5 NO-BAKE DESSERTS | The Best EASY SUMMER Dessert Recipes | Julia Pacheco

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with fewer calories.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and adds a tropical flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with a different flavor profile.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is plant-based and suitable for vegetarians.

Break 6 full-size Hershey bars into pieces and place them in a microwave-safe bowl.

Microwave the chocolate for 20 seconds at a time, stirring after each interval until completely melted and smooth.

Fold in an 8-ounce container of Cool Whip until well combined.

Use a store-bought 6-ounce graham cracker pie crust or make your own.

Pour the chocolate filling into the pie crust and spread it evenly.

Refrigerate for at least 4 hours to set.

Crush 1.5 sleeves of graham crackers in a bag using a rolling pin or food processor.

Add 0.5 cup of melted butter to the crushed graham crackers and mix until coated.

Press all but 0.5 cup of the graham cracker mixture into an 8x8 baking dish to form a crust.

In an electric mixer, combine 0.5 cup softened butter and 6 ounces cream cheese until well combined.

Add 2 cups powdered sugar, one cup at a time, until fully incorporated.

Stir in 1 tablespoon of crushed pineapple and mix well.

Pour the cream cheese mixture over the prepared crust and spread evenly.

In a medium bowl, combine the remaining crushed pineapple with an 8-ounce container of Cool Whip and fold together.

Spread the Cool Whip and pineapple mixture over the cream cheese layer.

Sprinkle the reserved graham cracker crumbs over the top.

Refrigerate for at least 5 hours to set.

In a large bowl, beat together 2 blocks of cream cheese until smooth.

Add 1.25 cups powdered sugar, 3 tablespoons lemon juice, and 1 tablespoon vanilla extract, mixing until combined.

Add 0.5 cup heavy whipping cream and beat for 2-3 minutes until fluffy.

Pour the mixture into a pre-made pie crust and refrigerate for at least 3 hours.

Top with fresh lemon zest, lemon slices, and whipped cream before serving.

In a food processor, add 1 cup salted pretzels and 1 sleeve of graham crackers and process until crumbly.

Add 1 cup melted unsalted butter, 2 cups powdered sugar, and 1.5 cups creamy peanut butter, mixing until smooth.

Spread the mixture into a lined 9x13 baking dish and press evenly.

In a microwave-safe cup, combine 10 ounces semi-sweet chocolate chips and 0.25 cup peanut butter, microwaving until smooth.

Pour the chocolate mixture over the peanut butter bars and spread evenly.

Refrigerate for at least 2 hours to allow the chocolate to harden.

In a food processor, add 15 Oreo cookies and process until crumbly.

Remove 0.5 cup of the Oreo crumbs and set aside.

In an 8x8 baking dish, combine the remaining Oreo crumbs with 0.5 cup melted butter and mix well.

Press the mixture into the baking dish to form a crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens