Cheesecakes recipes are usually super complex and require lots of steps. However, cheesecake bar recipes simplify everything. The don’t need to be perfect because these ones are covered in a ganache so you won’t even be able to see the cracks!

Whether you need a special occasion dessert for the holiday season, or just something want to share something with the coffee lovers in your life, these brownie bottom bars are perfect.

Coffee Cheesecake Bars Ingredients

• Brownie mix – To make these bars easy, we’re just using a box mix here. You can use homemade brownies if you prefer and have the time to make them. We added a touch of vanilla extract to make them extra special.
• Cream cheese – Make sure this is room temperature. No one likes big chunks of cream cheese in their cheesecake!
• Granulated sugar – We need an element of sweet to these cheesecake bars, and white sugar will do just that.
• Eggs – Eggs are used in cheesecake to provide a thickening agent. They also provide richness and flavor to these coffee cheesecake bars. Any time eggs are called for, always assume it’s a large egg.
• Vanilla extract – Vanilla is added to most baked goods to provide flavor. It helps balances out the coffee and chocolate flavors of these cappuccino cheesecake bars. But if you are looking for coffee overload, swap this for coffee extract.
• Marshmallow fluff – Not only does this provide a sweet flavor, but it also gives a fluffy texture to the coffee cheesecake layer. It’s our secret ingredient!
• Instant coffee – Instead of brewed coffee, we’re just using regular instant coffee (that same stuff used to make the whipped coffee mixture- dalgona coffee) to provide that bold coffee flavor. Try decaf if you are planning to serve these to kids… although kids don’t seem to be big fans of mocha flavored desserts.
• Semi-sweet chocolate chips – To make the ganache layer, we need to melt chocolate chips with the heavy whipping cream.
• Heavy cream – When added to the melted chocolate chips, heavy cream thins out the mixture and makes the perfect ganache.

How to Make Coffee Cheesecake Bars

1. Prepare and bake brownies. Prepare the brownie mix as the instructions are listed on the box, plus vanilla extract for extra flavor. I lined the pan with parchment paper to use a sling to remove the brownies easily. ALso spray the parchment with cooking spray for easiest handling. Bake in the prepared pan following the temperature and time instructions on the box for a 9×9 baking dish. Once baked, allow to cool enough to touch.
2. Preheat oven. Using a large spoon, lightly press down on the brownie to compact it down slightly and heat the oven for the next layer. .
3. Make cheesecake filling. To start the filling, place the cream cheese and sugar into a large bowl. Beat until smooth and creamy. Add the eggs and vanilla extract to the cream cheese mixture. Once well combined, add in the marshmallow fluff and mix.
4. Prepare instant coffee. In a separate bowl, add the instant coffee and hot water and mix until the coffee has fully dissolved. Pour into the cheesecake filling mixture and mix until fully incorporated and the mixture is streak free. Pour over the brownie layer and spread evenly. 

5. Bake. Bake for 20 minutes, then reduce the temperature and bake again. Once finished baking, turn the oven off leaving the coffee cheesecake bars inside for a bit longer. Remove and allow the cheesecake to come to room temperature. Slowly lowering the temperature instead of going from totally hot to cold will prevent the cheesecake bars from cracking. If they do crack, no worries because you will be slathering the top with chocolate ganache.
6. Make the chocolate ganache. Whisk together the heavy whipping cream dry coffee granules until almost dissolved, then add the chocolate chips. Microwave in intervals and mix until shiny and silky smooth. If the ganache is clumpy or matte looking after mixing for a minute, place back in the microwave for a little longer, but try not to over cook otherwise it gets cakey and will not pour. Pour the ganache over the cheesecake and spread evenly.
7. Refrigerate. Cover the cheesecake, and place in the refrigerator for at least 3 hours, but more is preferable.
8. Serve. Once chilled, take it out of the pan using the parchment as a sling and cut into squares and serve with whipped cream. Sprinkle with more instant coffee, if you like. If the bars are sticking, it might be helpful to use a wet knife or plastic knife.

Storage and Freezing

If you happen to have leftover Coffee Cheesecake Bars, you can store them in an airtight container in the refrigerator for up to five days.

If you’d like to freeze it, be sure to cover it tightly with plastic wrap and then put it in an airtight container. It will freeze well for up to two months.

More bars & cheesecake

• Lemon Cheesecake Bars
• Snickerdoodle Bars
• Chocolate Chip Cookie Cheesecake Bars
• Thin Mint Cheesecake Bars
• Biscoff Cheesecake

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Coffee Cheesecake Bars

Satisfy your chocolate and coffee craving in one bite with these indulgent Coffee Cheesecake Bars with a Brownie Bottom!

Course Dessert

Cuisine American

Keyword coffee cheesecake bars,

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 16

Calories 214kcal

Ingredients

Brownie Base:

• 18.3 ounce boxed brownie mix , plus ingredients to make them (oil, eggs & water)
• 1 tablespoon vanilla extract

Cheesecake Layer:

• 16 ounces cream cheese , softened
• ¼ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup marshmallow fluff
• 2 teaspoons instant coffee granules
• 1 tablespoon hot water

Ganache Topping:

• 1 cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream
• 1 teaspoon instant coffee granules

Instructions

Make the Brownies:

• Line a 9X9 baking dish with parchment paper and coat with cooking spray. Set aside.
• Prepare the brownie mix as the instructions are listed on the box plus vanilla extract. Cook the brownies following the temperature and time instructions on the box. Allow to cool.
• Using the back of a large spoon, lightly press down on the brownie to compact it. Set aside.

Make the Coffee Cheesecake:

• Preheat the oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together the cream cheese and sugar, for approximately 2-3 minutes.
• Add the eggs and vanilla extract, continuing to mix until no streak remain.
• Add the marshmallow fluff and mix.
• In a separate small bowl, combine 2 teaspoons of the instant coffee and the hot water, whisking until dissolved.
• Combine with the cheesecake filling mixture until just blended. Pour over the brownies and tap the pan on the counter to evenly distribute.
• Bake for 20 minutes. At the 20 minutes mark, without opening the door, reduce to 200°F and continue baking for 30 minutes. At 30 minutes, turn the oven off entirely and allow to cool in the oven for 10 minutes.
• Remove and set on a wire cooling rack to cool fully.

