26 No-Bake Treats to Satisfy Your Sweet Tooth

Craving something sweet but don’t want to deal with the oven? No worries! Whether you’re in a hurry, it’s too hot to bake, or you just want something easy, these no-bake treats are perfect for satisfying your sweet tooth. From creamy cheesecakes to rich chocolatey bars, each recipe is simple, delicious, and doesn’t require any baking. Just mix, chill, and enjoy. So, grab your ingredients, and let’s whip up some sweet treats that are sure to impress—no oven needed!

Chocolate Oatmeal Cookies

To make these cookies, combine 1/2 cup of unsalted butter, 2 cups of granulated sugar, 1/2 cup of milk, and 1/4 cup of cocoa powder in a saucepan. Bring to a boil over medium heat, stirring frequently. Once boiling, continue to cook for 1 minute. Remove from heat and stir in 1/2 cup of peanut butter, 1 teaspoon of vanilla extract, and 3 cups of quick-cooking oats. Drop spoonfuls of the mixture onto wax paper and let them cool for about 20 minutes until firm. These cookies are rich, chocolatey, and have a delightful chewiness from the oats.

Cheesecake

In a mixing bowl, blend 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted butter and 1/4 cup of sugar to form the crust. Press the mixture firmly into the bottom of an 8-inch springform pan. For the filling, beat 16 ounces of cream cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Fold in 2 cups of whipped topping, then spread the filling evenly over the crust. Refrigerate for at least 4 hours before serving. This cheesecake is creamy, light, and a perfect summer dessert.

Peanut Butter Bars

Start by mixing 1 cup of melted butter, 2 cups of graham cracker crumbs, and 1 cup of powdered sugar together. Stir in 1 cup of creamy peanut butter until well combined. Press the mixture into a 9×13-inch pan. Melt 1 1/2 cups of semisweet chocolate chips and 1/4 cup of peanut butter together, then pour over the peanut butter layer. Refrigerate for 2 hours before cutting into bars. These bars have a perfect balance of sweet and salty flavors with a satisfying crunch.

Lemon Pie

Prepare the crust by combining 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted butter and 1/4 cup of sugar. Press into a 9-inch pie dish. For the filling, whisk together 1 can (14 ounces) of sweetened condensed milk, 1/2 cup of lemon juice, and 1 tablespoon of lemon zest. Fold in 1 1/2 cups of whipped topping and spread the mixture into the crust. Chill for at least 4 hours before serving. This pie is tangy, refreshing, and has a wonderfully smooth texture.

Chocolate Peanut Butter Balls

Mix 2 cups of powdered sugar, 1 1/2 cups of creamy peanut butter, and 1/4 cup of melted butter until smooth. Roll the mixture into 1-inch balls and place them on a baking sheet lined with wax paper. Melt 2 cups of semisweet chocolate chips with 1 tablespoon of shortening, then dip each ball into the chocolate to coat. Place back on the wax paper and refrigerate until the chocolate is set. These treats are rich and decadent with a perfect blend of chocolate and peanut butter.

Coconut Macaroons

In a large bowl, combine 3 cups of sweetened shredded coconut, 1/2 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract. Mix until fully combined. Form the mixture into small mounds and place them on a baking sheet lined with parchment paper. Melt 1 cup of semisweet chocolate chips and drizzle over the macaroons. Refrigerate for 30 minutes until set. These macaroons are chewy, sweet, and have a wonderful coconut flavor with a hint of chocolate.

Oreo Cheesecake Bites

Crush 24 Oreo cookies into fine crumbs and mix with 1/4 cup of melted butter. Press the mixture into the bottom of a 9×9-inch pan. Beat 8 ounces of cream cheese with 1/2 cup of powdered sugar until smooth, then fold in 8 ounces of whipped topping. Spread the cream cheese mixture over the Oreo crust and top with additional crushed Oreos. Refrigerate for at least 2 hours before cutting into squares. These bites are creamy, with a perfect Oreo crunch and a sweet, tangy filling.

Strawberry Icebox Cake

Layer 2 cups of whipped topping at the bottom of an 8×8-inch dish. Top with a layer of graham crackers, followed by a layer of sliced strawberries. Repeat the layers two more times, ending with whipped topping and strawberries on top. Cover and refrigerate for at least 4 hours or overnight. This cake is light, fruity, and incredibly easy to make, with layers that meld together beautifully.

