No-Bake Desserts: 103 Easy Recipes for No-Bake Cookies, Bars, and Treats

No-Bake Desserts: 103 Easy Recipes for No-Bake Cookies, Bars, and Treats

by Addie Gundry


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In this second RecipeLion cookbook, Cutthroat Kitchen winner Addie Gundry shows you how to combine your favorite flavors, from fruit and chocolate to nuts and caramel, into 103 easy no-bake cheesecakes, pies, fruit tarts, candies, cookies, bites, bars, fruit desserts, frozen desserts, gelatin desserts, puddings, and adorable single-serving desserts in a jar. And each dessert is no-bake, so there’s no need to take up space in the oven. Combining her professional French culinary training with her love of easy entertaining solutions, Addie translates classic favorites from tiramisu to banana cream pie into easy go-to recipes that you’ll use all year round. Learn how to whip up Chocolate Éclair Cake, Mini Lemon Meringue Pies, Strawberry Shortcake in a Jar, and Peanut Butter Cheesecake Bites with ease in Addie's No-Bake Desserts.

Product Details

ISBN-13: 9781250123367
Publisher: St. Martin's Press
Publication date: 07/03/2017
Series: RecipeLion Series
Pages: 240
Sales rank: 659,245
Product dimensions: 7.50(w) x 9.10(h) x 0.60(d)

About the Author

ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant. Her books include Everyday Dinner Ideas, Family Favorite Casserole Recipes, and Festive Holiday Recipes.

Read an Excerpt


Cakes and Pies

As Julia Child once said, "A party without a cake is just a meeting." I happen to agree. In this chapter you will find cheesecakes, beautiful pies, fruit tarts, and more — all with the magical ability to turn any day into a party.

Brownie Cheesecake

Yield: 1 cake; serves 10 to 12 | Prep Time: 1 hour | Chill Time: 1 to 2 hours

When I was a kid visiting family in Chicago, the highlight of the experience was always getting to dine at my favorite restaurant, The Cheesecake Factory. With so many cheesecakes to choose from, I was always happy to share, so I could try multiple flavors. One of my favorites was a brownie cheesecake because it was a mash-up of two great desserts. This one isn't quite as giant as the cheesecake I ate on the first floor of the Hancock building, but it equally delicious.


2 dozen brownie bites

1. Lightly grease an 8-inch springform pan.

2. Arrange the brownie bites to fit in the bottom of the pan.

3. In a medium microwave-safe bowl, microwave the bittersweet chocolate chips on high for 1 minute. Stir and continue to microwave in 30-second intervals until the chocolate has melted, about 3 minutes total. Set aside to cool while you prepare the cream cheese.

4. Using a hand mixer and a large bowl, or in the bowl of a stand mixer fitted with the paddle, beat the cream cheese, butter, espresso powder, and granulated sugar on medium speed until smooth.

5. Add the cooled melted chocolate and beat on medium speed until combined.

6. Mix the heavy whipping cream with the powdered sugar until stiff peaks form.

7. Fold the whipped cream into the cream cheese mixture. Add ¾ cup of the mini chocolate chips.

8. Spoon the batter into the pan over the brownies.

9. Refrigerate for 1 to 2 hours, until firm.

10. Remove the springform ring from the cheesecake.

11. Warm the sea salt–caramel sauce. Drizzle a few tablespoons over the cheesecake and top with the remaining mini chocolate chips. Serve immediately.

Chocolate Éclair Cake

Yield: 1 cake; serves 8 to 10 | Prep Time: 15 minutes | Chill Time: Overnight

This delicious, slightly messy, sticky cake is well worth the overnight wait. With the multidimensional layers, it looks complex but is very simple to create and a showstopper for any party.


2 (3.5-ounce) packages instant vanilla pudding mix

1. In a medium bowl, combine the pudding mix and 3 cups of the milk. Add the whipped topping and stir to combine.

2. Place one layer of graham crackers on the bottom of a 9 × 13-inch baking dish. Top with the pudding–whipped topping mixture and repeat with an additional layer of graham crackers and pudding–whipped topping mixture. End with a layer of graham crackers.

3. In a small microwave-safe bowl, combine the Nutella and the remaining 1 tablespoon milk and melt in the microwave on medium heat for 20 seconds. Stir in the corn syrup.

