Best Easy No Bake Thanksgiving Desserts for Beginners (No-Fail Ideas)

Thanksgiving dessert can feel like the breaking point. The turkey is in the oven, side dishes cover every counter, and somehow there is still pressure to serve a “wow” dessert that looks homemade and Pinterest-perfect. If you are a beginner baker, or just a tired holiday cook, that stress adds up fast. Ready for the Best Easy No Bake Thanksgiving Desserts for Beginners (No-Fail Ideas)?

That is where easy no bake Thanksgiving desserts for beginners come in. No oven, no fussy steps, and no guessing if something is underbaked or overbaked. Most of the recipes in this guide use simple pantry staples you probably already have, like graham crackers, cream cheese, chocolate chips, canned pumpkin, and peanut butter. I also rely on smart grocery store shortcuts, such as premade crusts and whipped topping, to keep things friendly for new cooks and busy hosts.

Every dessert here is built around short prep time and clear steps. You mix, chill, and serve, instead of hovering near the oven and checking timers. Many of these recipes can be made a day or two ahead, which means you can finish dessert before guests even arrive and focus on the main meal. I have found that make-ahead sweets are one of the easiest ways to cut holiday stress.

You will see a mix of no bake cheesecakes and pies (perfect if you love creamy, rich desserts), playful kid-friendly treats that are fun to decorate, and chocolate and peanut butter favorites for the candy fans at your table. There are also lighter, fruity options with berries, lemon, or citrus for guests who want something a little less heavy after a big meal. By the end, you will have a list of no-fail desserts that look impressive on the table, taste homemade, and do not require years of baking experience.

What Makes No Bake Thanksgiving Desserts Perfect for Beginners?
- Essential no bake tools to keep on hand
- Common no bake dessert ingredients you can stock up on
Creamy No Bake Thanksgiving Desserts, Cheesecakes for Beginners
Festive No Bake Thanksgiving Desserts, Pies Everyone Will Love
Fun No Bake Thanksgiving Desserts Kids Can Help Make
Easy Chocolate, Peanut Butter, and Candy Bar No Bake Desserts
Light, Fruity, and Creamy No Bake Desserts to Balance the Feast
Single-Serve Mug Cakes and Quick Treats for Last-Minute Cravings
- Chocolate Peanut Butter Mug Cake and Chocolate Peanut Butter No-Bake Cookies
  - Single-Serve Chocolate Peanut Butter Mug Cake
  - Small-Batch Chocolate Peanut Butter No-Bake Cookies
- Cannoli Dip, Dirt Cake Cups, and Crispy Pretzel Bites for Grazing
  - Quick Cannoli Dip (served with waffle cones or cookies)
  - Dirt Cake Cups and Crispy Pretzel Bites as Late Night Snacks
Conclusion

What Makes No Bake Thanksgiving Desserts Perfect for Beginners?

A good no bake Thanksgiving dessert should feel calm, not stressful. You mix a few simple ingredients, press them into a pan, chill, and you are done. No watching the oven, no guessing if the center is set, and no starting over if something cracks or burns.

For beginners, the best no bake recipes use tools you already own, pantry ingredients that store well, and clear, forgiving steps. If you can stir, pour, and use the fridge, you can pull off a dessert that looks like you tried a lot harder than you actually did.

Essential no bake tools to keep on hand

You do not need a full bakery setup to make a no bake pie or cheesecake. A small set of basic tools can handle almost every recipe in this category.

Here are the core tools that make mixing, pressing crusts, and cooling easier:

Mixing bowls: Use at least two, one for crusts and one for fillings. Deep bowls help keep crumbs and splashes contained.
Hand mixer or whisk: A hand mixer makes whipped cream, cheesecake filling, and pudding-based layers smooth and fluffy. A whisk works if you do not mind a bit of arm work.
Rubber spatula: This is your best friend for scraping every bit of filling from the bowl, folding in whipped topping, and smoothing the top of your dessert.
Measuring cups and spoons: No bake recipes still need accurate amounts so crusts hold together and fillings set correctly.
8 or 9 inch pie pan: Perfect for classic no bake pumpkin pie, chocolate pie, or cheesecake pies.
8×8 or 9×13 dish: Great for layered desserts, bars, and anything with a crumb crust and creamy topping that you slice into squares.
Parchment paper: Lining pans with parchment makes it easy to lift bars out in one piece and cut clean squares.
Plastic wrap: Covers desserts while they chill, protects flavors in the fridge, and keeps the top from drying out.
Microwave safe bowl: Handy for melting butter and chocolate, or softening ingredients without dirtying a saucepan.

