your hands helps if it gets sticky.

Roll the balls in cocoa, chopped pecans, coconut, sprinkles or powdered sugar. A mix of coatings looks lovely on a plate.

Set them on a tray lined with parchment and chill 15 minutes to firm. Serve them a little cool for the creamiest centers.

Truffles feel like a special treat, yet they need only a handful of ingredients. I make them every December for neighbors and the grandkids’ teachers.

Stored airtight and cold, they last 2 weeks. For gifts, nestle them in tiny paper cups inside a small box.

11) Easy Tiramisu

Coffee dipped ladyfingers get layered with a fluffy mascarpone whipped cream that uses no raw eggs. In the fridge, the cookies soften into tender, cakey layers full of coffee flavor. Sifted cocoa over the top brings a faintly bitter edge that balances the sweet cream.

Portion it into neat squares and serve with a little espresso or a cup of strong coffee for the grownups. A few fresh berries on the side make each plate look special. It is the dessert I make for anniversary dinners, and Tom says it beats any restaurant version.

Ingredients

1 1/2 cups strong brewed coffee or espresso, cooled

2 tablespoons granulated sugar

2 tablespoons coffee liqueur, optional

16 ounces mascarpone cheese, cold

1 1/2 cups cold heavy cream

3/4 cup powdered sugar

2 teaspoons vanilla extract

1 pinch kosher salt

2 packages ladyfinger cookies, about 7 ounces each

2 tablespoons unsweetened cocoa powder, for dusting

1 ounce dark chocolate, shaved

Cool the coffee completely before dipping, because warm coffee makes the ladyfingers fall apart. Keep the mascarpone in the fridge right up until you beat it, as warm mascarpone turns runny. To make it family friendly, leave out the liqueur and use decaf coffee so the grandkids can have a piece too.

Instructions

In a shallow dish, stir the granulated sugar into the cooled coffee along with the liqueur, if you are using it, until dissolved.

In a large bowl, beat the salt, vanilla, powdered sugar, cream and cold mascarpone on medium for 2 to 3 minutes. Look for a thick, fluffy cream with soft peaks. Stop there, because overbeating can make mascarpone grainy.

One at a time, dip each ladyfinger in the coffee for just a second on each side. Any longer and they fall apart.

Line a 9×13 inch dish with the dipped ladyfingers in one snug layer, tucking in broken bits where there are holes.

Spread half the mascarpone cream over them.

Add another layer of dipped ladyfingers and cover them completely with the remaining cream, then smooth it flat.

Cover and chill 6 hours or overnight. Right before serving, sift cocoa over the top through a fine sieve and scatter on the chocolate shavings.

Tiramisu is Tom’s very favorite dessert, and this easy version holds its own against any Italian restaurant. I make it every year for our anniversary.

Use decaf if children or caffeine sensitive guests will be eating it. It tastes even better on day two and keeps for 3 days.

12) Cherry Delight

This old time layered dessert stacks a graham crust, a fluffy sweet cream cheese layer and a generous topping of cherry pie filling. A splash of almond extract makes the cherries taste brighter and fruitier. It is cool and creamy and sweet without going overboard.

This one reminds me of church suppers and family reunions, so I bring it to every potluck. Serve it in neat squares on small plates with a dollop of extra whipped cream on top. It pairs nicely with a cup of coffee or a glass of cold milk on a warm evening.

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup cold heavy cream

2 cans cherry pie filling, 21 ounces each

1/4 cup chopped toasted pecans, optional

Toast the pecans in a dry skillet for a few minutes until fragrant, then let them cool completely before scattering. Go light with the almond extract, since even a little too much tastes medicinal. Blueberry pie filling makes a fun swap for the Fourth of July, and the dessert keeps well in the fridge for up to 3 days.

Instructions

Mix the sugar, melted butter and cracker crumbs together and press them firmly into a 9×13 inch dish. Chill 15 minutes.

In a large bowl, beat the almond extract, vanilla, powdered sugar and cream cheese until smooth and fluffy.

Whip the cold cream in a separate bowl on high until stiff, which takes 2 or 3 minutes.

