15 Easy To Make Dessert Recipes You Will Definitely Enjoy!

My favorite recipes are the ones that are easy to make. And I love desserts. So, adding the two together: I love easy dessert recipes!

The list down below is made of 15 awesome recipes that I try every once in a while and I never fail to enjoy them. They are that good!

They don’t require many ingredients and the directions to make them are super simple. I wasn’t even good around the kitchen when I first tried some of these recipes.

The good news is you don’t have to be either. You can casually make these desserts as if you were the winner of a cooking show!

Here are my favorite easy dessert recipes:

1 – Mini Oreo Cheesecake Cupcakes

Who doesn’t love Oreos? Everyone I know does! And this quick and easy recipe makes them even better with the cheesecake. These cupcakes taste so good you may forget they are not supposed to be a full meal. Find out how to make this recipe here!


18 Oreo cookies 12 whole and 6 coarsely chopped

16 ounces cream cheese softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 large eggs lightly beaten

1/2 cup sour cream

How to Make:

  1. Preheat oven to 275°F (it’s a cooler oven than usual).
  2. Line a 12-cup muffin pan with paper cups and place one Oreo cookie into each.
  3. In a medium bowl, beat cream cheese, gradually adding sugar, vanilla, eggs, sour cream, mixing well after each addition.
  4. Stir in chopped cookies by hand.
  5. Spoon batter into muffin pan, filling each to almost the top.
  6. Divide batter evenly among cookie-lined cups, filling each almost to the top.
  7. Bake for 20-22 minutes.
  8. Remove from oven and transfer to cooling racks. Then refrigerate for 4 hours or more (optional). Serve and enjoy!

2 – Homemade Churros

You don’t have to fly to Spain to enjoy their famous desserts. You can make yours at home for a fraction of the cost and twice the taste. They are that good! Find out how to make this recipe here!


300 ml Water (10.1fl oz)

180 g Plain Flour (6.3oz)

50 g Unsalted Butter (1.8oz)

Pinch of Salt

50 g Caster Sugar (1.8oz)

1 tsp Ground Cinnamon

3 Small Eggs or 2 Medium Eggs

2 tbsp Olive Oil or Vegetable Oil

+ 1 Liter Vegetable Oil for Frying

How to Make:

  1. Place water, butter, 2 table spoons oil, 1 tea spoon sugar & a pinch of salt into a medium – large size sauce pan. Bring to the boil.
  2. Add plain flour and mix vigorously until well blended (the dough will come together in a minute or two).
  3. Remove from the stove and let it cool a bit. Once it is not too hot, add one egg and work the egg into the dough. Start slowly breaking the egg, then fast increasing speed, if possible. When the egg is incorporated in the dough, add another one and repeat the process. You should get dough that is not too stiff but not too soft either.
  4. Pour the vegetable/sunflower oil into a medium sized sauce pan and heat it up.
  5. Fill a piping bag (or a zip-lock bag) fitted with star piping tip with half of the dough (it is easier to handle).
  6. Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown, you are ready to pipe the churros in.
  7. Pipe the dough directly into the hot oil (choose any length you like) and cut with a fork (I found fork the best tool for this). Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get nice golden color and that is a sign they are ready. They should get the color gradually. If you see they are not getting dark evenly, reduce the temperature.
  8. Take them out and place them on a paper kitchen towel to get rid of the excess oil.
  9. When they are still warm, roll each of them in a sugar mixed with ground cinnamon.
  10. Serve warm with thick hot chocolate.

3 – Sugar-Free Chocolate Oat Cookies

They may be sugar-free, but they are very sweet. These chocolate oat cookies are will give you the energy you need to have the best day of your life, which is everyday! Find out how to make this recipe here!


3 cups quick-cooking oats

3/4 cup honey

2/3 cup natural peanut butter, optional

1/2 cup coconut oil

1/3 cup unsweetened cocoa powder

1 1/2 teaspoon vanilla extract

1/4 teaspoon salt

How to make:

  1. Line 2 baking sheets with parchment paper.
  2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.
  3. Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
  4. Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
  5. Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!

4 – Easy Tiramisu Mousse

What’s best about Tiramisu? Its mouse! And what is so good about this recipe? It’s just the mousse! It doesn’t get easier than this, and it is hard not to make this everyday! Find out how to make this recipe here!