With these tools on your counter, most no bake Thanksgiving desserts turn into simple mix, press, chill projects instead of full baking productions.

Common no bake dessert ingredients you can stock up on

Beginner friendly no bake desserts rely on ingredients that are easy to find and easy to store. Many of them live in your pantry or freezer for weeks, ready for last minute holiday plans or surprise guests.

Here are the no bake staples worth keeping around:

Graham cracker crumbs: Give you a classic, buttery crust with a slight crunch. They hold together well with melted butter.
Oreos: Crushed cookies make rich chocolate crusts and layers. The filling acts like a built-in binder.
Pretzels: Add salty crunch that balances sweet fillings. Great for crusts under caramel or chocolate layers.
Marshmallows: Melt into stretchy, sweet bases for bars and fluff salads. They help desserts set without baking.
Instant pudding mix: Thickens quickly when mixed with milk or cream. Perfect for pie fillings and layered desserts.
Cream cheese: Brings body and tang to cheesecakes and dips. It firms up in the fridge, which helps your dessert slice cleanly.
Whipped topping: Stays stable longer than fresh whipped cream, even in layered desserts. It adds lightness and volume.
Canned pumpkin: Delivers real pumpkin flavor without cooking. It blends smoothly into cream cheese or pudding for easy pies.
Peanut butter: Gives structure and richness to bars, balls, and cheesecakes. It sets up nicely when chilled.
Nuts: Add crunch and interest on top of soft fillings. Pecans, walnuts, and peanuts are all popular for fall.
Chocolate chips: Melt for ganache, drizzle, or chocolate layers, or fold in for texture.
Candy bars: Chopped pieces make fun mix-ins or toppings, especially in kid-friendly Thanksgiving desserts.
Sugar: Sweetens crusts and fillings. Even in no bake recipes, the right amount of sugar affects taste and texture.
Butter: The key to crumb crusts that hold together. When chilled, the butter firms up and locks the crust in place.
Cream and milk: Help instant puddings, ganache, and whipped fillings come together with the right thickness.

These ingredients work so well for no bake recipes because they offer texture, flavor, and structure all at once. Crumbs and pretzels bring crunch, cream cheese and peanut butter add body, and pantry sweets like chocolate chips and candy bars turn simple mixtures into desserts that feel special enough for Thanksgiving.

Creamy No Bake Thanksgiving Desserts, Cheesecakes for Beginners

If you love cheesecake but hate the idea of baking a water bath or checking for jiggle, these no bake versions are a relief. The texture is still creamy and rich, but you only need a fridge, a bowl, and a few pantry staples.

These recipes are written with beginners in mind. The steps are slow, clear, and forgiving, and most of the ingredients are easy to find at any grocery store before Thanksgiving.

The Easiest 3-Ingredient No Bake Cheesecake

This is the kind of recipe you keep in your back pocket for busy holidays. Three ingredients, no stress, and it works every time. You can dress it up with canned pie filling or keep it plain with a swirl of whipped cream.

Ingredients

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar (optional, for a sweeter crust)

Filling:
16 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 tablespoons lemon juice (for flavor and a better set)

Toppings (pick one or mix):
1 can cherry pie filling or blueberry pie filling
Whipped cream
Fresh berries

Instructions

In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar (if using) until the mixture looks like wet sand.
Pour the crumb mixture into a 9 inch pie pan. Use your fingers or the bottom of a glass to press the crust firmly across the bottom and slightly up the sides. Try to make it even so it slices clean.
In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth and creamy. Scrape the sides of the bowl.
Add the sweetened condensed milk slowly while mixing on low speed. Mix until the filling is silky and there are no lumps.
Beat in the lemon juice just until combined. This helps the cheesecake firm up and brightens the flavor.
Pour the filling into the prepared crust. Smooth the top with a spatula.
Cover the pie with plastic wrap and chill in the fridge for at least 4 hours, or overnight for the cleanest slices.
Right before serving, spoon canned pie filling over the top, or pipe or dollop whipped cream around the edges.

For beginners, this is the easiest starting point. You do not have to bake the crust, and the filling is almost impossible to mess up.

