18 Delicious Easy Dessert Recipes for Beginners

18 Delicious Easy Dessert Recipes for Beginners

If you’re new to baking or just looking for simple yet irresistible dessert ideas, you’re in the right place! We’ve gathered 18 easy-to-make recipes that require minimal ingredients and effort but deliver maximum flavor. From no-bake treats like No-Bake Chocolate Peanut Butter Bars and No-Churn Vanilla Ice Cream to quick fixes like the 5-Minute Microwave Mug Brownie, these desserts are perfect for satisfying your sweet tooth without the hassle. Whether you’re craving fruity delights like 3-Ingredient Strawberry Mousse or classic favorites like Chocolate Chip Cookies, there’s something here for everyone. Get ready to impress with minimal effort—let’s dive into these beginner-friendly recipes!

No-Bake Chocolate Peanut Butter Bars

These decadent bars are a dream for peanut butter lovers—creamy, rich, and ready in just 15 minutes (plus chilling time!).

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 cup creamy peanut butter
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/4 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Mix the base: In a bowl, stir together graham cracker crumbs, peanut butter, melted butter, and powdered sugar until fully combined. Press firmly into an 8×8-inch pan lined with parchment paper.
2. Make the topping: In a microwave-safe bowl, heat chocolate chips and heavy cream in 30-second bursts, stirring between each, until smooth (about 1–2 minutes total). Pour over the peanut butter layer and spread evenly.
3. Chill: Refrigerate for at least 2 hours (or freeze for 30 minutes) until set. Slice into bars and serve!

The magic here? That silky chocolate layer contrasts perfectly with the salty-sweet peanut butter base—no oven required!

Tip: For extra crunch, sprinkle flaky sea salt on the chocolate before chilling.

3-Ingredient Strawberry Mousse

This dreamy strawberry mousse is so light and fluffy, you won’t believe it only takes three ingredients and 10 minutes to whip up!

Ingredients

• 1 lb fresh strawberries, hulled
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar

Instructions

1. Blend strawberries in a food processor until completely smooth. Strain through a fine-mesh sieve to remove seeds (you’ll get about 3/4 cup puree).
2. In a large bowl, beat heavy cream and powdered sugar with a hand mixer on high speed until stiff peaks form, about 3 minutes.
3. Gently fold the strawberry puree into the whipped cream until fully incorporated but still airy—don’t overmix!
4. Divide into serving glasses and chill for at least 1 hour before serving.

The magic here? No gelatin or eggs needed—just lush strawberries and whipped cream creating the perfect cloud-like texture.

Tip: For extra elegance, top with fresh strawberry slices or a mint leaf right before serving.

Quick and Easy Lemon Bars

These zesty lemon bars are the perfect balance of tangy and sweet, with a buttery shortbread crust that comes together in minutes.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 1/4 cup all-purpose flour
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the crust: In a bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until creamy. Mix in 2 cups flour and 1/4 tsp salt until crumbly. Press evenly into the pan. Bake for 18-20 minutes until lightly golden.
3. Make the filling: Whisk together eggs, 1 1/2 cups granulated sugar, lemon juice, and 1/4 cup flour until smooth. Pour over the warm crust.
4. Bake again for 20-22 minutes until the filling is set (no jiggle in the center). Cool completely in the pan, then chill for 1 hour.
5. Lift out using the parchment, dust with powdered sugar, and slice into squares.

The magic here? That crisp, buttery crust soaks up just enough lemon filling to stay sturdy—no soggy bottoms!

Tip: For clean cuts, wipe your knife between slices and chill the bars thoroughly first.

Simple Vanilla Panna Cotta

Silky, creamy, and infused with real vanilla, this panna cotta is an effortless dessert that feels indulgent yet comes together in minutes.

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 1 1/4 tsp unflavored gelatin
• Pinch of salt

Instructions:

1. In a small bowl, sprinkle 1 1/4 tsp gelatin over 1/2 cup milk. Let sit 5 minutes to bloom.
2. In a saucepan over medium heat, combine 2 cups heavy cream, 1/3 cup sugar, scraped vanilla bean seeds (or extract), and a pinch of salt. Heat until steaming (do not boil), stirring to dissolve sugar.
3. Remove from heat. Stir in the gelatin mixture until fully dissolved. Strain through a fine-mesh sieve into a pitcher.
4. Divide mixture among 4 ramekins or glasses. Chill at least 4 hours (or overnight) until set.

