Best 18 Easy Dessert Recipes to Satisfy Your Sweet Tooth

Directions

1. Step-by-Step Instructions

Directions

1. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

2. In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth.

3. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

4. Stir in the honey, dried lavender, and vanilla extract until well combined.

5. Pour the cream cheese mixture over the crust and smooth the top.

6. Refrigerate for at least 4 hours or until set.

7. Garnish with fresh lavender before serving.

Directions

1. In a microwave-safe bowl, melt the white chocolate chips until smooth. Stir in the lemon zest and crushed blueberries.

2. In a large bowl, combine the Chex cereal and the melted chocolate mixture, stirring until all pieces are evenly coated.

3. Sprinkle powdered sugar over the mixture and toss to coat.

4. Spread the puppy chow onto a baking sheet to cool before serving. Enjoy at your next get-together!

Directions

1. In a bowl, mix glutinous rice flour, matcha powder, and sugar.

2. Slowly add water and stir until smooth.

3. Transfer the mixture to a microwave-safe dish and cover with plastic wrap.

4. Microwave on high for 1 minute, stir, and then microwave for another minute.

5. Stir again, then microwave for 30-second intervals until the mixture is slightly translucent and sticky.

6. Dust a clean surface with cornstarch, pour the mochi mixture onto the surface, and let it cool slightly.

7. Once cool enough to handle, cut into small pieces and shape as desired.

8. Optionally fill with sweet red bean paste or fruit before sealing the edges.

9. Dust with more cornstarch to prevent sticking and serve.

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.

2. In a large bowl, mix the mashed bananas and peanut butter together until well combined.

3. Stir in the sugars, yogurt (or applesauce), and vanilla extract. Mix until smooth.

4. Add the baking soda and salt, and stir to combine.

5. Gradually fold in the flour until just combined, then gently fold in the chocolate chips.

6. Pour the batter into the prepared loaf pan.

7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

8. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.

3. In another bowl, mix the mashed bananas, sugar, brown sugar, eggs, milk, oil, and vanilla until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Gently fold in the mini marshmallows, chocolate chips, and graham cracker crumbs.

6. Divide batter evenly among the muffin cups.

7. Bake for 18-20 minutes, or until a toothpick comes out clean.

8. Allow to cool before serving.

Directions

1. In a mixing bowl, combine the protein powder and almond milk (or water) until smooth.

2. Fold in the Greek yogurt until well combined and fluffy.

3. Add sweetener if desired.

4. Top with your favorite toppings like fruit, nut butter, or granola.

5. Serve immediately.

Directions

1. Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners.

2. In a mixing bowl, combine cream cheese, milk, and sugar until smooth.

3. Add egg yolks, flour, baking powder, and salt, and mix until well combined.

4. In another bowl, whip egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.

5. In a separate bowl, whip heavy cream until soft peaks form and fold it into the batter.

6. Fill cupcake liners with the batter and bake for 15-20 minutes or until the tops are golden.

7. Allow to cool completely before serving. Enjoy your melt-in-your-mouth cupcakes!

Directions

1. Press a large piece of parchment paper into a square metal 8×8 baking pan (see notes below) and crease the bottom edges so when you take it out you can see the outline of the size of the pan. Evenly spread the cookie butter inside the creased edges, then chill it in the freezer until firm. I recommend checking to make sure the layer is completely firm before starting the batter!
2. Line the baking pan with parchment paper to hang off all four sides for easy removal. Then preheat the oven to 350 F/180 C.
3. Whisk together the sugar, eggs, and vanilla extract until well combined.
4. Melt the butter and chocolate chips together until smooth. Then whisk in the cocoa powder. Whisk the melted chocolate mixture into the egg mixture until just combined.
5. Fold in the flour, espresso powder, and salt until just combined.
6. Pour half of the brownie batter into the pan and spread it to the edges. (about 340 grams). Place the frozen cookie butter square on top of the batter, peeling the parchment paper off the top. Pour the rest of the batter on top and spread it evenly to the edges.
7. Break up the Biscoff cookies into pieces and press them on top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds (until runny) and drizzle it over the top.
8. Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool completely on a wire rack before removing. You can drizzle more cookie butter on top before cutting, then enjoy!
9. Store leftovers in an airtight container at room temperature for 2-3 days. They can be frozen after baking in an airtight container or freezer bag for up to 1 month.