No Bake Pumpkin Cheesecake Bars (simple shareable squares)

If you want a dessert that feeds a crowd without everyone wrestling for the same slice, pumpkin cheesecake bars are a smart pick. They are creamy, gently spiced, and easy to cut into tidy squares for a Thanksgiving dessert tray.

Ingredients

Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

Filling:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1 container (8 ounces) whipped topping, thawed

Instructions

Line an 8×8 or 9×9 square pan with parchment paper, leaving an overhang on two sides so you can lift the bars out later.
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
Press the crumb mixture firmly into the bottom of the pan. Use the bottom of a measuring cup or glass to pack it down. Place the crust in the fridge while you mix the filling.
In a large bowl, beat the cream cheese until smooth and fluffy. Add powdered sugar and vanilla and beat again until creamy.
Scoop out 1 cup of this plain cheesecake mixture and spread it in a thin layer over the chilled crust. This gives you a simple cheesecake base under the pumpkin layer. Smooth it carefully, then place the pan back in the fridge.
To the remaining cream cheese mixture in the bowl, add pumpkin puree and pumpkin pie spice. Beat until the color is even and the mix is smooth.
Gently fold in the whipped topping with a spatula until no white streaks remain. Try not to deflate it too much, so the filling stays light.
Carefully spread the pumpkin cheesecake mixture over the plain cheesecake layer. Smooth the top.
Cover with plastic wrap and chill for at least 6 hours, or overnight, so the bars cut cleanly.
To serve, lift the block out using the parchment overhang, place it on a cutting board, and use a sharp knife. Wipe the knife with a warm damp cloth between cuts for neat squares.

These bars travel well and stack nicely on a dessert platter, which makes them perfect if you are bringing dessert to someone else’s house.

No Bake Pumpkin Pie Cheesecake Bites (perfect bite-size treats)

These mini cheesecake bites are ideal when you need grab and go desserts for a big group. They look cute on a tray, and guests can try one along with other sweets without feeling stuffed.

Ingredients

Crust:
1 1/2 cups gingersnap cookie crumbs (or graham cracker crumbs)
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar

Pumpkin cheesecake filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 cup canned pumpkin puree
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 container (8 ounces) whipped topping, thawed

Topping:
Whipped cream
Ground cinnamon or nutmeg for sprinkling

Instructions

Line a mini muffin pan with 24 mini cupcake liners. This keeps the bites from sticking and makes serving easy.
In a bowl, stir together cookie crumbs, melted butter, and sugar until the mixture holds together when pressed.
Spoon about 1 tablespoon of crumbs into each liner. Use the back of a small spoon or your thumb to press the crumbs firmly into a compact base.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and mix until creamy with no lumps.
Add pumpkin puree, vanilla, and pumpkin pie spice. Beat again until the mixture is thick, smooth, and evenly colored.
Gently fold in the whipped topping with a spatula until fully blended. The filling should look light and fluffy.
Spoon or pipe the pumpkin filling over each crust, filling the liners almost to the top. A small cookie scoop makes this fast and even.
Chill the bites for at least 3 hours, or until firm enough to hold their shape when you peel off a liner.
Right before serving, top each cheesecake bite with a small swirl of whipped cream and a light sprinkle of cinnamon or nutmeg.

Set these out on a platter and watch them disappear. They are easy to grab, no knife required, and feel a bit like a pumpkin pie and cheesecake mash-up in one bite.

No Bake Pecan Pie Cheesecake (a rich holiday mash-up)

If you love both pecan pie and cheesecake, this dessert hits that sweet spot. You get a buttery crust, a smooth cheesecake center, and a sticky pecan topping that tastes like classic pecan pie.

Ingredients

Crust:
2 cups graham cracker crumbs (or vanilla cookie crumbs)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

Cheesecake layer:
16 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream, cold

Pecan caramel topping:
1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped pecans

Instructions

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until every crumb is coated.
Press the mixture firmly into the bottom of a 9 inch springform pan or deep pie dish. Use a flat bottom glass to compact the crust. Chill while you prepare the filling.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla and beat again until creamy.
In a separate small bowl, whip the cold heavy cream to soft peaks with a hand mixer.
Gently fold the whipped cream into the cream cheese mixture until well blended and fluffy.
Spread the cheesecake filling over the chilled crust. Smooth the top and return the pan to the fridge for at least 2 hours so it firms up before you add the warm topping.
For the pecan caramel topping, add butter and brown sugar to a saucepan. Heat over medium, stirring, until the butter melts and the mixture starts to bubble.
Stir in heavy cream, vanilla, and salt. Let the mixture bubble gently for 2 to 3 minutes, stirring often, until slightly thickened.
Remove from heat and stir in the chopped pecans. Let the mixture cool until just warm, not hot, so it does not melt the cheesecake.
Pour or spoon the pecan topping over the chilled cheesecake layer, spreading it to the edges.
Chill for at least 2 more hours, or overnight, before slicing.

