No-Bake Desserts Recipes

Chocolate Peanut Butter Cookies
Ingredients
⅔ cup honey (or maple syrup)
½ cup raw cacao powder (can sub unsweetened cocoa powder)
½ cup unsweetened vanilla almond milk
½ cup coconut oil
¾ cup peanut butter
2 teaspoons vanilla extract
½ teaspoon sea salt
4 cups rolled oats

Instructions
Add honey and cacao powder to a medium sauce pan
Heat pan on medium low heat (do not boil), stirring with a whisk, until honey and powders mix
Add coconut oil and almond milk
Stir with a whisk until coconut oil melts and combines (less than a minute)
Remove from heat
Stir in peanut butter, sea salt, vanilla extract, and oats
Drop by large spoonfuls onto baking sheets covered in wax paper (ease of cleanup)
Allow to harden for at least an hour, or until set in the fridge
Store in fridge or freezer (I love mine in the freezer for a fudgy texture!
From: http://buildyourbite.com/





Mint Chocolate Chip Oreo Bites
Ingredients

8 gluten free chocolate sandwich "oreo" cookies - See notes for vegan brands too!
1/4 c coconut flour
1/4 cocoa powder (unsweetened)
1/4 chocolate chips (enjoy life gluten/dairy/soy/ nut free)
1/3 cup no stir nut butter (PB or Almond or Sunflower seed butter)
1/3 to 1/2 cup honey or maple syrup
1/2 tsp mint extract
1/2 tsp vanilla

Instructions

Grind up your or mash in ziplock bag your oreo cookies.
Transfer into a mixing bowl.
Add your coconut flour, cocoa, nut butter. Stir ingredients all together. • Add in your honey a little a time until a "cookie dough" batter is formed. Add extracts then mix again well with hands. •
Roll into 1-1.5 inch balls and place on cookie tray or plastic ware with parchment paper underneath.
Let them freeze for 20-30 minutes then transfer into a Ziploc bag.
Dust with additional cookie crumbs or cocoa a
keep in fridge or freezer for up to 6 weeks.
From: http://www.cottercrunch.com/





Lemon Cheesecake
INGREDIENTS
Crust
2½ cups graham cracker crumbs
⅓ cup butter, melted
Filling:
juice of 1 lemon (about ¼ cup) (zest it before juicing!)
1 package unflavored gelatin (about 7g)
2 packages light cream cheese
1 cup vanilla 0% Greek yogurt
zest of 1 lemon (about 1 tablespoon)
1 teaspoon vanilla extract
1¼ cup powdered icing sugar
1 cup whipping cream (not whipped)
INSTRUCTIONS
*NOTE: Baking the crust is completely optional. It just assures that it will hold together better. You can skip the baking if you want, it just won't be quite as sturdy.
Preheat the oven to 350 degrees F. Lightly grease a 9" Springform pan..
Combine graham cracker crumbs and butter and press into prepared pan, and about 1" up the sides. Bake for 10 minutes or just until dry. Remove from the oven and cool to room temperature.
In a small bowl, sprinkle gelatin evenly over lemon juice. Let stand for 1 minute. Microwave on high for 20-30 seconds until hot and whisk until dissolved. Set aside to cool to room temperature.
In a large bowl, beat the cream cheese until fluffy. Add the Greek yogurt and beat until combined.
Add gelatin mixture, lemon zest, vanilla and sugar and beat until combined.
Add whipping cream and beat on low until combined, then beat on high for 3-5 minutes until fluffy and thickened (the mixture should hold stiff peaks on the beaters).
Pour filling into cooled crust, cover and refrigerate until set, at least 6 hours. Serve with whipped cream and berries if desired!
From: http://www.thereciperebel.com/





Peanut Butter Pie
Ingredients
Crust:
25 Oreos, whole
5 Tbsp butter, melted (salted or unsalted)
Filling:
1½ cups creamy peanut butter
8 Tbsp butter (salted or unsalted)
1 cup powdered sugar
Ganache:
1 cup Guittard semi-sweet chocolate chips
2 Tbsp creamy peanut butter
½ cup heavy cream
Instructions
In a food processor, pulse oreos until fine crumbs. Add melted butter. Mix thoroughly. Press into a 9-inch pie dish and up the sides. (Sometimes using the bottom of a measuring cup or glass drinking cup helps press the crust evenly.) Place in freezer for 10 minutes.
Whip the peanut butter and butter in a large bowl with a hand mixer until smooth and creamy. Add powdered sugar and mix until combined. Pour into prepared crust and smooth with a spatula.
Heat heavy cream on medium-low heat until it just comes to a rolling boil, being careful not to burn the cream. Pour over chocolate chips and peanut butter in a large bowl. Allow to rest 1 minute. Whisk together until smooth and pour over the top of the peanut butter layer. Smooth or create a design in the top with a spatula.
REFRIGERATE for at least 2 hours to overnight. TIP: Heat a knife under hot running water, dry with a paper towel and slice pie. Repeat each time you cut into the pie, for crisp, clean slices.
From: http://www.dessertnowdinnerlater.com/





