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No-Bake Desserts That'll Raise Your Spirits

No-Bake Desserts That'll Raise Your Spirits

You don't have to be a seasoned baker to whip up delicious homemade desserts. Check out these easy no-bake desserts for every season.


6 min read

December 08, 2020

You don’t have to be a seasoned baker to whip up delicious homemade desserts. For those days when turning on the oven just seems like too much of a hassle (no, we’re not judging you), no-bake desserts are the perfect solution. They’re easy, quick, and full of flavor—we honestly can’t find a reason not to bookmark certain no-bake dessert recipes and make them over and over again.

So, if you’re in charge of making the holiday sweets this year, you should definitely consider making extra batches of no-bake desserts by California food bloggers. From refreshing icebox cakes to rich peanut butter pies, these recipes are mouthwatering and will be demolished by ravenous souls in no time. 

The easy no-bake desserts to make next

No-Bake Fruit and Nut Bars

We love the holiday season; but, it drains our energy in more ways than one. For a little extra fuel to get through the final months of 2020 in high spirits, we suggest making these no-bake Nutella, fruit, and nut bars from White on Rice Couple.

Prep time: 10 minutes

Servings: 20 bars


  • 2 cups puffed rice cereal
  • 2 cups dried fruit of your choice (cherries, apricots, raisins, etc.)
  • 1½ cups roasted almonds
  • ½ cup dark chocolate, chopped (or dark chocolate chips)
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed brown sugar
  • ½ cup honey
  • ¼ cup Nutella
  • Sea salt (to taste)


1. Line an 8x8 pan with lightly buttered foil.

2. Combine puffed rice cereal, dried fruits, almonds, and chocolate in a large bowl.

3. In a medium pot, heat butter, brown sugar, honey, and Nutella over medium heat, until melted and smooth. Add cereal mixture, and stir until everything is combined.

4. Spread mixture into the 8x8 pan and press down. Sprinkle sea salt on top.

5. Chill for one hour (or until firm), cut into bars of desired sizes, and serve.

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No-bake cheesecake recipe you'll love

Make this luscious no-bake cheesecake, and you'll never go back to baking cheesecake again.

No-bake doesn't necessarily equal no cake. This no-bake cheesecake from Preppy Kitchen is light, fluffy, beyond tasty, and surprisingly easy to make. You can serve this impressive recipe with a variety of toppings and sides to satisfy any sweet tooth. There's always room for something sweet, so indulge away.

Prep time: 20 minutes

Servings: 10 slices


  • 27 graham crackers
  • 1 cup pecans
  • ½ cup light brown sugar
  • ½ cup unsalted butter, melted
  • 2 pounds cream cheese, softened
  • ⅓ cup sugar
  • Pinch of salt
  • ¼ cup sweetened condensed milk
  • ⅓ cup sour cream
  • 1 tablespoon lemon juice
  • ½ cup heavy cream
  • 1 tablespoon vanilla extract
  • 3 tablespoons powdered sugar


The Crust

1. Add graham crackers and pecans to a food processor, and blend until broken into small pieces. Add brown sugar and mix until fully combined. Pour in melted butter while the processor is pulsing, and use a spatula to mix completely.

2. Transfer the crust mixture to a 10-inch springform pan and spread it evenly, making sure to cover the sides as well. Press the crust firmly into the pan. Chill in the freezer while you make the filling.

The filling

1. Place cream cheese in a stand-mixer bowl, and mix on medium speed. Add white sugar and salt to the bowl, and mix until creamy and thoroughly combined. Add condensed milk, sour cream, and lemon juice. Mix until smooth.

2. In a separate bowl, whisk together cream, vanilla, and powdered sugar until semi-stiff peaks start to form. Fold the whipped cream into the cheesecake filling, making sure everything is well mixed.

3. Pour batter into the crust and spread it evenly. Chill in the fridge overnight for best results.

4. Add your desired toppings (although it's just as tasty without any). Bon appétit!

Craveable no-bake peanut butter cookies

Crunch on some peanut butter cookies, a healthy no-bake snack.

These no-bake peanut butter cookies from Kirbie Cravings are healthy, easy to make, gluten-free, and require only three ingredients. (For more gluten-free goodies in the Golden State, check out these top bakeries.) What’s not to love? 

