Easy Desserts

By Food & Wine
Updated February 23, 2018
David Cicconi
Delicious and easy to make, these recipes range from mini black-bottom cheesecakes to swirled summer berry soufflés.
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Citrus Gratin with Toasted Almonds

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This warm citrus dessert is an updated version of the old-fashioned half grapefruit broiled with brown sugar. In addition to vitamin C, the recipe provides vitamin E from the scattering of sweet and crunchy almonds on top.

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Banana-Nutella S'Mores

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An updated version of the classic and delicious camping treat made with a creamy hazelnut spread and sweet bananas.

3 of 21

Root Beer Float

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This version of the soda-fountain favorite relies on Virginia's honey-based Dominion Root Beer, but any artisanal root beer will do.

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Chocolate Cupcakes

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One of the easiest desserts to make, these chocolate cupcakes are made of buttermilk, cocoa powder, and vanilla extract.

5 of 21

Toasts with Ricotta and Warm Balsamic-Caramel Apples

© Antonis Achilleos
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The chilled ricotta served over warm apples here expresses chef April Bloomfield's style and makes an amazingly fast dessert.

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Mini Black-Bottom Cheesecakes

Tina Rupp
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Parisi made several versions of these brilliant little jam-topped cheesecakes, substituting fromage blanc and other tangy soft cheeses for the usual sour cream. Some versions were sweeter, others more tart; all were delicious.

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7 of 21

Peanut Butter Pound Cake S'mores

© Stephanie Foley
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In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.

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Coconut Arborio Rice Pudding

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Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy.

9 of 21

Tipsy Plums & Raspberries

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Marcia Kiesel loves serving cold Japanese plum wine as an after-dinner drink. Here, she uses it to quick-soak plums.

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10 of 21

Mascarpone-Stuffed Dates

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A dusting of unsweetened cocoa adds an appealing bitterness to this simple one-bite dessert.

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Jam and Bread Pudding

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This dessert is also a terrific breakfast topped with maple syrup.

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Crunchy Peanut Butter Cookies

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A perennial family favorite, these peanut butter cookies are both crunchy and chewy, no easy feat.

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Port-Mulled Cherries with Ricotta

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"I top fresh ricotta with cherries that I've picked in the spring and frozen. The cherries absorb the natural sweetness of the port,"; explains pastry chef Gale Gand about one of her favorite three-ingredient desserts.

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Gianduja Mousse

Frances Janisch
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As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, we've folded in whipped cream and crème fraîche to create a truly decadent (and ridiculously easy) mousse. For a supereasy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.

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Dulce de Leche Bread Pudding

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This gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. To add even more flavor, throw in a handful of fresh or frozen raspberries or blueberries before baking.

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16 of 21

Confit of Peaches with Mint

Quentin Bacon
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Thomas Keller tops the fruit with a dollop of Petit Suisse, a French fresh cheese sold in small tubs at some specialty food stores, and a sprinkling of whole toasted almonds. He prefers marcona, the delectable Spanish nuts.

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Vanilla Tapioca Pudding

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Louis Lambert believes that the best way to finish off a spicy meal is with a cool and creamy custard. He combined his grandmother's tapioca recipe and his own recipe for crème brûlée to make this super-rich pudding.

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Swirled Summer Berry Soufflé

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A nutrition course at the Culinary Institute of America in New York's Hudson River valley put chef Annabel Langbein on the course to healthier eating, teaching her how to prepare low-fat dishes that didn't make her feel deprived, like this decadent-tasting soufflé, a swirl of berries and marshmallowy meringue.

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19 of 21

Toasted Bread and Bittersweet Chocolate

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Nothing could be easier than slapping a piece of chocolate on a slice of bread: Spanish children do it all the time as an after-school snack. But by sprinkling the melted chocolate with sea salt and extra-virgin olive oil, Ferran Adrià turns kid food into something parents will want to try.

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Manhattan Ice Cream Float

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For his superquick version, blend vanilla ice cream with bourbon and use a high-quality black cherry soda like Stewart's or IBC.

21 of 21

Apple-Pomegranate Cobbler


David Cicconi
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This juicy and bright apple cobbler is just the right amount of sweet, with an irresistibly tender and crunchy crust on top.

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