Quarantine Tips: 5 Easy No-Bake Dessert Recipes to Try at Home
Peanut Butter Cups
Ingredients (for 6 servings)
3 tablespoons powdered sugar
1 cup melted chocolate (170 g)
1/2 cup melted creamy peanut butter (120 g)
1.) Prepare six cupcake liners (or any substitute item that can hold each peanut butter cup).
2.) Stir peanut butter and powdered sugar together in a bowl until smooth.
3.) Spread 1-2 tablespoons of chocolate on the bottom of each cupcake liner. Add 1-2 teaspoons of the peanut butter and sugar mix on top of the chocolate. Cover with more chocolate and smooth out the top.
4.) Refrigerate until chocolate has hardened.
Chocolate Oatmeal Bars
Ingredients (for 16-20 servings)
3 cups rolled oats
1 cup butter
1 cup semisweet or dark chocolate chips
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup peanut butter
1.) Line an 8- or 9-inch square baking dish with parchment paper and set aside. Overhang the edges of the foil to have an easier time lifting the bars from the dish later on.
2.) Using medium heat, melt butter and brown sugar in a large saucepan. Stir in vanilla and mix in the oats.
3.) Pour half of the oat mixture into the prepared baking dish. Spread it out evenly. The other half will be for the second layer.
4.) For the filling, melt the peanut butter and chocolate chips together and stir until smooth. Pour this over the crust in the pan (reserve 1/4 cup for drizzling) and spread evenly.
5.) Refrigerate for several hours or leave overnight. Bring to room temperature before cutting into bars.
Dulce De Leche Cheesecake
Ingredients (for 6 servings)
24 chocolate cream cookies
1/3 cup melted butter (75 ml)
15 oz dulce de leche (370 g)
8 oz cream cheese (225 g)
8 strawberries, halved
1 tablespoon vanilla extract
1 cup whipped cream (60 g)
1.) For the crust, crush cookies and mix with butter.
2.) Spread mixture over pan and press down to make it compact. Refrigerate this while making the filling.
3.) Mix filling ingredients (dulce de leche, cream cheese, and vanilla extract) until smooth. Mix in the whipped cream.
4.) Spread mixture over crust.
5.) Refrigerate overnight. Top with strawberries, and then serve.
Ingredients (for 15 servings)
4 apples, peeled, cored, and diced
3 tablespoons (4 for a sweeter filling) brown sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon salt, nutmeg, and allspice
15 mini phyllo shells
Juice from half a lemon
1.) In a saucepan over medium high heat, combine the diced apples, half a cup of water, sugar, cinnamon, salt, nutmeg, allspice, lemon juice, and vanilla extract. Stir everything together and let the mixture cook with the lid on until the apples have softened. Lower the heat if the apples start to stick to the bottom.
2.) In a small bowl, whisk together the cornstarch and remaining 1/2 cup of water until the cornstarch dissolves. Pour this mix over the apples and stir everything together. Continue cooking until the combined mixtures thickens.
3.) Let the apple pie filling cool before spooning this into the phyllo shells. Top with whipped cream and a sprinkle of cinnamon. Serve immediately.
Chocolate Chip Banana Ice Cream
Ingredients (for 4 servings)
1/2 cup dark chocolate chips (90 g)
1 teaspoon vanilla
1/4 cup milk of choice (60 ml)
1.) Cut bananas into coin shapes and place in freezer overnight.
2.) Put all ingredients into a food processor or blender and blend until smooth.
3.) Freeze until solid.