Prep time: 10 minutes

Servings: 13 cookies


  • ½ cup natural peanut butter
  • ¼ cup maple syrup
  • 8 tablespoons oat flour


1. Line a large baking tray with parchment paper and set aside.

2. Combine peanut butter and maple syrup in a large bowl, mixing until smooth. Add oat flour one tablespoon at a time, making sure it is completely mixed in before adding the second spoonful. Stop incorporating flour once the dough becomes thick like cookie dough.

3. Scoop out 1 tablespoon of dough, roll into a ball, and press it down on the cookie tray until it slightly flattens into a cookie shape.

4. Refrigerate for about one hour (or until firm) and serve.

Delicious no-bake brownies

These rich, no-bake brownies from Detoxinista are naturally sweetened with dates and only take a few minutes to make. Better yet, the chocolate brownies are dairy-free and vegan. (No, we’re not kidding—talk about a win-win situation.)

Prep time: 15 minutes

Servings: 20 slices


  • 1½ cups dates
  • 1 cup almond flour
  • 9 tablespoons cacao powder, divided
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 2 tablespoons almond butter
  • 1 tablespoon coconut oil, melted


1. In a large food processor with the "s" blade, process dates. Add almond flour, 6 tablespoons of cacao, salt, and vanilla. Combine until the mixture is smooth and sticky.

2. Line a pan with parchment paper and pour in the batter. Use your hands to press the batter down and spread it evenly. Transfer to the freezer while you make the frosting.

3. In a small bowl, combine the remaining cacao powder, maple syrup, almond butter, and melted coconut oil. Stir until smooth.

4. Remove frozen dough from the freezer, and spread frosting on top.

5. Chill in the freezer for at least 20 minutes, then serve.

Your new favorite no-bake
 strawberry icebox cake

You can’t go wrong with a good old strawberry icebox cake. Special thanks to I Heart Naptime for layers of sweet strawberry goodness.

Prep time: 20 minutes

Servings: 12 slices


  • 1 pint heavy cream
  • 8-ounce package cream cheese
  • 5 tablespoons sugar
  • 1½ teaspoons vanilla
  • 2 boxes graham crackers
  • 1 pint strawberries, sliced
  • ½ pint strawberries, cut in half


1. Pour heavy cream into a bowl, and whisk with an electric mixer until stiff peaks form. Add cream cheese, sugar, and vanilla. Mix until smooth.

2. Line a 9x9 pan with graham crackers. Pour ⅓ of the mixture over it and spread it evenly. Add ⅓ of the sliced strawberries on top. Repeat two more times to create layers.

3. Refrigerate for a minimum of one hour, or until ready to serve. Spread the halved strawberries over the cake before serving. 

No-bake pie for every season

Dare we say this is the best no-bake peanut butter pie there is? Ready in 20 minutes, the vegan peanut butter cup pie from Healthy Happy Life is the ultimate cheat-day treat. The perfect dessert for every season, this is a recipe you can make at home in a jiff.

Prep time: 20 minutes

Servings: 14 slices


  • 3 cups raw cashews
  • 2 cups walnuts
  • 2 large Medjool dates, pitted
  • Pinch of salt
  • 3 tablespoons warm water
  • ¼ cup melted coconut oil, plus 1 tablespoon (for top layer)
  • ½ cup agave syrup, plus 3 tablespoons (for filling)
  • 3–4 tablespoons cacao powder
  • ½ teaspoon pink salt
  • ½ teaspoon vanilla extract
  • ⅓ cup raw almond or peanut butter


1. Soak cashews overnight.

For the Crust

2. In a food processor, blend walnuts, dates, and pinch of salt until fine and crumbly.

3. Grease a pie dish, and press the crust mixture firmly into the bottom and sides of the dish. Place in fridge until needed.

For the filling

4. Place soaked cashews, water, ¼ cup coconut oil, 3 tablespoons agave syrup, cacao, pink salt, and vanilla in a blender or food processor. Blend until smooth.

5. Pour half of the chocolate mixture over the top of the slightly chilled crust. Smooth it out into an even layer, then refrigerate.

6. In a small saucepot over medium-low heat, warm nut butter with ½ cup agave. Pour over the chocolate mixture, then place it back in the fridge.

7. Slightly re-blend the remaining chocolate mixture with 1 tablespoon coconut oil. Pour the last layer over the pie.

8. Place pie in the fridge to cool overnight.

Are you missing those summer sweets? Read on for easy summer desserts featuring California ingredients.

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