The magic here? No baking required—just patience while the vanilla-infused cream transforms into a perfectly wobbly, velvety treat.

Tip: Run a knife around the edges and dip ramekins in warm water for 10 seconds to unmold cleanly.

5-Minute Microwave Mug Brownie

Craving chocolatey comfort but short on time? This single-serving brownie cooks in minutes right in your mug—no oven required!

Ingredients:

• 2 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 2 tbsp packed light brown sugar
• 1/4 tsp vanilla extract
• Pinch of salt
• 3 tbsp all-purpose flour
• 1 1/2 tbsp unsweetened cocoa powder
• 1 tbsp chocolate chips (plus extra for topping)

Instructions:

1. In a 12-oz microwave-safe mug, melt the butter in 10-second bursts until liquid. Stir in 2 tbsp granulated sugar, 2 tbsp brown sugar, 1/4 tsp vanilla, and a pinch of salt until smooth.
2. Add flour and cocoa powder, mixing until just combined (batter will be thick). Fold in 1 tbsp chocolate chips.
3. Microwave on high for 50–60 seconds—the center should look slightly molten. Let cool 1 minute before topping with extra chocolate chips.

The magic? A fudgy middle with crispy edges, just like a full-sized brownie. Tip: For gooier results, undercook by 5 seconds and let residual heat finish the job.

Easy Apple Crumble

This cozy apple crumble is a no-fuss dessert with a buttery, crisp topping that pairs perfectly with tender spiced apples—ideal for weeknights or last-minute guests.

Ingredients

• 4 cups peeled, diced apples (about 4 medium)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/4 tsp salt

Instructions

1. Prep apples: Toss apples with granulated sugar, lemon juice, cinnamon, and vanilla extract in a bowl. Spread evenly in a greased 8×8-inch baking dish.
2. Make topping: In another bowl, mix flour, brown sugar, and salt. Cut in cold butter with a pastry cutter (or fingers) until crumbly. Sprinkle over apples.
3. Bake: Bake at 375°F for 35–40 minutes until topping is golden and apples bubble at the edges. Cool 10 minutes before serving.

The magic here? The topping stays extra-crisp thanks to the brown sugar, while the lemon juice keeps the apples bright—no mush!

Tip: For a nutty twist, add 1/4 cup chopped pecans to the crumble mix.

Classic Chocolate Chip Cookies

Nothing beats the nostalgia of warm, gooey chocolate chip cookies fresh from the oven—this foolproof recipe delivers that perfect chew every time.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, then stir in 2 tsp vanilla.
3. Whisk together the flour, 1 tsp baking soda, and 1 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
4. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are golden but centers are still soft.
5. Let cool on the sheet for 5 minutes before transferring to a wire rack.

The secret? Underbaking slightly for that irresistible soft center—plus the double sugar combo ensures a crisp edge and chewy middle.

Tip: For extra-thick cookies, chill the dough for 30 minutes before baking.

No-Churn Vanilla Ice Cream

Skip the ice cream maker—this creamy, dreamy vanilla ice cream comes together with just a bowl and a whisk (and a little patience while it freezes!).

Ingredients

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 2 tsp pure vanilla extract
• 1/8 tsp fine sea salt

Instructions

1. In a large bowl, whip the 2 cups heavy cream with a hand mixer or whisk until stiff peaks form, about 3–4 minutes.
2. Gently fold in the can of sweetened condensed milk, 2 tsp vanilla extract, and 1/8 tsp salt until fully combined and no streaks remain.
3. Pour the mixture into a 9×5-inch loaf pan or airtight container. Smooth the top with a spatula.
4. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm.

The magic here? Sweetened condensed milk keeps the ice cream scoopably soft straight from the freezer—no icy chunks!

Tip: For a fun twist, swirl in crushed cookies, caramel sauce, or fresh berries before freezing.

Raspberry Cheesecake Parfait

Layers of creamy cheesecake filling, tart raspberry sauce, and buttery graham cracker crumbs make this parfait a showstopper dessert with minimal effort.

Ingredients:

• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 3/4 cup graham cracker crumbs (about 6 full sheets)
• 2 tbsp melted butter

Instructions:

1. Make the raspberry sauce: In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook for 5-7 minutes, mashing gently, until saucy. Strain through a fine-mesh sieve to remove seeds, then chill.
2. Prep the crust: Mix graham cracker crumbs with melted butter until evenly moistened. Set aside.
3. Whip the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
4. Layer: In glasses, alternate spoonfuls of graham cracker crumbs, cheesecake filling, and raspberry sauce (2-3 layers each). Top with extra crumbs and fresh raspberries if desired.
5. Chill: Refrigerate for at least 1 hour before serving.

