Our Favorite No-Bake Refrigerator Desserts To Indulge in Without The Fuss of Baking

Baking can be time consuming and stressful to get right. But you shouldn't be dependent on an oven to enjoy desserts. Turn to these no-bake recipes instead.

No-bake refrigerator desserts are a delightful solution for those who want to enjoy desserts without the fuss of baking. They’re convenient and encourage creativity in the kitchen. They’re also hassle free when it comes to preparing desserts for parties and gatherings, since they can be made beforehand and stored in the fridge. Here are recipes of such desserts to get you started.

Cheesecake

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• 2 packs cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped cream

Instructions:

• In a bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of a baking pan as the crust.
• In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until it’s a smooth mixture.
• Gently fold the whipped cream into the cream cheese mixture.
• Pour this filling onto the crust and level the top.
• Refrigerate overnight so it can set.
• Serve chilled, garnished with fresh berries, chocolate shavings or fruit compote.

Chocolate Eclair Cake

Ingredients:

• 1 pack graham crackers
• 2 packs instant vanilla pudding mix
• 3 ½ cups milk
• 1 pack whipped topping
• 1 ½ cups chocolate frosting

Instructions:

• In a bowl, whisk together the pudding mix and milk until it’s a thick mixture.
• Gently fold the whipped topping into the pudding mixture.
• In a baking dish, press the graham crackers on the bottom and spread half the pudding mixture on top.
• Add another layer of graham crackers and top it with the remaining pudding mixture. Then, add a final layer of graham crackers.
• Warm the chocolate frosting slightly, and pour that over the top layer of the graham crackers, spreading it evenly.
• Refrigerate for 4-6 hours or until set.
• Slice and serve chilled.

Tiramisu

Ingredients:

• 1 pack mascarpone cheese
• 1 ½ cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups espresso, cooled
• ¼ cup coffee liqueur
• 30 ladyfinger cookies
• Unsweetened cocoa powder, for dusting

Instructions:

• In a bowl, beat the mascarpone cheese until smooth.
• In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Gently fold the whipped cream mixture into the mascarpone cheese until combined.
• In a dish, combine the espresso and coffee liqueur. Dip each ladyfinger into this mixture and layer them at the bottom of the serving dish.
• Spread half of the mascarpone mixture over the ladyfingers.
• Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture.
• Cover and refrigerate for 4-6 hours or overnight.
• Dust the unsweetened cocoa powder on top and serve cold.

Fruit and Yogurt Parfait

Ingredients:

• 2 cups Greek yogurt (flavored or plain)
• 1 cup granola
• 1 cup mixed fresh fruits (like berries, mango, or kiwi), chopped
• Honey or maple syrup, for drizzling

Instructions:

• In serving glasses or bowls, layer the Greek yogurt, granola, and mixed fruits.
• Repeat the layers until the glasses are filled.
• Drizzle the honey or maple syrup on top, as much as you prefer.
• Refrigerate for 1-2 hours and serve chilled.

Oreo Pie

Ingredients:

• 1 pack of Oreo cookies
• 5 tbsp butter, melted
• 1 cup heavy whipping cream
• 230 gm cream cheese, room temperature
• ¼ cup sour cream, room temperature
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• Whipped cream, for serving

Instructions:

• Place half the cookies in a blender and blend until finely crushed.
• Add the melted butter and pulse until combined.
• Press the Oreo cookie mixture onto the bottom and sides of a buttered deep-dish. Then place it in the freezer.
• Beat the heavy cream until stiff peaks form. Transfer the mixture to a large bowl and set aside.
• In a bowl, combine the cream cheese, sour cream, powdered sugar, and vanilla, and beat until light and fluffy. Transfer this mixture to the bowl with the whipped cream and fold both together.
• Place a few of the remaining cookies in a zip lock bag and crussh them with a rolling pin. Add these crumbs to the cream cheese mixture and fold them in.
• Transfer this mixture onto the chilled crust and level the top. Cover and refrigerate for 4-6 hours or overnight.
• Slice and serve with whipped cream and a sprinkle of more cookie crumbs.