15 Yummy DIY No Bake Dessert Recipes You’ll Love


Who doesn’t like desserts and not having to bake them is a plus. Choose your pleasure and put a smile on someone’s face and yours.

1. Triple Chocolate Brownies


Makes 16 small brownies

1 generous cup graham cracker crumbs, from 8 to 10 whole graham crackers
1/2 cup finely chopped roasted hazelnuts
1/4 cup cocoa powder
1/2 teaspoon kosher salt
3/4 cup sweetened condensed milk
4 ounces bittersweet chocolate, melted

Line an 8-inch (20-cm) square baking dish with two crossed strips of parchment or wax paper, letting the long ends hang over the sides of the dish. Grease lightly with butter or baking spray. In a large bowl, mix together the crackers, hazelnuts, cocoa, and salt.

Pour in the milk. (If desired, you can set the can in a pan of warm water to make it easier to scrape out and stir in the milk.) Pour in the melted chocolate and stir firmly to thoroughly combine, then scrape the mixture into the prepared pan.

Cover with a piece of plastic wrap and press firmly into the pan. Chill for at least 1 hour, until firm enough to cut. Lift the parchment paper to remove the brownies from the pan. Cut the brownies into small squares. They will be fudgy but quite firm.

Store leftover brownies in an airtight container in the fridge for up to 5 days.


2. chocolate-dipped strawberries


what you need:

1 pkg. (7 oz.) BAKER’S Milk Chocolate Dipping Chocolate
36 fresh strawberries
make it

MELT chocolate as directed on package.

DIP strawberries in chocolate; let excess chocolate drip off.

PLACE on waxed paper-covered baking sheet. Refrigerate 30 min. or until chocolate is firm.


3. Quick Lemon-Berry Trifle


what you need
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
4 cups mixed fresh berries (blueberries, raspberries, sliced strawberries), divided
42 vanilla wafers
make it:

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish.

ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 of the pudding mixture and half each of the berries and remaining pudding mixture. Top with layers of remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries.



4. Ombre White Chocolate Cherries


1 lb fresh cherries
22oz Ghiradelli white chocolate chips
Pink & red food coloring

1. Line a baking sheet with wax paper. Rinse cherries & pat dry. Split the chocolate chips into 4 small bowls.

2. Put a pot of water on medium heat until it is simmering. Place a metal bowl on top and pour in one bowl of white chocolate chips. Let heat for 2-3 minutes, and when the chocolate starts to glisten, stir continuously until chocolate is melted and smooth.
Remove from heat immediately and pour back into small bowl.

3. Add a small amount of food coloring (this will be your palest color) and stir thoroughly. Holding the cherries by the stem, dip them into the chocolate one at a time, and place onto the baking sheet to set.

4. Repeat with the other 3 bowls of chocolate, adding progressively more food coloring to each bowl. Put the baking sheet of cherries into the fridge to cool.


5. Red Velvet No-Bake Cheesecake




16 double stuffed chocolate sandwich cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
2 – 8oz packages cream cheese, softened (I used 1/3 less fat)
1/2 cup confectioners sugar
8 oz semi-sweet baking chocolate, melted
1 teaspoons McCormick pure vanilla extract, divided
1 1/2 Tablespoons McCormick red food color
1 – 8oz container whipped topping, thawed (I used extra creamy)

In a small bowl, mix together cookie crumbs and melted butter. Spoon cookie mixture evenly into small jars or dishes and press to form a crust. Set aside.

In the bowl of a stand mixer, beat together cream cheese and confectioners sugar until light and blended. Add melted chocolate, McCormick pure vanilla extract and McCormick red food color and beat until evenly blended. Fold in whipped topping.

Spoon cheesecake mixture into prepared cups. Alternately, transfer cheesecake mixture into piping bag and pipe into cups. Serve immediately or refrigerate cheesecakes until ready to serve. Top with vanilla whipped topping (see notes) and chocolate shavings.


6. Lemonade Cheesecake


what you need
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Drink Mix
1/4 cup cold fat-free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
make it

BEAT cream cheese and drink mix in large bowl with mixer until blended. Gradually beat in milk.

WHISK in COOL WHIP; spoon into crust.

REFRIGERATE 4 hours or until firm.

NOTE: Place remaining drink mix in plastic or glass pitcher. Add 1-1/4 qt. (5 cups) cold water; stir until mix is dissolved. Serve over ice.SPECIAL EXTRAGarnish with cut-up fresh fruit just before serving.


7. Strawberry Freeze


What You Need
12 chocolate chip cookies (2 inch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups whole strawberries, cut in half
Make It

ARRANGE cookies in single layer on bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in COOL WHIP until well blended. Pour over cookies in pan.

FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves.


8. Easy Peanut Butter & Chocolate Eclair Dessert


what you need
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1/4 cup PLANTERS Creamy Peanut Butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 graham crackers
1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.), broken into pieces
3 Tbsp. butter
make it

BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13×9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.



9. Cookies & Creme Pudding Pops



what you need
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups milk
6 OREO Cookies
1/2 cup thawed COOL WHIP Whipped Topping

make it
step 1 BEAT pudding mix and milk in large bowl with whisk 2 min.
step 2 PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.
step 3 ADD cookie crumbs and COOL WHIP to pudding; stir just until blended.
step 4 SPOON into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.


