Trisha Yearwood's Best Dessert Recipes

Trisha tops these brownies with a smooth cream cheese frosting and chopped creme de menthe chocolate thins.

This cake is full of rich flavors, is super simple to make and does not require an oven!

Trisha's homemade granola goes great with any mix-ins and is a delicious way to add crunch to your dessert.

Cinnamon, ginger and cardamom are only some of the warm spices that go into these delicious bite-sized cookies.

All the flavors of your favorite childhood snack are packed into this bite-sized treat.

Trisha tops this creamy dessert with a decadent chocolate ganache.

Use prepared pie dough to make this sheet pan dessert even easier to prep.

Adding cinnamon and ginger to the peaches brings out their natural sweetness and balances the tartness of the cheesecake filling.

Trisha adds basil to this classic dessert to bring out the sweetness of the fresh strawberries.

Use box vanilla cake mix as a short cut to make the batter for this fun, summery treat.

No torch is needed for these creme brulee desserts! Trisha uses the broiler to caramelize the sugar topping and create a crispy, crunchy crust.

Buttermilk and cream cheese are the secret ingredients in making this dessert extra ooey-gooey.

Trisha tops this rich and creamy pie with a tasty raspberry whipped topping.

This creative dessert is fun to make and to eat! Use candy melts and royal ice cream to create the chalkboard effect.

With Trisha's coffee glaze, these donuts are perfect for breakfast.

Creamy mascarpone and sweet raspberries are the perfect fillings for these airy cream puffs.

This giant cookie is the ultimate crowd-pleaser. Add as many sprinkles as you like!

Trisha's brownies are loaded with caramelized bacon and crunchy potato chips. Fans of sweet and savory flavors will love these tasty treats.

Trisha fills these light and fluffy cupcakes with a decadent dark chocolate filling. She adds a bit of cayenne pepper for a slight kick!

Upgrade vanilla ice cream with raspberry preserves, homemade chocolate cookies and a whole bunch of sprinkles!

Traditionally made with cheese, fondue gets a sweet upgrade with the help of creamy melted chocolate. Blanket the fondue with a graham cracker topping, and opt for a toasted marshmallow-fruit skewer to deliver a campfire-inspired effect.

Take advantage of in-season blackberries with this summery cobbler.

Trisha's taking homemade dessert to an impressive level by making from scratch not only a super-creamy strawberry ice cream, but also sweet, tender waffle cones. 

Trisha’s easy recipe brings the flavors of the classic pie to a party-ready cake. The secret here is dousing the cake with a key lime glaze right after it comes out of the oven so it seeps right in.

Not only is Trisha’s churro recipe quick, but the chocolate dipping sauce ups the ante with a kick of chili powder. Bonus: The churro dough is made with pancake mix, so you know it’s simple.

A buttery graham cracker crust forms the base of this timeless pie, while the fluffy meringue toppings is the picture-perfect finish you crave.

Cool down with an adults-only ice pop made with summer’s favorite wine: rose.

Canned apple pie filling and a store-bought crust ensure that this pie is a breeze to put together. The homemade whipped cream is the real secret though; there’s a pinch of cinnamon, which adds a warm flavor.

This no-bake cheesecake parfait is filled with layers of creamy lemon cheesecake filling, lemon curd and fluffy angel food cake. Finished off with fresh blackberries, these jars are perfect for parties.

Trisha’s easy chocolate chip cheesecake bars are a perfect combination of two equally amazing desserts. These bars are made with homemade cookie dough layered with rich cheesecake filling and topped with more cookie dough. Bake and cut into squares for easy serving.

You’ve got options here! Use either canned sweet potatoes or a fresh roasted sweet potato puree to make the filling. And as a for the crust, a store-bought version will work just as well as one made from scratch.

If you ask us, a dessert sandwich is the best kind of sandwich, and Trisha makes one out of chocolatey brownies. The recipe makes a thicker brownie, but if you prefer it thin, Trisha gives tips on how to make it just the way you like it.

Not just for lunchtime sandwiches anymore, the timeless combo of PB and strawberry jelly stars in these easy dessert bars.

Follow Trisha's lead and let store-bought pie crust save you time when prepping this custard-filled pie.

Light and airy, this Coconut Cloud Cake tastes like absolute heaven. The flavor of coconut is present throughout the dessert with a warm syrup that soaks into the cake and a cloudlike coconut frosting.

Breakfast meets dessert with this super simple treat that brings together some of Trisha’s favorite cereals. After freezing, the Cereal Ice Pops get a final dip in melted chocolate for a sweet finish.

The secret to prepping this recipe in a hurry is starting with prepared pizza dough. After that, it's all about layering toppings as you would a traditional pizza: chocolate-hazelnut spread as the "sauce," plus bananas, coconut flakes and nuts for the toppings.

Faced with a bit of wine left in the bottle after dinner? Put it to work in Trisha's wow-worthy dessert. This moist, buttery cake is laced with cocoa powder and slathered with a creamy vanilla frosting for next-level comfort.

When it's too hot outside to turn on the oven, these no-bake bars will save the day (and wow your guests!) every time.

The warm, fragrant flavor of cinnamon blankets these buttery cookies.

Thanks to Trisha's one-bowl method for mixing up the batter, this crowd-pleasing dessert, blanketed with crunchy sliced almonds and coarse sugar, comes together easily.

By beating the egg whites separately and gently folding them into the batter later, Trisha works air into the soufflé, guaranteeing a light, airy finished product. When it comes to serving, she keeps it simple with a ruby-red raspberry sauce.

New to scuppernongs? No need to fret. They're a kind of Southern grape, and they turn soft and juicy when baked in a pie. But if you can't find them by you, opt for seedless black grapes instead, and boost the flavor of the filling with Concord grape jelly.

Featuring a base of buttery vanilla wafers, Trisha's party-ready tart is filled with a sweet custard, which gets blanketed with candied orange slices. 

Moist and buttery, Trisha's easy-to-make cake layers are sandwiching a rich vanilla custard. She tops the dessert with a blanket of smooth chocolate ganache.

When your sweet tooth kicks in and you simply need to satisfy that craving, this 15-minute, individual-serving cake will come to the rescue. It takes only a few everyday ingredients to put this treat together, and, perhaps best of all, you don't need to turn on the oven to cook it — just quickly zap it in the microwave.

The classic molten chocolate cake gets a fruity flavor boost with the addition of mixed berries tossed in crème de cassis. Each cake gets a dollop of a berry mascarpone that is divine.

These old-fashioned cupcakes come from a recipe Trisha’s grandmother created years ago. The dessert is covered in a delectable caramel icing and made pretty with some edible silver pearls. Simple and sweet.