No-Bake Desserts

The more dessert, the better.

Oreo Cookie Balls

Be prepared to eat the entire batch in one sitting.

INGREDIENTS

• 1 (14-oz.) package Oreos
• 1 (8-oz.) package cream cheese, softened
• Pinch kosher salt
• 1 (12-oz.) package chocolate chips, melted

DIRECTIONS

1. Use a food processor to crush cookies into fine crumbs.
2. Add all but 2 tablespoons of crushed cookies to a medium bowl. Add cream cheese and salt and stir until evenly combined.
3. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls and transfer to prepared baking sheet.
4. Freeze until slightly hardened, about 30 minutes.
5. Dip frozen balls in melted chocolate until coated and return to the baking sheet. Sprinkle with remaining cookie crumbs. Freeze until chocolate hardens, about 15 minutes.

Peanut Butter Banana Pudding

There’s two entire layers of peanut butter in here.

INGREDIENTS

• 1 1/3 c. milk
• 1 (3.4-oz) package vanilla pudding
• 1 (14-oz) can sweetened condensed milk
• 3 c. heavy cream
• 1/4 c. powdered sugar
• 1 tsp. pure vanilla extract
• 2 c. melted peanut butter
• 1 (16-oz) box nutter butters
• 4 bananas, sliced into rounds

DIRECTIONS

1. In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes or until set.
2. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside 1/3 of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
3. Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may also want to stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices, then drizzle melted peanut butter on top. Continue layering the pudding, nutter butter, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
4. Refrigerate for at least 3 hours or up to overnight.
5. Before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.

No-Bake Cheesecake

Stress-free and takes about half the time to make!

INGREDIENTS

For The Crust

• 1 sleeve graham crackers, crushed
• 5 tbsp. butter, melted
• 1/4 c. granulated sugar
• Pinch kosher salt

For The Filling

• 1 c. heavy cream
• 2 (8-oz.) blocks cream cheese, softened
• 1/4 c. sour cream
• 1 c. powdered sugar
• 1 tsp. pure vanilla extract
• 1 tsp. lemon juice
• Pinch of kosher salt

DIRECTIONS

1. In a large bowl, mix graham cracker crumbs, butter, sugar, and salt. Press into the bottom of an 8″ springform pan and up the sides. 
2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes. 
3. In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, lemon juice, and salt. Fold whipped cream into cream cheese mixture, then pour mixture over crust and soft top with an offset spatula. 
4. Cover and refrigerate for at least 4 hours. 

Lemon-Blueberry Mini Cheesecakes

Mini cheesecakes, MASSIVE flavor.

NGREDIENTS

• 12 lemon Oreos
• 2 (8-oz.) blocks cream cheese, softened
• 3/4 c. powdered sugar
• 2 tbsp. lemon juice
• 1 tsp. lemon zest
• 1 tsp. pure vanilla extract
• Pinch of kosher salt
• 1 1/2 c. heavy cream
• 1/4 c. blueberry preserves

DIRECTIONS

1. Line a cupcake pan with cupcake liners, then place an Oreo into the bottom of each cup. Set aside.
2. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
3. Using a small spoon, dollop a small number of blueberry preserves into the centre of each cheesecake. Use a toothpick (or a small skewer) to swirl.
4. Refrigerate until firm, about 4 hours.

Red Velvet Cheesecake Bites

Covered in red velvet cake crumbs, these sweet cheese balls are the perfect no-bake bite.

INGREDIENTS

• 1 box red velvet cake mix, plus ingredients called for on the box
• 2 (8-oz.) blocks cream cheese, softened
• 1/2 c. powdered sugar
• 2 tbsp. heavy cream
• 1 tsp. pure vanilla extract

DIRECTIONS

1. Preheat oven to 350º and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions. Divide batter among liners and bake until a toothpick inserted in the centre comes out clean, 18 to 20 minutes. Let cool completely. Break four cupcakes into small crumbs. Save remaining cakes for another use.
2. A large bowl uses a hand mixer, beat cream cheese, and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
3. Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour.
4. Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve.

Nutella Banana Pudding

Oh yes we did.

