9 Delicious No Bake Desserts To Make At Home

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If you love desserts but don’t love the hassle of turning on the oven, these no-bake recipes are for you. They’re quick, easy, and perfect for when you need a sweet treat without the extra effort. Whether you’re craving rich chocolate cookies, creamy Oreo cheesecake, or fresh and zesty lemon pie, these recipes cover every kind of sweet tooth.

What I love about no-bake desserts is how simple they are to make. Most of them come together in just a few minutes, and the hardest part is waiting for them to set in the fridge or freezer. Plus, they’re perfect for warm weather when you don’t want to heat up the kitchen. From indulgent brownies to wholesome oat bars, there’s something for everyone.

These recipes are great for meal prepping sweet snacks, impressing guests with a last-minute dessert, or just treating yourself after a long day. So, grab your ingredients and let’s make some easy, delicious, no-bake treats!

Tips for Making No-Bake Desserts

• Use high-quality ingredients – Since these desserts aren’t baked, the flavors really shine. Choose good chocolate, fresh fruits, and pure extracts for the best taste.
• Chill for the best texture – Most no-bake desserts need time in the fridge or freezer to set properly, so plan ahead.
• Line your pans with parchment paper – This makes it easier to lift out bars, cheesecakes, or brownies for easy slicing.
• Blend for smoothness – If a recipe calls for blending, take your time to ensure everything is creamy and well-mixed.
• Store properly – Keep no-bake desserts in an airtight container in the fridge or freezer to maintain freshness.

No-Bake Chocolate Cookies

These chocolate cookies come together in minutes with just a few pantry staples. They’re soft, chewy, and packed with chocolate flavor. Perfect for an easy dessert or a sweet snack with coffee.

Number of servings: 12 cookies

Ingredients:

• 400g (2 cups) granulated sugar
• 115g (½ cup) salted butter
• 120ml (½ cup) milk
• 30g (4 tbsp) cocoa powder
• 250g (1 cup) creamy almond butter or peanut butter
• 1 tsp vanilla extract
• 240g (3 cups) quick-cook oats
• 100g (½ cup) chocolate chips

Instructions:

1. Line two baking sheets with parchment paper and set aside.
2. In a medium saucepan over medium heat, bring sugar, butter, milk, and cocoa powder to a rolling boil, stirring often. Let it boil for 60 seconds, stirring frequently.
3. Remove from heat and immediately stir in the peanut butter, vanilla extract, and oats until well combined.
4. Drop spoonfuls onto the prepared baking sheets and let them set at room temperature for about 30 minutes until firm.

No-Bake Oreo Cheesecake

This Oreo cheesecake is creamy, rich, and completely irresistible. It’s the perfect make-ahead dessert for special occasions or when you’re just craving something sweet.

Number of servings: 8

Ingredients:

For the crust:

• 24 Oreos
• 60g (4 tbsp) unsalted butter, melted

For the cheesecake filling:

• 450g (16 oz) brick-style cream cheese, softened
• 120g (1 cup) powdered sugar
• 1 tsp vanilla extract
• 480ml (2 cups) cold heavy whipping cream
• 16 Oreos, chopped

Instructions:

1. Crush Oreos in a food processor until fine crumbs form. Mix with melted butter and press into the bottom of a 9-inch springform pan. Chill while making the filling.
2. Beat cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until well combined.
3. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture.
4. Fold in the chopped Oreos, then spread the mixture evenly over the crust.
5. Cover and refrigerate for at least 4-5 hours, or overnight. Slice and enjoy!

No-Bake Chocolate Mousse

This rich and creamy chocolate mousse is made with simple, wholesome ingredients. It’s smooth, decadent, and perfect for a quick dessert.

Number of servings: 4

Ingredients:

• 1 medium sweet potato, cooked and mashed
• 1 ripe avocado
• 200ml (¾ cup) coconut milk or oat milk
• 3 tbsp cocoa powder
• Maple syrup, to taste
• 1 tsp vanilla extract
• Chocolate chips, for topping

Instructions:

1. Cook and mash the sweet potato.
2. Blend all ingredients together until smooth.
3. Stir in chocolate chips.
4. Refrigerate for at least 30 minutes before serving.

No-Bake Chocolate Truffles

These chocolate truffles are made with chickpeas for a healthy, protein-packed twist. They’re fudgy, rich, and perfect for snacking.

Number of servings: 12 truffles

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp cocoa powder
• 2 tbsp desiccated coconut
• 100g (½ cup) chocolate chips
• Maple syrup, to taste
• 1 sachet of oats

Instructions:

1. Blend all ingredients together until smooth.
2. Stir in chocolate chips.
3. Roll into small balls.
4. Coat in desiccated coconut.
5. Refrigerate or freeze for up to a few weeks.

No-Bake Brownies

These fudgy brownies come together in minutes with dates, almond butter, and cocoa powder. They’re rich, chewy, and completely satisfying.

Number of servings: 8

Ingredients:

• 225g (8 oz) soft Medjool dates, pitted
• 125g (½ cup) roasted almond butter
• 5 tbsp cocoa powder
• ¼ tsp salt
• 100g (½ cup) miniature chocolate chips (optional)

Instructions:

1. Line a bread pan with parchment paper.
2. Blend dates and almond butter until smooth.
3. Add cocoa powder and salt, blending until well combined.
4. Stir in chocolate chips if using.
5. Press the mixture into the pan and smooth the top.
6. Refrigerate for 1 hour before slicing.

No-Bake Lemon Pie

This lemon pie is creamy, tangy, and incredibly refreshing. It’s a great dessert for summer or whenever you need something light and sweet.

Number of servings: 8

Ingredients:

For the crust:

• 150g (1½ cups) graham cracker crumbs
• 50g (¼ cup) granulated sugar
• 85g (6 tbsp) unsalted butter, melted

For the filling:

• 1 can (396g) sweetened condensed milk
• 120ml (½ cup) fresh lemon juice
• 1 tbsp lemon zest
• 240ml (1 cup) heavy whipping cream, whipped to stiff peaks

Instructions:

1. Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and chill.
2. Whisk together condensed milk, lemon juice, and lemon zest until smooth.
3. Fold in whipped cream until well combined.
4. Spread filling into the crust and chill for at least 4 hours.

No-Bake Carrot Cake

This no-bake carrot cake is packed with warm spices, natural sweetness from dates, and a deliciously creamy vegan frosting. It’s a great option for a wholesome dessert or even a snack. No oven required—just blend, freeze, and enjoy!

Number of servings: 8

Ingredients:

• 60g (½ cup) vanilla protein powder (add more if the dough is too wet)
• 60g (½ cup) oat flour (add more if needed)
• 125g (½ cup) runny almond butter or sunflower butter
• 30ml (2 tbsp) dairy-free milk
• 120g (1 cup) walnuts
• 225g (1 cup) Medjool dates, pitted
• 2 tsp cinnamon
• ¼ tsp nutmeg
• Dash of ground cloves
• 100g (1 cup) baby carrots, finely chopped
• 75g (½ cup) raisins
• Vegan cream cheese (for topping)

Instructions:

1. In a food processor, blend protein powder, oat flour, almond butter, dairy-free milk, walnuts, dates, cinnamon, nutmeg, and cloves until a thick dough forms.
2. Add the chopped baby carrots and pulse until incorporated. The mixture should have small carrot pieces but still be dough-like.
3. Fold in the raisins.
4. Line a loaf pan or small cake pan with parchment paper and press the dough evenly into the pan.
5. Freeze for 3 hours.
6. Remove from the freezer and spread a layer of vegan cream cheese on top. You can also add a layer between slices if desired.
7. Freeze for an additional hour.
8. Once fully set, slice and serve. Store leftovers in an airtight container in the freezer and thaw before eating.

No-Bake Carrot Cake Bars

If you love carrot cake but want something quick and easy, these no-bake bars are perfect. They’re naturally sweetened, packed with oats and nuts, and topped with a creamy cashew frosting. A great make-ahead snack or dessert!

Number of servings: 20 bars

Ingredients:

• 3 medium carrots, grated (about 250g / 2½ cups)
• 95g (1 cup) rolled oats
• 125g (1 cup) walnuts (or replace with more oats for a nut-free version)
• 100g (1 cup) almond meal (or replace with coconut for nut-free)
• 60g (1 cup) desiccated coconut
• 6 Medjool dates, pitted
• 80ml (⅓ cup) coconut oil, melted
• 60ml (¼ cup) maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• Zest of 1 orange
• Pinch of salt

For the frosting:

• 150g (1¼ cups) raw cashews, soaked in hot water for 30 minutes
• 125ml (½ cup) coconut cream
• 2 tbsp lemon juice
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Line a 20cm x 20cm (8-inch) square tin with parchment paper.
2. In a food processor, blend the carrots, oats, walnuts, almond meal, coconut, dates, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, ginger, orange zest, and salt until smooth. Scrape down the sides as needed.
3. Press the mixture into the prepared tin and place it in the freezer while you make the frosting.
4. For the frosting, blend the soaked cashews, coconut cream, lemon juice, maple syrup, and vanilla until smooth.
5. Spread the frosting evenly over the bars.
6. Freeze for 1-3 hours until set.
7. Cut into bars and enjoy! Store in the freezer and thaw slightly before eating.

No-Bake Oat Bars

These no-bake oat bars are a chewy, chocolatey, and peanut-buttery dream. They take just a few minutes to throw together and are perfect for a quick breakfast, snack, or healthy dessert.

Number of servings: 16 bars

Ingredients:

• 225g (1 cup) butter or coconut oil (use refined coconut oil)
• 100g (½ cup) coconut sugar
• 1 tsp vanilla extract
• 240g (3 cups) oats
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt
• 170g (1 cup) dark chocolate chips
• 180g (¾ cup) natural peanut butter (smooth or chunky)

Instructions:

1. Line an 8×8-inch (20x20cm) dish with parchment paper and set aside.
2. In a saucepan over medium-low heat, melt the butter (or coconut oil).
3. Add the coconut sugar and vanilla extract, stirring well.
4. Stir in the oats, cinnamon, and sea salt, cooking for about 4-5 minutes while stirring. Remove from heat.
5. Pour a little over half of the oat mixture into the prepared dish and press it down evenly. Reserve the rest.
6. In a separate saucepan, melt the chocolate chips and peanut butter over medium-low heat, stirring until smooth.
7. Pour the chocolate mixture over the oat base, reserving 2-3 tablespoons for the topping.
8. Crumble the remaining oat mixture over the chocolate layer, then drizzle with the reserved chocolate mixture.
9. Refrigerate for at least 2 hours until set.
10. Slice into 16 bars and enjoy!