18 Easy 3 Ingredient Slow Cooker Dessert Recipes for Busy Nights

Craving something sweet but short on time? These 18 easy 3-ingredient slow cooker desserts are your secret weapon for busy nights. Whether you’re whipping up a cozy weeknight treat or impressing last-minute guests, these fuss-free recipes deliver big flavor with minimal effort. From gooey chocolate dips to warm fruit crisps, dessert just got a whole lot simpler—keep scrolling for delicious inspiration!

Chocolate Lava Cake with just chocolate, butter, and eggs.

This decadent chocolate lava cake is pure magic—crisp on the outside, molten in the middle, and made with just three pantry staples.

Ingredients:

• 4 oz high-quality dark chocolate (70% cacao), chopped
• 1/2 cup (1 stick) unsalted butter, plus extra for greasing
• 2 large eggs
• 1/4 cup granulated sugar
• 1 tbsp all-purpose flour
• Pinch of salt

Instructions:

1. Preheat oven to 425°F. Generously butter two 6-oz ramekins.
2. Melt chocolate and 1/2 cup butter in a double boiler (or microwave in 30-second bursts), stirring until smooth. Let cool slightly.
3. Whisk eggs, 1/4 cup sugar, and a pinch of salt in a bowl until pale and slightly thickened, about 2 minutes. Fold in melted chocolate mixture, then 1 tbsp flour until just combined.
4. Divide batter between ramekins. Bake for 12 minutes—edges will be set, but centers should jiggle slightly when shaken.
5. Let rest 1 minute, then run a knife around edges and invert onto plates. Serve immediately.

The beauty? That oozy center isn’t a filling—it’s the batter itself, perfectly underbaked by design.

Tip: For extra drama, dust with powdered sugar or add a scoop of vanilla ice cream while still warm.

Peanut Butter Fudge using peanut butter, condensed milk, and vanilla.

This dreamy fudge comes together in just 10 minutes—no candy thermometer required! The condensed milk keeps it luxuriously smooth, while peanut butter adds that nostalgic flavor we all love.

Ingredients

• 2 cups creamy peanut butter (not natural style)
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine 2 cups peanut butter and the entire can of condensed milk. Stir constantly for 3–4 minutes until completely smooth and just beginning to bubble at the edges.
3. Remove from heat and immediately stir in 1 teaspoon vanilla extract and ¼ teaspoon salt until fully incorporated.
4. Pour mixture into the prepared dish, smoothing the top with a spatula. Chill for at least 2 hours (or overnight) until firm.
5. Lift fudge out using parchment overhang, then cut into 1-inch squares with a sharp knife.

The magic here? Unlike traditional fudge, this version stays soft and creamy even straight from the fridge—perfect for gifting or sneaky midnight snacks.

Tip: For clean cuts, wipe your knife with a hot damp cloth between slices.

Banana Bread Pudding with bananas, bread, and sweetened condensed milk.

This cozy banana bread pudding turns stale bread into a custardy, caramel-kissed dessert—no fancy ingredients required!

Ingredients:

• 4 cups day-old bread, torn into 1-inch pieces (about ½ loaf)
• 3 ripe bananas, mashed (about 1½ cups)
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1½ cups whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large bowl, whisk together sweetened condensed milk, eggs, whole milk, melted butter, vanilla extract, cinnamon, and salt until smooth. Fold in mashed bananas.
3. Add bread pieces to the bowl, pressing down gently to soak them in the custard. Let sit 15 minutes.
4. Transfer mixture to the prepared dish. Bake 40–45 minutes until the top is golden and the center barely jiggles.
5. Cool 10 minutes before serving. Drizzle extra condensed milk on top if desired.

The magic here? Sweetened condensed milk creates a luscious, pudding-like texture without needing extra sugar. It’s like banana bread met crème brûlée!

Tip: For extra caramelized edges, broil for 1–2 minutes at the end—just watch closely!

Apple Cinnamon Dump Cake with apples, cake mix, and cinnamon.

This cozy dessert is the ultimate lazy-day treat—just layer, dump, and bake for a gooey, spiced apple delight!

Ingredients:

• 2 (21 oz) cans apple pie filling
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F. Spread apple pie filling evenly in a 9×13-inch baking dish. Sprinkle with 1 tsp cinnamon and 1/4 tsp nutmeg.
2. Dump the cake mix directly over the apples (no stirring!). Drizzle melted butter evenly on top, then scatter pecans if using.
3. Bake for 40–45 minutes until the top is crackly and golden-brown. Let cool 10 minutes before serving.

The magic? The cake mix forms a crisp, buttery crust while the apples bubble into jammy pockets underneath. Serve warm with vanilla ice cream for maximum comfort.

