There’s just something about desserts that makes us believe that heaven really might be on earth, and if it is, it’s definitely full of sweets! If you’re itching to bake yummy desserts, but you don’t have an oven at home, don’t worry, we’ve got your back! Here are 6 quick and easy dessert recipes that you can try that don’t require an oven.

1. Awesome Sauce India‘s Strawberry Cake Jar

Here’s what you’ll need:

  • 2 packets Britannia plain tea cake
  • 1 cup Britannia cream cheese
  • ½ cup fresh cream
  • ½ cup chopped strawberries
  • 1 packet Parle G or digestive biscuits
  • ½ cup powdered sugar
  • 1-2 whole strawberries to garnish

How you can put it together:

Add fresh cream and powdered sugar in a bowl and whisk well. Next, add chopped strawberries, cream cheese and fold them well. Take a piping bag and add the mixture. Layer the cut-up tea cakes and strawberry filling in a mason jar. Sprinkle hand crushed Parle G or digestive biscuits and add sliced strawberries to garnish.
Recipe Courtesy: @awesomesaucein |

2. Lizzy Cox‘s Peanut Butter Cheesecake Bars

Here’s what you’ll need:

  • 2 cups crushed graham crackers
  • 1/2 cup melted butter
  • 226 gm cream cheese room temperature
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/3 cup powdered sugar
  • 1 cup chocolate chips
  • 1/4 cup heavy whipping cream
  • 226gm cream cheese room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup powdered sugar

How you can put it together:

  1. Prepare an 8×8 (or 9×9) pan by greasing it and/or lining it with parchment paper. Combine crushed graham crackers and melted butter. Pour into pan and firmly press flat. Put in the freezer.
  2. Beat cream cheese with peanut butter, vanilla, and

powdered sugar until smooth and creamy. Remove pan from the freezer and spread out the peanut butter filling. Place in the freezer again.

  1. In a microwave safe bowl (I like using a pyrex measuring cup) add chocolate chips and heavy whipping cream.
  2. Microwave in 30-second

increments, stirring each time and continue until smooth. Let cool for


minutes. Meanwhile, beat cream cheese with vanilla and powdered sugar. Then add chocolate sauce and combine. Spread over the top of the peanut butter layer and then place pan in the fridge. Let chill for at least 2 hours.

To easily cut, run a knife until warm water, wipe dry and cut!Recipe Courtesy:

3. Jamie‘s S’mores Cheesecake

Here’s what you’ll need:

  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 4 tablespoons butter, melted
  • 25 Campfire Regular Marshmallows
  • 225 gms cream cheese, room temperature
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 225 gms container of frozen whipped topping (Cool Whip or TruWhip), thawed
  • 85 gms semisweet chocolate, chopped
  • 85 gms heavy cream
  • 6 CampfireGiant Roasters, toasted

How you can put it together:

  1. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between 6 individual serving dishes and press into the bottoms of the dishes to form a crust layer. Place serving dishes into the refrigerator while you prepare the cheesecake.
  2. Place 25 Campfire Regular Marshmallows in a large, deep microwave-safe bowl. Microwave on high power for 45-60 seconds. Marshmallows will puff up and begin to melt. Use a buttered spatula to stir the marshmallows until smooth. Set aside.
  3. In a large bowl with an electric mixer, whip the cream cheese for about 2 minutes. Add in confectioners’ sugar and vanilla and beat for an additional minute. Use a buttered spatula to scoop the melted marshmallows into the cream cheese mixture and beat for an additional minute. Use a rubber spatula to fold in whipped topping.
  4. Spoon or pipe the cheesecake filling directly onto the graham cracker crusts and place them back into the refrigerator while you prepare the ganache.
  5. Add chocolate to a heat-safe bowl. Bring cream just to a boil over medium-high heat. Pour heated cream over the chocolate and Let stand for 5 minutes and then whisk to combine. Spoon chocolate ganache onto the cheesecake layer and place back into the refrigerator until you are ready to serve.
  6. Just before serving, top each cheesecake with a toasted Campfire Giant Roaster marshmallow.

Recipe Courtesy:

4. Veronika‘s Coconut Truffles

Here’s what you’ll need:

  • 3 cups sweetened coconut flakes
  • 1/2 cup condensed milk
  • 340 semi-sweet chocolate chips
  • 2 tablespoons unsweetened shredded coconut, to sprinkle on top

How you can put it together:

  1. In a medium-size mixing bowl, mix together sweetened coconut flakes and condensed milk.
  2. Using a 1 ½ tablespoon, scoop out the mixture and roll the balls. Place them on a baking sheet covered with parchment paper. Refrigerate for an hour.
  3. After an hour, melt semi-sweet chocolate chips in microwave or over a double boiler
  4. Dip coconut balls in melted chocolate and place them back on the parchment paper.
  5. As an option, you can sprinkle the tops with unsweetened shredded coconut.
  6. Refrigerate for another hour before serving.

Recipe Courtesy:

5. Debbie‘s Chocolate Mousse Brownie Stacks

Here’s what you’ll need:

  • 2 cans (13.5oz) coconut cream
  • 1 cup chopped avocado
  • 5+ tbsp maple syrup
  • 1/2 cup cacao powder
  • 1/2 tsp vanilla
  • 2 tbsp black cocoa (optional to darken one layer)
  • 1 cup dates soaked, pitted, chopped
  • 3/4 cup walnuts
  • 1/3 cup cacao powder
  • 2 tbsp black cocoa (optional to darken bottom layer)
  • 1 tsp cinnamon
  • upright paper liners

How you can put it together:

Make the Coconut Cream (top layer)

  1. Blend a little less than two cups of coconut cream (only use the solid white portion from each can) and 3 tbsp of maple syrup until smooth and creamy. Taste for sweetness, adding more maple syrup to your taste. Separate the whipped cream into two bowls, one of them large.

Make Chocolate Mousse (two middle layers)

  1. Blend the avocados, cacao powder, black cocoa, 2 tbsp maple syrup, and vanilla.
  2. Hand-stir the chocolate avo mixture into the whipped cream that is in the large bowl. This is the chocolate mousse you will use to create two chocolate middle layers. Taste for sweetness, adding more maple syrup to your taste.
  3. If you are going to create a dark layer of chocolate, separate the chocolate mousse into two bowls. Stir into one of them 2 tbsp of black cocoa.
    Now you have three layers ready – the top whipped coconut cream, and the two chocolate layers waiting in bowls. Time to make the raw brownie bottom layer.

Make Raw Brownie (bottom layer)

  1. Chop and pit dates.
  2. In a mini-food processor (or blender), pulse dates, walnuts, cacao powder,  black cocoa powder (only if you want to darken it), cinnamon. You want the mixture to be sticky-crumbly.

Build Round Cake

1. Insert upright paper molds into a cupcake tin or line on a cookie sheet or pan.2. Press the brownie layer into cups, dividing between them evenly. Press the mixture flat with fingers and bottom of small glass.
3. Spoon darker mousse layer on top, dividing evenly. My recipe ended up creating about 3 cups of mousse so I spooned 3-4 tbsp of mousse per layer.
4. Spoon the lighter mousse layer on top of that, spreading gently with a spoon.
Last, add the whipped coconut cream. You want the paper cup filled to the top.
Freeze the cups solid, then peel off the paper. Recipe courtesy:
We hope that easy no-bake recipe ideas will inspire you to create some delicious treats.
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