From custards to cookies and cakes, here are easy and delicious no-bake recipes.
Food & Wine
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Icebox Chocolate Cheesecake
Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolatey "cheater's" cheesecake.
Grace Parisi's crumbly, ultra-peanutty cookies require only four ingredients: puffed-corn cereal, peanut butter cups, peanut butter and chocolate sprinkles. The powdery texture of the ground cereal prevents the cookies from feeling sticky.
Peanut Butter-Oat Bites with Sea Salt and Cinnamon
These gluten-free, no-bake peanut butter cookies quickly come together in the bowl of a food processor. They're mildly sweet little bites with a texture reminiscent of peanut butter cookie dough. Serve chilled sprinkled with flaky sea salt and cinnamon.
Poppy, known for simple, seasonal dishes from chef Jerry Traunfeld, keeps a molecular gastronomist in the pastry station. Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says.
This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, Grace Parisi creates a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger. And instead of the usual caramel or chocolate sauce on top, she prepares a delectable mix of dulce de leche and passion fruit nectar from the supermarket.GO TO RECIPE
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No-Bake Chocolate Custard
This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled.
Apple-Butter Ice Cream with Ginger-Chocolate Ganache
Folding apple butter into vanilla ice cream is a great way to add elegance. Green Aisle Grocery's Adam Erace also adds grated ginger to melted chocolate to make a fast sundae topping; for a more caramel-like sauce, substitute dulce de leche for the melted chocolate.