4 Simple No-Bake Desserts Perfect For Summer

These can be made in a matter of minutes.

By
Published July 17, 2026
Overhead view of peanut butter pie slices garnished with chocolate drizzle and chocolate candy pieces on white plates
Two slices of Peanut Butter Pie.
Stock Food

No one likes spending too much time baking desserts in a hot oven during the summer months. When my children were young, I relied heavily on no-bake dessert recipes, especially chewy Rice Krispies treats. I often varied the recipe by using different flavored chips, such as chocolate, peanut butter and butterscotch, and they were always a big hit with my family. I’ve expanded my no-bake collection since then and have found dozens of no-bake recipes that taste not only decadent but also look pretty on the plate. The recipes I prefer are simple and can be made in a matter of minutes. None of them requires an oven, and only one is mixed briefly on the stove before cooling.

There’s something here for everyone, whether your preference is for a summer fruit dessert, a fluffy cheesecake, cookies or a smooth chocolate and peanut butter pie.

Oreo Cheesecake Bars

Close-up photo of Oreo Cheesecake Bars featuring layers of cream filling and chocolate cookie crumbs on white plates
Oreo Cheesecake Bars
Getty Images

This 4-ingredient dessert is one of the easiest recipes you can throw together at the last minute, and it’s also one of the tastiest!

Serves 12-15

  • 1 (13.29-ounce) package Oreo cookies
  • 4 tablespoons butter, melted
  • 2 (8-ounce) pkg. cream cheese, softened
  • 1 cup powdered sugar

Set aside 10 Oreo cookies. Crush the remaining cookies in a food processor. Add butter and mix again until blended. Set aside 1/3 cup. Spread crushed Oreos in a baking dish lined with parchment paper, then press the crumbs down firmly to form a crust. In a bowl, mix cream cheese and powdered sugar until creamy. Break the 10 remaining Oreo cookies into chunks, then gently fold them into the cream cheese batter. Spread this evenly over the crushed Oreos. Sprinkle the remaining 1/3 cup of crushed Oreos over the top. Refrigerate for 4 hours. Cut into bars and serve.

No-Bake Peanut Butter Pie

If you love Reese’s candy, you’ll flip for this decadent recipe from Finding Zest. It has a buttery graham cracker crust and a cool, creamy peanut butter filling. Be sure to include some of the optional toppings suggested to make this an irresistible summer dessert.

Serves 6

  • 1 (9-inch) prepared graham cracker crust
  • Magic Shell Chocolate Flavored Topping or Reese’s Topping (*this is optional)
  • 1 (8-ounce) pkg. cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1/4 cup milk
  • 1 (8-ounce) tub frozen whipped cream, thawed

Optional Toppings: 

  • 1/3 cup salted peanuts
  • 1/4 cup mini chocolate chips
  • 10-15 miniature peanut butter cups, cut in half and quarters

Using the back of a spoon, spread the Magic Shell or Reese’s Topping over the bottom of the graham cracker crust. Use enough to cover the bottom fully (or more if desired). In a large bowl, beat softened cream cheese and powdered sugar until well combined. Mix in peanut butter and milk. Fold in whipped topping. Pour into the graham cracker crust and spread evenly. Refrigerate for several hours until firm or freeze for at least 2 hours. Top with optional toppings of salted peanuts, chopped peanut butter cups and mini chips once the pie is firm and before serving.

Triple Berry Trifle

Trifles are the ultimate dessert to beat the heat. This colorful, fluffy recipe takes advantage of seasonal berries, encompassing all the sweet flavors of summer.

Serves 10

  • 1 buttery pound cake or angel food cake (store-bought is fine)
  • 2 (3.4-ounce) boxes instant vanilla pudding
  • 4 cups milk
  • 1 (8-ounce) tub frozen whipped topping, thawed (I use Cool Whip)
  • 1 1/2 cups blueberries (plus a few extra for topping)
  • 1 1/2 cups strawberries, halved (plus a few extra for topping)
  • 1 1/2 cups raspberries (plus a few extra for topping)

Pour pudding and milk into a mixing bowl and whisk until smooth. Let it sit for 3-5 minutes to set. Cut the cake into 1-inch cubes. Place 1/3 of the cake cubes in an even layer at the bottom of a trifle dish. Top with 1/3 of the berries. Spread 1/3 of the pudding mix over the berries, followed by 1/3 of the Cool Whip. Repeat these same layers 2 more times. Garnish with a handful of the mixed berries sprinkled over the top, if desired. Chill in the refrigerator for 3 hours before serving.

Chocolate Oatmeal Cookies

This simple recipe for no-bake cookies is a favorite of mine because I usually have the ingredients on hand in my pantry. They make a perfect, last-minute dessert for unexpected company.

Makes 12-20 cookies (depending on the size you prefer)

  • 1 stick of butter
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 1/2 cup milk
  • Pinch of salt
  • 1 teaspoon vanilla
  • 3 cups + 2 tablespoons quick oats

Add the first 5 ingredients to a pot and cook over medium-high heat on the stove until the mixture reaches a rolling boil. Let it boil for 90 seconds. Remove from the stove, stir in vanilla, then add oats. Mix well, then drop the desired amount of cookie dough onto a parchment paper-lined baking dish. Let sit 30 minutes or until completely cooled and firm before serving (you can also chill them in the refrigerator to firm them up faster).

Marcia Kester Doyle is a Yahoo Life Columnist and the author of Who Stole My Spandex? Life In The Hot Flash Lane. Her work has appeared in The New York Times, The Washington Post, The Huffington Post, The Independent, Stylist, U.S.A. Today/Reviewed, Cosmopolitan, Good Housekeeping, AARP, Woman's Day, Country Living, House Beautiful, and many others. You can find her at marciakesterdoyle.com.