S’mores Bars

Start by mixing 3 cups of graham cracker crumbs with 1 cup of melted butter and 1/4 cup of sugar. Press into a 9×13-inch pan. Melt 1 1/2 cups of chocolate chips and spread over the crust. Top with 3 cups of mini marshmallows and place under a broiler for 1-2 minutes until lightly toasted. Refrigerate until firm. These bars capture the classic s’mores flavors with the convenience of a no-bake treat.

Nutella Cheesecake

For the crust, mix 2 cups of crushed Oreo cookies with 1/2 cup of melted butter and press into a 9-inch springform pan. In a bowl, beat 16 ounces of cream cheese with 1/2 cup of powdered sugar until smooth. Add 1 cup of Nutella and mix until fully combined. Fold in 2 cups of whipped topping and spread over the crust. Refrigerate for at least 4 hours before serving. This cheesecake is rich, creamy, and loaded with Nutella flavor.

Banana Pudding

In a large bowl, whisk together 2 cups of cold milk and 1 package (3.4 ounces) of instant vanilla pudding mix. Let it sit for 5 minutes until thickened. Fold in 1 cup of whipped topping and set aside. In a 9×13-inch dish, layer vanilla wafers, sliced bananas, and the pudding mixture. Repeat the layers, ending with pudding on top. Refrigerate for at least 2 hours before serving. This dessert is creamy, comforting, and packed with classic banana pudding flavors.

Peanut Butter Pie

Begin by mixing 1 1/2 cups of crushed graham crackers with 1/4 cup of melted butter and press into a 9-inch pie dish. In a separate bowl, beat together 8 ounces of cream cheese, 1 cup of peanut butter, and 1 cup of powdered sugar until smooth. Fold in 2 cups of whipped topping and spread the mixture into the crust. Refrigerate for at least 3 hours before serving. This pie is rich, creamy, and has a delightful peanut butter flavor that’s hard to resist.

Rocky Road Bars

Start by melting 1/2 cup of unsalted butter, 1 cup of semisweet chocolate chips, and 1/2 cup of peanut butter in a large saucepan over low heat. Remove from heat and stir in 3 cups of mini marshmallows and 1 cup of chopped nuts. Pour the mixture into a greased 9×9-inch pan and spread evenly. Refrigerate until firm, about 2 hours. These bars are rich and chewy, with a perfect combination of chocolate, marshmallows, and nuts.

Key Lime Pie

To prepare the crust, combine 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted butter and press into a 9-inch pie dish. For the filling, whisk together 1 can (14 ounces) of sweetened condensed milk, 1/2 cup of lime juice, and 1 tablespoon of lime zest. Fold in 1 1/2 cups of whipped topping and spread the mixture into the crust. Chill for at least 4 hours before serving. This pie is refreshing and tangy with a creamy lime filling that’s perfect for summer.

Chocolate Mint Bars

Mix 1 1/2 cups of crushed chocolate cookies with 1/4 cup of melted butter and press into a 9×9-inch pan. In a bowl, beat 8 ounces of cream cheese with 1/2 cup of powdered sugar and 1 teaspoon of peppermint extract until smooth. Fold in 2 cups of whipped topping and spread over the crust. Melt 1 cup of semisweet chocolate chips and 2 tablespoons of butter together, then pour over the cream cheese layer. Refrigerate for 2 hours before cutting into squares. These bars are cool, creamy, and have a perfect minty-chocolate combination.

White Chocolate Raspberry Cheesecake

For the crust, combine 1 1/2 cups of crushed graham crackers with 1/4 cup of melted butter and press into the bottom of an 8-inch springform pan. In a bowl, beat together 16 ounces of cream cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Melt 8 ounces of white chocolate and fold into the cream cheese mixture. Fold in 2 cups of whipped topping and gently stir in 1/2 cup of raspberry preserves. Spread the mixture over the crust and refrigerate for at least 4 hours. This cheesecake is smooth, creamy, and beautifully balanced with the sweetness of white chocolate and the tartness of raspberries.

Mocha Fudge Pie

Start by mixing 1 1/2 cups of crushed chocolate cookies with 1/4 cup of melted butter and press into a 9-inch pie dish. For the filling, beat together 16 ounces of cream cheese, 1/2 cup of powdered sugar, and 2 tablespoons of instant coffee granules dissolved in 2 tablespoons of water. Fold in 2 cups of whipped topping and 1/2 cup of chocolate fudge sauce. Spread the mixture into the crust and refrigerate for at least 3 hours. This pie is rich and decadent, with a deep mocha flavor that’s perfect for coffee lovers.