Make the Chocolate Ganache:

• In a microwave-safe bowl, combine the heavy whipping cream and dry instant coffee granules, whisk until they start to dissolve. Add the chocolate chips.
• Microwave for 1 minute and mix until shiny and silky smooth.
• If the ganache is clumpy or matte looking after mixing for a minute, place back in the microwave for an additional 30 seconds. Do not over cook.
• Pour the ganache over the cheesecake and spread evenly using an offset spatula.
• Cover the cheesecake with plastic wrap and place in the refrigerator for at least 3 hours.
• Once chilled, take out and cut into 12 squares.
• Top with whipped cream, whole coffee beans or another sprinkle of instant coffee granules (if desired, but please do not eat).
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

 Store in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Calories: 214kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 100mg | Potassium: 146mg | Fiber: 1g | Sugar: 11g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

The post Coffee Cheesecake Bars appeared first on Best Dessert Recipes .

The premise behind a dump cake is just as it sounds- you “dump” the ingredients on top of each other. There is generally no mixing involved, and it’s a great way to make a quick desserts with only a few simple ingredients.

You usually start with a fruit layer, then sprinkle a box of cake mix evenly over that, and then top with melted butter. Bake until golden brown and you have yourself a great dessert that took no time at all.

Served with fresh fruit like fresh peaches during peach season or even a scoop of vanilla ice cream, this sweet treat is the perfect dessert and sure to become a family favorite in no time.

Popular Dump Cake Recipes Ingredients

While every dump cake recipe is different, here are a few ingredients to keep on hand to make a delicious dessert in a pinch

• Dry cake mix – Most popularly used cake mixes are yellow cake mix, white cake mix or chocolate cake mix.
• Fruit – Most recipes call for a fruit filling or canned fruit like apple pie filling, strawberry pie filling, pumpkin pie mix, or canned cherry pie filling.
• Butter – For most of these easy dump cakes, you pour melted butter over top of the cake mix in an even layer.

How to Store a Dump Cake

Most of these best dump cake recipes can be left out at room temperature while serving. However, it’s a good idea to store them in an airtight container in the refrigerator after serving.

You can also wrap the whole casserole dish in plastic wrap and store in the refrigerator that way. Of course, check the instructions for each specific recipe to be sure.

Dump Cake Recipes

Caramel Apple Dump Cake

This caramel apple dump cake is made from apple pie filling, gooey caramel sauce, buttery yellow cake mix and a melted butter and vanilla blend.

Check out this recipe

Apple Dump Cake

Quick and easy to make, this Apple Dump Cake only takes minutes to prepare. With pantry staples, this cake is ideal as a last-minute dessert!

Check out this recipe

Lemon Blueberry Dump Cake

This Lemon Blueberry Dump Cake is one of our favorite easy desserts. All you need is four ingredients and one baking dish to make this rich, buttery cobbler that everyone will love!

Check out this recipe

Strawberry Dump Cake

This Strawberry Dump Cake Recipe will be your new go-to summer dessert! It’s made with three main ingredients that are “dumped” into a pan and baked. The result is a cobbler-like dessert that tastes delicious with vanilla ice cream or whipped cream. 

Check out this recipe

Strawberry Cheesecake Dump Cake

This strawberry cheesecake dump cake is an easy dessert that packs big flavors of creamy cheesecake and sweet strawberries. This crowd pleaser is perfect for a family dessert or to top off the perfect home date night!

Check out this recipe

Peach Dump Cake

Quick and easy, this peach dump cake recipe uses only 4 ingredients and is ready in 40 minutes using zero mixing bowls.

Check out this recipe

Blueberry Dump Cake

This Blueberry Dump Cake is an easy 3 ingredient dessert recipe that the whole family will enjoy! It's similar to a cobbler and perfect when topped with vanilla ice cream or whipped cream.

Check out this recipe

Pineapple Dump Cake

Pineapple Dump Cake is a classic dessert that is rich, buttery and so delicious. With only 5 ingredients and about 10 minutes of preparation, this is a dessert to bake and enjoy any day of the week!

Check out this recipe

Apple Pumpkin Dump Cake

If you haven’t jumped on the “dump cake train” yet, this super easy Apple Pumpkin Dump Cake is a great recipe to try out! It makes a delicious fall dessert and only requires a handful of ingredients! 

Check out this recipe

Lemon dump cake with condensed milk only takes 5 ingredients and is one of the best lemon dump cake recipes!! This is a quick, easy dessert you'll love.

Check out this recipe

Cranberry Apple Dump Cake

This apple cranberry dump cake has a crisp vanilla cake topping with a delicious fruity layer below, flavored with cinnamon!

Check out this recipe

Rhubarb Dump Cake

My Rhubarb Dump Cake is as easy and delicious as it gets! With just 5 ingredients and only 10 minutes of prep, this dump cake recipe is so simple and makes a perfect dessert for spring and summer!

Check out this recipe

Cherry Cheesecake Dump Cake

Cherry Cheesecake Dump Cake is layered with plump cherries, luscious cream cheese, cake mix, and butter. This cherry cream cheese dump cake only needs a few ingredients and is decadent, it will soon become your favorite dessert.

Check out this recipe

Pumpkin Dump Cake

This pumpkin dump cake is a creamy pumpkin pie filling topped with a decadent pecan butter cake. Serve with ice cream on top for the perfect end to any fall dinner or holiday meal!

Check out this recipe

Cherry Pineapple Dump Cake

Cherry pineapple dump cake made with only four ingredients including crushed pineapple and cherry pie filling.  This super simple dessert recipe makes a tart filling with a buttery crunchy top layer.

Check out this recipe

The post 20+ Delicious Dump Cake Recipes appeared first on Best Dessert Recipes .

Fall is in full swing and this time of year I all about the Halloween treats! I have quite a few Halloween desserts on the site already; but now that the kids are getting older and like to help more in the kitchen, I find myself making more fun treats.

Why Make a Bark?

I thought about graveyard dirt cups, but those can be quite messy and time consuming to put together. For the sake of time and cleanliness, this Graveyard Bark worked better for everyone.

Halloween candy bark recipes are great for serving at a Halloween party, serving as an easy Halloween dessert for the kids, or just to satisfy your sweet tooth when you want something different.

And the best part about this Halloween chocolate bark? You can customize it with whatever toppings you’d like. You can even make it look more like a graveyard by turning those milano cookies into headstones. Or use up your leftover Halloween candy as toppings instead.