Directions

1. Place rinsed and drained chickpeas in a clean kitchen cloth and gently rub the chickpeas dry. Remove any excess chickpea skins that come off in the process. 
2. Place chickpeas along with nut butter, oat flour, maple syrup, sugar, salt, and vanilla in a food processor. Begin to pulse on high continuously until a dough starts to form and there are no chunks of chickpeas visible.
3. If adding chocolate chips, add them to the food processor and pulse a few times to mix them into the dough. Then, place the dough to chill in the fridge for 15 minutes. 
4. Prepare a parchment lined tray and with a cookie scoop or tablespoon measure, scoop some dough into your hands and begin rolling them to form a dough ball. Repeat with the remaining dough. 
5. Place the tray into the freezer to firm up a little more.
6. Melt the chocolate. If using a microwave, place chocolate into a  microwave safe dish and microwave in 15 second intervals until chocolate is mostly melted and stir with a spoon until chocolate is fully melted and smooth.   If using the stove top, bring a small sauce pan up to medium-low heat and add your chocolate and continue to stir until mostly melted. Remove from the heat and continue to stir until smooth then allow to cool off a little. 
7. Take your cookie dough balls out of the freezer and once chocolate is cooled, take two forks and dip the cookie dough balls into the chocolate making sure to completely coat. Allow excess chocolate to drip off and then place the coated dough balls on the parchment paper.
8. Once all cookie dough balls are coated, place the tray in the fridge for a few minutes to allow the chocolate to harden, then enjoy!

Directions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners.

2. In a large bowl, mix together the flour, sugar, baking powder, and salt.

3. In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Mix well.

4. Gradually add the wet ingredients to the dry ingredients, and stir until just combined.

5. In a separate bowl, beat the cream cheese until smooth and creamy.

6. Fold in the berries gently into the muffin batter.

7. Fill the muffin cups halfway with batter, add a spoonful of cream cheese, then top with more muffin batter to fill the cups about 3/4 full.

8. Bake for 20-25 minutes, or until a toothpick comes out clean. Let them cool for a few minutes before serving.

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together.

3. In another bowl, cream the butter until smooth. Add the egg, milk, and vanilla extract, and mix well.

4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.

5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.

6. Bake for 12-15 minutes or until the edges are lightly golden.

7. Let cool slightly before frosting with honey buttercream.

8. Drizzle with honey and sprinkle with flaky sea salt before serving.

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In another bowl, combine the flour, baking soda, baking powder, salt, lemon zest, and lemon juice. Gradually mix the dry ingredients into the wet mixture until just combined.

5. Gently fold in the blueberries.

6. Drop spoonfuls of dough onto baking sheets lined with parchment paper.

7. Bake for 10-12 minutes until edges are lightly golden.

8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Directions

1. Step-by-Step Instructions for Oreo Banana Bread

Directions

1. Add everything to a food processor, besides the chocolate, until a sticky dough forms. This may take a few minutes, be sure to scrape down the sides every now and then.
2. Roll the sticky mixture into balls and place on a lined cookie sheet. Flatten them down slightly with your palm. Place them in the freezer to firm up a little, about 15 mins.
3. Melt the chocolate until smooth. Dip each cookie bite into the mixture and return to the cookie sheet. Place a pecan on top. Place back in the freezer until hardened!

Directions

1. Add medjool dates, almonds, walnuts, shredded coconut, cocoa powder, vanilla extract, and salt to a food processor.
2. Blend the ingredients until a sticky dough forms. If your dough is crumbly rather than sticky, add 1-2 tbsp maple syrup and blend again. The additional maple syrup will help the ingredients stick together. It will also create a sweeter flavor, so feel free to add it if desired.
3. Transfer the brownie dough to a bowl. Add candy coated chocolate chips. Mix together. 
4. Using clean hands, scoop and roll the dough into bite-sized balls. Enjoy!

Directions

1. Step-by-Step Instructions

Directions

1. In a large pot, combine blueberries, sugar, lemon juice, and salt. Stir to combine and let sit for 15 minutes.

2. Add dried lavender and pectin to the pot and bring the mixture to a boil over medium-high heat.

3. Once boiling, stir constantly for about 10 minutes, or until the mixture reaches a gel-like consistency.

4. Pour the hot jam into sterilized jars, seal, and process in a water bath for 10 minutes.

5. Allow to cool completely before storing in the refrigerator or pantry.