51 Easy Dessert Recipes To Satisfy Every Craving

When you want something sweet, stat, we’ve got you covered with this list of 50 of our favorite easy dessert ideas. Look no further: This is your source, whether you’re craving cookies and bars, crowd-pleasing cakes and cupcakes, pies and puddings or all things no-bake — without too much time or effort. (And, don’t worry; You’ll find plenty of chocolate here, too.)

Dessert should be fun! To that end, we made sure that our list is varied, from classics like chocolate chip cookies and old-fashioned Bundt cakes to global options like Middle Eastern ghorayeba or Latin American tres leches cake. We’ve even got desserts that seem fancy, like pistachio tiramisu, but remember what list this is — it will still be easy! And we’ve got nostalgic delights, like dunkers or banana pudding, as well as simple-to-scale showstoppers like a dessert charcuterie board.

Even experienced bakers will want to start here; we’ve all had that sudden weeknight craving, or heard about tomorrow’s bake sale tonight, or forgotten that today’s party is a potluck. Beginners, on the other hand, know that they can knock all of these out of the park. For many of these quick desserts, you won’t even need to hit the store; cocada calls for just two ingredients (shredded coconut and sweetened condensed milk) and ghorayeba uses three, pantry staples at that. One-bowlers cut down on cleaning time, too.

Where to start? How about this strawberry poke cake? It looks ordinary enough until you cut into it to reveal the gorgeous swirls of berry red. Your guests will wonder how you achieved such a stunning presentation — and they’ll never guess it was incredibly simple! The cake itself isn’t too sweet (and topped with very lightly sweetened whipped cream), making it the perfect finish to just about any meal. It tastes best just slightly chilled, so go ahead and take it out of the refrigerator to warm up a bit when you’re ready to whip the cream for topping.

The classic flavors of buckeye candy — chocolate and peanut butter — are the winning combination in this bundt cake that’s ideal for serving a crowd. A creamy peanut butter cheesecake mixture is sandwiched inside rich chocolate cake, and a final topping of melted semisweet chocolate makes it irresistible. You can even bake and glaze it a day or two ahead and store it in the fridge.

When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).

This pistachio tiramisu is a game changer that’s both familiar and unexpected. The custard here is streamlined for ease — simply whip the egg yolks until they’re airy and light, add rich, beautifully green pistachio cream, then fold in a luxuriously whipped mascarpone cream. The result is a smooth, creamy base with a delightful crunch from chopped pistachios. Both are layered with coffee-drenched ladyfingers that have a hit of hazelnut flavored liqueur for an extra layer of nutty depth. Together, the components meld to become a showstopper dessert that’s easy enough to pull off on a Wednesday but fancy enough to serve guests.

These are chip cookies for coffee lovers. Espresso powder and chopped chocolate-covered espresso beans are added to this classic chocolate chip cookie recipe. For a finishing touch, dip the baked cookies in an espresso-flavored chocolate glaze.

This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense and fudgy. The batter comes together with a short list of ingredients, including plenty of semisweet chocolate and cocoa powder for an extra-rich flavor.

Buñuelos are one of our favorites (who can say 'no' to fried dough?!) and Marcela’s recipe makes frying them up so easy. She uses pre-made tortillas which you can leave whole or cut into any shape you desire. After taking them out of the hot oil, toss in cinnamon-sugar and enjoy. They’re that simple!

With their fancy name and classy appearance, madeleines may seem intimidating, but it only takes a few pantry ingredients to make the golden, shell-shaped sweets. A madeleine’s texture is a cross between a cookie and a mini cake, so we found that chilling the dough overnight produces the lightest and airiest interior and a nice crisp exterior. All they need is a little dusting of confectioners’ sugar to finish off — but we think dunking them in chocolate is a good idea, too!

The wildly popular cakes from the Nothing Bundt Cake bakery chain are known for their moist, tender crumb and cascading bands of rich cream cheese frosting. This copycat version replicates the flavor and texture of the popular red velvet version, a perfect match to the signature cream cheese frosting. To make the batter we added sour cream, a little extra oil, vanilla and chocolate chips to a shortcut cake mix. You’ll get a rich, picture-perfect cake with just about 30 minutes of hands-on work.

What could be better than the classic combination of bananas and toffee? Banoffee pie, piled high with whipped cream! The press-in graham cracker crust is deliciously buttery, while sweetened condensed milk helps the toffee filling come together on the stovetop in just a few minutes.