The magic here? The raspberry sauce seeps into the graham cracker layers, creating a texture somewhere between a parfait and a no-bake cheesecake.

Tip: For a quicker version, swap the homemade raspberry sauce with 1/2 cup high-quality seedless jam, warmed slightly.

Easy Banana Bread

This foolproof banana bread is moist, warmly spiced, and comes together in just one bowl—perfect for using up those spotty bananas on your counter.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mash bananas until smooth. Stir in 1/2 cup melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until combined.
3. Add flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Fold gently until just incorporated (a few lumps are fine).
4. Pour batter into prepared pan. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack.

The secret? Letting the bananas get very ripe—their natural sweetness means you can use less sugar without sacrificing flavor.

Tip: For extra texture, fold in 1/2 cup chopped walnuts or chocolate chips with the dry ingredients.

3-Ingredient Nutella Cookies

These fudgy Nutella cookies are dangerously simple—just three pantry staples and 15 minutes to cookie bliss.

Ingredients

• 1 cup Nutella
• 1 cup all-purpose flour
• 1 large egg

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup Nutella, 1 cup all-purpose flour, and 1 large egg until a thick dough forms (it’ll be slightly sticky).
3. Roll dough into 12 balls, place on the baking sheet, and flatten slightly with your palm.
4. Bake for 8–10 minutes until the edges look set—the centers will still be soft. Let cool for 5 minutes on the sheet (they’ll firm up as they sit).

The magic here? The cookies stay chewy inside with crackly tops, like a cross between a brownie and a cookie.

Tip: For extra texture, press a few sea salt flakes on top before baking.

Quick Chocolate Fondue

This fuss-free fondue is your ticket to a decadent dessert in minutes—perfect for impromptu gatherings or a cozy night in.

Ingredients

• 1 cup heavy cream
• 12 oz semi-sweet chocolate chips
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a small saucepan over medium-low heat, warm the heavy cream until it just begins to simmer (about 3–4 minutes), stirring occasionally.
2. Remove from heat and immediately add the chocolate chips, butter, vanilla extract, and salt. Let sit undisturbed for 2 minutes to melt.
3. Whisk until smooth and glossy (about 1 minute). If needed, return to low heat for 15–20 seconds to fully combine.
4. Transfer to a fondue pot or serving bowl and serve immediately with dippers like strawberries, pretzels, or marshmallows.

The magic here? The butter adds a silky richness that makes this fondue extra-dippable—no fancy equipment required.

Tip: For a boozy twist, stir in 1 tbsp of bourbon or orange liqueur after melting the chocolate.

Simple Blueberry Cobbler

This cozy blueberry cobbler is a no-fuss dessert that lets summer’s sweetest berries shine, with a buttery, golden topping you’ll want to eat straight from the pan.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. In a 9-inch baking dish, toss blueberries with 1/2 cup sugar, lemon juice, and cornstarch until evenly coated.
2. In a bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until just combined (batter will be thick).
3. Drop spoonfuls of batter over blueberries, leaving small gaps for steam to escape. Bake for 35–40 minutes until topping is golden and fruit bubbles at the edges.

The magic here? The batter bakes into tender, biscuit-like pockets while the blueberries turn jammy beneath—no fancy techniques required.

Tip: Serve warm with vanilla ice cream for the ultimate contrast of hot and cold.

Easy Pumpkin Spice Cupcakes

These tender, warmly spiced cupcakes are like a hug in dessert form—perfect for cozy mornings or a quick sweet fix.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt.
3. In another bowl, mix 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth.
4. Gently fold dry ingredients into wet until just combined (don’t overmix!).
5. Divide batter evenly among liners and bake for 20–22 minutes, until a toothpick comes out clean.

The secret? Using both granulated and brown sugar for depth—these stay moist for days thanks to the pumpkin’s natural richness.

Tip: Swap ¼ cup flour for oat flour for a nuttier twist!

No-Bake Oreo Truffles

These rich, creamy Oreo truffles are a crowd-pleasing treat that come together in minutes—no oven required!