4. Pour the Nutella mixture on top of the cake. Refrigerate overnight.

5. Cut into slices and serve.

Mocha Chocolate Icebox Cake

Yield: 1 cake; serves 8 to 10 | Prep Time: 20 minutes | Chill Time: 3 hours

My fondest memories of my grandmother are her morning cups of coffee and her long list of icebox desserts that she'd turn to each week in the summer. When I eventually began drinking coffee, both the smell and taste brought back these memories. I don't know if I remember her combining that morning coffee into any of her icebox cakes, but if she did, it would be exactly this cake.


1 (9-ounce) package chocolate wafer cookies

1. Crush the cookies in a food processor to the consistency of wet sand.

2. In a small saucepan, heat the milk until it begins to steam. Stir in the espresso powder and set aside to steep.

3. In the bowl of a stand mixer fitted with the wire whip, whip 2½ cups of the heavy whipping cream on high until foamy. Add the vanilla and powdered sugar and continue whipping until stiff peaks form. Transfer to a large bowl and set aside.

4. In the same mixer bowl (no need to wash) using the paddle attachment, combine the cream cheese and granulated sugar and mix for 2 minutes, scraping down the sides of the bowl, until smooth. Add the espresso-milk mixture and stir to incorporate. Fold the two mixtures together until no white streaks remain. Place in the refrigerator to chill.

5. Meanwhile, put the chocolate chips in a large bowl. Heat the remaining 1 cup heavy whipping cream in a small saucepan over medium heat until steamy. Pour the cream over the chips and stir until a smooth, shiny ganache forms.

6. Place half the crumbs into a greased 8-inch springform pan and press with your fingertips to form a bottom crust. Spoon in half the whipped filling and smooth. Pour ½ cup of the ganache over the filling and carefully smooth. Repeat the layering.

7. Chill the cake for at least 3 hours before serving.

Mug Cake

Yield: 1 individual mug cake | Prep Time: 5 minutes | Cook Time: 1 minute

It may be hard to believe that you can make a cake without an oven and in only 60 seconds, but it's true. If you have the ingredients in your office, then that breakroom microwave will be kept in continuous use.


¼ cup all-purpose flour

1. In a small bowl, combine the flour, cocoa powder, baking powder, and sugar.

2. Add the milk and vegetable oil and stir well to incorporate.

3. Pour the batter into a large mug.

4. Microwave on high for 60 seconds. Remove from the microwave and top with malted milk balls and chocolate sauce.


All microwaves are different. You may need more time for your cake to cook. After 60 seconds, check the cake and place back in the microwave if it is not doughy and solid. There are no eggs to worry about undercooking, so if it is a bit gooey, that is OK, too!

No-Bake Nutella Cheesecake

Yield: 6 mini cheesecakes | Prep Time: 15 minutes | Chill Time: 4 hours

Nutella has a distinct taste and texture unlike any other chocolate product I can think of. So you don't need to add much to make a delicious chocolate-hazelnut-flavored cheesecake. This simple, sweet little treat will taste exactly as it's named.


1 (13-ounce) jar Nutella

1. In the bowl of a stand mixer fitted with the paddle, beat the Nutella, cream cheese, and powdered sugar on medium speed until smooth and combined.

2. Spoon the mixture into the graham cracker crusts.

3. In a small microwave-safe bowl, microwave the white chocolate chips on 50% power in 30-second increments until the chocolate has completely melted.

4. Drizzle the cheesecakes with the white chocolate and top with the bittersweet chocolate chips. Refrigerate for at least 4 hours before serving.

Pineapple Dream Cake

Yield: 1 cake; serves 8 to 10 | Prep Time: 15 minutes | Chill Time: Overnight

This sweet little treat reminds me of a menu item at a tiki bar, and I can certainly imagine eating a big slice on the beach or by the pool. A similar color to the sea of big yellow umbrellas that sprawl across the sand, this easy cake is truly a vacation in a pan.


1 (11-ounce) box mini vanilla wafers

1. Place a solid layer of vanilla wafer cookies on the bottom of an 8- or 9-inch square deep-dish pan.

2. In a small bowl, combine the pineapple, lemon juice, and condensed milk. Pour the mixture on top of the vanilla wafers in the pan.