Boxed cake mix gives the colorful dip its nostalgic flavor and keeps prep simple, while store-bought shortbread cookies make this playful dessert even easier to assemble. Kardea Brown says, "Kids of the 90s, this nostalgic recipe may bring back some lunchbox memories for you. I make a cake batter dip with sprinkles that's perfect paired with my shortbread cookies."

Who can resist a decadent chocolate cookie topped with a puddle of molten caramel and a touch of flaky sea salt? The cookie, with its lightly crisp exterior and brownie-like interior, has an intense but balanced chocolate flavor from a combination of cocoa powder and chopped chocolate. The dough comes together easily by hand (no electric mixers required) and each scoop gets topped with a square of store-bought caramel that melts into a gooey puddle in the oven.

Make this easy-to-serve flan in a Bundt pan, then top it with toasted coconut for an impressive addition to your dessert table. Store-bought caramel sauce eliminates the need to make caramel from scratch, and the custard comes together by simply beating the remaining ingredients with an electric mixer. With only 10 minutes of prep, the oven handles most of the work.

Turon (banana lumpia) are sweet and crunchy fried snacks filled with jackfruit and saba bananas and popular in the Philippines. This version is made with plantains. The key to delicious turon is to use very ripe fruit—that's mostly black and semi-soft. Turon are delicious served piping hot right out of the fryer but if you’re looking to take them up a notch, top the turon with a scoop of coconut or ube ice cream.

This dessert “charcuterie” board is a treats lover’s dream. It’s packed with chocolate salami, rainbow confetti cream cheese dip, peanut butter crispy rice squares, cookies, cupcakes and much more. There’s something for everyone and it’s a fun way to up your party game in a big way.

You can have your favorite drink and eat it too with these fun, party-ready cupcakes. Boxed red velvet cake mix keeps serves as the base for the batter, which gets doctored with black cherry hard seltzer to add a fruity twist . Top them with cocktail cherries for an easy and fitting decoration.

This easy recipe just might be the best sweet-and-salty way to dress up a box of brownie mix. A layer of mini pretzels adds crunch, while store-bought caramel sauce brings plenty of gooey richness with almost no extra work. Add a sprinkle of flaky salt for balance.

Ghorayeba (also known as ghraybeh) is a classic Middle Eastern sweet. It’s made with only three ingredients and is commonly topped with slivered pistachios. Many recipes call for ghee or clarified butter. Both will work here. If you like shortbread, you’re going to love this classic cookie.

Bake this giant chocolate chip cookie in a cast-iron skillet for crispy edges and a melt-in-your-mouth center. Top with your favorite ice cream, hot fudge, whipped cream and maraschino cherries.

This irresistibly sweet and chewy coconut bark is made with just 2 simple ingredients — and we’re willing to bet you’ve got both of them in your pantry right now: shredded coconut and sweetened condensed milk. Stir them together, spread the mixture on a baking sheet and let the oven do the rest. Dessert doesn’t get much easier than that.

Tyler flavors his decadent Banana Cream Pudding with vanilla, bourbon and creme de banana. Store-bought vanilla wafers soften into cake-like layers beneath the creamy homemade pudding. Top with homemade whipped cream for a vibrant centerpiece.

This unique cake has a delicious and distinctive flavor from the tahini. The texture is softer than a classic bundt cake, but with a nice crunch from the walnuts. Since it's tender enough to serve unfrosted, it's quick and easy to prepare. And the layer of sesame seeds coating the outside makes for a beautiful presentation.

What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors — salty-sweet, tangy and tart — are layered together for the perfect dessert with a hometown feel.

Use any combination of ripe summer fruit you can find for this fresh fruit "pizza," made with a big sugar cookie crust. There’s no need for precise decorating, either: Just scatter the fruit on top and slice.

Get the best of both worlds with Ree’s brownie cookies, which have rich chocolate flavor in an easy-to-serve package. The crowning touch is the powdered sugar she adds after the cookies cool.

The secret to a low-fat cheesecake that still tastes rich and creamy? A combination of Neufchatel cheese (a French cheese that is naturally low in fat), reduced-fat sour cream and fat-free cream cheese.

Oil takes the place of butter in these cupcakes, making them lower in fat but still nice and moist. It also keeps the batter easy since there’s no butter to soften or cream. The frosting is simply sweetened reduced-fat cream cheese, for a light and tangy bite.

Meet your go-to chocolate chip cookie. This quick, fan-favorite recipe requires no special equipment — and the dough is versatile enough for other baking projects (like rocky road bar cookies).

This poke cake is spiked with the flavors of Irish coffee for a rich adult dessert that feeds a crowd. Boxed chocolate cake mix and instant pudding do much of the heavy lifting, while espresso powder and Irish cream liqueur make every layer taste homemade. Because it needs time to chill, it’s also an easy dessert to prepare ahead.