1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)

1/4 cup hot water

1 cup heavy whipping cream, cold (see note)

1 1/2 cups powdered sugar (see note)

8 ounces mascarpone cheese or Challenge cream cheese (low fat cream cheese is fine)

1 teaspoon vanilla extract

1 tablespoon unsweetened cocoa powder

1 ounce semi-sweet baking chocolate

How to make:

  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
  3. Mix powdered sugar and mascarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
  4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
  5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

5 – Chocolate S’mores Baked Empanada

This comes to you straight from the genius of a Hispanic cooking tradition. In other words, this sweet dessert recipe is a new window to a new culture. And you get to enjoy it at home! Find out how to make this recipe here!


1 pie crust sheet

2 inch circle cookie cutter

flour for dusting

mini marshmallows (3 per empanada)

NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels (6 per empanada)

1 egg (beaten)

turbinado sugar

How to Make:

  1. Preheat oven to 450 degrees. Roll out the pie sheet on a floured surface and use a 2 inch circle cookie cutter to cut. Combine leftover dough and roll out again for more circles.
  2. Add 3 marshmallows and 6 chocolate chips to each pie circle. Place on a baking sheet.
  3. Fold the circles in half and close by crimping the ends with a fork.
  4. Beat an egg and brush the tops with the egg wash. Sprinkle turbinado sugar on top.
  5. Bake at 450 degrees for 10 minutes or until the pie crust is golden brown.
  6. Enjoy while still warm with a cup of coffee and vanilla caramel creamer!

6 – The Perfect Key Lime Pie

Pies are what makes the earth go round. Science may not back me up, but this recipe will prove every scientist wrong once they have a piece of it. Find out how to make this recipe here!


1 1/4 C graham cracker crumbs

1/4 C sugar

5 Tbsp butter melted

2 14 oz. cans sweetened condensed milk

1/2 C sour cream

3/4 C key lime juice

grated lime zest for garnish

Whipped cream for garnish

How to Make:


  1. Combine crumbs, sugar and butter. Mix until blended
  2. Press crumbs into bottom and sides of a 9 inch pie pan
  3. Bake for 10 minutes at 350 degrees F


  1. Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth
  2. Pour into pie pan
  3. Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface.
  4. Turn off oven and let pie sit in oven for 30 minutes – do not allow to brown.
  5. Chill before serving
  6. Garnish with whipped cream and lime zest

7 – Easy Chocolate Lava Cakes

Everything’s better when you add chocolate to it. This recipe, on the other hand, is all about chocolate. Therefore, this is as good as a dessert recipe can get! Find out how to make this recipe here!


4 ounces semisweet baking chocolate, chopped

2 tablespoons unsalted butter, at room temperature, plus more for greasing custard cups

2 tablespoons sugar, plus more for the custard cups

2 large eggs

2 tablespoons all-purpose flour

1/8 teaspoon kosher salt

How to Make:

  1. Preheat oven to 425°F, and grease two 6 to 8-ounce custard cups or ramekins generously with butter. Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Dump out any excess sugar. Place the greased cups on a baking sheet or oven safe dish.
  2. Put the chopped chocolate in a microwave-safe bowl. Microwave it on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of unmelted chocolate, microwave for another 20 seconds and stir.
  3. In a medium mixing bowl, cream the room temperature butter and the sugar with an electric mixer or a rubber spatula. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.
  4. Add the two eggs to the creamed butter and sugar, and beat it with the electric mixer or a whisk until everything is combined and the mixture is starting to foam, about a minute. Add the flour and salt, and again beat everything with the mixer until it’s thoroughly mixed.
  5. Add about 1/3 of the melted chocolate to the mixture in the mixing bowl, then use a rubber spatula to gently fold it in. Add the rest of the chocolate mixture, and fold together until you have a uniform batter with no streaks.
  6. Divide the batter evenly between the two greased custard cups, then bake the cakes in the preheated oven until the tops are just set but the cakes still jiggle slightly when you shake them, about 11 minutes.
  7. Let the finished cakes sit in cups for five minutes when they’re finished baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out.
  8. Serve immediately. If you want, you can garnish them with powdered sugar, whipped cream, and berries.

8 – Frozen Yogurt Fruit Bark Recipe

Fruits are good, and so are yogurts. They are very healthy. So, when you freeze and mix them together, you make an awesome dessert recipe that everyone will remember. Kids and adults love it! Find out how to make this recipe here!


1 large container of plain yogurt

1 tablespoon vanilla

2 cups chopped fruit

*sweetener can be used if you like your yogurt sweet

How to Make:

  1. Line a large baking sheet with parchment paper.
  2. Mix the plain yogurt with vanilla.
  3. Pour the yogurt onto the baking sheet and spread a little to even.
  4. Sprinkle on the chopped fruit and freeze for 3-4 hours until frozen solid.
  5. Slice up and enjoy!

9 – Softbatch Glazed Lemon Cream Cheese Cookies

These cookies are made for kids who love everything with lemon. However, they transcend their targeted demographic to include everyone who loves sweet, soft cookies! Find out how to make this recipe here!



1/2 cup unsalted butter, softened

1/4 cup (2 ounces) cream cheese, softened (use full-fat, brick-style cream cheese not ‘spreadable’ or whipped cream cheese)

1 cup granulated sugar

1 large egg

1 tablespoon lemon extract (do not substitute with lemon juice)

yellow food coloring, optional and as desired

1 tablespoon lemon zest (or 2 tablespoons if you want cookies very lemony)

2 cups flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt


1 cup confectioners’ sugar

2 to 3 tablespoons lemon juice, or as necessary for consistency

lemon zest, for garnishing

How to Make:

  1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugar, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 3 minutes.
  2. Stop, scrape down the sides of the bowl, add the egg, lemon extract, and beat on medium-high speed until well combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and optionally add the lemon food coloring (as many drops as necessary until desired shade is achieved), the lemon zest, and beat on medium speed until combined, about 30 seconds.
  4. Stop, scrape down the sides of the bowl and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute; don’t overmix.
  5. Stop, scrape down the sides of the bowl, and using a 2-tablespoon cookie scoop or your hands, form approximately 18 equal-sized mounds of dough, roll into balls, and flatten slightly.
  6. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool. Allow cookies to cool completely before glazing. I let them cool on the baking sheet and don’t use a rack.
  8. Glaze – To a medium bowl, add the confectioners’ sugar, 2 tablespoons lemon juice, and whisk until smooth and combined. Depending on preference and desired glaze consistency, you may have to play with the sugar and lemon juice ratios slightly.
  9. Using a small spoon, drizzle about 1 tablespoon of glaze over each cookie, and spread glaze out using the back of the spoon. Repeat until all cookies are glazed.
  10. Sprinkle a small pinch of lemon zest over all cookies before the glaze sets and before serving.
  11. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.


10 – No Bake Peanut Butter Fudge Cheesecake Parfaits

This dessert is better served cold and everyday. I mean, really! You don’t need to bake or anything. Everything you need is simply put the ingredients together and enjoy them after 20 minutes! Find out how to make this recipe here!


12 chocolate cream filled cookies (Oreos)

1 – 8 ounce package cream cheese, softened

1/2 cup powdered sugar + 1/3 cup, divided

1/2 cup creamy peanut butter

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

1 1/4 cups quartered mini Reese’s peanut butter cups

1/2 cup hot fudge ice cream topping

How to Make:

  1. Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
  2. Beat the cream cheese until creamy. Add 1/2 cup powdered sugar and beat again.
  3. Add the peanut butter, salt, and vanilla and beat until creamy again.
  4. In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
  5. Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
  6. Spoon 2 teaspoons of cookie crumbs into the bottom of 8 – 5 ounce shot glasses. Top with a large teaspoon of the peanut butter cheesecake. Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake on top of the crumbs. Tap the glasses again to settle the ingredients evenly.
  7. Place the hot fudge in a microwave-safe bowl and heat for 15 seconds. Spoon the hot fudge evenly on the tops of the parfaits.
  8. Pipe the remaining whipped cream on top of each parfait and top with the reserved crumbs and remaining peanut butter cups.

11 – Mint Chocolate Squares

Chocolate squares are always in fashion and will never be out of it. These mint chocolate squares are a treat. Easy and simple to make, you should enjoy these everyday you feel down. Find out how to make this recipe here!



  • 1 cup all-purpose flour
  • 1 cup granulated white sugar
  • 1/2 cup (1 stick) butter, softened
  • 4 large eggs
  • One 24-ounce container Hershey’s Chocolate Syrup

Mint Cream Layer

  • 2 cups powdered sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 tablespoon water
  • 1/2 teaspoon peppermint extract (NOT spearmint)
  • 3 drops green food coloring

Chocolate Topping

  • 6 tablespoons (3/4 stick) butter
  • 1 cup mint or semi-sweet chocolate chips

How to Make:

  1. Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch pan.
  2. Prepare the crust: In medium bowl, use an electric mixer to beat the flour, sugar, butter, eggs and chocolate syrup until smooth. Pour into the prepared pan and bake 25 to 30 minutes. Cool completely.
  3. Prepare the mint cream layer: Use an electric mixer to combine the powdered sugar, butter, water, mint extract, and green food coloring. Spread evenly over the cooled cake. Chill.
  4. Prepare the chocolate topping: Microwave on high the butter and chocolate chips until melted (or heat on low in a small saucepan on the stove). Stir until smooth. Pour the chocolate topping on top of the mint layer. Spread evenly. Cover and chill. Cut into squares when firm.

12 – No Bake Summer Berry Icebox Cake

Another dessert recipe that requires no baking. It is as simple as you think it is. The best part about it is it tastes much better than you think. Find out how to make this recipe here!


19 oz graham crackers

8 oz cream cheese, softened

2 (3.4 oz) packages Vanilla Instant Pudding

2-1/2 cups cold milk

12 oz Cool whip (or homemade whipped cream)

3 cups fresh strawberries, sliced

1-1/2 cups fresh blueberries

2 oz white chocolate chips

How to Make:

  1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
  2. Gradually beat in milk.
  3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
  4. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
  5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
  8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
  9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
  11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”

13 – Amazing Healthy Flourless Brownies

These brownies are for you if you worry too much about your calories. They are super healthy and taste just as good as regular brownies. In fact, I enjoy them, too! Find out how to make this recipe here!


1 cup cacao or cocoa powder

½ cup coconut sugar

½ tsp baking soda

Dash of sea salt

2 pastured eggs

⅓ cup coconut oil (softened)

¼ cup full fat canned coconut milk

1 tsp vanilla extract

How to Make:

  1. Set oven to 350°. In a mixing bowl or food processor combine all dry ingredients (cacao powder, coconut sugar, baking soda, sea salt).
  2. Add the eggs, coconut milk, coconut oil and vanilla and blend together.
  3. Grease an 8×8 square pan with coconut oil and pour the batter into the pan.
  4. Bake at 350° for about 15-20 minutes until a toothpick inserted comes out dry.

14 – Homemade Baked Sugar Donuts

How can I list of dessert recipes be complete without donuts? It’s just not right. That’s why these homemade donuts are included! You won’t have to try hard to get them right from the very first try. Find out how to make this recipe here!


1/4 cup vegetable oil

1/2 cup buttermilk

2 eggs

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon vanilla

1 cup all-purpose flour

For the sugar coating

1/4 cup sugar

How to Make:

  1. Preheat oven to 350 degrees.
  2. Spray donut pan with nonstick spray.
  3. Mix together oil, buttermilk, eggs, sugar, salt, baking powder and vanilla until combined.
  4. Stir in flour and continue to mix until smooth.
  5. Fill the donut pans up about 3/4 of the way.
  6. Bake donuts for 15 minutes.
  7. Remove from oven, let cool for 5 minutes, then remove donuts from pan.
  8. Put sugar in a sandwich bag.
  9. One at a time, drop your donuts in bag and shake lightly to cover.
  10. Eat right away or store in container.

15- Old-fashioned Chocolate Cobbler

Coming back full circle, this old school dessert recipe had to be mentioned on this list. It is just that good. You should try it at least once every two months.  Find out how to make this recipe here!


1 cup all-purpose flour

¾ cup sugar

½ cup unsweetened cocoa powder, divided

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk

⅓ cup butter, melted

2 teaspoons vanilla extract

¼ cup semi-sweet chocolate chips

1 cup brown sugar

1¼ cup boiling water

Vanilla ice cream for serving

How to Make:

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 8-inch baking dish with cooking spray and set aside.
  3. In a small bowl mix together flour, ¾ cup sugar, ¼ cup cocoa powder, baking powder and salt.
  4. Make a well in the center of the flour mixture and add in milk, butter and vanilla.
  5. Mix wet ingredients into dry until blended.
  6. Stir in chocolate chips.
  7. Spread batter evenly in prepared baking dish.
  8. In a small bowl mix together brown sugar and remaining cocoa powder.
  9. Sprinkle mixture on top of batter.
  10. Pour boiling water on top. Do not mix!
  11. Bake for 35-40 minutes until center is almost set.
  12. Remove from oven and allow to cool for about 15 minutes.
  13. Serve warm topped with vanilla ice cream.


There are so many easy dessert recipes that this list is without a doubt missing some other great ones.

If you have any, please leave them down below. We love trying your recipes as well.

Let us know in the comments if you have ever tried any of the easy recipes that we mention above.


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