Mouthwatering Oven Free Desserts To Satisfy Your Summer Sweet Tooth
There’s two things we want from sweets in the summer: 1. simplicity to make, 2. and not overwhelming in sweetness. Therefore, desserts that are bake free are best for the season of Hot Girl Summer! If super satisfying sweets, with minimal work sound amazing to you, try these delicious summer sweetness concoctions!
2 Ingredient Pineapple Sorbet
Ingredients
Fresh Pineapple
Freshly Squeezed lime juice
Directions
Place the frozen pineapple into the bowl of the heavy duty blender or food processor;
pulse until the frozen pineapple becomes crumbly;
add lime juice and pulse again.
if you want the pineapple sorbet to become fluid faster, you can add a little warm water. Just enough to loosen, not to make the texture become slushy.
serve it immediately;
or store it in the freezer.
No-Bake Canolli Cream Pie
8 servings
Ingredients
8 oz cream cheese softened
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup whole milk ricotta
3/4 cup confectioners sugar
dash of cinnamon
1/2 teaspoon orange zest optional
3/4 cup mini chocolate chips
1 9-inch store bought graham cracker pie crust
Topping
1/2 cup heavy whipping cream
2 tablespoons confectioners sugar
Instructions
Using an electric mixer beat cream cheese until smooth and creamy.
Add in heavy cream and beat on high until it thickens and stiff peaks form.
Reduce speed and mix in ricotta, confectioners sugar, cinnamon and orange zest until blended.
Fold in 1/2 cup chocolate chips.
Spread mixture into crust.
Chill for 3-4 hours or preferably overnight until set.
Before serving prepare whipped cream topping.
Pour heavy cream in a medium bowl and mix on high using a whisk attachment until stiff peaks form then fold in confectioners sugar. Spread on top of set cheesecake.
Sprinkle with remaining chocolate chips.
Homemade Graham Cracker Crust
1 1/2 cup graham cracker crumbs, 5 tablespoons butter, 4 tablespoons sugar
Mix ingredients together.
Spray a 9-inch springform pan with cooking spray
Press mixture on the bottom and sides of pan.
Bake at 350 for about 8 minutes.
Cool completely before filling.For best results it is recommended to use regular cream cheese and whole milk ricotta only. Don’t use part skim!
Lemon Blackberry Icebox Cake
10 Servings
Ingredients
For the Blackberry Sauce:
2 teaspoons cornstarch
2 teaspoons lemon juice
1 tablespoon warm water
2 cups fresh or frozen blackberries
2 tablespoons granulated sugar
1 teaspoon lemon zest
For the Cake:
2 cups heavy cream
¼ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
6 full-sheet graham crackers, a little less than 1 standard sleeve
Lemon zest and blackberries for garnish, optional
Instructions
For the Blackberry Sauce
In a small bowl, whisk together the cornstarch, lemon juice and warm water until the cornstarch dissolves. Set aside.
In a small saucepan over medium heat, stir together the blackberries and sugar. Continue to stir until the blackberries have started releasing some of their juices, then add the cornstarch mixture. Stir for another 2-3 minutes while the blackberry sauce starts to thicken, mashing up some of the blackberries as you stir. Remove from the sauce from the heat and stir in the lemon zest. Set aside until it’s completely cool. Feel free to put it in the fridge if you want to speed up the cooling.
For the Cake
Line a 9 x 5 inch loaf pan with plastic wrap, making sure there is overhang over the edges so you’ll be able to easily life out the cake. Set aside.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat together the heavy cream, powdered sugar, lemon juice and lemon zest on medium-high speed with the whisk attachment. Continue to beat until soft peaks form, about 3 minutes. Soft peaks are when peaks are just starting to hold, but flop over quickly.
Make an extremely thin layer using a couple tablespoons of the whipped cream you just made on the bottom of the prepared loaf pan. This is to help the bottom layer of graham crackers stick. I'm going to describe the layering order here, but there is a quick list in the recipe notes section for reference. First, use about 2 graham crackers to make a single layer (see reference photo in the post). Next, a layer of whipped cream using about ¾ cup of the whipped cream. Then, layer half of the blackberry sauce. After the blackberry sauce comes another whipped cream layer of about ¾ cup followed by another single graham cracker layer. Layer another ¾ cup of whipped cream followed by the remaining blackberry sauce. Then another ¾ cup of whipped cream, a single graham cracker layer, and finally the rest of the whipped cream. Done!
Once you have all your layers, you can top with lemon zest and blackberries for garnish, if desired, then cover with aluminum foil or plastic wrap and freeze for at least 4 hours. The icebox cake can be frozen 2-3 days before serving.
When you’re ready to serve, let it soften in the fridge for 1 hour before serving or allow it to sit at room temperature for 10-15 minutes. Use the plastic wrap overhang on the sides to remove the cake from the pan and cut into slices. All leftovers (if you have any!) should be stored in the fridge.
Notes
Layer the following components in this order:
- Single graham cracker layer (about 2 crackers)
- Whipped cream layer using about ¾ cup of the whipped cream
- Blackberry sauce layer, using half of the blackberry sauce
- Whipped cream layer (3/4 cup)
- Single graham cracker layer (about 2 crackers)
- Whipped cream layer (3/4 cup)
- Blackberry sauce layer (remaining half of blackberry sauce)
- Whipped cream layer (3/4 cup)
- Single graham cracker layer (about 2 crackers)
- Whipped cream layer (the rest of the whipped cream)
No Bake Strawberry Mascarpone Tart
6 Servings
Ingredients
Crust
3/4 cup (90 grams) graham cracker crumbs
3/4 cup (60 grams) almond meal or almond flour
5 tablespoons (75 grams) unsalted butter, melted
3 tablespoons (50 grams) almond butter, melted
Filling
12 ounces (340 grams) mascarpone cheese, at room temperature
1/4 cup (30 grams) powdered sugar
1 teaspoon vanilla bean paste (or pure vanilla extract)
1 teaspoon pure almond extract
16 ounces (2 pints) fresh strawberries, stemmed, and thinly sliced
1 tablespoon (20 grams) honey
3 tablespoons sliced almonds, toasted
fresh mint leaves, for garnishing (optional)
Instructions
Prepare the crust: In a bowl, stir together the graham cracker crumbs, almond meal (or flour), butter, and almond butter until combined and all the crumb are moistened. Press the crust into an 8-inch round tart pan (*the original recipe in the book was prepared in a 14" x 4" tart pan, this recipe will also work with this size). If desired, use the bottom of a small measuring cup to tamp the crust down evenly. Set aside.
Prepare the filling: In a bowl, stir together the mascarpone, sugar, vanilla bean paste (or extract), and almond extract until creamy and combined. Spread evenly over the graham crust. Refrigerate for at least 1 hour.
While the tart is in the fridge, slice the strawberries. Trim off the stems and slice vertically into thin slices. Remove the tart from the fridge and distribute the strawberry slices onto the mascarpone filling - feel free to do this however you wish. To achieve a similar look as the photos above: starting from the outside of the tart and working your way in, layer the strawberry slices next to each other, in a circular pattern with the pointed ends facing out. Repeat, layering the strawberry slices slightly with each circle and so on.
Drizzle the tart with honey. Garnish with sliced almonds and mint, if using.
Serve immediately or keep in the fridge, covered loosely with plastic wrap, until ready to serve.
Frozen S’mores
Servings 32
Ingredients
6 to 8 graham crackers (the entire rectangle)
1 1/3 c.heavy cream
4 oz. bittersweet chocolate, chopped, plus more shaved for serving
3 large egg whites
2 tbsp. sugar
1/2 cup cream of coconut (not coconut milk)
Instructions
Line the bottom of a 9-in.-square baking pan with parchment paper, leaving an overhang on two sides. Place graham crackers in the bottom of the pan, cutting them to fit as necessary.
Heat 1/3 cup of the cream in a small saucepan until it barely begins to simmer; remove from heat. Add the chopped chocolate and stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture evenly over the graham crackers. Freeze for 10 minutes.
Meanwhile, using an electric mixer, beat the egg whites in a large bowl until frothy. Gradually add the sugar and beat until stiff, glossy peaks form; set aside. In a separate large bowl, using the electric mixer (no need to clean the beaters), beat the cream of coconut and the remaining cup of cream until stiff peaks form. Fold the egg whites into the coconut-cream mixture until fully incorporated.
Spread the coconut mixture evenly over the chilled chocolate and freeze, covered, for at least 6 hours or up to 2 days. When ready to serve, use the parchment overhangs to lift and transfer the s'more to a cutting board. Cut into 32 bars and top with shaved chocolate, if desired.
Creamsicle Cheesecake
8 Servings
Ingredients
For the Crust
24 whole Golden Oreo cookies, crushed
6 tbsp. melted butter
Pinch of kosher salt
For the Filling
1 (3-oz.) box orange Jell-O
1 c. boiling water
2 c. whipped topping
2 (8-oz.) blocks cream cheese, softened
1/4 c. sour cream
1 c. powdered sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
For Garnish
1 c. whipped topping
1 clementine, peeled and separated into segments
Instructions
In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved. Set aside to cool completely.
Make crust: In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8" springform pan and up the sides.
Make filling: In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt. Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O. Whisk until smooth.
Onto the crust, alternate pouring 1/4 cup dollops of cream cheese and Jell-O mixtures until both mixtures are used up. With a butter knife, gently swirl the layers. Cover and refrigerate for 6 hours, or until firm.
To serve: When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.