Dessert
3885 recipes found
Fresas con Crema (Strawberries and Cream)
This classic Mexican dessert features fresh strawberries swimming in sweetened cream that tastes like melted ice cream. It's summer in a cup! Popular throughout Mexico and at Mexican celebrations, fresas con crema is a crowd-pleasing dessert that’s refreshing on a hot summer day and comes together in just 20 minutes. Serve half-portions to yield 8 servings, or double the recipe to generously serve a crowd. Fresas con crema will keep in the refrigerator for up to four days; the chill will also thicken the cream slightly. Try this same cream mixture with other summer fruit like raspberries, golden berries, blueberries, or sweet or tart cherries.
Oreo Icebox Cake
This simple, no-bake dessert is perfect for any chocolate lover. Chocolate sandwich cookies are enrobed in fluffy whipped cream enriched with a bit of vanilla and sugar. The whipped cream has a generous amount of cream cheese, which helps balance the sweetness of the cookies with a little tang. The cake requires very little prep and a long chill time, which makes it perfect for a party. You can assemble the entire thing the day you plan to serve it, or even two days before the celebration. You can make this in just about any 2-quart dish with a flat bottom; an 8-inch square pan or 9-inch round pan works perfectly.
Cookies and Cream Icebox Cake
This simple, no-bake dessert is perfect for any chocolate lover. Chocolate sandwich cookies are enrobed in fluffy whipped cream enriched with a bit of vanilla and sugar. The whipped cream has a generous amount of cream cheese, which helps balance the sweetness of the cookies with a little tang. The cake requires very little prep and a long chill time, which makes it perfect for a party. You can assemble the entire thing the day you plan to serve it, or even two days before the celebration. You can make this in just about any 2-quart dish with a flat bottom; an 8-inch square pan or 9-inch round pan works perfectly.
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The Creamy, Coconutty Filipino Dessert Salad You'll Want All Summer Long
A creamy and refreshing fruit salad made with pandan jelly and coconut cream.
Peach Ricotta Cake
Peaches are one of the very best things about summer, and this cake celebrates them two ways, with chopped pieces folded into the batter and wedges fanned out to decorate the top. The batter is enriched with ricotta for moisture and a generous amount of lemon zest for brightness. This cake is beautiful enough to serve at a party and can be prepared and baked in less than an hour. If fresh peaches aren't looking good at your market, you can substitute the same weight of any other fresh stone fruit. (If summer fruit isn't available, you can even use a 12-ounce package of frozen sliced peaches; just be sure to thaw the slices fully and pat them dry before adding them to the batter.)
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S'mores Meet Rice Krispies Treats in This Chocolatey, Gooey Mash-Up
These no-bake s'mores bars combine charred marshmallows, dark chocolate, and graham cereal for a chewy, gooey treat—no campfire needed.
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This Peach Crisp Is Everything You Love About Summer in One Bite
With a jammy filling of vanilla-scented peaches beneath a crunchy topping of whole-wheat flour, oats, and toasted pecans, this peach crisp tastes like the best of summer.
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This Zesty, No-Bake Dessert Is Tangy, Creamy, and Totally Irresistible
Bolis de Pay de Limón are creamy, tart ice pops with vanilla cookie crumbs swirled in to emulate classic key lime pie.
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S'mores Who? These Smoky Brownies Are Your New Campfire Star
This smoked ancho skillet brownie is baked on the grill, giving it a light smoky flavor that pairs perfectly with a hint of spice from ground ancho chiles.
Heirloom Tomato Sorbet
This tangy sorbet transforms peak-season heirloom tomatoes into a quenching savory-sweet treat. Flavorful and refreshing, it’s the platonic ideal of what summer sorbet should be. Reminiscent of a sweet gazpacho, the base comes together quickly: Add the tomatoes, sugar, water, lemon and a pinch of salt to a blender; purée the mixture until smooth; then pass it through a fine sieve directly into an ice cream maker. (No ice cream maker? This base makes an excellent granita; see Tip.) The quality of your sorbet or granita directly reflects your tomatoes, so opt for the ripest, most fragrant ones you can find.
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The Ukrainian Dumpling That’s Nourished Generations
Enjoy these cherry varenyky with a dollop of smetana (a Ukrainian sour cream) and plenty of melted butter.
Lemon Poppy Seed Bars
These curd-filled treats split the difference between lemon bars and lemon poppy seed cake, with a shortbread-like crust and crumbly streusel topping studded with poppy seeds. If you don’t feel like making homemade lemon curd, store-bought works perfectly, or substitute thick fruit jam or marmalade.
Apple and Plum Croustade (Croustade aux Pommes et Prunes)
Rustic is best when you are trying to make the most of your high-season fruit. Rolling up your sleeves and getting down to what suits the fruit — like a simple crust around lightly sweetened fruit — seems to be the call of the season for bakers who don’t want to mess with a good thing. This croustade is that dish, the one that keeps things easy. A classic French double layer pie, croustade is worth heating up your kitchen on a hot summer’s day and does not disappoint in its beautiful simplicity. The flaky crust holds the sweet-tart fruit and balances it perfectly with its sparkling sugar topping. You might also want to embrace the croustade’s rustic nature and simply serve it with a dollop of crème fraîche, but lightly sweetened whipped cream, crème anglaise or a scoop of speckled vanilla bean ice cream are also perfect additions. This French classic is a hit at any table, bien sûr.
No-Bake Peaches and Cream Cake
Like tiramisù, this simple-to-assemble dessert uses store-bought Italian ladyfingers available at many supermarkets. Made with fresh peaches and brandy, it’s a creamy, boozy, fruity delight that’s a perfect end to a summer meal. It’s also easily made without ever turning on the oven, just waiting in the fridge until ready to serve. If desired, sprinkle with toasted chopped almonds or pistachios just before serving.
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Frozen Aperol Spritz? Yes, and It’s Even Better Than the Cocktail
Made with Prosecco, Aperol, club soda, and a touch of lemon and orange juice, this refreshing granita is a fun spin on Aperol spritz, the classic Italian aperitivo.
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The Classic British Dessert to Make Before Summer Is Over
Featuring layers of vanilla ice cream, fresh strawberries, swirls of whipped cream, and a fan wafer, the knickerbocker glory is a summer staple at ice cream parlors and seaside cafés across the United Kingdom.
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This Easy 3-Ingredient Ice Cream Tastes Like a Tropical Getaway
This creamy, bright-tasting mango ice cream comes together in minutes. No machine, eggs, or custard required. The secret? Sweetened condensed milk.
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Peaches, Custard, and Crumble—This Midwestern Cake Has It All
A sliceable custard-filled fruit cake with yeasted dough, this Dakota kuchen is built for sharing, storing, and snacking.
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Your Favorite Sandwich, Now a Buttery, Crumbly, Oven-Fresh Cookie
Occupying the space between a classic thumbprint cookie and a peanut butter blossom, these peanut butter and jelly thumbprint cookies are a light, just-sweet-enough treat.
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A One-Pan Peach Cobbler with a Game-Changing Twist
This gently spiced peach cobbler receives a floral twist from saffron and honey. It's easy to make, adaptable, and perfect served warm with ice cream.
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This S’mores Icebox Cake Is the Ultimate Summer Dessert—No Campfire Needed
Layers of coffee-soaked graham crackers, homemade chocolate mousse, and whipped cream coated in a toasted meringue evoke the flavors and textures of s’mores, no campfire or mosquitoes required.
Mango Soft Serve
When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk.
Lemon Zucchini Bundt Cake
It seems like everyone has a glut of zucchini in the summer, and this is a great way to make a dent in that pile of produce. This simple cake batter has a hint of cinnamon and a generous amount of lemon zest, and the finished cake is coated with two layers of lemon glaze for a crackly, sweet and tart finish. The classic Bundt shape and its long shelf life makes this the perfect cake to have on your counter for both afternoon snacks and unexpected guests all season long.
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These Chocolate Peanut Butter Cheesecake Bars Are a Guaranteed Crowd-Pleaser
These no-bake chocolate–peanut butter cheesecake bars are creamy, easy to make, and perfect for potlucks.