3. Place more wafers on top and then cover with the whipped topping and the coconut.

4. Refrigerate the cake overnight.

5. To serve, scoop into individual serving dishes and top each with a cherry.

No-Bake Balsamic Berry Cheesecake

Yield: 1 cheesecake; serves 8 to 10 | Prep Time: 15 minutes | Chill Time: 5 hours or overnight

Plain cheesecakes are completely delicious as is, but they're also the perfect canvas for all kinds of toppings and fillings. In the summer, fresh berries are in abundance, and topping a slice with as many as possible makes this savory-sweet treat even better. What I love to do with cheesecakes is add something slightly tangy. It cuts into the thick and rich filling and provides a sauce.


2 (8-ounce) packages cream cheese, at room temperature

1 cup mixed fresh berries (strawberries, blueberries, and blackberries), plus extra for serving

1. In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, vanilla, and powdered sugar and beat until smooth. Add the sour cream and heavy whipping cream and beat until thick and creamy, about 5 minutes.

2. Pour the filling into the graham cracker crust and refrigerate the cheesecake for at least 5 hours or overnight.


3. When ready to serve, make the berry sauce. In a small saucepan, combine the fresh berries, vinegar, granulated sugar, and lemon juice. Cook over medium heat, stirring, until the sugar dissolves, about 5 minutes.

4. Set the sauce aside to cool for a few minutes.

5. To serve, slice the cake, place on individual serving plates, and drizzle with the sauce. Top with extra berries.

No-Bake Cherry Cheesecake Bites

Yield: 12 mini cheesecake bites | Prep Time: 15 minutes | Chill Time: 4 hours

I love these little bites because they are great for kids and adults. They also happen to be my go-to convenience treat for parties; something a little less sweet and perfect for passing around, navigating through a crowd, and eating one handed, leaving your other hand free for a cocktail.


1 cup graham cracker crumbs

1. Line a mini cupcake tin with paper liners.

2. In a small bowl, mix the graham cracker crumbs and melted butter together. Press into the bottom of the lined cups with a spoon. Refrigerate for 1 hour.

3. In the bowl of a stand mixer fitted with the paddle, beat the cream cheese until light and fluffy. Gradually add the sweetened condensed milk and beat until well combined. Stir in the lemon juice, vanilla, and salt.

4. Pour the mixture into the prepared crusts and chill the cheesecakes for 3 hours.

5. Top with the cherry pie filling and maraschino cherries. Serve immediately.

Chocolate-Raspberry Cheesecake

Yield: 1 cheesecake; serves 10 to 12 | Prep Time: 15 minutes | Chill Time: 4 hours

I've served this showstopper in the summer with fresh-picked berries and over Christmastime with a little holly on the plate. It's a year-round beauty. The dark chocolate crust paired with the bright pink cake is elegant and striking on any table.


1 (8-ounce) package cream cheese, at room temperature

1. In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, whipped topping, and Jell-O powder. Mix on high until well blended, about 5 minutes.

2. Add the raspberry preserves and powdered sugar.

3. Pour the filling into the prepared chocolate crust and top with the fresh raspberries.

4. Refrigerate the pie for 4 hours. Serve chilled.


The Jell-O provides color and flavor, making it one of my favorite double-agent secret ingredients!

Nutter Butter Cheesecake

Yield: 1 cheesecake; serves 10 to 12 | Prep Time: 1 hour | Chill Time: 5 hours or overnight

Nutter Butter cookies make the perfect cheesecake crusts. The peanut butter binds the cookie crumbs together, and when packed in tightly, the mixture forms a thick, sturdy base for the light and fluffy topping.



24 Nutter Butter cookies

2 (8-ounce) packages cream cheese, at room temperature


1. To make the crust, crush the cookies in the food processor until finely crushed. Add the granulated sugar and melted butter.

2. Press the mixture into the bottom and up the sides of a 9-inch springform pan.

3. Refrigerate for 1 hour, until firm.


1. In the bowl of a stand mixer fitted with the paddle, beat the cream cheese, peanut butter, and granulated sugar until well combined.