What You’ll Need

• Pretzel sticks – Make sure to get the thin, short sticks and not the thick rods. You’ll want to pick out the whole ones to be able to make the “bones” properly.
• Mini marshmallows – You want the mini marshmallows because they are the perfect size to make the ends of the candy bones. You will also use melted marshmallows to make the spider webs.
• White chocolate candy melts – In order to make the bones look like, well, bones, they need to be white! White melting chocolate is the easiest way to do this.
• Red food coloring – This is optional, but the splatters of red food coloring makes this graveyard candy bark look a little extra creepy and fun.
• Hershey milk chocolate bars – Hershey is my favorite brand to use, however you can use any type of chocolate that you’d like. Dark chocolate would work well too.
• Solid vegetable shortening – Shortening is a great way to make sure the chocolate melts smoothly.
• Candy eyes – The candy eyeballs are a great way to take this Halloween treat to the next level.
• Oreo cookies – We need something that looks a little like dirt, and crushed Oreos are the best way to do that.

How to Make Graveyard Bark

1. Make bones. Start by preparing the “bones”. Place a mini marshmallow on both ends of a pretzel stick. Dip the pretzel sticks into the melted white candy melts and place onto a parchment lined plate. Allow the chocolate to set up and harden. Dab red food coloring onto each “bone” and set aside.
2. Prepare pan. Prepare a large baking sheet by lining it with parchment paper.
3. Melt chocolate. In a small sauce pan, add 1 inch of water and place a heat safe bowl over the pot being sure the bottom of the bowl does not touch the water. Place in the chocolate and shortening. Mix until fully melted and smooth.
4. Add to pan. Pour onto the prepared pan and quickly spread evenly across the pan (this does not have to be perfect)
5. Toppings. Immediately place the “bones” that were prepared onto the chocolate. Following with the candy eyes, crushed pretzels and crushed Oreos.
6. Melt marshmallows. Set aside, place the remaining marshmallows into a heat safe bowl and microwave until the marshmallows start to expand. Mix the marshmallows.
7. Make webs. Using your fingers, take a little of the marshmallow, press your fingers together and then slowly spread to get the spider web appearance. Place over the bark and connect to the decoration pieces.
8. Let chill. Chill for 1-2 hours or until the chocolate has fully set. Break apart and enjoy.

Variations

• Toppings – You can certainly change up the toppings in any way you’d like! Try adding some gummy worms, candy corn, Halloween M&Ms, tombstone cookies, candy pumpkins, Halloween sprinkles or any other candy toppings.
• Chocolate – I used milk chocolate for my graveyard chocolate bark. But any type of melted chocolate will do. White chocolate chips, dark melted chocolate and bittersweet chocolate are all great options. You can even get melting chocolate in Halloween colors to drizzle over top.

Storage and Freezing

You can store this spooky candy bark in an airtight container for up to five days. After that, the pretzels will start to get a bit stale.

You can also store this graveyard bark in the freezer the same way.

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Graveyard Bark

Looking for an easy treat to make on Halloween night? This easy Graveyard Bark is great to help get the kids involved in the kitchen!

Course Dessert

Cuisine American

Keyword graveyard bark

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 20

Calories 208kcal

Ingredients

Bones:

• 20 pretzel sticks whole
• ½ cup mini marshmallows
• 1 cup white chocolate candy melts , melted
• red food coloring , optional

Bark:

• 22 ounces milk chocolate bars
• 1 tablespoon solid vegetable shortening
• ¼ cup pretzel sticks , roughly chopped
• candy eyes
• ½ cup Oreo cookies crushed

Instructions

Bones:

• Prepare the “bones” by placing a mini marshmallow on both ends of a pretzel stick. Continue until you have 15-20 prepared.
• Dip the pretzel sticks into the melted white candy melts and place onto a parchment lined plate. Allow the chocolate to set up and harden.
• Dab red food coloring onto each “bone” and set aside.

Bark:

• Prepare a large baking sheet by lining it with parchment paper.
• In a small saucepan, add 1 inch of water and place a heat safe bowl over the pot being sure the bottom of the bowl does not touch the water or use a double boiler.
• Add the chocolate and shortening. Mix until fully melted and smooth.
• Pour the chocolate mixture onto the prepared pan and quickly spread evenly across the pan (this does not have to be perfect)
• Immediately place the “bones” that were prepared onto the chocolate while still tacky. Following with the candy eyes, crushed pretzels and crushed Oreos.
• Set aside, place the remaining marshmallows into a heat safe bowl and microwave until the marshmallows start to expand. (about 15 seconds). Mix well .
• Wear gloves so it isn't has hot, then using your fingers, take a little of the marshmallow, press your fingers together and then slowly spread to get the spider web appearance. Place over the bark and connect to the decoration pieces until you are satisfied with the spider webs.
• Chill for 1-2 hours or until the chocolate has fully set.
• Break apart and enjoy.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

It is important to work quickly when adding ingredients onto the chocolate as it does set quickly.
The candy and decorations are optional and changeable! Get creative and use whatever you would like!
Store in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 208kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 222mg | Fiber: 2g | Sugar: 34g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 2mg

The post Graveyard Bark appeared first on Best Dessert Recipes .

There’s nothing I love more than quick and easy desserts. This apple dump cake is my go-to recipe whenever I have unexpected guests or when craving something sweet. Despite taking only minutes to make, this apple cake is decadent, sticky, and delicious.  

All you need to make this cake is cake mix, apple pie filling and melted butter. If you’re feeling fancy, you can also add pecans, walnuts, spices and raisins. As the name suggests, everything gets dumped in a baking tray, pop it in the oven and get the most scrumptious apple cake. 

I like to serve this cake warm, freshly out of the oven, topped with caramel sauce and vanilla ice cream. 

Why You’ll Love This Apple Dump Cake

• Ideal last-minute dessert: This apple dump cake recipe is perfect whenever you have unexpected guests or need a quick cake. No need to run to the shop either, as most ingredients are pantry staples! 
• You probably already have all the ingredients: This recipe only calls for apple pie filling, cake mix and melted butter, which we all have in our pantries. Feel free to make it more extra by adding pecans, apple pie spice, raisins or other toppings. 
• Super easy: No special equipment or tools are needed for this recipe, as you also don’t need to be a skilled baker. Anyone can make this amazing apple cake. 
• Only 5-minute preparation: Saying that this recipe takes 5 minutes is definitely on overestimate. You only need about a minute to dump the apple pie filling in a baking dish, top with cake mix, then pour melted butter on top. Yep, it’s THAT easy. 
• Mess-free: No bowls are needed, so there’s little washing up to do. All you need is a 9×13 inch baking dish and a spatula. 
• Crunchy, sticky and delicious: This cake has the most amazing texture, with sticky apples at the bottom and crunchy cake on top. 
• The best comfort cake: Eating this dessert feels like a warm hug, so I recommend having it whenever you need something unapologetically sweet and cosy. 

