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Easy No Bake Recipes, 144 2nd Avenue, NY, États-Unis, New York, NY (2026)

06/17/2025

Birthday Cake Delight

Ingredients
14.3 ounces vanilla sandwich cookies, (approximately 36 cookies, 2 ½ cups when crushed)
6 tablespoons salted butter, melted and cooled (plus more for greasing dish)
16 ounces cream cheese, softened to room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
16 ounces frozen whipped topping, Cool Whip, defrosted and divided into 1 cup, 1 cup, and remainder
¼ cup rainbow sprinkles, plus more for garnish
6.8 ounces vanilla-flavored instant pudding mix, or white chocolate pudding
2 cups whole milk

Instructions
Butter an 8×8 glass baking dish and set it aside.
In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined.
Press cookie/butter mixture into the greased baking dish and place in the freezer for 10 minutes to chill while preparing the next layer.
With a hand mixer or in the bowl of a standing mixer, beat together cream cheese, powdered sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy (about 5 minutes). Add in sprinkles and stir just until combined.
Spread cream cheese mixture over the chilled cookie crumb layer and place back into the freezer for another 10 minutes.
With a whisk or be**er, combine both packages of pudding mix, milk, and 1 cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
Gently top whipped topping, creating swoops with the back of a spoon or spatula (you may have leftover whipped topping). Top with more sprinkles. Chill until ready to serve.

06/17/2025

Cheesy Pepperoni Pizza Roll-Ups
Ingredients
4 low-carb tortillas
1 cup shredded mozzarella cheese
16 pepperoni slices
½ cup pizza sauce
½ tsp Italian seasoning
Olive oil spray (optional)

Directions
1️⃣ Prep & Assemble
• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Lay tortillas flat and spread 2 tbsp pizza sauce on each.
• Sprinkle ¼ cup mozzarella cheese over each tortilla.
• Arrange 4 pepperoni slices on top & sprinkle with Italian seasoning.
2️⃣ Roll & Bake
• Roll tortillas tightly and place seam-side down on the baking sheet.
• Lightly spray with olive oil for extra crispiness (optional).
• Bake for 10-12 minutes, until golden & bubbly.
3️⃣ Slice & Serve
• Let cool slightly before slicing each roll into 3-4 pieces.
• Serve with extra pizza sauce for dipping!
⏳ Time & Servings
• Prep Time: 10 min
• Cook Time: 12 min
• Total Time: 22 min
• Servings: 4
• Calories: ~150 per roll-up

06/17/2025

Buttery Raspberry Crumble Cookies
🛒 Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam (seedless or not, up to you!)
👩‍🍳 Directions
1 Prep Time
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2 Cream the Butter & Sugar
In a large bowl, beat the softened butter and sugar until it’s pale and fluffy.
3 Mix in the Good Stuff
Stir in the vanilla extract. Gradually add the flour and salt, mixing until a crumbly dough forms that holds together when pressed.
4 Set Aside the Crumble
Scoop out about 1/2 cup of the dough and set it aside for the topping.
5 Form the Cookies
Roll the rest of the dough into 1.5-inch balls and space them 2 inches apart on your baking sheet.
6 Fill With Jam
Gently press a well into the center of each ball using your thumb or spoon. Add 1/2 teaspoon of raspberry jam into each.
7 Add the Crumble
Crumble the reserved dough over the tops for a perfect buttery finish.
8 Bake
Bake for 14–16 minutes, until edges are golden and crumble is just golden. Let cool 5 minutes on the tray, then move to a wire rack.

06/17/2025

No-Bake Peanut Butter Cookies

Ingredients
3 cups white sugar
¾ cup butter
¾ cup milk
1 ½ cups peanut butter
½ teaspoon vanilla extract
4 ½ cups quick-cooking oats

Directions
Gather all ingredients.

Combine sugar, butter, and milk in a saucepan over medium heat.

Bring to a rapid boil and boil for 1 minute.

Remove from heat and stir in peanut butter and vanilla.

Mix in oats, stirring until mixture begins to cool. (Transfer mixture to a large bowl if ingredients overflow.)

Drop batter by teaspoonfuls onto waxed paper.

Let cool until set. Serve and enjoy!

06/17/2025

No Bake Oreo Dessert!
Ingredients:
FOR THE CRUST
32 Oreos
6 Tablespoons unsalted butter, melted
FOR THE FILLING
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounce container whipped topping, divided
2 (3 oz) boxes instant chocolate pudding mix
10-12 Oreos, crushed into small pieces
3 cups cold milk
more Oreos, crushed, for topping
Instructions:
1. To make the crust, crush 32 Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You could also crush them using your blender or food processor, which is what I like to do.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture into the bottom of a greased 13×9 inch baking pan. Place in the refrigerator while you make the next layer.
2. In a large bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in 1 cup of the whipped topping, then spread over the chilled crust.
3. In a medium sized bowl, mix together the pudding mixes with the cold milk, then stir in the chopped Oreos. Allow to set just slightly, about 2-3 minutes, then spread over the top of the cream cheese layer.
4. Spread the rest of the container of whipped topping over the pudding layer. Chill the dessert in the refrigerator for at least two hours. Top with more crushed Oreos if desired. Enjoy!