This dessert looks fancy but stays beginner friendly. The layers do most of the work, giving you big flavor with simple steps.

The BEST Gluten-Free No Bake Cheesecake (easy and holiday ready)

You do not have to skip cheesecake if you or a guest eats gluten free. This version uses gluten free cookies or pretzels for the crust and still tastes like a classic holiday dessert.

Ingredients

Crust:
2 cups gluten free cookie crumbs or crushed gluten free pretzels
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar (optional)

Cheesecake filling:
16 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup heavy cream, cold

Holiday topping ideas:
Cranberry sauce
Pumpkin spice whipped cream
Fresh berries or orange slices

Instructions

Crush gluten free cookies or pretzels into fine crumbs. Check the package to be sure they are labeled gluten free.
In a bowl, mix crumbs, melted butter, and sugar (if using) until evenly moistened.
Press the mixture into the bottom of a 9 inch springform pan or pie pan. Use a glass or measuring cup to pack it down so it stays firm. Chill while you make the filling.
In a large clean bowl, beat the cream cheese until very smooth. Add powdered sugar, vanilla, and lemon juice and beat again.
In a separate clean bowl, whip the cold heavy cream to stiff peaks.
Fold the whipped cream into the cream cheese mixture in two or three batches, using a spatula. Stop when it looks smooth and airy.
Pour the filling over the chilled crust and smooth the top.
Cover with plastic wrap and chill for at least 4 hours, or overnight, so it slices neatly.

For gluten free safety, use clean bowls, spatulas, and mixers that have not touched regular cookies or flour. If other people are baking in the same kitchen, keep gluten free ingredients and tools in a separate area.

Top this cheesecake right before serving. A glossy swirl of cranberry sauce, a spoonful of pumpkin spice whipped cream, or a ring of fresh berries can turn a simple dessert into a centerpiece that still fits gluten free needs.

Festive No Bake Thanksgiving Desserts, Pies Everyone Will Love

When the oven is full of turkey and stuffing, no bake pies save the day. These recipes feel festive and special, but they use simple shortcuts like instant pudding, canned pumpkin, eggnog, and whipped topping. You still get that “wow” moment at the table without babysitting a timer.

Use these as mix, pour, chill desserts you can make the day before Thanksgiving. Most of them use the same core ingredients, which keeps your shopping list tight and your prep time short.

Creamy No-Bake Eggnog Pie (only 5 ingredients!)

This pie tastes like a cold, creamy glass of holiday eggnog in slice form. It sets up quickly and looks impressive with almost no effort.

Ingredients

1 premade graham cracker or shortbread pie crust (9 inch)
1 box instant vanilla pudding mix (3.4 ounces)
1 1/2 cups cold eggnog
1/2 teaspoon ground nutmeg
1 container whipped topping, thawed (8 ounces)

Optional for garnish:
Additional whipped cream
Extra ground nutmeg or cinnamon

Instructions

In a medium bowl, whisk the instant pudding mix with the cold eggnog for 2 minutes, until thick and smooth.
Stir in the ground nutmeg.
Gently fold in about two thirds of the whipped topping until the mixture looks light and even.
Spoon the filling into the premade crust and smooth the top with a spatula.
Chill for at least 4 hours, or until the pie is firm enough to slice.

For an easy garnish, spread or pipe the remaining whipped topping over the chilled pie, then lightly dust the top with nutmeg or cinnamon. A simple sprinkle in the center or around the edge makes it look like a bakery pie with almost no work.

No Bake Pumpkin Pie and No-Bake Pumpkin Pie Variations

Instead of juggling three different pumpkin pies, start with one simple base and tweak it. This creamy no bake pumpkin pie has a soft, mousse-like texture that slices clean.