Apple Dump Cake Ingredients

Apart from its amazing flavour and texture, this cake is great because it only uses 3 main ingredients. And you probably already have them in your pantry- that’s the beauty of dump cakes.

• Apple pie filling – store-bought pie filling is the best choice for this recipe. You will need about 2 cans. 
• Cake mix – I like to use yellow cake mix, but you can also go for French vanilla. However, anything you have in your pantry will do the trick! 
• Melted butter – Regular baking butter works best for this recipe, and it needs to be fully melted before using. 
• Optional: apple pie spice – I highly recommend using spices to make the apple flavour pop even more. If you don’t have apple pie spice, you can use a mixture of cinnamon, nutmeg, and allspice. 
• Optional: pecans or walnuts – Again, highly recommended you use pecans or walnuts. They add a wonderful crunch and a deep nutty flavour to the apple dump cake. 

How to Make Apple Dump Cake 

1. Dump two cans of apple pie filling into a baking dish. 
2. Evenly cover with one box of cake mix. 
3. Optional: sprinkle with chopped pecans or walnuts and apple pie spices. 
4. Pour melted butter on top and tilt the dish around to distribute butter evenly. Bake and serve warm! 

Variations

The base recipe for this apple dump cake is very simple and only needs two ingredients. However, if you want to make it even more amazing, here are some toppings and extra ingredients you can use: 

• Replace apple pie filling with any other type of filling. I recommend pumpkin or cherry. 
• Top with pecans, walnuts, or other types of nuts
• Sprinkle with raisins or dried fruit
• Use apple pie spice or other spices like ground cinnamon, nutmeg, allspice, or ginger 
• Replace the yellow cake mix with French Vanilla or chocolate cake mix
• Serve with maple syrup, honey, caramel sauce
• Add a generous ice cream scoop on freshly out of the oven apple cake. I recommend vanilla ice cream for the most amazing flavour combination. 

Tips & Tricks 

• Don’t tap down the dry ingredients: sprinkle the cake mix over the pie filling without tapping or pressing it down. Pressing down the flour mix can make the apple dump cake too dense. 
• Sprinkle apple pie spice between layers: I like to add spices in between each layer for the most amazing flavour throughout the cake. 
• Fully melted butter: the butter needs to be fully melted before pouring it over the cake mix. This makes it easier to spread around evenly. 
• Tilt the dish: after pouring the butter as evenly as possible, tilt the baking dish around to spread the butter. Do not use a spatula to spread it around, as this will make it stick to the cake mix and clump up in one spot. Keep tilting the dish until the butter is in an even layer. It’s okay if you have small spots that are uncovered by butter. 
• Bake until golden-brown: baking time can vary depending on your oven and how well the butter is spread across the top. Once the top looks golden-brown in colour, your cake is ready, so keep an eye on it. 

Storage and Freezing

I recommend serving this decadent apple dump cake freshly out of the oven, with a generous scoop of ice cream on top. 

This cake is also great for longer-term storage. Store in the fridge for up to 3 days in an airtight container. 

Freeze for up to 3 months in a freezer-safe container. Ensure the cake is fully cooled before freezing or refrigerating. To thaw, place in the fridge overnight. To serve, after thawing reheat in the oven for 15 minutes at 325F.

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Apple Dump Cake

Quick and easy to make, this Apple Dump Cake only takes minutes to prepare. With pantry staples, this cake is ideal as a last-minute dessert!

Course Dessert

Cuisine American

Keyword apple dump cake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 290kcal

Ingredients

• 2 cans apple pie filling
• 1 box yellow cake mix
• ¾ cup salted butter melted
• ½ cup pecans chopped (optional)
• 2 teaspoons apple pie spice (optional)

Instructions

• Pre-heat oven to 350F (180C) and grease a 9×13 inches baking dish.
• Dump the apple pie filling directly into the tray and spread it evenly with a spatula. If using apple pie spice, sprinkle 1 teaspoon directly over the pie filling.
• Sprinkle the cake mix over the apple pie filling evenly. Do not press it down. Top with the remaining 1 teaspoon apple pie spice (optional).
• Pour melted butter directly over the cake mix, trying to get it as even as possible. Do not use a spatula to try to spread the butter. Instead, tilt the baking dish at an angle and in a circular motion to spread the butter across the cake mix. It’s okay to have a few uncovered spaces.
• Sprinkle with chopped pecans or other desired toppings. Bake for 45 minutes or until golden-brown in color.
• Serve warm with ice cream, honey or caramel sauce.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 405mg | Potassium: 43mg | Fiber: 1g | Sugar: 19g | Vitamin A: 358IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 1mg

The post Apple Dump Cake appeared first on Best Dessert Recipes .

If you’re thinking that your standard chocolate chip cookie recipe could use an upgrade, you may be right. By adding a simple box of instant vanilla pudding mix to your cookie dough you can enhance the flavor and chewiness of cookies.

Ingredients

• All purpose flour – This is traditional in baking cookies and will render a fluffy, chewy cookie. This recipe hasn’t been tested with other flours.
• Baking soda – Baking soda acts as a leavening for cookies and is important to the recipe.
• Salt – When salt is omitted, a cookie can taste flat or unappealing. The salt will enhance the flavor of the vanilla and chocolate as well.
• Butter – Room temperature, unsalted butter is idea for baking pudding cookies. Using room temp butter will work best in creaming together with sugars, resulting in chewy, fluffy cookies.
• Brown sugar – Light brown sugar is ideal for homemade cookies. It has less molasses than dark brown sugar and lends to a lighter, more chewy cookie texture.
• Granulated sugar – Otherwise known as white sugar, this is a traditional ingredient in baking homemade cookies.
• Eggs – Large eggs, ideally room temperature are best for making a creamy, soft cookie dough.
• Instant vanilla pudding – One (3.4 oz.) package of instant pudding mix is used in this for this pudding cookie recipe. The vanilla pudding will act as a flavor enhancer and will also add to the dense, chewy texture to the cookies.
• Vanilla extract – Vanilla is another traditional cookie ingredient that lends to the flavor of the cookie dough.
• Chocolate chips – Semi-sweet chocolate chips are being used in this recipe, however you can also substitute milk chocolate, dark chocolate or even white chocolate chips in this recipe.
• Mini M&M chocolate candies – Mini M&M’s are most often found in the candy section of the grocery store. Mini M&M’s are an ideal size for chocolate chip cookies, but regular plain M&M’s can also be used instead.