Ingredients:

• 36 Oreo cookies (1 standard package)
• 8 oz cream cheese, softened
• 12 oz semi-sweet chocolate chips (or melting wafers)
• 1 tbsp coconut oil (or vegetable shortening)
• Optional: 1/4 cup crushed Oreos or sprinkles for topping

Instructions:

1. Place 36 Oreo cookies (creams included) in a food processor and pulse into fine crumbs. Alternatively, crush them in a sealed bag with a rolling pin.
2. In a large bowl, mix the crumbs with 8 oz softened cream cheese until fully combined. The mixture should hold together when pressed.
3. Roll into 1-inch balls (about 1 tbsp each) and place on a parchment-lined baking sheet. Freeze for 15 minutes to firm up.
4. Melt 12 oz chocolate chips with 1 tbsp coconut oil in 30-second microwave intervals, stirring until smooth.
5. Dip each chilled truffle into the melted chocolate, letting excess drip off. Return to the tray and immediately top with crushed Oreos or sprinkles (if using). Chill for 10 minutes to set.

The magic here? The Oreo cream filling doubles as a binder, so you skip the fuss of extra sugar or butter. These truffles taste like a decadent cross between cheesecake and cookies!

Tip: For smoother dipping, use a fork to lower truffles into the chocolate and tap off excess—no messy fingers!

Classic Rice Krispie Treats

These nostalgic no-bake bars are the perfect balance of crispy, chewy, and buttery—just like grandma used to make!

Ingredients

• 6 cups Rice Krispies cereal
• 10 oz (about 40) regular marshmallows
• 3 tbsp unsalted butter
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions

1. Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large pot, melt 3 tbsp unsalted butter over low heat. Add 10 oz marshmallows and stir constantly until completely melted and smooth, about 5 minutes.
3. Remove from heat and stir in 1/4 tsp vanilla extract and a pinch of salt.
4. Immediately fold in 6 cups Rice Krispies cereal until evenly coated in the marshmallow mixture.
5. Press the mixture firmly into the prepared dish using lightly greased hands or a spatula. Let cool completely (about 1 hour) before cutting into squares.

The secret? Letting the marshmallow mixture cool slightly before pressing ensures your treats stay soft instead of turning rock-hard.

Tip: For extra-gooey bars, replace 1 cup of regular marshmallows with mini marshmallows and fold them in after the cereal.

Quick Strawberry Shortcake

This fuss-free strawberry shortcake comes together in a flash, with tender biscuits, juicy berries, and a cloud of whipped cream—perfect for last-minute summer desserts.

Ingredients

• 2 cups sliced fresh strawberries
• 1/4 cup granulated sugar, divided
• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 3/4 cup whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Prep berries: Toss strawberries with 2 tbsp sugar and let sit for 15 minutes to macerate.
2. Make biscuits: Preheat oven to 425°F. Whisk flour, baking powder, salt, and remaining 2 tbsp sugar. Cut in butter until pea-sized crumbs form. Stir in milk just until dough comes together.
3. Bake: Drop 6 mounds onto a parchment-lined baking sheet. Bake for 12-15 minutes until golden. Cool slightly.
4. Whip cream: Beat heavy cream and vanilla to soft peaks.
5. Assemble: Split warm biscuits, layer with berries and their juices, then dollop with whipped cream.

The magic here? The biscuits stay fluffy yet sturdy enough to soak up the berry juices without getting soggy—ideal for impromptu backyard gatherings.

Tip: For extra flavor, sprinkle biscuit tops with coarse sugar before baking.

Easy Chocolate Lava Cake

This decadent chocolate lava cake is a foolproof way to impress guests—or just treat yourself—with a molten center that oozes with every bite.

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus extra for greasing
• 4 oz semi-sweet chocolate, chopped
• 1/2 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 tbsp all-purpose flour

Instructions

1. Preheat oven to 425°F. Generously grease four 6-oz ramekins with butter and dust lightly with flour.
2. In a microwave-safe bowl, melt the 1/2 cup butter and chocolate in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk in the 1/2 cup powdered sugar, then add the eggs, egg yolks, 1 tsp vanilla, and 1/4 tsp salt. Gently fold in the 3 tbsp flour until just combined.
4. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
5. Let cool 1 minute, then run a knife around edges and invert onto plates. Serve immediately.

The magic here? A precise bake time ensures that crisp exterior gives way to a silky river of chocolate—no fancy techniques required.

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

Conclusion

With these 18 easy dessert recipes, even beginners can whip up something sweet and satisfying! Whether you’re craving cookies, cakes, or no-bake treats, there’s something here for everyone. Give them a try, and let us know which one was your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious desserts too. Happy baking!