7 Easy Dessert Recipes You’ll Crave on Repeat

By Brandon D / October 1, 2025

Let’s ditch complicated baking and go straight for sweet, fast, and fabulous. These 7 easy dessert recipes are the kind you can whip up on a weeknight, bring to a potluck, or treat yourself to when the sugar craving hits at 9:47 p.m. They’re unfussy, big on flavor, and absolutely crowd-pleasing. Ready to meet your new greatest hits?

1. No-Bake Chocolate Peanut Butter Bars That Taste Like Candy

These bars deliver the nostalgia of your favorite peanut butter cup—no oven, no fuss, just layers of creamy peanut butter and silky chocolate. They’re perfect for parties, potlucks, or that moment when you need dessert in under 20 minutes. Bonus: they slice like a dream and store beautifully.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 1/4 cups powdered sugar
• 1 cup creamy peanut butter, divided
• 1/2 cup unsalted butter, melted
• 1 cup semisweet chocolate chips
• 2 tablespoons coconut oil or butter
• Pinch of flaky sea salt (optional)

Instructions:

1. Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
2. In a bowl, mix graham cracker crumbs, powdered sugar, 3/4 cup peanut butter, and melted butter until a moist, sandy mixture forms. Press evenly into the pan.
3. Melt chocolate chips with coconut oil in 20-second bursts in the microwave, stirring until smooth. Stir in the remaining 1/4 cup peanut butter until glossy.
4. Pour chocolate mixture over the crust and smooth. Sprinkle with flaky salt if using.
5. Chill 1 hour until set. Lift out, slice into bars, and try not to eat three at once.

Pro tip: Add chopped roasted peanuts to the crust for crunch. For a twist, swap semisweet chocolate for dark or milk chocolate. These bars keep 1 week in the fridge or 2 months in the freezer—stack with parchment.

2. Strawberry Shortcake Skillet for Instant Summer Vibes

This buttery biscuit-topped shortcake bakes in one skillet and screams summer—even in January. The berries get jammy and sweet, the top is golden and tender, and the whipped cream brings it all together. It’s the dessert you make when friends “drop by” and you want to look like a dessert wizard.

Ingredients:

• 4 cups sliced strawberries (fresh or thawed frozen)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar (for dough)
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup buttermilk (plus more as needed)
• For serving: lightly sweetened whipped cream or vanilla ice cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss strawberries with 1/4 cup sugar, lemon juice, and vanilla in a 10-inch oven-safe skillet. Let sit 10 minutes.
2. In a bowl, whisk flour, 3 tablespoons sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits form.
3. Stir in buttermilk just until a shaggy dough forms. Drop spoonfuls of dough over the strawberries, leaving little gaps for steam.
4. Bake 22–26 minutes until the topping is golden and berries are bubbling. Cool 10 minutes before serving.

Serve it up: Spoon into bowls with whipped cream. Swap in peaches or mixed berries. For extra sparkle, brush the biscuit topping with a touch of buttermilk and sprinkle with coarse sugar before baking.

3. Five-Ingredient Lemon Posset That’s Silky and Fancy

Lemon posset feels high-end, but it’s wildly simple: cream, sugar, and lemon do the magic. No eggs, no gelatin, just a luxurious, citrusy custard that sets in the fridge. It’s a dinner-party closer that takes 10 minutes of effort—seriously.

Ingredients:

• 2 cups heavy cream
• 2/3 cup granulated sugar
• Zest of 1 lemon (finely grated)
• 6 tablespoons fresh lemon juice (about 2 lemons)
• Pinch of salt
• Optional garnish: berries and shortbread cookies

Instructions:

1. In a saucepan, combine cream, sugar, lemon zest, and salt. Bring to a gentle boil over medium heat, stirring, then simmer 3 minutes to dissolve sugar fully.
2. Remove from heat. Stir in lemon juice. It will thicken slightly.
3. Strain into a measuring cup to remove zest (for ultra-smooth texture).
4. Pour into 6 small ramekins or glasses. Chill at least 3 hours until set.

Make it shine: Top with fresh raspberries or a crumble of shortbread. For a floral note, add 1/2 teaspoon vanilla or a few drops of orange blossom water. These keep 3 days—cover to prevent fridge flavors sneaking in.

4. One-Bowl Chewy Brownies with Glossy Tops

If you crave the crackly top and fudgy middle, these brownies nail it without special equipment. The secret is hot butter and a quick sugar whisk, which gives that shiny crust. They’re weeknight-friendly and bake in under 30 minutes.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 cup chocolate chips or chunks

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter in a microwave-safe bowl. While hot, whisk in granulated and brown sugars until glossy, about 30 seconds.
3. Whisk in eggs one at a time, then vanilla, beating 30 seconds to aerate slightly.
4. Sift in cocoa, flour, and salt. Fold gently just until combined. Stir in chocolate chips.
5. Spread into the pan. Bake 20–24 minutes until the center is just set and a few moist crumbs cling to a tester. Cool before slicing for clean edges.