How to Make Chocolate Chip Pudding Cookies

1. Cream butter and sugar. Cream together the butter, brown sugar and granulated sugar. You can use a hand mixer, a stand mixer fitted with the paddle attachment or a wooden spoon. The texture should be light and fluffy.
2. Add eggs, vanilla and pudding mix. Next add in the eggs and vanilla and mix until incorporated. Then, add in the pudding mix. Mix the dry pudding mix into the sugar mixture until it is well absorbed.
3. Dry ingredients. Combine the dry ingredients; flour, baking soda and salt. Be sure to whisk these together well to ensure there are no pockets of unsavory soda or salt. Gradually add the dry ingredients to the wet ingredients a few spoonful’s at a time.
4. Add chocolate chips and M&Ms. Once all of the dry ingredients are well mixed and have formed a firm dough, add in the chocolate chips and mini M&M’s.
5. Chill dough. For best results, cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
6. Scoop dough balls. Once dough has been refrigerated, you can now roll the cookie dough into balls and place on baking sheet. Rolling the dough into balls helps the cookies bake evenly and allows for a uniform shape.
7. Bake. Bake the cookies. You will bake them slightly longer than the standard cookie recipe, however, the cold dough will need a few extra minutes to bake through. It will certainly be worth it, as it results in perfectly golden cookies crisp on the outside and chewy on the inside.
8. Let cool. Once the pudding cookies are done baking, let them sit on the cookie sheet for 5 minutes to cool slightly. Using a spatula, transfer the cookies to a baking rack to cool completely.

Storage and Freezing

• Storage – Cookies will keep for 4-5 days at room temperature, when stored in an airtight container. 
• Freezing – Cookies can be frozen. Store in an airtight freezer container or freezer bag. The cookies will keep frozen for up to three months.
• Freezing dough – the fully mixed cookie dough can be frozen. For best results, place the mixed dough on to a piece of parchment paper or press-and-seal wrap. Press the dough into a disk and wrap tightly in the paper or wrap. Place the wrapped dough into a freezer bag. The dough will keep for up to three months frozen. When ready to bake, thaw to room temperature before baking off the cookies.

Chocolate Chip Pudding Cookies Variations

Vanilla pudding isn’t the only option for making pudding cookies. There are several combinations of pudding mixes and mix-in options to create amazing cookies are a few ideas:

• Double Butterscotch: butterscotch pudding mix, 1 cup of butterscotch chips and ½ cup of pretzel pieces mixed into the batter.
• White Chocolate Pistachio: pistachio pudding mix, 1 cup of white chocolate chips and ½ cup of chopped pistachios.
• Peanut Butter Chocolate: chocolate pudding mix, 1 cup of Reese’s Pieces candies and ½ cup of cocoa powder added to the dry ingredients. Note: for flour amount use just 1 ½ cups, instead of 2 cups to keep the dry ingredient ratio sound.

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Chocolate Chip Pudding Cookies

Super chewy and flavorful, these EASY Chocolate Chip Pudding Cookies are made with vanilla pudding mix, chocolate chips and mini M&M's!

Course Dessert

Cuisine American

Keyword chocolate chip pudding cookies, pudding cookies

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 36 cookies

Calories 103kcal

Author Erin Indahl-Fink

Ingredients

• ¾ cup butter room temperature
• ½ cup light brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 3.4 ounce package, instant vanilla pudding mix
• 2 cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 2/3 cup mini M&M’s candies

Instructions

• In a mixing bowl, using a hand mixer or stand mixer with a paddle attachment, cream together the butter, brown sugar and granulated sugar. Mixture should be light and fluffy. Add the eggs and vanilla and mix to combine. Add in dry pudding mix and mix together until smooth. Set mixture aside.
• In a separate bowl, add the flour, baking soda and salt. Whisk together to combine.
• Gradually add the dry ingredients, a few spoonfuls at a time, to the wet ingredients. Stop occasionally to scrape down the sides of the bowl. Mix until all ingredients are well incorporated and smooth. The batter will be thick.
• Using a wooden spoon or rubber scraper, add the chocolate chips and M&M’s to the batter. Mix until just combined. Cover the bowl of cookie dough with plastic wrap and refrigerate for one hour.
• Once dough has chilled, preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
• Begin rolling the cookie dough into 1” balls, placing the cookies on the prepared baking sheet. Space the cookies evenly. Twelve cookies will fit on a single sheet.
• Bake at 350 degrees for 12-14 minutes, or until the edges of the cookies are golden brown and center is set.
• Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a rack to cool completely.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 103kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 76mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 33IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg

The post Chocolate Chip Pudding Cookies appeared first on Best Dessert Recipes .

This version of a banana split is all mixed together to bring the flavors into one amazing ice cream. Instead of having to grab bits of bananas and then wisps of whipped cream and then scoops of the creamy ice cream on one spoon, it’s all blended so that you can get a glorious mouthful of all of the flavors.

Outside of how all of the flavors come together as one, the best part of this ice cream is that it’s so kid-friendly. It’s fun to make with the kiddos, but it also is more like a soft-serve ice cream, so it’s easier for the littles to love and dive right into!

Why You’ll Love This Ice Cream

• Healthier– Since the base is basically bananas and cream, it’s an easy way to get some nutrients and fiber in while indulging in a treat. It is loaded with fresh fruit for nutrients.
• Quick– In just a few easy steps, you can get this ice cream churned out fast – without even churning!

What You’ll Need

• Bananas– make sure your bananas are properly ripe – no green on the outside, and definitely no brown on the inside. Save those brown ones for banana bread!
• Sugar– plain old granulated sugar will do the trick for this recipe. It dissolves quickly and adds just enough sweetness.
• Cream– heavy cream is what you need to make this ice cream super creamy. Don’t skimp with lower fat versions.
• Milk– use full fat milk to make sure this is as creamy and delicious as you want it to be.
• Pineapple– I prefer using sliced pineapple, but you can use diced as well. Grab it in the canned fruit section, or slice it up yourself.
• Cherry– you can use maraschino cherries, or buy some fresh ones and slice those up.
• Peanuts– choose your favorite brand of peanuts, salted or unsalted. Salted nuts will add a little extra flavor.
• Chocolate– whichever type of chocolate you prefer will work well. Consider using the darkest of chocolate since it will bring out the most flavor.

