5 Easy No Bake Dessert Ideas
We’ve all been there, in need of a last minute dessert. Whether it’s for a late invitation to friends, or a notice from your kids that they are having a party at school, TOMORROW!
Usually this is when the majority of us just run out to the store and buys whatever we can find that is most affordable. But instead of spending MORE money, you can make your own in little to no time easily at home. Keep these No Bake Dessert ideas in your arsenal so the next time you will be fully prepared.
Chocolate Candy Icebox Bars
Prep Time: 25 Minutes |Total Time: 1 Hour 30 Minutes |Makes: 27
Ingredients Needed:
- ½ cup or 120 mL of butter (Plus a tad more to grease your baking pan)
- 43 chocolate wafer cookies
- ½ teaspoon or 2.5 mL of salt
- 1 cup or 240 mL of confectioners sugar
- 1 cup or 240 mL of chocolate peanut butter nougat bars like snickers
- 1 ¼ cup or 60 mL of peanut butter
- 1 bag of chocolate crisped rice candy like Nestle Crunch
Directions
- Lightly grease with butter a 9 inch baking pan and line it with parchment or wax paper. Leave a slight over lap on each side. Butter the parchment paper too. In a food processor or mixer, grind up the wafers until they are finely ground. Then Transfer into a large bowl, whisk in your confectioners sugar and salt. In a medium size bowl (microwave safe), microwave your peanut butter and butter in 30 second increments, stirring in between until the mixture is melted and smooth. Stir into the wafer mixture and allow it to cool at room temperature for about 10 minutes.
- Fold in the nougat and wafer candy then transfer into your pan. With a small utensil such as a spatula, press in the mixture into the pan evenly. Refrigerate until it is completely set, for about 30 minutes. In a microwave safe bowl, microwave the crisped rice candy in 30 second increments until it is melted, and pour over your chilled mixture, and spread evenly. Refrigerate until set, typically about 20 minutes. Lift your bars with the parchment paper and cut into 27 square bars.Â
Peanut Butter Balls
Prep Time: 1 hour | makes: 36 Balls
Ingredients
- 6 Tablespoons or 90 mL of butter, softened
- ½ cup or 120 mL of creamy peanut butter
- ½ teaspoon or 2.5 mL of vanilla extract
- 2 cups or 480 mL of powdered or confectioners sugar
- Pinch of salt
- ¼ cup or 60 mL of marshmallow cream
- 12 ounces of Baking Chocolate
Directions
- Beat the butter, marshmallow cream and peanut butter until fully creamy. Add in the salt and vanilla and beat again. Slowly this time add in your powdered or confectioners sugar until a soft dough forms.Â
- Roll the dough into 36 balls. Refrigerate for at least 30 minutes, longer is better though.Â
- Melt the Baking Chocolate by following the directions on the package. Remove a few balls from the refrigerator at a time; use a toothpick to spoon the balls into the melted chocolate. Put the balls on a tray lined with parchment paper and remove the toothpick. Dab a bit of chocolate over the hole and top it off with sprinkles, (optional).
- Store in a container on the counter for 1 to 2 days or longer in the refrigerator.
Strawberry Mints
Total Time: 3 Hours| Makes 30 servings
Ingredients
- ½ cup or 120 mL of butter, softened
- ½ teaspoon or 2.5 mL of mint extract
- 1/3 cup or of light corn syrup
- 3 ¾ cup or 880 mL of powered or confectioners sugar
- 3 tablespoon or 45 mL of strawberry gelatin
Directions
- In a large bowl, blend all the ingredients together until they are fully combined. The dough will be crumbly.
- Pinch a small amount in your hand and roll. You can make any size you’d like. Place each piece on a piece of parchment paper, and flatten with a fork.Â
- Allow the mints to firm up for about 3 hours at room temperature.
- Enjoy!
No Bake Strawberry Cheesecake
Prep Time: 10 minutes| Makes: 10 small jars
Ingredients
Crust:
1 cup or 240 mL crushed pretzels
6 Tbsp or 90 mL of melted butter
1 Tbsp or 15 mL of sugar
Cheesecake:
1 Tbsp or 15 mL of plain gelatin
¼ cup or 60 mL of warm water
1 ¼ cup or 300 mL of fresh strawberries sliced
¼ cup or 60 mL of vanilla yogurt
1 ¼ cup or 300 mL of cottage cheese
½ cup or 120 mL of sugar
½ tsp or 2.5 mL of vanilla
Directions
- Combine your crushed pretzels, butter, and sugar in a bowl. Spoon it into 10 small jars (baby jars work wonderfully) and press into the bottom, place aside.
- Combine the warm water and gelatin in a small bowl and keep stirring until it’s dissolved
- Put the strawberries into a blender and chop until finely chopped. Add in the sugar, yogurt, cottage cheese and vanilla, and blend until creamy. Add in the gelatin mixture and blend again. Pour into the jars.Â
- Refrigerate overnight to help set the cheesecake. You can freeze for thicker consistency if you’d like.
- Enjoy!
No Bake Peanut Butter Cheesecake
Prep Time: 20 minutes | Total Time: 20 minutes | Makes 10
Ingredients
Crust:
Package of Oreo cookies
5 Tablespoon or 75 mL of melted butter
Filling:
¾ cup or 180 mL of peanut butter
½ cup or 120 mL of sugar
1 8 oz package of cream cheese
¼ cup or 60 mL of powdered or confectioner’s sugar
1 ¼ cup or 300 mL of heavy cream
1 tsp or 5 mL of vanilla
1 row of peanut butter cups, crushed
Chocolate Ganache:
½ cup or 120 mL of heavy cream
1 cup or 240 mL of semi sweet chocolateÂ
Directions
- Use a food processor to grind the Oreos into crumbs. Mix with melted butter and press into a 9 inch pan, set aside in the freezer to set while you work.Â
- In a mixer whisk the heavy cream until you see soft peaks, add in the confectioners or powered sugar and vanilla until the peaks are stiff. Put in a separate bowl and place aside.Â
- In the mixer bowl, use a paddle attachment and beat the peanut butter, cream cheese, and sugar until mixed well. Use a spatula to fold in the whipped cream. When mixed, fold in 1 row of peanut butter cups, and pour into the prepared crust.Â
- Set in the fridge for 1 hour.Â
- In a microwave safe bowl, heat up ½ cup or 120 mL of the heavy cream for 30-45 seconds until it is hot, but not quite boiling. Add in the chocolate and mix until smooth. Pour over the cheesecake.Â
- Let sit for 4 hours before serving.
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