INGREDIENTS

• 2 c. whole milk
• 1 (3.4-oz) package chocolate pudding
• 2/3 c. Nutella, plus more for garnish
• 3 c. heavy cream
• 1 tsp. pure vanilla extract
• 32 Oreos
• 2 bananas, sliced into coins
• 1/4 c. toasted hazelnuts or peanuts, roughly chopped

DIRECTIONS

1. In a large bowl, combine milk and chocolate pudding mix and whisk to combine. Place Nutella in a microwave-safe bowl and microwave on low until pourable, 20 to 30 seconds. Fold Nutella into chocolate pudding and refrigerate.
2. In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside 1/3 of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
3. Build the trifle: Spread half of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of Oreo cookies—you may also want to stand up some cookies vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Add the remaining pudding, then add one more layer of Oreos and bananas.
4. Refrigerate for at least 3 hours or up to overnight. When ready to serve, top with reserved whipped cream, a drizzle of melted Nutella, and nuts.

Lemon Cheesecake Mousse

Picture perfect!

INGREDIENTS

• 1 package graham crackers, crushed, plus more for garnish
• 12 oz. cream cheese softened to room temperature
• 1 c. powdered sugar
• Juice of 1 lemon
• Pinch kosher salt
• 1 c. whipped topping, plus more for garnish
• Lemon wedges, for garnish

DIRECTIONS

1. Divide crushed graham crackers between 4 dessert cups in a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping.
2. Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight. When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges.

Mermaid Ice Cream

This calls for a shellebration.

INGREDIENTS

• 3 c. heavy cream
• 1 14-oz. can sweeten condensed milk
• 1 tsp. pure vanilla extract
• green, blue, and purple food colouring
• Sprinkles, for topping (optional)

DIRECTIONS

1. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream until medium peaks form.
2. Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture among five bowls.
3. Add a different colour of food colouring to each bowl (we used other green, blue, and purple) and stir until combined.
4. Layer dollops of the colours in a 9″-x-5″ loaf pan until you run out of the mixture.
5. Run a knife through the mixture to swirl the colours 3 or 4 times and then smooth the top.
6. Top with sprinkles (if using) and freeze until firm, 5 hours.
7. Remove from freezer and let soften, 5 to 10 minutes, then scoop and serve.

Rainbow Crepe Cake

This crepe cake beats all other rainbow recipes.

INGREDIENTS

For The Crepes

• 1 c. whole milk
• 1/2 c. heavy cream
• 1 c. all-purpose flour
• 1/4 c. powdered sugar
• 1/4 tsp. kosher salt
• 4 large eggs
• 3 tbsp. butter, melted
• rainbow food colouring

For Whipped Cream

• 2 c. heavy cream, chilled
• 1/4 c. powdered sugar
• 1/2 tsp. pure vanilla extract

DIRECTIONS

1. In a blender, combine milk, heavy cream, flour, powdered sugar, salt, eggs and butter. Blend until the mixture is smooth and foamy. If possible, let the batter sit for 15 minutes at room temperature (or up to overnight in the fridge).
2. Divide the crepe batter between 6 bowls (one for every colour), and dye each bowl of batter a different shade of the rainbow.
3. Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to cover the skillet’s bottom completely. Cook until the bottom of the crepe is set, 2 to 3 minutes. Using a rubber spatula (or chopsticks), loosen the edge of the crepe, then quickly flip. Cook for 1 minute more than slide crepe out of skillet on a cooling rack to cool. Repeat with remaining batters, adding more butter or oil to the pan as necessary. Each colour batter should yield about five crepes.
4. Make the whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar and vanilla and beat until soft peaks form.
5. Assemble crepe cake: Lay 1 purple crepe on a cake plate. Using an offset spatula, cover with a thin layer of whipped cream, leaving a 1/4” border. Cover with another purple crepe and repeat to make a purple stack. Repeat process with other rainbow colours.

Salted Caramel Fondue

Don’t mind if we fonDUE!

INGREDIENTS

• 30 soft caramels, unwrapped
• 1/3 c. heavy cream or whole milk
• Pinch of flaky sea salt
• Green apple slices, for dipping
• graham crackers, for dipping
• Pretzels, for dipping

DIRECTIONS

1. In a small saucepan, combine soft caramels and heavy cream over medium-low heat. Cook, often stirring until the caramel is melted, about 15 minutes. Stir in flaky sea salt.
2. Serve warm with green apples, graham crackers and pretzels for dipping.