How To Make Banana Split Ice Cream

1. Using a potato masher, stand mixer, or hand mixer, mash bananas with the sugar until all sugar is incorporated.
2. In a separate bowl, whisk the cream with the milk until frothy.
3. Add the cream and milk to the mashed bananas and sugar and mix until completely combined.
4. Gently fold in the cherries, pineapple, chopped peanuts, and chocolate pieces.
5. Freeze for at least 5 hours in an airtight container.

Variations

• Other nuts– instead of peanuts, or in addition, use some other nuts to add flavor and texture. Or choose no nuts!
• Chips– consider folding in some chocolate chips or peanut butter chips to add sweetness and crunch. Caramel or toffee is also fun.
• Graham crackers– adding graham crackers will add a crunchy twist to this recipe. I don’t recommend adding them until you are ready to serve so they don’t get soggy.
• Pretzels- Sweet and salty is divine- same as the graham crackers though, wait until you are ready to serve before adding them.
• Fried Bananas Topping– Elevate this even more with cinnamon honey fried bananas.
• Make it With Cake- Who doesn’t love cake and ice cream. Make it alongside this No-Bake Banana Split Cake.

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Banana Split Ice Cream

With 8 ingredients, you can have all the best flavors of a banana split sundae wrapped up into ice cream with this Banana Split Ice Cream!

Course Dessert

Cuisine American

Keyword banana split ice cream

Prep Time 5 minutes minutes

Freezing Time: 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 4

Calories 624kcal

Ingredients

• 3 bananas
• 1/2 cup sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup pineapple , sliced
• 1/2 cup cherries
• 1/4 cup peanuts
• 1/2 cup semi-sweet chocolate , roughly chopped or chocolate chips

Instructions

• In a medium mixing bowl, mash the bananas with the sugar using a potato masher or fork.
• In a separate bowl, whisk together the cream and milk. Fold in the banana mixture.
• Stir the cherries, pineapple, chopped peanuts and chocolate. Freeze for at least 5 hours. Mixture will be a soft-serve consistency.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 624kcal | Carbohydrates: 71g | Protein: 9g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 45mg | Potassium: 741mg | Fiber: 6g | Sugar: 55g | Vitamin A: 1076IU | Vitamin C: 29mg | Calcium: 150mg | Iron: 2mg

The post Banana Split Ice Cream appeared first on Best Dessert Recipes .

I don’t know about you, but I love a good dessert dip. Especially on hot summer days when I don’t feel like turning the oven on (because most are no bake.)

Sweet dips seem to be all the rage lately. From their ease and minimal ingredients to the endless options of dippers, easy dessert dips are the best way to serve a sweet treat at your next party.

It’s also a great way to turn your favorite dessert into a delicious dip form. I’ve seen turtle cheesecake dip, pina colada fruit dip, banana pudding dip, banana cream pie dip, monster cookie dough dip and even chocolate hummus!

Most dessert dip recipes are cream cheese dips, but some are also made with peanut butter, cool whip or marshmallow fluff. If you’ve ever gotten flack for eating raw cookie dough, I even have the perfect dessert dip to satisfy your sweet tooth! It’s safe because it doesn’t use raw eggs.

Favorite Dippers

The best part about dessert dip recipes is that you can serve just about anything to dip into them. And when it comes to easy dessert recipes, you really can’t ask for anything better.

These are some of our favorite things to dip into a creamy dip, but feel free to use your imagination and choose your favorite treat.

• Graham crackers
• Vanilla wafers
• Fresh fruit like apple slices
• Animal crackers
• Teddy grahams
• Fresh berries like strawberries
• Chocolate chip cookies

Reese’s Peanut Butter Cup Dip

With only 7 ingredients and less than 10 minutes, this creamy Reese's Peanut Butter Cup Dip will become one of your new favorite easy desserts!

Check out this recipe

Funfetti Cake Batter Dip

Sometimes called dunkaroo dip, this Funfetti Cake Batter Dip only needs 3 ingredients! Everyone will rave about this EASY nostalgic classic.

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Chocolate Cheesecake Dip

Rich and creamy, this Chocolate Cheesecake Dip whips up in just 5 minutes with no baking required. Perfect for parties and potlucks!

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Easter Dunkaroo Dip

DIY this classic childhood dessert! This Easter Dunkaroo Dip is easy to make, the perfect Easter dessert, and tastes just like you remember!

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Whipped Peanut Butter Dip

Whipped Peanut Butter Dip is the best no-bake dessert recipe… and this one is served in an edible Chocolate Rice Krispie Treat Bowl!

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Blueberry Cheesecake Dip

Creamy, rich and decadent Blueberry Cheesecake Dip topped with sweet, plump blueberries. Serve w/ pretzels, graham crackers or lady fingers!

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Chocolate Dunkaroo Dip

Do you remember Dunkaroo dip? This easy, homemade Chocolate Dunkaroo Dip only uses 3 ingredients and it's just as tasty as what you remember from childhood!

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Cream Cheese Fruit Dip

This Fruit Dip recipe combines both a cream cheese fruit dip and a yogurt fruit dip for the most amazing dessert dip for any summer party!

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Caramel Praline Cream Cheese Dip

Caramel Praline Cream Cheese Dip combines velvety cream cheese with a homemade praline sauce. Serve with apple slices, crackers or even sugar cookies!

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St. Patrick’s Day Dunkaroo Dip

St. Patrick’s Day Dunkaroo Dip is a festive green color and served with Nilla Wafers, perfect for any St. Patrick’s Day party for kids or adults!

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Christmas Dunkaroo Dip

Christmas Dunkaroo Dip is a sweet and easy dessert dip, make with box cake mix, whipped topping, Greek yogurt, and lots of festive sprinkles. A great last-minute Christmas recipe!

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Halloween Dunkaroo Dip

This Halloween Dunkaroo Dip is a festive and easy cake batter dip that's perfect for Halloween parties. With just a few ingredients and no baking involved, it'll become one of your go-to Halloween desserts!

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Pumpkin Fluff

Pumpkin Fluff is an EASY no bake fall dessert to dip graham crackers, apples, cookies or even a spoon into and enjoy all season long!

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Cookie Butter

Ready to find your new favorite dessert?! This homemade version of Trader Joe’s Cookie Butter is so easy to make and ready in 5 minutes. Serving ideas and cookie suggestions included!

