Easy No-Bake Desserts Perfect for a Day at the Beach


Easy No-Bake Desserts

Are you looking for some super easy and totally delicious desserts that are a perfect end to your day at the beach, or anywhere, really? Look no further. We have rounded up the best no-bake dessert recipes that require very few ingredients and kitchen tools but promise to deliver on taste, presentation and ease. You'll want to bookmark this page for reference, that is for sure. Check out these mouthwatering dessert recipes that are simply delicious.

  

Frozen Fruit Kabobs

 (IMG Source: Woman's Day)

 

1. Frozen Tropical Fruit Kebabs

Mango and pineapple chunks are even more refreshing when served frozen—and even sweeter when drizzled in melted white chocolate. What a delightfully way to cool down after a day on the beach. Yum!
 


 
INGREDIENTS
YIELDS: 4

2 small mangos, cut from stone and halved
1/2 small pineapple, peeled and cut into triangles
1 lime
2 oz. white chocolate, chopped
4 Bamboo skewers

DIRECTIONS
TOTAL TIME: 0:20 MIN

1. Line a large rimmed baking sheet with parchment paper.

2. Cut each mango half into 4 slices. Thread onto bamboo skewers, alternating with the pineapple; transfer to the prepared baking sheet. Finely grate the lime zest into a small bowl, cover, and set aside. Squeeze the lime juice over the fruit and freeze until firm, at least 4 hours.

3. When ready to serve, in a small microwave-safe bowl, melt the chocolate on 50 percent power in 20-second increments until smooth. Transfer the frozen fruit kebabs to a serving platter, drizzle with the chocolate, and sprinkle with reserved lime zest.

 

Fruit Cheesecake 

(IMG Source: Woman's Day) 

2. Fresh Fruit Cheesecake Pie

Topped with clementines, kiwi, and strawberries, this easy, no-bake cheesecake pie is almost too pretty to eat. Almost... 
 


 
INGREDIENTS
YIELDS: 10

44 tea biscuits (we used Nabisco Social Teas)
8 tbsp. unsalted butter, melted
2 8-oz. packages cream cheese, at room temperature
1/2 c. granulated sugar
1 1/2 c. very cold heavy cream
2 tbsp. fresh lemon juice
2 clementines, peeled and sliced
1 kiwi, peeled and sliced
1/4 c. blueberries

DIRECTIONS
PREP TIME: 0:25 MIN
TOTAL TIME: 0:40 MIN

1. In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.

2. Using an electric mixer, beat the cream cheese and sugar in a large bowl on medium-high speed until smooth, about 2 minutes. Reduce mixer speed to low and gradually add the cream. Increase speed to medium-high and beat until stiff peaks form, 3 minutes. Beat in the lemon juice to combine. Spread evenly into the crust.

3. Refrigerate until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour.

Ice Cream Cake 

(IMG Source: Unsophisticook) 

3. Easiest Ever No-Bake Ice Cream Cake

Who doesn't love ice cream cake? No one that we know! If you need a dessert that will wow the crowd in a hurry, look no further than this easy ice cream cake recipe! Prepare it in just 5 minutes (plus freezing time). It's guaranteed to be a family favorite with the kids and kids-at-heart.


 

INGREDIENTS
YIELDS: ABOUT 10

chocolate ice cream
5 ice cream sandwiches
12 Oreo cookies, crushed w/ 1/4 cup reserved
1/2 jar hot fudge topping
1 can Reddi-wip or homemade whipped cream (optional)


DIRECTIONS

1. Line a 9×5 loaf pan with plastic wrap, leaving a good amount hanging over each long side.

2. Let your ice cream set out until it’s really soft. Spread a layer that’s about 1/2-inch thick evenly across the bottom of the pan, making sure to push it into all of the corners.

3. Line up 5 ice cream sandwiches on top of the ice cream layer. They will be a bit of a tight fit, but just press down firmly and they’ll conform to the pan.

4. Spread about half a jar of hot fudge topping on top of the ice cream bars, and then sprinkle on a layer of crushed Oreo cookies. Make sure to reserve about 1/4 cup of the crushed cookies.

5. Add the final layer of chocolate ice cream and fold the plastic wrap over the top. Place in the freezer for about four hours to freeze through.
After freezing, lift the entire ice cream cake out of the pan using the plastic wrap and transfer it to a serving platter. Top it off with Reddi-wip or homemade whipped cream and a sprinkling of crushed Oreo cookies.

6. To serve, slice with a knife that’s been dipped in warm water.


Trifle 

(IMG Source: Natasha's Kitchen) 

4. No-Bake Strawberry Blueberry Trifle

This strawberry blueberry trifle recipe requires zero baking and it takes only about 30 minutes to make! The sweet-tartness of the fruit, melt-in-your-mouth soft angel food cake, and lightly sweetened cream come together so well. If you don’t have a trifle dish, you could easily put this in a large glass pyrex dish and it would still be fabulous. Its patriotic colors of red, white and blue make it a go-to recipe for Memorial Day, Fourth of July, and Labor Day celebrations just to name a few. It's pretty stunning to look at and even more delicious to eat.
 