Tip: Swap yellow cake mix for spice cake mix to double down on cozy flavors!

Pumpkin Pie Dip featuring pumpkin puree, cream cheese, and sugar.

This creamy, spiced Pumpkin Pie Dip tastes just like the classic dessert but comes together in minutes—perfect for dipping graham crackers, apple slices, or sneaking straight off the spoon.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup powdered sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions:

1. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute.
2. Add the pumpkin puree, powdered sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt. Beat again until fully combined and silky, scraping down the sides as needed.
3. Chill for at least 30 minutes to let the flavors meld (or serve immediately for a softer texture).

The magic here? The dip thickens as it chills, giving it that luscious pie-filling consistency without any baking.

Tip: For extra warmth, sprinkle a pinch of cinnamon on top before serving.

Cherry Cobbler with cherry pie filling, cake mix, and butter.

This dump-and-bake cherry cobbler is the ultimate lazy-day dessert—sweet, buttery, and ready with just three ingredients!

Ingredients:

• 1 (21 oz) can cherry pie filling
• 1 (15.25 oz) box yellow cake mix
• ½ cup (1 stick) unsalted butter, melted

Instructions:

1. Preheat oven to 375°F and lightly grease an 8×8-inch baking dish.
2. Spread the cherry pie filling evenly in the dish. Sprinkle the dry cake mix over the top (no stirring!). Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible.
3. Bake for 30–35 minutes until the topping is golden brown and crisp at the edges, with bubbling cherries peeking through.

The magic here? The cake mix transforms into a crumbly, sugar-crusted topping while the cherries stay lush and jammy underneath—no fussy mixing required!

Tip: For extra crunch, sprinkle ¼ cup sliced almonds over the butter before baking.

Lemon Curd using lemons, sugar, and eggs.

Ingredients:

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tbsp finely grated lemon zest
• 1/2 cup unsalted butter, cut into cubes
• Pinch of salt

Instructions:

1. In a medium saucepan, whisk together 3 large eggs, 1 cup granulated sugar, 1/2 cup lemon juice, and 1 tbsp lemon zest until smooth.
2. Add 1/2 cup cubed butter and a pinch of salt. Cook over medium-low heat, stirring constantly with a silicone spatula, for 8–10 minutes until thickened (it should coat the back of a spoon).
3. Immediately strain through a fine-mesh sieve into a bowl to remove any bits of zest or cooked egg. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill for at least 2 hours.

The magic here? Straining ensures a silky texture, while the zest adds a fragrant punch that bottled juice just can’t match.

Tip: For extra tang, swap half the sugar with honey—just reduce the lemon juice slightly to balance the sweetness.

Caramel Apple Crumble with apples, caramel sauce, and oats.

This cozy dessert combines tart apples, gooey caramel, and a buttery oat topping for a treat that’s as easy to make as it is irresistible.

Ingredients

• 4 medium apples (like Granny Smith or Honeycrisp), peeled and diced
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Prep the apples: Toss the diced apples with 1/4 cup caramel sauce and spread evenly in a greased 9-inch pie dish.
2. Make the crumble: In a bowl, mix 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Cut in 6 tbsp cold butter with a pastry cutter or fingers until crumbly.
3. Assemble & bake: Sprinkle the oat mixture over the apples. Bake at 375°F for 30–35 minutes until bubbly and golden.
4. Finish: Drizzle with remaining 1/4 cup caramel sauce while warm.

The magic here? The caramel seeps into the apples, creating a luscious layer beneath that crisp, cinnamon-kissed topping.

Tip: For extra crunch, add 1/4 cup chopped pecans to the crumble mix!

Coconut Macaroons made with coconut, condensed milk, and vanilla.

These chewy, golden coconut macaroons are a dreamy mix of sweet and toasty—just three ingredients and 20 minutes to bliss!

Ingredients:

• 3 cups sweetened shredded coconut
• ⅔ cup sweetened condensed milk
• 1 tsp pure vanilla extract

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a bowl, mix 3 cups sweetened shredded coconut, ⅔ cup sweetened condensed milk, and 1 tsp vanilla extract until fully combined.
3. Scoop tablespoon-sized mounds onto the sheet, spacing them 1 inch apart (they won’t spread).
4. Bake for 15–18 minutes until the edges are deeply golden and the tops feel set.
5. Let cool on the sheet for 5 minutes, then transfer to a rack.

The magic here? That condensed milk caramelizes the coconut into crispy-edged, fudgy-centered bites—no egg whites needed!

Tip: For extra decadence, dip the bottoms in melted chocolate after cooling.

Chocolate Peanut Clusters with chocolate chips, peanuts, and peanut butter.