Crispy cookie and soft cookie lovers alike won’t be able to resist these bars: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.

These soft sandwich cookies will transport you back to childhood, but with a rich red velvet twist. The cakes are baked as simple scoops of batter, then paired with an easy cream cheese filling. The perfect nostalgic treat, in only 45 minutes.

No need to thaw your frozen blueberries when making this pie. The sweet, thick filling comes together in just a few minutes. The flaky double crust is just as quick thanks to store-bought pie dough. Be sure to let the pie cool entirely before slicing -- the filling will with thicken up to make for neater cuts.

What could be better than an indulgent dessert made from ingredients you already have sitting in your pantry? These no-bake cookies take just minutes of work; most of the time is spent waiting for them to harden into rich, nutty, chocolaty delights.

You'll never know this classic sweet bread came out of a multicooker instead of your oven. A couple of little tricks gives it that fresh-baked taste —brown butter lends a nutty aroma and crunchy turbinado sugar melts into the dough and provides caramel-like flavor.

Save time in the kitchen with these speedy cookies. Just mix the ingredients, roll in sugar, press a fork in the top to create the signature lines — and bake!

This is everything you love in a traditional tres leches ("three milks") cake — it's sweet, custardy and topped with homemade whipped cream and a sprinkle of ground cinnamon. The milk mixture requires no cooking, so all you have to do is whisk it together and pour it over the cooled cake. The refrigerator handles the rest, giving the cake time to soak up every drop.

Ree's adorable Key lime pies come together in three easy layers. Spread homemade lime curd atop buttery graham cracker crust, then add a dollop of fresh whipped cream and garnish with lime zest.

Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you’d like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).

Pressure cooking ups the creamy, custardy nature of this classic brunch staple. The pudding cooks in a baking dish set right inside the multicooker, keeping the method straightforward and hands-off. If you prefer a crispy crust for contrast, just pop the baking dish under the broiler with some sugar on top.

There is no need to go out and buy a special jelly roll pan to make a classic roulade. As this recipe proves, a standard rimmed baking sheet will do just fine! The basic sheet cake is also easier to make than the usual cake -- called a genoise -- but holds up just as well. Pre-rolling the cake while it is still hot and before it is filled is the key to ensuring it doesn't crack.

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Alton tops his fan-favorite carrot cake with a thick cream cheese frosting: a classic dessert fit to feed a crowd!There are no fussy layers to stack, so you can spread the frosting right on top and serve.

Sandwich two fluffy, blueberry-filled cookies around a cream cheese and lemon filling for sweet treat everyone's sure to love. A little lemon zest brightens both the berries and the rich filling.

Despite the fanciful name, this chilled trifle makes for an easy dessert with bright, crowd-pleasing flavors. Using frozen cakes makes them easier to slice into "noodles." Layer it with berries and a creamy filling, then let the refrigerator do the final work.

A frozen cheesecake and lollipop sticks are all you need to whip up cute, bite-sized cheesecake pops. Dip your pops in chocolate and roll them in sprinkles, coconut flakes or crushed candy.

Guy’s blondies are an unexpected addition to any cookie tray. The key is stirring hazelnuts, coconut and chocolate chips into the batter!

Food Network Kitchen’s lighten-up version of strawberry shortcake is loaded with citrus notes. There’s lemon zest in the shortcakes and orange zest in the macerated strawberries. Plus, tangy Greek yogurt is a great substitute for whipped cream.

You only need six ingredients for Jeff's creamy peanut butter milkshakes. Mix ice cream, peanut butter, whole milk and a banana in a blender then add whipped cream and honey-roasted peanuts.

Here's a go-to cake recipe you can keep in your back pocket: An all-purpose vanilla cake that'll please any crowd, and can also be effortlessly transformed. The flavor possibilities are endless. We've provided five great ideas: chocolate cake, lemon poppyseed cake, coffee cake, confetti cake and raspberry jam swirl cake. You simply add ingredients to the basic batter for a new flavor profile without major swaps or substitutions. We tried making the cake with whole milk, but after extensive testing, we found that buttermilk gave the cake better flavor and a lighter, more tender crumb. It doesn't get easier than this!

Ina’s classic cookies are a breeze to make — and you only need 6 ingredients to whip up a batch — making them the perfect treat when you’re craving something sweet. The buttery dough can be prepared ahead, chilled and cut into simple rectangles or any shape you like. Enjoy the cookies plain or dip them in melted chocolate for an easy finishing touch.