Check out this recipe

The post 21+ Dessert Dip Recipes appeared first on Best Dessert Recipes .

I’m always looking for easy dessert recipes, especially when the kids are out of school. And I especially love having desserts that the kids can help me with in the kitchen.

Oreo Cheesecake

Because these no-bake cheesecakes only require five ingredients and ten minutes of prep, it’s the perfect recipe to get their little hands involved in! They love helping me mix and pour, and of course, devour when they’re ready.

Plus, mini desserts make it easier for those little hands to enjoy too. Not only that, but they’re great for entertaining too. You can’t go wrong with creamy cheesecake, and the individual servings allow you to try one of everything.

I love this delicious dessert because you don’t have to bother with making an Oreo crust or making a water bath for baking like with a regular cheesecake. These mini Oreo cheesecake bites could not be easier.

No Bake Mini Oreo Cheesecakes Ingredients

• Cream cheese – Make sure your cream cheese is fully softened before making your cheesecakes. No one likes big chunks of cream cheese in their cheesecake! I like to let mine sit out at room temperature for at least an hour.
• Sweetened condensed milk – Not only does this provide an element of sweetness, but it helps to thin down the cream cheese mixture, making it easier to pour into the molds.
• White chocolate instant pudding – When using an instant pudding (and sweetened condensed milk,) there is no need for extra sugar or even vanilla extract. We get all the flavor we need here. This recipe only calls for half of a packet, but there are instructions for making it into actual pudding in the recipe card notes.
• Oreo cookies – You can’t have oreo mini cheesecakes without oreos! Make sure these are finely crushed. Some big chunks are ok. You’ll need approximately 1 cup of crushed Oreos if you are buying them pre-crushed.
• White and semisweet chocolate chips – These are optional, but I like to melt them and drizzle over the tops of my no bake oreo cheesecake for an extra garnish.

How to Make No Bake Mini Oreo Cheesecakes

1. Combine ingredients. In a large bowl using an electric mixer or stand mixer, whip the cream cheese until smooth. Then mix in the sweetened condensed milk. Next add in the pudding mix and half of the crushed oreos.
2. Add to molds. Using a half sphere silicone mold (the ones we all bought to make hot chocolate bombs) fill each half circle with the cheesecake batter, pressing down to make sure there are no air pockets.
3. Freeze. Sprinkle the remaining crushed oreos over the tops and pop into the freezer, I like to do it overnight.
4. Remove from molds. When ready to serve carefully unmold the no bake mini oreo cheesecakes and flip right side up.
5. Garnish. I like to garnish them by melting a little white chocolate and semisweet chocolate in a ziploc bag and drizzling those over the top finished with another sprinkling of crushed oreo crumbs. I like to use fine crumbs.

Tips and Tricks

The silicone molds I used were originally bought for making hot chocolate bombs and they were perfect for creating individual portions for these little cheesecakes. You can get them with 6 half-circle molds or 12. This recipe makes about 8.

You can also make these in a muffin tin with cupcake liners. I would put a whole oreo down the bottom of each one and then fill them up with the batter. I would guesstimate you would probably get 12 if you do it this way.

I decorated the top of mine with the melted chocolate but a little whipped cream or Cool Whip and a mini oreo would also be great.

Storage and Freezing

This no bake mini cheesecake goes fast! But if you do happen to have leftovers, store them in the fridge for up to three days.

You can also freeze your no bake mini oreo cheesecakes, but it’s helpful to keep them in the molds. When placing your molds into the freezer it is easier to put them on a small cookie sheet first.

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Frozen No Bake Mini Oreo Cheesecakes

With only FIVE ingredients and TEN minutes of prep, these No Bake Mini Oreo Cheesecakes are the perfect quick and easy dessert for summer!

Course Dessert

Cuisine American

Keyword mini oreo cheesecakes, oreo cheesecakes

Prep Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 84kcal

Equipment

• silicone mold

Ingredients

• 16 ounces cream cheese, softened
• 14 ounces sweetened condensed milk
• 3.3 ounces box white chocolate instant pudding , divided*see notes
• 12 Oreos , crushed and divided*
• white and semi-sweet chocolate chips , optional

Optional Garnishes:

• melted white chocolate
• melted milk chocolate
• Oreo cookies , whole or crushed

Instructions

• In a large mixing bowl using an electric hand mixer beat the cream cheese until smooth and fluffy.
• Mix in the sweetened condensed milk and then half of the pudding mix and half of the crushed Oreos, blending until just mixed.
• Using a half-sphere silicone mold, fill each well with the cheesecake mixture, pressing down or tapping on the counter to make sure there are no air pockets.
• Sprinkle the remaining crushed Oreos over the tops and freeze for at least 4 hours, but preferably overnight.
• When ready to serve carefully unmold the cheesecakes and flip right side up.
• I like to garnish them by drizzling with melted white chocolate and semisweet chocolate and then sprinkle with more crushed Oreo or a whole Oreo. Keep frozen until ready serve.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Store leftovers in the fridge for up to 3 days.

* Other half of pudding mix can be made into actual pudding by whisking with 1 cup cold milk. 

*12 whole Oreos equals approximately 1 cup of crushed Oreos. 

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg

The post Frozen Mini Oreo Cheesecakes appeared first on Best Dessert Recipes .

So what is an icebox cake? Traditionally it’s a no bake dessert layered with cream, fruit and wafers. It’s then put into the “icebox” to set, while the cream soaks into the wafers giving them a cake-like texture.

Because the icebox is now an obsolete appliance, we simply use a refrigerator in the 21st century. An easy icebox cake that uses simple ingredients is perfect for any summer day.

Typical ingredients for the creamy layer of icebox cakes include: whipped cream like Cool Whip, vanilla pudding, chocolate pudding (or some sort of pudding mixture,) ice cream and chocolate mousse. Of course the options are only as endless as your imagination.

The cookie layer is commonly made with ingredients like: chocolate wafers, chocolate graham crackers, Nilla Wafers, sandwich cookies like Oreo cookies or any other cookies you can think of.

Classic Icebox Cake Recipes

The classic icebox cake recipe is generally a chocolate icebox cake. It’s made with heavy whipping cream, confectioners’ sugar, chocolate graham cracker layers and whatever garnishes you like on top of the cake.

These include: chocolate shavings for extra chocolatey goodness, cocoa powder, chocolate chips and even fresh strawberries.

We’ve since evolved from the old-fashioned icebox cake and branched out to create more flavors. All of my favorite ice box cakes are listed below!