These no-bake chocolate peanut clusters are the ultimate sweet-salty treat—just three ingredients and 10 minutes of hands-on time for a crowd-pleasing snack.

Ingredients

• 2 cups (12 oz) semi-sweet chocolate chips
• 1 cup roasted, salted peanuts
• ¼ cup creamy peanut butter

Instructions

1. Line a baking sheet with parchment paper. Set aside.
2. In a microwave-safe bowl, combine 2 cups chocolate chips and ¼ cup peanut butter. Microwave in 30-second intervals, stirring between each, until fully melted (about 1½ minutes total).
3. Fold in 1 cup peanuts until evenly coated.
4. Drop tablespoon-sized clusters onto the prepared baking sheet. Let set at room temperature for 1 hour, or chill for 20 minutes to speed up the process.

The magic here? The peanut butter adds a creamy richness that keeps these clusters extra fudgy—no waxy chocolate texture in sight.

Tip: For a festive twist, sprinkle flaky sea salt over clusters before they set.

Strawberry Cheesecake Dip with strawberries, cream cheese, and sugar.

This creamy, dreamy dip tastes just like strawberry cheesecake—minus the fuss of baking! Perfect for dipping graham crackers, fresh fruit, or even sneaking a spoonful straight from the bowl.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup finely chopped fresh strawberries
• 1/4 cup heavy cream

Instructions:

1. In a large bowl, beat the cream cheese with a hand mixer on medium speed until smooth, about 1 minute.
2. Add the powdered sugar and vanilla extract, then beat again until fully combined and fluffy, 1–2 minutes.
3. Gently fold in the chopped strawberries with a spatula until evenly distributed.
4. Pour in the heavy cream and whip for 1–2 more minutes until the mixture is light and holds soft peaks.
5. Chill for at least 30 minutes before serving to let the flavors meld.

The magic here? The heavy cream whips into the cream cheese for an airy, mousse-like texture that’s downright addictive. Serve it in a pretty bowl with extra strawberries for dipping!

Tip: For a smoother dip, pulse the strawberries in a food processor before folding them in.

Blueberry Dump Cake with blueberries, cake mix, and butter.

This effortless dump cake is a nostalgic crowd-pleaser—juicy blueberries, buttery cake topping, and zero fuss. Perfect for when you need dessert in a hurry!

Ingredients

• 4 cups fresh or frozen blueberries (no need to thaw)
• 1 (15.25 oz) box yellow cake mix
• 1/2 cup (1 stick) unsalted butter, thinly sliced
• 1/4 cup granulated sugar
• 1 tsp lemon juice
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Spread blueberries evenly in the dish. Drizzle with 1 tsp lemon juice, then sprinkle with 1/4 cup sugar and 1/2 tsp cinnamon.
3. Pour the entire box of cake mix directly over the berries (no stirring!). Arrange 1/2 cup butter slices on top, covering as much surface area as possible.
4. Bake for 40–45 minutes until the topping is golden and crisp, with blueberry juices bubbling at the edges.

The magic? The cake mix forms a crumbly, cookie-like crust while the berries create their own saucy layer underneath—no prep, no bowls!

Tip: For extra crunch, swap 1/4 cup cake mix with rolled oats before sprinkling.

Peach Cobbler using peach pie filling, cake mix, and cinnamon.

This shortcut peach cobbler turns pantry staples into a warm, cinnamon-kissed dessert that’s begging for a scoop of vanilla ice cream.

Ingredients:

• 1 (21 oz) can peach pie filling
• 1 (15.25 oz) box yellow cake mix
• ½ cup (1 stick) unsalted butter, melted
• 1 tsp ground cinnamon
• Vanilla ice cream, for serving (optional)

Instructions:

1. Prep: Preheat oven to 375°F and lightly grease an 8×8-inch baking dish.
2. Layer peaches: Spread the peach pie filling evenly in the dish and sprinkle with ½ tsp cinnamon.
3. Add topping: Pour the cake mix evenly over the peaches (no stirring!). Drizzle with melted butter and dust with the remaining ½ tsp cinnamon.
4. Bake: Bake for 30–35 minutes until the top is crackly and golden brown.

The magic here? The cake mix forms a buttery, crisp crust while the peaches bubble up beneath it—no dough rolling required.

Tip: For extra crunch, sprinkle chopped pecans over the cake mix before baking.

Chocolate Fondue with chocolate, heavy cream, and vanilla.

This silky-smooth chocolate fondue is your ticket to a crowd-pleasing dessert—perfect for dipping fruit, marshmallows, or even shortbread cookies.

