This page gathers five chilled and layered desserts that lean on creamy fillings, cookie or graham crusts, and set-in-the-fridge finishes.
From fruit-topped cheesecake to chocolate-coated coconut balls, each recipe here uses a simple assembly method and then firms up before serving.
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- No-Bake Cherry Cheesecake
- No-Bake Pineapple Cream Dessert
- No-Bake Lemon Éclair Cake
- No-Bake Strawberry Crunch Cheesecake
- No Bake Coconut Cream Balls
No-Bake Cherry Cheesecake
No-Bake Cherry Cheesecake starts with a graham cracker crust made from crumbs, sugar, and melted butter, then baked in a 9×13-inch dish and cooled completely. The filling is built by beating softened cream cheese until smooth, mixing in powdered sugar and vanilla, and folding in whipped topping until light and fluffy.
Once the filling is spread over the cooled crust, the dessert is finished with cherry pie filling across the entire surface. It needs to be covered and refrigerated for at least 4 hours or overnight, which gives it time to set before slicing.
Get the full No-Bake Cherry Cheesecake recipe
No-Bake Pineapple Cream Dessert
No-Bake Pineapple Cream Dessert combines a pressed graham crust with a creamy pineapple filling. The crust mixture of graham cracker crumbs, sugar, and melted butter is stirred together, pressed into an 8×8-inch or 9×9-inch pan, and chilled while the filling is prepared.
For the filling, softened cream cheese is beaten with confectioner’s sugar, then whipped topping is added and the drained crushed pineapple is folded in. The pineapple cream layer is spread over the crust and topped with pineapple chunks and shredded coconut before chilling for at least 4 hours or overnight.
Get the full No-Bake Pineapple Cream Dessert recipe
No-Bake Lemon Éclair Cake
No-Bake Lemon Éclair Cake builds its layers in a sprayed 9×13-inch dish with graham crackers, lemon pudding, and whipped topping. The pudding mixes are whisked with cold milk until smooth and beginning to thicken, then the Cool Whip is gently folded in to keep the mixture airy.
The dessert is assembled by layering crackers, half the pudding mixture, more crackers, the remaining pudding, and one final layer of crackers. Lemon frosting is microwaved briefly until pourable and spread over the top, then the cake is covered and chilled for at least 12 hours before serving.
Get the full No-Bake Lemon Éclair Cake recipe
No-Bake Strawberry Crunch Cheesecake
No-Bake Strawberry Crunch Cheesecake begins with a crumb crust made from vanilla cream cookies and melted butter, pressed into a greased 10-inch springform pan and frozen briefly. The strawberry layer starts by dissolving strawberry Jello in boiling water and setting it aside to cool before it is folded into the cheesecake filling.
The filling combines softened cream cheese and sugar, plus whipped heavy cream, for a smooth, airy texture. Crushed strawberry wafer cookies are folded in, the filling is layered over the crust, and the top is finished with reserved cookie crumbs and a whipped topping border before refrigerating until set.
Get the full No-Bake Strawberry Crunch Cheesecake recipe
No Bake Coconut Cream Balls
No Bake Coconut Cream Balls mix softened cream cheese and butter until smooth, then powdered sugar and shredded coconut are stirred in to form a thick, sticky mixture. After an hour in the refrigerator, the mixture is easier to shape into bite-sized balls or egg shapes on a parchment-lined baking sheet.
The shaped balls are frozen for an hour before being dipped in melted chocolate chips. Once coated, they return to the parchment-lined sheet and chill briefly until the chocolate hardens, creating a firm outer shell around the coconut filling.