Fold the whipped cream gently into the cream cheese mixture until no white streaks remain.

Spread the cream layer over the cold crust with an offset spatula, taking it all the way to the edges. That seal stops the cherries from seeping into the crust.

Spoon the pie filling over the cream and spread it evenly, being careful not to drag the white layer up into the red. Top with pecans if you like.

Cover and chill 4 hours or more, until the cream layer is set. Cut squares with a sharp blade, cleaning it off after each pass, and serve cold.

I remember this on every church supper table when I was a girl, and folks still rave about it today. The bright red cherries make it perfect for the Fourth of July and Christmas.

Use blueberry or strawberry pie filling for a different look. Keep it covered in the fridge for 3 days.

13) Easy Chocolate Mousse

Melted chocolate folded into whipped cream gives this mousse a light, airy texture without any raw eggs. A splash of coffee makes the chocolate taste deeper without adding any coffee flavor. It is rich and silky, yet light enough that you will finish every spoonful.

Teacups or small glasses make this a pretty dinner party dessert that looks like it came from a fancy restaurant. A couple of shortbread cookies on the side add a nice crunch against the silky chocolate. For the grandkids, I top theirs with sprinkles and a few mini marshmallows.

Ingredients

6 ounces semisweet chocolate, finely chopped

2 tablespoons unsalted butter

2 tablespoons strong brewed coffee or water

1 pinch kosher salt

1 1/2 cups cold heavy cream, divided

3 tablespoons powdered sugar

1 teaspoon vanilla extract

1/2 cup whipped cream, for topping

1/2 cup fresh raspberries

1 tablespoon chocolate shavings

A chilled metal bowl and beaters help the cream whip faster and hold its shape better. Whip the cream only to soft peaks, since stiff cream makes the mousse grainy and hard to fold. If you see a few faint streaks, stop folding anyway, because the air matters more than perfect color.

Instructions

Put the salt, coffee, butter and chocolate in a heatproof bowl and microwave in 20 second rounds, stirring each time, until smooth. Let it cool 10 minutes, until just barely warm.

Pour 1 1/4 cups of the cream into a big cold bowl and whip it with the vanilla and powdered sugar on medium high for about 2 minutes, until soft, billowy peaks form.

Whisk the remaining cold cream into the chocolate. It thins the chocolate and cools it so it blends in smoothly.

Stir in about one quarter of the whipped cream to lighten the chocolate.

Add the chocolate to the remaining whipped cream and fold gently with a big spatula, cutting down through the middle and rotating the bowl, until no streaks remain. Stirring too hard knocks the air out.

Divide it between 6 little glasses or ramekins with a spoon or piping bag. Chill them covered for 2 hours or longer, until set.

Finish each one with whipped cream, raspberries and chocolate shavings just before serving.

Served in little glasses, this mousse looks so elegant that it is my choice for dinner parties and quiet date nights with Tom. No one ever guesses it took twenty minutes.

It holds 2 days in the fridge under plastic wrap. Save the berries and cream for the last minute so they stay fresh.

14) Chocolate Covered Strawberries

Sweet, juicy strawberries get dipped in glossy semisweet chocolate that sets into a crisp shell. A spoonful of coconut oil keeps the chocolate thin and smooth, so it coats evenly and cracks when you bite. A few chopped nuts, some sprinkles or thin lines of white chocolate give them a candy store look.

Line them up on a white platter or a tiered stand and they become the star of a bridal shower or Valentine's dinner. A glass of sparkling cider or champagne on the side makes them feel extra special. The grandkids love decorating their own with sprinkles and coconut.

Ingredients

1 pound large fresh strawberries with stems

10 ounces semisweet chocolate, finely chopped

3 ounces white chocolate, finely chopped

1 tablespoon coconut oil, divided

1/4 cup finely chopped toasted almonds, optional

1/4 cup finely chopped pistachios, optional

2 tablespoons rainbow sprinkles, optional

2 tablespoons shredded coconut, optional

1/4 teaspoon flaky sea salt, optional

Parchment paper, for the tray

Pick firm berries with fresh green tops, since soft ones release juice under the chocolate. Keep the chocolate warm but not hot, and if it starts to thicken, microwave it for 10 seconds and stir. Do not leave them in the fridge for hours, because the berries sweat and the shell turns slick.