Base ingredients

1 premade graham cracker crust (9 inch)
1 package cream cheese, softened (8 ounces)
1/2 cup powdered sugar
1 cup canned pumpkin puree
1 box instant vanilla or pumpkin spice pudding mix (3.4 ounces)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 1/2 cups cold milk
1 container whipped topping, thawed (8 ounces)

Directions

In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract. Mix until the color is even.
Sprinkle the dry instant pudding mix over the pumpkin mixture.
Pour in the cold milk and beat on medium speed for about 2 minutes, until thick.
Gently fold in the whipped topping until no white streaks remain.
Spoon the filling into the graham crust and smooth the top.
Chill at least 4 hours, or overnight, before slicing.

Easy pumpkin pie variations

You can change the personality of this pie with tiny tweaks.

Whipped cream pumpkin pie: Skip folding in the full tub of whipped topping. Instead, fold in only half the tub for a richer filling, then pile the rest on top after chilling for a high, fluffy whipped cream layer.
Jello pumpkin pie twist: Use instant cheesecake or vanilla pudding flavored mix for a lighter, tangy taste. Add a spoonful of orange gelatin powder to the dry pudding mix before blending for a subtle color and flavor shift.
Gingersnap pumpkin pie: Swap the graham crust for a gingersnap crust for extra spice and crunch.

Easy No-Bake Pumpkin Cheesecake Recipe and No Bake Pumpkin Cheesecake

This no bake pumpkin cheesecake tastes rich but stays light enough to enjoy after a big plate of turkey. It sets in a crumb crust and slices clean for neat wedges on your dessert table.

Ingredients

Crust:
1 1/2 cups graham cracker or gingersnap crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar

Filling:
2 packages cream cheese, softened (16 ounces total)
3/4 cup powdered sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 container whipped topping, thawed (8 ounces)

Directions

In a bowl, combine crumbs, melted butter, and sugar until evenly moistened.
Press the mixture into the bottom and slightly up the sides of a 9 inch springform pan or deep pie dish. Chill while you make the filling.
In a large bowl, beat cream cheese and powdered sugar until smooth and fluffy.
Add pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Beat again until the color is even and no streaks remain.
Gently fold in the whipped topping with a spatula until the filling is light and airy.
Pour the filling over the chilled crust and smooth the top.
Cover and chill for at least 6 hours, or overnight, so the cheesecake firms up.

You can make this one or even two days before Thanksgiving. On the day of serving, run a knife around the edge if using a springform, slice with a hot wet knife, and add a small dollop of whipped cream on each slice for a simple finish.

No Bake Jello Pie (fun, bright, and kid approved)

This is the low-stress, kid friendly pie that always gets attention on a dessert table. It looks bright and playful, and the flavor balances the heavy, rich dishes on Thanksgiving.

Ingredients

1 premade graham cracker crust (9 inch)
1 box flavored gelatin (3 ounces, cherry, orange, lemon, or your choice)
1/2 cup boiling water
1/2 cup cold water
1 container whipped topping, thawed (8 ounces)

Optional garnish:
Whipped cream
Sliced fruit that matches the flavor, such as orange slices or cherries

Directions

In a medium bowl, stir the gelatin with the boiling water until fully dissolved.
Add the cold water and stir again. Let the mixture sit at room temperature for about 15 to 20 minutes, until it cools and starts to thicken slightly.
Gently fold in the whipped topping until the color is even and the texture is fluffy.
Pour the mixture into the premade crust and smooth the top.
Chill for at least 4 hours, or until firm.

Right before serving, add rings of whipped cream around the edge or tuck slices of fresh fruit on top. Cherry, orange, or lemon all work well with savory Thanksgiving dishes.

Caramel Apple Cheesecake Bars and Pumpkin Cheesecake Bars (no bake dessert tray)

These no bake cheesecake bars give you two fall flavors with one method. Start with a simple crust and creamy base, then finish half the pan with caramel apple topping and the other half with pumpkin for a dessert tray that feels generous without extra work.

Ingredients

Crust:
2 cups graham cracker or gingersnap crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

Cheesecake base:
16 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 container whipped topping, thawed (8 ounces)

Toppings (pick one flavor or split the pan):

For caramel apple bars:
1 can apple pie filling (about 20 ounces), chopped into smaller pieces
1/3 cup caramel sauce
Pinch of cinnamon

For pumpkin cheesecake bars:
3/4 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
2 tablespoons powdered sugar

Directions

Line a 9×13 pan with parchment, leaving some overhang for easy lifting.
Stir crumbs, melted butter, and sugar in a bowl until well mixed.
Press the crumbs firmly into the bottom of the pan. Chill while making the filling.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in the whipped topping until the mixture is light and even.
Spread the cheesecake base over the chilled crust and smooth the top.