Dark Chocolate Sea Salt Cookies
Ingredients
⅓ cup coconut oil
¼ cup carob powder (can substitute unsweetened cocoa powder)
2 tablespoons vanilla extract
¼ cup creamy peanut butter
1 tablespoon raw cacao powder
½ cup maple syrup
¼ teaspoon sea salt
3.5 oz Dark chocolate sea salt bar (I used 55% Cacao)
2½ cups rolled oats
Instructions
Combine coconut oil, carob powder, vanilla extract, peanutbutter, cacao powder, maple syrup and sea salt in a sauce pan and heat on low/medium for 5-7 minutes, whisking, until melted
Add chocolate bar in and stir until dissolved and combined (a minute or less usually)
Stir in rolled oats and remove from heat
Drop by spoonfuls onto cookie sheets covered with wax paper
Cool in fridge until set.
Store in fridge or freezer (I like mine frozen - they are chewy and fudge like)
From: http://buildyourbite.com/





Baileys Cookies and Cream Parfaits
ingredients
15 Oreos
4 oz semi-sweet chocolate roughly chopped
1/2 cup milk
2 cup heavy whipping cream chilled *
1/3 cup Baileys chilled *
1/4 cup powdered sugar
instructions
PRINT THIS RECIPE
Using a food processor (or zip lock bag + rolling pin or meat mallet), crush the Oreo cookies into crumbles, then set aside.
Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.
To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.
From: http://homemadehooplah.com/





Salted Caramel Cups
INGREDIENTS
1½ cups Quaker Rolled Oats
1½ cups pecan halves
½ cup pretzels
8 whole medjool dates, pitted
⅔ cup coconut oil, melted
a pinch of coarse sea salt
1 cup thick caramel (could be homemade salted caramel, date caramel, or store bought caramel pieces melted into a sauce - but make sure it is a little bit salty!)
2 cups chocolate chips, melted
sea salt, optional, for topping
INSTRUCTIONS
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
From: http://pinchofyum.com/





Apple Pie Bites
Apple Pie Filling
4 apples, peeled, cored, and diced into small pieces
3-4 tablespoons of brown sugar depending on how sweet you like your filling
Juice of half a lemon
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt, nutmeg, and allspice
1 cup water, divided
3 tablespoons cornstarch
Other Ingredients
15 mini phyllo shells
Whipped cream, store bought or homemade will work
Instructions

In a medium sized saucepan over medium-high heat combine the diced apples, 1/2 cup of water, sugar, cinnamon, salt, nutmeg, allspice, lemon juice, and vanilla extract.
Stir everything together and let the mixture cook with the lid on for about 8-10 minutes or until the apples have softened.
Stir the mixture every few minutes and lower the heat if the apples start to stick to the bottom.
In a small bowl whisk together the cornstarch and remaining 1/2 cup of water until the cornstarch has dissolved.
Pour the cornstarch mixture over the apples then stir everything together.
Continue cooking and stirring the filling for another 2 minutes or until it has thickened.
Assembling the No Bake Apple Pie Bites
Let the apple pie filling cool slightly before spooning it into the phyllo shells.
Fill the phyllo shells with the filling then top them with the whipped cream and a sprinkle of cinnamon if desired.
Serve immediately to prevent the phyllo shells from becoming soft.
From: http://reciperunner.com/





S’mores Bars
INGREDIENTS:

1 bag (11-12 ounces) chocolate chips, semi-sweet or milk
1 tablespoon Crisco shortening or vegetable oil
2 cups mini marshmallows
2 cups Golden Grahams cereal
DIRECTIONS:

Line an 8x8” pan with foil and spray with cooking spray. (This is for easy removal from the pan.)
Place the chocolate chips and shortening or oil in a large microwave safe bowl. Heat in 30 second increments, stirring after each, until the chocolate is melted and smooth. (About 1-2 minutes in an 1100W microwave.)
Stir in the Golden Grahams and marshmallows. Pour into prepared pan. Press to compact (this is a messy step!) Chill until set. Slice into squares.
These melt like candy, so I suggest keeping them in the refrigerator if you’re not eating them right away. They taste best after the sit at room temperature for a few minutes. Store in an airtight container; they’ll last about a week.
From: http://www.crazyforcrust.com/





Nutella Cheesecake
Ingredients

Crust
2 cups (264g) Oreo crumbs (leave filling in Oreos)
4 tbsp (56g) butter, melted
Filling
24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
1 tsp vanilla extract
1 1/2 cups (470g) Nutella
3 tbsp (21g) cocoa powder
8 oz Cool Whip (or homemade whipped cream)
Nutella Ganache
1/2 cup (157g) Nutella
1/4 cup (60ml) heavy cream
6 Ferrero Rocher, chopped
Instructions

1. Combine Oreo crumbs with melted butter.
2. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined.
4. Gently stir in the Cool Whip (or homemade whipped cream).
5. Pour filling into crust and smooth the top.
6. Refrigerate for about 4-6 hours or until firm.
7. Remove cheesecake from springform pan and place on cake plate.
8. To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth.
9. Let the ganache to cool slightly and thicken before pouring over cheesecake.
10. Sprinkle chopped Ferrero Rocher over the top of the cheesecake.
11. Refrigerate until serving.