Apple Pie

In a large bowl, combine 1 cup of graham cracker crumbs with 1/4 cup of melted butter and press into a 9-inch pie dish. For the filling, toss together 4 cups of sliced apples, 1/2 cup of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of cinnamon. Spread the apple mixture into the crust. In a saucepan, melt 1/4 cup of butter and stir in 1/4 cup of flour, 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon to create a crumb topping. Sprinkle over the apples and refrigerate for at least 2 hours. This pie has a fresh apple flavor with a delightful cinnamon crumb topping.

Chocolate Tart

To make the crust, combine 1 1/2 cups of crushed chocolate cookies with 1/4 cup of melted butter and press into a tart pan. In a saucepan, heat 1 cup of heavy cream until it just begins to simmer, then pour over 8 ounces of chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Pour the chocolate mixture into the crust and refrigerate for at least 4 hours. This tart is rich and luxurious, with a silky smooth chocolate filling that’s sure to impress.

Pistachio Pudding Dessert

Start by mixing 1 1/2 cups of crushed graham crackers with 1/4 cup of melted butter and press into a 9×13-inch dish. Prepare 1 package (3.4 ounces) of instant pistachio pudding with 2 cups of cold milk. Once thickened, fold in 1 cup of whipped topping and spread over the crust. Top with another layer of whipped topping and sprinkle with chopped pistachios. Refrigerate for at least 2 hours before serving. This dessert is light, nutty, and has a beautiful green hue that’s as pleasing to the eye as it is to the palate.

Lemon Cheesecake Bars

To prepare the crust, mix 2 cups of crushed graham crackers with 1/2 cup of melted butter and press into a 9×9-inch pan. In a bowl, beat together 16 ounces of cream cheese, 1/2 cup of powdered sugar, and 1/4 cup of lemon juice until smooth. Fold in 2 cups of whipped topping and spread over the crust. Top with a layer of lemon curd and refrigerate for at least 4 hours before cutting into bars. These bars are tangy, sweet, and have a refreshing citrus flavor that pairs perfectly with the creamy cheesecake layer.

Chocolate Oat Bars

In a large bowl, combine 3 cups of oats, 1/2 cup of honey, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract. Press half of the mixture into the bottom of a 9×13-inch pan. In a saucepan, melt 1 cup of chocolate chips with 1/4 cup of peanut butter and pour over the oat mixture. Top with the remaining oat mixture and press down lightly. Refrigerate for at least 2 hours before cutting into bars. These bars are chewy, chocolatey, and have a perfect balance of sweetness and texture.

Blueberry Cheesecake

For the crust, mix 1 1/2 cups of crushed graham crackers with 1/4 cup of melted butter and press into a 9-inch springform pan. In a bowl, beat together 16 ounces of cream cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Fold in 2 cups of whipped topping and 1 cup of fresh blueberries. Spread the mixture over the crust and refrigerate for at least 4 hours. This cheesecake is light, creamy, and bursting with the sweet, juicy flavor of fresh blueberries.

Tiramisu

To make the filling, beat together 8 ounces of mascarpone cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Fold in 1 cup of whipped topping. Dip ladyfinger cookies into 1 cup of brewed coffee and layer them in the bottom of an 8×8-inch dish. Spread half of the mascarpone mixture over the cookies and repeat the layers. Dust with cocoa powder and refrigerate for at least 4 hours before serving. This tiramisu is rich, creamy, and has the perfect balance of coffee and sweet mascarpone.

Coconut Cream Pie

For the crust, combine 1 1/2 cups of crushed graham crackers with 1/4 cup of melted butter and press into a 9-inch pie dish. In a large bowl, whisk together 2 cups of cold milk and 1 package (3.4 ounces) of instant coconut cream pudding mix. Let it sit for 5 minutes until thickened. Fold in 1 cup of whipped topping and spread the mixture into the crust. Top with an additional cup of whipped topping and sprinkle with toasted coconut. Refrigerate for at least 4 hours before serving. This pie is creamy, coconutty, and a perfect treat for coconut lovers.

Orange Creamsicle Pie

For the crust, mix 1 1/2 cups of crushed graham crackers with 1/4 cup of melted butter and press into a 9-inch pie dish. In a bowl, whisk together 1 package (3.4 ounces) of instant vanilla pudding mix, 1 cup of cold milk, and 1/4 cup of frozen orange juice concentrate until thickened. Fold in 2 cups of whipped topping and spread the mixture into the crust. Refrigerate for at least 4 hours before serving. This pie is light, refreshing, and has a wonderful orange flavor that’s reminiscent of a creamsicle.

This article originally appeared on RetailShout.

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