For caramel apple cheesecake bars:

In a small bowl, combine chopped apple pie filling with caramel sauce and a pinch of cinnamon.
Spoon over all or part of the cheesecake layer and spread gently.

For pumpkin cheesecake bars:

In another bowl, mix pumpkin puree, pumpkin pie spice, and powdered sugar.
Spread this over the remaining plain cheesecake section, or swirl it into the top with a knife.

Cover and chill the pan for at least 6 hours, or overnight.
Lift the set block out with the parchment and cut into bars.

Arrange both flavors together on a tray so guests can grab the one that fits their mood. It looks like you made two separate desserts, but you only had to wash the dishes once.

Fun No Bake Thanksgiving Desserts Kids Can Help Make

Thanksgiving break is the perfect time to pull kids into the kitchen and let them “own” a dessert. No bake recipes keep the pressure low, the mess manageable, and the fun level high. You can prep a few key parts, then hand over the decorating to little helpers.

These kid friendly ideas use simple shortcuts like store bought cookies, cereal, and Oreo crumbs. Most of the work is stirring, pressing, shaping, and decorating, which makes them perfect for family time or a mini dessert station on Thanksgiving day.

No-Bake Candy Corn Turkey Cookies

These cheerful turkey cookies start with store bought chocolate cookies and turn into funny little turkey faces in minutes. Kids can handle almost all of it, from dipping to decorating.

Ingredients (about 24 cookies)

24 round chocolate sandwich cookies (Oreos or similar)
1 cup semisweet chocolate chips
1 teaspoon vegetable oil (for smoother dipping)
72 pieces candy corn (3 per cookie, plus a few extras)
48 candy eyes (2 per cookie)
24 orange or yellow mini M&M’s or small round candies (for beaks)
1 tube red decorating gel or red frosting (for wattles)

Instructions

Line a baking sheet with parchment paper. Set the cookies out in a single layer.
In a microwave safe bowl, add chocolate chips and vegetable oil. Heat in 20 to 30 second bursts, stirring between each, until smooth. Adults should handle the hot bowl and melted chocolate.
Working one cookie at a time, spoon or spread about 1 teaspoon of melted chocolate on top. Kids can do this with a small spoon or butter knife.
While the chocolate is still soft, press 3 pieces of candy corn along the top edge of the cookie. Point the white tips toward the center so the colored ends look like tail feathers.
Add 2 candy eyes just below the feathers, pressing them gently into the warm chocolate.
Press 1 mini M&M sideways under the eyes for the beak.
Use the red gel or frosting to pipe a small squiggle down one side of the beak for the turkey wattle.
Place the finished cookies on the lined baking sheet and let them sit at room temperature until the chocolate firms up, or slide the tray into the fridge for 10 to 15 minutes.

Set these on a platter around your main dessert or use them as edible place cards by writing initials on the back with food safe marker.

Turkey Rice Krispie Treats for Thanksgiving and Mini Pumpkin Pie Rice Krispie Treats

One simple batch of Rice Krispie treats can turn into two different Thanksgiving desserts. First you press everything into a pan, then you either carve out turkey shapes or cut wedges that look like tiny pumpkin pies.

Base No Bake Rice Krispie Treats

Ingredients (1 standard 9×13 pan)

6 cups crisp rice cereal
10 ounces mini marshmallows (about 6 cups)
3 tablespoons unsalted butter
1 teaspoon vanilla extract (optional, but tasty)
Pinch of salt

Instructions for the base

Grease a 9×13 pan lightly with butter or nonstick spray.
In a large microwave safe bowl, add butter and marshmallows. Microwave for 45 seconds, stir, then heat in 20 second bursts, stirring after each, until smooth. Adults should handle this step.
Stir in vanilla and a pinch of salt.
Add the rice cereal and mix quickly with a spatula until all the cereal is coated.
Pour the mixture into the prepared pan. Lightly grease your hands or a spatula, then press the mixture firmly into an even layer. Kids usually love this part.

Let the pan cool for about 20 to 30 minutes before cutting or shaping.

Turkey Rice Krispie Treats

These are cute on a kids’ table or as a fun snack plate.