Upgrade ideas: Swirl in 2 tablespoons peanut butter or tahini before baking. Add flaky salt on top for contrast. Prefer cakier brownies? Add 2 tablespoons milk and bake 2 minutes longer.

5. Cinnamon Sugar Churro Bites (Baked, Not Fried)

All the churro vibes with half the effort and none of the deep-fry drama. These bite-sized puffs are crisp at the edges, fluffy inside, and rolled in cinnamon-sugar while warm. Serve with chocolate sauce and watch them vanish.

Ingredients:

• 1 cup water
• 1/4 cup unsalted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• For coating: 1/2 cup granulated sugar + 1 teaspoon ground cinnamon
• Optional dip: 1/2 cup chocolate chips + 1/3 cup heavy cream

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat, dump in flour, and stir vigorously until a smooth dough forms and pulls from the sides.
3. Cool 5 minutes. Beat in eggs one at a time, then vanilla, until glossy and pipeable.
4. Pipe or spoon 1-inch mounds onto the sheet. Bake 18–22 minutes until puffed and deeply golden.
5. Toss warm bites in cinnamon-sugar. For the dip, heat cream until steaming, pour over chocolate chips, wait 1 minute, then stir.

Serve hot: Best the day they’re made. Add a pinch of cayenne to the sugar for a Mexican hot chocolate vibe. Leftovers re-crisp at 350°F for 5 minutes.

6. Creamy Banana Pudding Parfaits with Cookie Crunch

This is the Southern-style classic, layered and dreamy, but portioned into parfait glasses for easy serving. It’s pure comfort: silky vanilla pudding, ripe bananas, and crisp cookies that soften just enough. Make ahead and you’re basically the hero of dessert hour.

Ingredients:

• 2 cups cold whole milk
• 1 (3.4-ounce) box instant vanilla pudding mix
• 1 cup cold heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 3–4 ripe bananas, sliced
• 3 cups vanilla wafer cookies or shortbread, roughly crushed
• Optional: pinch of salt and a dash of cinnamon

Instructions:

1. Whisk milk and pudding mix for 2 minutes until thick. Chill 5 minutes.
2. Beat heavy cream, powdered sugar, and vanilla to soft peaks. Fold half into the pudding to make it extra lush; reserve the rest for topping.
3. Layer parfait glasses: cookies, pudding, banana slices, repeat. Finish with a dollop of whipped cream.
4. Chill 1–2 hours to set and let the flavors mingle.

Variations: Add a smear of peanut butter between layers. Use chocolate wafers for a twist. Sprinkle cinnamon on top and a tiny pinch of salt in the pudding to sharpen flavors—trust me.

7. Apple Crisp You Can Make With Whatever Apples You Have

This crisp is forgiving and wildly satisfying: tender, spiced apples under a thick, crunchy oat topping. It’s tailor-made for cozy nights and needs only a scoop of vanilla ice cream to become legendary. Plus, the topping mixes in one bowl and works with pears, too.

Ingredients:

• 6 cups peeled, sliced apples (about 5–6 medium; any mix)
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• Pinch of salt

For the topping:

• 3/4 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 9-inch square or 9×13-inch dish (for thinner layers).
2. In the dish, toss apples with sugars, lemon juice, spices, vanilla, cornstarch, and salt.
3. In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until clumps form. Stir in nuts if using.
4. Scatter topping over apples. Bake 40–50 minutes until the fruit bubbles and the top is deeply golden.
5. Cool 10–15 minutes so the juices thicken. Serve warm with ice cream.

Make it your own: Add a handful of dried cranberries to the apples. Swap 1/4 cup flour for almond flour for extra nuttiness. A drizzle of caramel sauce on top? Dangerous, in the best way.

Why These Recipes Work (And Won’t Stress You Out)

None of these recipes require specialty gear or chef-level patience. They lean on pantry staples and smart shortcuts—no-bake layers, instant pudding, simple stovetop custards, and reliable batters. You get maximum payoff for minimal effort, which is exactly how weekday desserts should be.

Shopping Smart and Prepping Ahead

Stock basics: flour, sugar (granulated and brown), cocoa powder, butter, heavy cream, and vanilla. Keep chocolate chips, graham crackers, oats, and cinnamon on hand. A bag of frozen berries and a bunch of bananas will get you through dessert emergencies.

Many components can be made ahead: chill lemon posset up to 3 days, bake brownies the day before, prep crisp topping and freeze it in a bag, and layer banana pudding a few hours in advance. Parchment paper, a good whisk, and one 8×8-inch pan will carry you far.

Serving Moments That Make Them Pop

Plate small but generous; dessert should feel special, not heavy. Add a contrasting element—crunchy nuts on creamy pudding, flaky salt on sweet chocolate, citrus zest over a rich custard. And when in doubt, a scoop of ice cream or a dollop of whipped cream makes everything sing, seriously.

Ready to sweeten your week? Pick one, preheat (or don’t!), and treat yourself. Dessert doesn’t have to be complicated to be unforgettable—just easy, a little indulgent, and made with love. Now go claim that last bar before someone “just has a taste.”