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6 Incredible No-Bake Desserts

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  • minutes
  • Serves

INGREDIENTS

5 cups

sweetened whipped cream

11

large rectangular graham crackers

3 cups

strawberries, chopped

PREPARATION

1

. Spread a thin layer of whipped cream in a square glass baking dish.

2

. Layer graham crackers on top, then cover with a layer of whipped cream.

3

. Sprinkle ⅓ of the strawberries on top, then layer with whipped cream again.

4

. Repeat until no more ingredients remain. The top layer should be strawberries and should not be covered with cream.

5

. Refrigerate for at least 3 hours.

6

. Enjoy!

6

Servings:

INGREDIENTS

36

chocolate sandwich cookies

5 tbsp

butter, melted

32 oz

cream cheese

1/3 cup

sugar

1 tbsp

vanilla extract

1 cup

milk, warm

1 tbsp

gelatin

PREPARATION

1

. Separate the cream from the cookies into 2 different bowls.

2

. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup of the crumbs aside for later.

3

. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.

4

. Press the cookie crumbs in an even layer into the bottom of a 9-inch springform pan. Set aside.

5

. In a medium pan over low heat, mix together the cream cheese, sugar, cookie cream, and vanilla extract, stirring until there are no lumps.

6

. In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.

7

. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.

8

. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.

9

. Unclasp the ring of the springform pan, slice, then serve!

6

Servings:

INGREDIENTS

3 tbsp

powdered sugar, sifted

1/2 cup

smooth peanut butter

1 cup

chocolate, melted

PREPARATION

1

. Prepare a cupcake tin with 6 cupcake liners.

2

. Stir peanut butter and powdered sugar together until smooth.

3

. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.

4

. Add a dollop of 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.

5

. Cover each dollop of peanut butter with more chocolate and smooth out the top.

6

. Refrigerate for 1 hour or until chocolate has hardened.

7

. Remove peanut butter cups from the liners.

8

. Enjoy!

12

Servings:

INGREDIENTS

1 cup

powdered sugar

8 oz

cream cheese, softened

1 cup

creamy peanut butter

16 oz

whipped topping, divided

Graham crackers

Hard shell chocolate sauce

Crushed peanuts, optional

Rainbow sprinkles, optional

Mini chocolate chips, optional

PREPARATION

1

. In a large mixing bowl, beat together powdered sugar, cream cheese, and peanut butter.

2

. Fold in 8 ounces of the whipped topping

3

. Crush half a graham cracker into the bottom of a jar.

4

. Drizzle a layer off hard shell over the graham cracker. This will firm up and act as a barrier to ensure the graham crackers stay crunchy.

5

. Spoon in the peanut butter pie mixture, filling the jar three quarters of the way.

6

. Add more whipped topping and additional toppings of your choice.

7

. Chill the jars in the fridge for at least 1 hour before serving.

8

. Enjoy!

8

Servings:

INGREDIENTS

10

graham crackers

7 tbsp

butter, melted

24 oz

cream cheese, softened

2 1/2 cups

powdered sugar

1 tsp

vanilla extract

1 1/2 cups

chocolate chips, melted

2 cups

peanut butter, melted

PREPARATION

1

. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.

2

. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.

3

. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.

4

. In a large bowl, whisk the cream cheese until smooth.

5

. Add 1½ cups of powdered sugar and vanilla and continue to mix until there are no lumps.

6

. Add the melted chocolate and mix until the color is even.

7

. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.

8

. In a large bowl, mix together melted peanut butter and 1 cup of powdered sugar.

9

. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.

10

. Refrigerate for 2-4 hours.

11

. Enjoy!

20

Servings:

INGREDIENTS

24

chocolate cream cookies

4 tbsp

butter, melted

1 1/2 cups

sugar

1/2 cup

water

1 cup

heavy cream, divided

1/2 tsp

vanilla

6 oz

dark chocolate

Sea salt,