10. Cannoli Cones


what you need
2-3/4 cups (22 oz.) POLLY-O Original Ricotta Cheese
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Zest of one lemon
1/2 cup miniature semi-sweet chocolate chips, divided
12 sugar ice cream cone
Assorted sprinkles or chopped nuts
make it

BEAT ricotta, powdered sugar, vanilla extract, ground cinnamon and lemon zest with an electric mixer on medium high speed until fully incorporated and smooth.

FOLD in ¼ cup of the chocolate chips and transfer mixture to a large zip top bag. Refrigerate for at least 30 minutes while preparing the cones.

IN a microwave safe bowl, heat remaining ¼ cup of chocolate chips in 30 second intervals, stirring until melted and smooth.

DIP the wide opening of each cone into melted chocolate, tap off excess and roll in either sprinkles or nuts. Place on a sheet of wax paper to set.

WHEN chocolate has set, remove filling from refrigerator and cut a small opening in one corner of the bag. Pipe filling into each cone and serve immediately.


11. Rocky Road No-Bake Cheesecake

15-Yummy-DIY-NoBake-Rocky Road Cheesecake

What You Need
3 oz. BAKER’S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1 OREO Pie Crust (6 oz.)
Make It

MICROWAVE 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.

BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust.

REFRIGERATE 4 hours or until firm.


12. No-Bake Cake Batter Cake Balls



For the Truffles:
1-1/2 c. flour
1 c. yellow cake mix
1/2 c. unsalted butter, softened
1/2 c. white sugar
1 tsp. vanilla
1/8 tsp. salt
3-4 tbsp. milk
2 tbsp. sprinkles
For the Coating:
16 oz. (8 squares) almond bark or vanilla flavored coating
Pop sticks (for dipping)

For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
For the coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.
Using a pop stick, dip truffles into melted almond bark and gently twirl around to remove excess coating. Place truffle back on cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
Chill truffles in the refrigerator until ready to serve.
Makes approximately 24–30 truffles.


13. Banana Split Lasagna


2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)


Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.

In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.

Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.

Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.

Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.


14. No-Bake Chocolate Shortbread Mousse Parfaits


Chocolate Shortbread Mousse Cups
1 Package instant chocolate pudding (3.4 oz)
1½ C cold milk
1 Container Cool Whip, thawed
1 Package Walkers Chocolate Scottie Dogs Shortbread cookies
Chocolate ganache
2 oz Dark chocolate chips
1 tbsp Heavy whipped cream
2 tsp Instant espresso

Chocolate Shortbread Mousse Cups
Start preparing the pudding by mixing the instant chocolate pudding mix with the milk. Place in the refrigerator and allow to set for at least 15 minutes until firm.
Fold in one container of thawed whipped cream with a spatula and mix until incorporated. If you have time, put it back in the fridge for 15 minutes, but if you don’t that’s fine too.
Use a food processor to grind up the chocolate shortbreads into fine crumbs.
Chocolate Ganache

In a microwave safe bowl, combine dark chocolate chips with the heavy whipped cream. Microwave for 30 seconds. Remove and stir vigorously with a spoon until well mixed.

Prepare instant espresso according to package directions. My instant espresso calls for 3 ounces of water to 1 teaspoon espresso and mix until dissolved. Measure out 2 teaspoons into the chocolate ganache and mix with a spoon until well mixed.

Adding the instant espresso with help to thin out the chocolate and make it nice for dripping. I personally think it also enhances the flavor. If you don’t have instant espresso, you can omit that step, but you may want to add additional whipping cream to help thin out the chocolate.

Prepare the mousse cups by adding one tablespoon of chocolate shortbread to the bottom of the glass. Use a spoon or piping bag and fill the cup half full with chocolate mouse. Next, take a spoon full of chocolate ganache and drizzle it on top of the mousse. Repeat this step two more times. Each glass has 3 tablespoons of shortbread cookies, three layers of mousse and 2 and half spoon fulls of ganache. Serve these cold and keep refrigerated.


15. Banana Creme Pie


Chilling Time: 3 hr
Cooking Vessel Size: 11 x 7 baking pan

For the Crust
2 cups graham cracker crumbs
1 stick butter, melted
2 tablespoons sugar

For the Filling
2 (3.4 oz) packages instant banana pudding
2 cups evaporated milk, chilled
1 cup cold water
2 cups (8 oz tub) Cool Whip*

For the Topping
Banana slices
1 cup (1/2 an 8 oz tub) Cool Whip
Caramel sauce (the refrigerated kind you drizzle on ice cream is perfect)
graham cracker crumbs

In a small bowl, thoroughly mix graham cracker crumbs, melted butter, and sugar. Then, press the mixture into the bottom of an 11 x 7-inch baking dish. Set aside.

In a large mixing bowl, combine the pudding mix, milk, and cold water. With a hand mixer, beat the mixture for about two minutes. Then, let it stand for about one minute so that it firms up a little bit.

After one minute, fold two cups of Cool Whip into the pudding mixture. Mix (by hand) until the Cool Whip is totally combined. Then, pour this mixture on top of the graham cracker crust in your baking dish.

Refrigerate the dish until the pudding layer is firm. We let it sit overnight, but 3 hours should be enough time.
After the pudding has firmed up, slice one banana and place banana slices on top of pudding. Then, spread the additional cup of Cool Whip over the dessert, covering the banana slices completely.

When you’re ready to serve, drizzle the dessert with caramel sauce and top it all of with a dusting of graham crackers.
Notes: *Instead of using two 8 oz. tubs of whipped topping, you can instead use a 12 oz. tub and split it between the filling and the topping.


Disclosure: This site has affiliate links. We may be compensated when users make a purchase or register to a third party website. For more details read our privacy policy.