Read more at http://www.lifeloveandsugar.com/2015/08/03/no-bake-nutella-cheesecake/#Vlzs5cUb5BERQEKH.99





Cake Batter Truffles
Ingredients:

10 Tablespoons butter, softened
1 1/2 cups Funfetti cake mix
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 teaspoons vanilla extract
1/3 cup sprinkles
16 oz. vanilla almond bark
1 teaspoon vegetable oil
sprinkles, for topping
Directions:

STEP 1: Using a food processor, pulse butter, funfetti cake mix, sugar, flour and vanilla extract together until dough forms.

STEP 2: Put dough into a large bowl and mix sprinkles into dough.

STEP 3: Using a 1 Tablespoon cookie dough scoop, scoop dough and roll into a ball. place dough balls onto baking sheet. Place in freezer for 10 minutes.

STEP 4: While the dough balls are chilling, melt almond bark in microwave until smooth, stir in vegetable oil.

STEP 5: Using a fork, dip each dough ball into melted almond bark. Place covered dough ball back on baking sheet.

STEP 6: Top each covered dough ball with more sprinkles. Place all the dough balls in the fridge for at least 20 minutes to let the almond bark coating to harden.
From: http://deliciouslysprinkled.com/





Brownie Batter Cheesecake Ball
INGREDIENTS
1 package (8 ounces) full-fat cream cheese
8 tablespoons (1/2 cup, 1 stick) unsalted butter
1 teaspoon vanilla extract
1 cup powdered sugar
1 and 1/2 cups Pillsbury chocolate fudge brownie mix, dry
1 and 1/2 cups miniature chocolate chips, separated
1/2 cups toffee bits
INSTRUCTIONS
In a large bowl, beat the room temperature cream cheese and room temperature (neither melted at all) until completely smooth.
Beat in the vanilla extract.
Add the powdered sugar and dry brownie mix and beat until smooth.
Stir in 1/2 cup miniature chocolate chips and the toffee bits.
Wrap tightly in plastic wrap and place in the fridge to chill for 3-4 hours or until completely firm.
Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.
Serve with "dippers" of your choice.
From: http://www.chelseasmessyapron.com/





Summer Berry Icebox Cake
Ingredients
19 oz graham crackers
8 oz cream cheese, softened
2 (3.4 oz) packages Vanilla Instant Pudding
2-1/2 cups cold milk
12 oz Cool whip (or homemade whipped cream)
3 cups fresh strawberries, sliced
1-1/2 cups fresh blueberries
2 oz white chocolate chips
Instructions
Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
Gradually beat in milk.
Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
From: http://cakescottage.com/





S’mores Cups
Ingredients
2 cups dairy free or baking chips of choice, divided
1 T coconut oil, divided
1/2 cup crushed graham crackers/grain free cookies (see above)
8 large marshmallows or 8 x 1 inch paleo marshmallows (cut into squares)
Crumbled graham cracker crumbs/grain free cookie crumbs, to top
Instructions
Line a large muffin tin with 8 paper liners and set aside.
In a microwave safe bowl or stovetop, combine 1 1/4 cups of baking chips of choice with 2 tsp of coconut oil and melt together. Divide the melted chocolate evenly amongst the eight cups, scraping down the sides of the paper liners. Refrigerate for around 10 minutes.
Once cooled and chocolate has hardened, remove from the fridge and add the marshmallow to each cup. Divide the crushed up graham crackers/grain free cookies amongst the eight cups and place back in the fridge.
While it is chilling again, melt the rest of the baking chips with a teaspoon of coconut oil and top the eight cup and allow to cool until firm. Top with crumbled graham cracker/grain free cookies and enjoy!
From: http://thebigmansworld.com/





Chocolate Banana Tart
ngredients
For the date crust
1½ cups (about 15) Medjool dates, pitted
1½ cups raw almonds
For the filling
⅓ cup non-dairy milk
6 oz. dark chocolate, chopped into chunks
2 bananas, sliced
¼ cup almonds, chopped and toasted
Directions
Lightly grease a 14x5" rectangular tart pan or 9" tart pan with coconut oil. Set aside.
Add the pitted dates and almonds to a food processor or high-powered blender and pulverize until it comes together into a "dough", with small almond bits remaining. Press the almond date dough evenly along the bottom and up the sides of the prepared pan.
Place the chocolate chunks into a heat-proof bowl. Heat the non-dairy milk on the stove until just simmering, or in the microwave for about 30 seconds. Pour the milk over the chocolate, making sure all the chocolate is submerged, and let sit for a minute or two. Stir until smooth.
Reserve a small amount of the melted chocolate to drizzle if desired, and then smooth the rest evenly over the crust.
Arrange the banana slices over the chocolate, sprinkle almonds over the bananas, and drizzle the remaining chocolate over everything.
Place in the refrigerator for at least an hour to set before serving.
From: http://www.bakerita.com/