2. In a clean mixer bowl fitted with the wire whip, whip the cream, powdered sugar, and vanilla until firm peaks form.

3. Fold the whipped cream mixture into the cream cheese–peanut butter mixture. Fold in the broken cookies.

4. Spread the mixture over the crust.

5. Refrigerate the cheesecake for at least 4 hours or overnight.

6. Serve, garnished with whipped topping, mini marshmallows, and extra crushed Nutter Butter cookies.

Strawberry-Raspberry Fluff Cake

Yield: 1 cake; serves 6 to 8 | Prep Time: 15 minutes | Chill Time: Overnight

The other day I brought this cake to a baby shower. It's a sweet little treat perfect for a girly occasion: as light as air and as fluffy as a cloud, just like it looks.


1 (8-ounce) package cream cheese, at room temperature

1. In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, whipped topping, and Jell-O powder.

2. Mix on high until well blended and the Jell-O powder has dissolved, about 5 minutes.

3. Add the strawberry preserves and powdered sugar and beat until fully incorporated.

4. Pour the filling into the graham cracker crust and refrigerate the cake overnight.

5. Top with chopped strawberries and serve.


Excerpted from "No-Bake Desserts"
by .
Copyright © 2017 Addie Gundry.
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

No-Bake Desserts



Cakes and Pies

Brownie Cheesecake

Chocolate Éclair Cake

Mocha Chocolate Icebox Cake

Mug Cake

No-Bake Nutella Cheesecake

Pineapple Dream Cake

No-Bake Balsamic Berry Cheesecake

No-Bake Cherry Cheesecake Bites

Chocolate-Raspberry Cheesecake

Nutter Butter Cheesecake

Strawberry-Raspberry Fluff Cake

Chocolate Chip Cookie Pie

Chocolate-Strawberry Pie

Coconut Cream Pie

French Silk Pie

Key Lime Pie

Multicolor Kool-Aid Pie

Millionaire Pie

Rainbow Pie

Strawberry Pie


Candies and Chocolates

Dipped Pretzels

Walnut Fudge

Gummy Bears

Martha Washington Candies

Oreo Truffles

Peppermint Patties

Rainbow Mint Bark

S’mores Bark

Sea Salted Caramels

Salted Chocolate Peanut Clusters



Cheesecake Jell-O Candies

Cracker Candy

Almond Brittle

Rock Candy

Peanut Butter Fudge

Rainbow Puppy Chow

Gummy Champagne Hearts

Ginger-Chocolate Hearts


Cookies, Bites, and Bars

Funfetti Cake Batter Bites

Peanut Butter Cheesecake Bites

Coconut Praline Bites

Cookie Dough Brownie Bites

Energy Bites

Butterscotch Haystacks

Nutella Bars

Pumpkin Cheesecake Balls

Snickerdoodle Balls

Cookie Sandwich

Dipper Cookies

Chocolate Oatmeal Cookies

Loaded Marshmallow Cereal Treats

Oreo No-Bake Cheesecake Bars

Peanut Butter Bars

Bourbon Pecan Bars

Lemon Bars


Fruit and Frozen Desserts

Banana Split

Fruit Kabobs with Dips

Mini Fruit Tarts

Raspberry-Lemon Meltaways

Stuffed Strawberries

Healthy Fruit Pizza

No-Bake Lemon Berry Bars

Crème Brûlée

Blueberry Crunch Cake

Frozen Fruit Cups

Mini Lemon Meringue Pies

Cookies-and-Cream Ice Cream Cake

No-Fry Fried Ice Cream

Frozen Hot Chocolate

Raspberry Sorbet

Grasshopper Pie

No-Churn Coffee Ice Cream

Snickerdoodle Milk Shake Spumoni Terrine

Fruity Ice Cream Sandwiches

Pineapple Whip

No-Churn Vanilla Bean Ice Cream


Gelatin and Pudding Desserts

Chocolate Mousse


Orange Dreamy Dessert

Strawberry Parfait Delight

Rice Pudding

Pecan Dream

Funfetti Birthday Cake Parfaits

Pineapple Dream Dessert

Slow Cooker Brownie Pudding

Addie’s Tiramisu

Champagne Mousse


Desserts in a Jar

Apple Pie in a Jar

Drumstick Sundae

Mint Chocolate Chip Cups

Mason Jar Trifle

Mini Pumpkin Pies

Chocolate-Raspberry Cheesecake in a Jar

Strawberry Shortcake in a Jar

Individual Peanut Butter Cups

Vanilla Beach

S’mores in a Jar

Dirt Cup

Pretzel Butterscotch

Banana Cream Pie in a Jar



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