06/17/2025

No-Bake Chia Pudding Bars with Zesty Coconut Lime
Ingredients:
For the No-Bake Crust:
• 1 cup almonds or cashews
• ½ cup shredded unsweetened coconut
• 6–8 Medjool dates, pitted
• 1 tablespoon coconut oil
• Pinch of salt
For the Chia Pudding Layer:
• 1 ½ cups canned full-fat coconut milk
• ¼ cup chia seeds
• 2 tablespoons maple syrup or honey
• Zest of 1 lime
• Juice of ½ lime
• ½ teaspoon vanilla extract
• Optional: pinch of sea salt

Directions:
1️⃣ Make the Crust:
In a food processor, pulse nuts, coconut, dates, coconut oil, and salt until the mixture holds together when pressed. Press into a parchment-lined 8x8-inch pan to form an even layer. Chill in the fridge while you make the filling.
2️⃣ Prepare Chia Pudding Layer:
In a bowl, whisk together coconut milk, chia seeds, maple syrup, lime juice, lime zest, vanilla, and salt. Let sit for 10–15 minutes, then whisk again to break up clumps.
3️⃣ Assemble & Chill:
Pour chia mixture over the crust. Smooth the top and refrigerate for at least 4 hours, or overnight, until fully set.
4️⃣ Slice & Serve:
Once firm, slice into bars. Garnish with extra lime zest, toasted coconut flakes, or a dollop of coconut whipped cream if desired. Store in the fridge for up to 5 days.
Prep Time: 20 mins | Chill Time: 4 hrs | Total Time: ~4 hrs 20 mins
Servings: 9 bars | Calories: ~210 kcal per bar

06/17/2025

Caramel Cheesecake Cookies 🍪
Ingredients:
For the Cookie Dough:
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
1 cup (125g) all-purpose flour
¼ tsp baking soda
A pinch of salt
For the Cheesecake Filling:
4 oz (113g) cream cheese, softened
¼ cup (50g) powdered sugar
¼ tsp vanilla extract
For the Topping:
¼ cup (60ml) store-bought or homemade caramel sauce
A generous pinch of flaky sea salt
Instructions:
Prep Your Workspace:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cookie Dough:
In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, and pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Prepare the Cheesecake Filling:
In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Assemble the Cookies:
Scoop out tablespoon-sized balls of cookie dough and flatten each into a small disc. Place a small spoonful of cheesecake filling in the center, then gently fold the dough around it, sealing well. Roll back into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling.
Bake to Perfection:
Bake for 12–14 minutes or until the edges are lightly golden but the centers are still soft. Let the cookies cool completely on the baking sheet.
Add the Final Touch:
Once cooled, drizzle warm caramel sauce over the top of each cookie. Sprinkle with flaky sea salt for that perfect sweet-and-salty finish.

06/17/2025

Creamy Penne Pasta with Spinach and Roasted Red Pepper Sauce
Ingredients:
12 oz penne pasta
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, roasted and pureed
1 cup fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish
Directions:
Cook the penne pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
Add the roasted red pepper puree to the skillet, stirring it into the onion and garlic mixture. Cook for an additional 3-4 minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Add the heavy cream and grated Parmesan cheese, stirring to combine. Season with salt and pepper to taste. Let it simmer for 5 minutes until the sauce thickens.
Toss the cooked penne pasta into the sauce, mixing well until the pasta is fully coated.
Garnish with fresh basil and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 500 kcal | Servings: 4 servings

06/16/2025

No-Bake Chocolate Fudge Oat Bars

Ingredients
1/3 cup (70g) coconut oil
1/2 cup (90g) semi-sweet chocolate chips
1/2 cup (125g) crunchy or creamy peanut butter
1/4 cup (60ml) pure maple syrup (or honey)
1 and 1/4 cups (106g) old-fashioned whole rolled oats
3/4 cup (19g) crispy rice cereal
3/4 cup (about 100-120g) add-ins (such as salted or unsalted peanuts and raisins, see Note)
optional: 1 Tablespoon unsweetened shredded coconut for topping
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Instructions
Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
In a medium pan over medium heat, melt the coconut oil and chocolate chips together, stirring often. Once chocolate chips have melted, stir in the peanut butter and maple syrup until combined. Remove from heat.
Whisk the oats, crispy rice cereal, and add-ins together in a medium bowl. Pour the chocolate mixture on top, and stir to combine. Mixture is wet.
Transfer mixture to prepared pan. Using the back of a flat spatula, press the mixture tightly and firmly down into the pan. Make sure it’s compact, which helps guarantee the bars will hold their shape. Sprinkle with coconut, if using.
Refrigerate, uncovered, for at least 2 hours and up to 2 days. If refrigerating for longer than 2 hours, cover lightly.
Lift the parchment paper out of the pan and cut into squares. Cover and store bars in the refrigerator for up to 2 weeks.

06/16/2025

No Bake Biegel Éclair Cake

Ingredients
Three 3.4-ounces boxes instant French vanilla pudding
4 cups plus 1 to 2 teaspoons cold whole milk
One 8-ounce tub whipped topping, thawed
One 14.4-ounce box graham crackers
One 16-ounce can chocolate frosting

Directions
Combine the pudding and 4 cups milk in a bowl, then fold in the whipped topping.
In a 9-by-13-inch pan, add one layer of graham crackers. Layer on half of the pudding mixture, then top with another layer of graham crackers. Repeat with the remaining pudding and graham crackers, finishing with the crackers.
Transfer the frosting to a mixing bowl and add the remaining 1 to 2 teaspoons milk. Whisk until it thins enough to become easily spreadable. Smooth over the top layer of graham crackers.
Cover and refrigerate for 12 hours or overnight. This softens the graham crackers so they are easy to serve the next day.
Spoon or slice and serve the cake. Store in the refrigerator, covered, for up to four days.

Easy No Bake Recipes

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