INGREDIENTS
YIELDS: 10-12 "SLICES"

17 oz angel food cake, cut into 1" cubes (I used 1½ blocks)
1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries

Lemon Syrup Ingredients
¼ cup water
2 Tbsp sugar
2 Tbsp lemon juice (from ½ medium lemon)

Frosting Ingredients
2 packages (8 oz each) cream cheese, softened at room temp
¾ cup granulated sugar
2 cups heavy whipping cream
½ tsp vanilla

WHAT YOU WILL NEED
4 or 5 qt trifle dish (I found mine at TJ max), or make it in a 9x13 casserole dish.

DIRECTIONS

How to Make Lemon Syrup:
In a measuring cup, combine ¼ cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.

How to Make the Trifle Cream:
Beat together 1 lb cream cheese and ¾ cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy. Add ½ tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:
Place ⅓ of your sliced angel food cake into the bottom of your trifle dish and brush with ⅓ of your syrup. Add ⅓ of your cream and loosely spread it over cake pieces. Add ½ of the sliced strawberries. Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer). Frost the top with last ⅓ of cream and decorate with remaining fruit. (Visit the blog link for a closer look at the order of the cake layers).

NOTES

Important: This cake is best served the same day it's made. Refrigerate until ready to eat.


 

Chocolate Cheesecake

(IMG Source: Mel's Kitchen Cafe) 

5. No-Bake Chocolate Cheesecake

Not only is this no-bake chocolate cheesecake deliciously rich and amazing, it is also so easy to make. It’s the perfect no-bake chocolate cheesecake!


 

INGREDIENTS

CRUST:
7 ounces (about 2 cups) chocolate graham cracker crumbs
1 tablespoon granulated sugar
7 tablespoons butter, melted

CHEESECAKE:
3 packages (8 ounces each) cream cheese, softened to room temperature
1 1/2 cups (6 ounces) powdered sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature (see note)

DIRECTIONS

1. For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.

2. For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.

3. Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).

4. Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.
For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).

NOTES

Light (neufchâtel) cream cheese doesn’t compare to using regular cream cheese. The texture was way softer and the taste was almost a bit too tangy and not quite as rich. Experiment at your own risk.

Bittersweet chocolate was used in this recipe but semisweet could be used also. You might consider knocking the powdered sugar down just a notch if you do since semisweet chocolate is sweeter than bittersweet.

There’s a bit too much crust/filling for a regular 9-inch pie plate unless you reserve some of each and make a couple small, individual sized cheesecakes in little bowls or ramekins. Feel free to experiment.

 
Key Lime Pie Jars 

(IMG Source: A Million Moments) 

6. No-Bake Key Lime Pie

This recipe is super easy to whip up and makes around 4 servings. They're totally tropical in taste and appearance but quick and easy to assemble, and very satisfying.



INGREDIENTS
SERVES: 4

1 package of graham crackers
2 tbsp butter
1 (8oz) package of cream cheese (softened)
1/2 can condensed milk (around 7oz)
1/2 cup plain or vanilla Greek yogurt
key lime juice to taste – this is up to you! Some people like more tart, some people don’t. Just pour until you get it right!
whipped topping – the amount will depend on your jars.
limes to garnish
4 small glass jars

DIRECTIONS
1. The first thing you want to do is crush up your graham crackers and mix them with 2 tbsp of butter.  There are tons of ways to do this but we like putting the graham crackers in a large ziplock bag and crushing with your hands, then pouring into a bowl to mix with the butter. Once you have done that set it aside.  

2. For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes. If you don’t have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture. If you find your filling isn’t as green as you like add in a drop or two of green gel coloring.  

3. Once mixed, pop it into the fridge for about 10 minutes while you get your jars ready.

4. Now pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down.  You don’t want it to be too hard, so make sure it is just enough to stay in place.

5. After that take your filling mixture out of the fridge and pour about 2/3 cup into your jar and sprinkle on some more graham crackers.  Now top it with some whipped topping and a slice of lime and serve!

 
Peanut Butter Pie

(IMG Source: Kevin & Amanda) 

7. Easy No-Bake Peanut Butter Pie

The peanut butter layer is creamy, dreamy, and super peanut buttery. This pie is great for company because you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day. It’s perfect for when you’re having guests over or taking a dish to someone’s house because then you’re not busy in the kitchen all day or making a mess! Just pull it out of the fridge and serve.


 

INGREDIENTS

1 (14.3 oz) package whole Oreos (about 36 Oreos)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

DIRECTIONS

1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

3. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hour until ready to serve.

 
Okay, who's hungry?! So the question is, which one of these mouthwatering, easy, no-bake desserts are you going to make first? Better start making that shopping list!

 

You can find more yummy vacation food ideas on our Pinterest page!

 

 
 

Please drop us a line in our comment section and let us know if you made any of these recipes and how they turned out for you. We'd love to hear about it!

Easy No-Bake Desserts Pin 



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