Instructions

Wash the berries and dry them thoroughly with paper towels, then let them sit out 30 minutes to air dry. Any water left on the fruit can cause the chocolate to stiffen or slide right off.

Cover a sheet pan with parchment and set each topping out in its own small bowl.

Microwave the semisweet chocolate and 2 teaspoons of coconut oil in 30 second rounds, stirring each time, until most of it has melted with a few lumps left. Stirring finishes the job and leaves it smooth and shiny.

Holding a berry by the stem, dip it in the chocolate and twist to cover about two thirds of it. Let the extra drip away and drag the bottom lightly across the rim of the bowl.

Lay it on the parchment and add nuts, sprinkles, coconut or sea salt immediately, while the chocolate is still wet.

Melt the white chocolate with the rest of the coconut oil the same way, scrape it into a small plastic bag and snip off a tiny tip. Drizzle thin lines across the plain berries.

Refrigerate them 20 to 30 minutes so the coating hardens. They are best eaten the same day.

They seem fancy enough for an anniversary or a birthday, yet the work takes less than thirty minutes. My granddaughter likes to help, and the sprinkles are her job every time.

Dip them within 8 hours of serving and store them uncovered on the tray in the fridge. A lid traps moisture and makes the chocolate sweat.

15) Easy Chocolate Fudge

This simple fudge needs only chocolate chips, condensed milk and butter, and you can leave the candy thermometer in the drawer. Everything melts together on the stove in minutes, then sets thick and creamy in the cold. A pinch of salt tames the sweetness and makes the chocolate taste even richer.

Stack small squares in a tin lined with wax paper for an easy holiday gift. Arranged on a platter with cookies, it rounds out a Christmas cookie tray beautifully. I always keep a few pieces back for Tom, who likes his with a cup of black coffee.

Ingredients

3 cups semisweet chocolate chips

1 can sweetened condensed milk, 14 ounces

2 tablespoons unsalted butter

1 1/2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1 cup chopped walnuts, optional

Flaky salt, for sprinkling

Nonstick cooking spray

2 tablespoons holiday sprinkles, optional

1/4 cup mini marshmallows, optional

Double check that the can says sweetened condensed milk, since evaporated milk looks similar but will never set. If the fudge looks oily or separated, take it off the heat and stir in a tablespoon of warm milk until smooth again. Store it in the fridge between sheets of parchment for up to two weeks.

Instructions

Line an 8×8 inch pan with foil or parchment, leaving extra hanging over two sides, and give it a light coat of cooking spray.

Put the butter, condensed milk and chocolate chips in a medium saucepan set on low. Use a heavy pan if you have one, since it heats more evenly.

Stir constantly with a spatula 4 to 6 minutes, until the chocolate has melted and the mixture is thick and smooth. Keep the heat low so nothing scorches.

Take it off the burner and stir in the salt and vanilla. Fold in the marshmallows and walnuts if you are using them.

Scrape the fudge into the pan right away and smooth the top. Sprinkle on flaky salt or festive sprinkles while it is still soft.

Chill 2 hours or more, until completely firm.

Lift it out by the foil and slice it into small 1 inch pieces with a big sharp knife, wiping the blade between cuts. Let it stand at room temperature a few minutes before serving.

This fudge is my go to for Christmas gift tins and church bake sales. It tastes rich and old fashioned, yet it takes only about ten minutes of hands on time.

Sealed tight, it keeps a week at room temperature and two in the refrigerator. It also freezes well for up to 3 months.

Before You Start Cooking

Nearly all of these need a few hours in the fridge, so I like to make them the evening before. Keep them covered while they chill, and for tidy edges on creamy pies and bars, run your knife under hot water and dry it between slices.

I hope these sweet, simple treats keep the heat out of your kitchen and smiles on every face in every season. Some of my favorite memories around the table came from the easiest desserts, and I would love for a few of these to become favorites at your house too.