Chocolate Icebox Cake Recipes

Chocolate Raspberry Icebox Cake

An old fashioned no-bake icebox cake is the best easy dessert for hot summer days! This chocolate raspberry version needs just five ingredients.

Check out this recipe

Mocha Chocolate Chip Cookie Icebox Cake

One bite of this No-Bake Mocha Chocolate Chip Cookie Icebox Cake will have you swooning! An easy, luscious layered dessert! 

Check out this recipe

Chocolate Raspberry Icebox Cakes

These impressive looking no-cook individual Chocolate Raspberry Icebox Cakes are so simple to make and so delicious you’ll find yourself coming up with reasons to make them, like Mother’s Day, birthdays, or just because you need a dessert treat!

Check out this recipe

Chocolate Ice Box Cake

This delicious and easy to make Chocolate Icebox Cake Recipe is elegant and definitely a crowd pleaser. You can customize it any way you would like to create different flavors!

Check out this recipe

Frozen No Bake Mini Oreo Cheesecakes

With only FIVE ingredients and TEN minutes of prep, these No Bake Mini Oreo Cheesecakes are the perfect quick and easy dessert for summer!

Check out this recipe

Cherry Oreo Icebox Cake

This Cherry Oreo Icebox Cake is an easy to make over the top no bake dessert that is sure to become a favorite!

Check out this recipe

No Bake Rainbow Icebox Cake

This no-bake rainbow icebox cake is the perfect easy to prepare dessert. Only five ingredients are needed to make this fun sweet treat!

Check out this recipe

Chocolate Eclair Cake

Everyone loves a good no bake dessert. Get ready to give your oven an extended vacation once you taste this Chocolate Eclair Cake Recipe! Every layer of goodness has the perfect sweet texture balanced with a cool and delicious crunch. 

Check out this recipe

Vintage Icebox Cake

Both festive and delicious, this Vintage Icebox Cake recipe is the perfect dessert for any occasion or celebration!

Check out this recipe

Mocha Chocolate Chip Icebox Cake

Decadent is the word for this chocolate chip icebox cake.  Layers of chocolate chip cookies and a mousse flavored with cocoa and a touch of Kahlua!

Check out this recipe

Oreo Icebox Cake

This 3 ingredient Oreo Icebox cake is the easiest dessert ever!

Check out this recipe

Double Chocolate Icebox Cake

Sweet dreams are made with chocolate and this Double Chocolate Icebox cake is a dream come true!  Creamy, mousse-like filling, laced with stripes of chocolate create a stunning dessert!

Check out this recipe

Hot Chocolate Lasagna Icebox Cake

Hot Chocolate Lasagna Icebox Cake became an instant favorite in my home and it will yours too. It is so addicting, make it if you dare!

Check out this recipe

Fruity Icebox Cake Recipes

Pistachio Icebox Cake

This no-bake cake is layered with graham crackers, vanilla and pistachio pudding and topped with chopped pistachios, chocolate sauce and cherries!

Check out this recipe

Lemon Icebox Cake

This Lemon Icebox Cake has layers of cool, creamy lemon filling, graham crackers, and sweetened whipped cream. It's an easy, refreshing no-bake dessert that is perfect for summer!

Check out this recipe

Grape Jelly Ice Box Cake

This Ritz Cracker & Grape Jelly Icebox Cake is an old fashioned, no bake, 3-ingredient dessert the whole family will love! It’s super EASY to make, and you can whip it up the day before!

Check out this recipe

Banana Cream Ice Box Cake

This banana cream icebox cake is the perfect no bake banana dessert. It’s 5 ingredients and so easy to make for a luscious and delicious dessert!

Check out this recipe

Strawberry Ice Box Cake

This strawberry icebox cake is the perfect no bake dessert with layers of strawberries, whipped cream, and graham crackers! Its a perfect summer dessert!

Check out this recipe

No Bake Vanilla Ice Box Cake

This No Bake Vanilla Ice Box Cake is kid-friendly, make ahead, freezer friendly and super easy. What’s not to  love?

Check out this recipe

Raspberry Icebox Cake

Easy, flavorful and perfect for the spring and summer this Raspberry Icebox Cake is layered with graham crackers, raspberries and whipped topping this will become your new favorite dessert!

Check out this recipe

Carlota de Limon

Carlota de Limon is a delicious Mexican icebox cake with a creamy texture and a tangy kick. A perfect and easy dessert to serve to your family and friends!

Check out this recipe

Easy No Bake Icebox Cake Recipe

This old fashioned icebox cake is a simple no bake dessert that you can make with little effort! Layers of graham crackers, summer berries and whipped cream combine for an amazing cake.

Check out this recipe

Creamy Caramel Apple Icebox Cake

No bake creamy caramel apple icebox cake is a perfect way to transition to fall flavors without heating up the house. The vanilla cream cheese filling, Graham crackers and cinnamon brown sugar apples come together to make the perfect slice of dessert!

Check out this recipe

Pistachio Pudding Icebox Cake

An easy no-bake pistachio pudding dessert recipe made with lush layers of pistachio pudding, whipped topping, graham crackers, and chopped nuts!

Check out this recipe

Strawberry Icebox Cake

This dessert is as delicious as it is stunning! Who doesn't love simple icebox cakes, right? Strawberries, cream, and dulce de leche come together in this unforgettable recipe.

Check out this recipe

Lemon Icebox Cake

Lemon icebox cake is a lemony comforting dessert that requires no baking. Topped with a handful of fresh berries makes this delicious dessert hard to resist!

Check out this recipe

Lime Charlotte Icebox Cake

Lime Charlotte, or Charlotte Russe, is an easy lime icebox cake that is a delicious no-bake Mexican Dessert. No baking, just layers of creamy goodness over cookies, then refrigerate or freeze for a deliciously refreshing dessert!

Check out this recipe

No Bake Raspberry Chocolate Dulce de Leche Icebox Cake

This easy No Bake Raspberry Chocolate Dulce de Leche Icebox Cake uses frozen raspberries and can be thrown together in 15 minutes! 

Check out this recipe

Icebox Lavender Lemon Angel Food Cake

Icebox Lavender Lemon Angel Food Cake is light dessert with a lavender Meyer lemon honey dairy free topping between 3 layers of angel food cake. Almost homemade and a show stopper spring dessert!

Check out this recipe

The post 30+ Amazing Icebox Cake Recipes appeared first on Best Dessert Recipes .