Ingredients:

• 8 oz high-quality semisweet or bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer (about 3–4 minutes). Do not boil.
2. Remove from heat and immediately add the chopped chocolate. Let it sit undisturbed for 1 minute, then whisk until completely smooth.
3. Stir in the vanilla extract and pinch of salt until fully combined.
4. Transfer to a fondue pot or small slow cooker set to warm (or serve straight from the saucepan if enjoying immediately).

The magic here? The vanilla and salt elevate the chocolate’s richness without overpowering it—making every dip irresistibly balanced.

Tip: For a thicker fondue, let it cool slightly before serving; for a thinner consistency, add a splash of warm cream.

Cinnamon Sugar Apples featuring apples, sugar, and cinnamon.

These tender, caramelized cinnamon sugar apples are like a hug in a bowl—warm, cozy, and just sweet enough to feel like dessert (or breakfast!).

Ingredients:

• 4 medium apples (like Honeycrisp or Granny Smith), peeled and sliced into 1/2-inch wedges
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, toss the apple slices with 1/4 cup sugar and 1 1/2 tsp cinnamon until evenly coated.
2. Melt 1 tbsp butter in a skillet over medium heat. Add the apples and cook, stirring occasionally, for 8–10 minutes until softened but still slightly firm.
3. Stir in 1 tsp vanilla extract and cook for another 1–2 minutes until the apples are glossy and the sauce thickens slightly.

The magic here? The apples keep a subtle bite instead of turning mushy, so every forkful has that perfect balance of soft and snappy.

Tip: For extra richness, drizzle with caramel sauce or a scoop of vanilla ice cream while still warm.

Vanilla Poached Pears with pears, sugar, and vanilla extract.

These elegant yet simple poached pears are a dreamy dessert—silky, fragrant, and just sweet enough to feel indulgent without being heavy.

Ingredients:

• 4 firm-ripe pears (such as Bosc or Anjou), peeled, stems left on
• 4 cups water
• 1 cup granulated sugar
• 2 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the water, 1 cup sugar, and 2 tsp vanilla extract. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
2. Add the pears to the liquid, ensuring they’re mostly submerged. Reduce heat to low, cover, and simmer for 20–25 minutes, turning pears occasionally, until tender when pierced with a knife (but not mushy).
3. Remove the pears with a slotted spoon. Optional: Boil the syrup for 5–10 minutes to thicken slightly, then drizzle over the pears before serving.

The magic here is in the vanilla—it transforms the poaching liquid into a subtly perfumed syrup that clings to each pear like a glossy glaze.

Tip: For extra richness, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Mocha Pudding using coffee, chocolate, and milk.

This rich, velvety mocha pudding combines the best of both worlds—bold coffee and deep chocolate—for a dessert that feels indulgent yet comforting.

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1 1/2 cups whole milk
• 1/2 cup strong brewed coffee, cooled
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
• Whipped cream (optional, for serving)

Instructions

1. In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cocoa powder, 2 tbsp cornstarch, and 1/8 tsp salt until no lumps remain.
2. Gradually pour in 1 1/2 cups whole milk and 1/2 cup coffee, whisking constantly to combine. Place over medium heat and cook, stirring frequently, until the mixture thickens and bubbles (about 5–7 minutes).
3. Reduce heat to low and simmer for 1 minute, stirring continuously. Remove from heat and stir in 1 tsp vanilla extract and 1 tbsp butter until smooth.
4. Divide the pudding into 4 serving cups and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.
5. Serve with a dollop of whipped cream if desired.

The magic here? The coffee doesn’t overpower—it just deepens the chocolate flavor, making each spoonful taste like a fancy café treat.

Tip: For an extra caffeine kick, swap the brewed coffee with 1 tbsp instant espresso powder dissolved in 1/2 cup hot water.

Raspberry Compote with raspberries, sugar, and lemon juice.

This vibrant raspberry compote is a breeze to make and adds a burst of fresh, tangy sweetness to pancakes, yogurt, or even cheesecake.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice

Instructions:

1. In a small saucepan, combine the raspberries, 1/4 cup sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5 minutes.
2. Reduce heat to low and simmer for another 5–7 minutes, stirring frequently, until the mixture thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool for 10 minutes before serving, or transfer to a jar and refrigerate for up to a week.

The beauty of this compote is its versatility—it’s just as good warm over ice cream as it is chilled on toast. The lemon juice brightens the raspberries without overpowering them.

Tip: For a smoother texture, press the compote through a fine-mesh sieve after cooking to remove the seeds.

Conclusion

With these 18 fuss-free, 3-ingredient slow cooker desserts, busy nights just got sweeter! Whether you’re craving gooey chocolate or fruity comfort, there’s a treat here for everyone. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy slow cooking—and even happier indulging!