Extra ingredients

1/2 cup semisweet or milk chocolate chips
1 teaspoon vegetable oil
Candy eyes
Candy corn
Orange or yellow M&M’s or Skittles (for beaks)
Red decorating gel or frosting

How to shape and decorate

Once the Rice Krispie slab is cool, cut it into rectangles, about 2 x 3 inches each.
In a small bowl, melt chocolate chips with vegetable oil in short microwave bursts until smooth. Adults should handle this part.
Dip one short end of each rectangle into the melted chocolate to make the turkey “body,” or spoon chocolate on and let kids spread it.
While the chocolate is soft, place 2 candy eyes near the top of the chocolate section.
Add 1 orange or yellow candy under the eyes for the beak.
Pipe a small red wattle next to the beak with gel or frosting.
Press 3 to 4 pieces of candy corn into the bare cereal top of the rectangle, pointing the tips inward so the colored edges fan out like tail feathers.
Set the turkeys on parchment to cool until the chocolate firms up.

Kids can decorate each turkey a little differently, which keeps the tray fun and personal.

Mini Pumpkin Pie Rice Krispie Treats

These look like little slices of pumpkin pie but taste like marshmallow cereal bars. They sit nicely on dessert trays next to actual pie.

Extra ingredients

1/2 cup orange candy melts or white chocolate chips tinted orange
1 teaspoon vegetable oil
1/4 teaspoon pumpkin pie spice (optional, for fragrance)
Whipped cream in a can or small dollops of frosting (for “whipped cream” tops)

How to shape and decorate

Use a round cookie cutter (about 2 1/2 to 3 inches wide) to cut circles from the Rice Krispie slab. Press the cutter straight down, then twist slightly.
Cut each circle into 4 equal wedges to create small pie slices.
Melt the orange candy melts or colored chocolate with vegetable oil in a microwave safe bowl. Stir until smooth, then mix in pumpkin pie spice if using.
Dip the top of each wedge into the orange coating, leaving the crust edge bare, or have kids spoon a bit on and spread it to look like pie filling.
Place the wedges on parchment and let the coating set slightly.
Right before serving, add a small squirt of whipped cream or a frosting rosette to the wider end of each wedge.

Serve these “pies” on a round plate fanned out like a whole pumpkin pie for a fun visual trick.

Easy No Bake Oreo Truffle Balls (dress them up for Thanksgiving)

Oreo truffle balls taste fancy but use only three main ingredients. They look great on a dessert tray, and you can make them days ahead and freeze them.

Ingredients (about 30 truffles)

36 Oreo cookies (one standard 14.3 ounce package)
8 ounces cream cheese, softened
12 ounces chocolate for coating (almond bark, candy melts, or chocolate chips)
1 teaspoon vegetable oil (if using chocolate chips)
Fall colored sprinkles or extra melted white chocolate for drizzle

Instructions

Add the Oreos to a food processor and pulse into fine crumbs. If you do not have a processor, place the cookies in a zip top bag and crush them with a rolling pin.
In a medium bowl, mix the Oreo crumbs with softened cream cheese. Use a spoon or your hands until the mixture looks like thick dough and no white streaks remain.
Line a baking sheet with parchment. Roll the mixture into 1 inch balls and place them on the sheet. Kids are great at rolling once they see the size.
Chill the tray in the fridge for at least 30 minutes, or in the freezer for 15 minutes, so the balls firm up.
Place the chocolate coating in a microwave safe bowl. If using chocolate chips, add the vegetable oil. Microwave in 20 to 30 second bursts, stirring each time, until smooth. Adults should handle the hot chocolate.
Using a fork or dipping tool, dip each chilled ball into the chocolate, let the extra drip off, then place it back on the parchment.
While the coating is still wet, add fall sprinkles or drizzle with a contrasting color of melted white chocolate.
Chill until the coating is completely set.

Storage tip:
Oreo truffle balls keep in the fridge for up to a week and in the freezer for up to 2 months. Freeze them in a single layer, then move to a freezer bag. They are ideal for Thanksgiving because you can make them well ahead and simply thaw the day before.

Sometimes you just need fun, individual treats that kids and teens can make themselves. Dirt cake cups and peanut butter mug cookies both hit that craving sweet spot without any planning.

Easy Mini Dirt Cake Cups

You can make one small trifle dish for the center of the table or a tray of individual cups. The layers are simple, and kids can handle almost all of the assembly.

Ingredients (8 to 10 small cups)

1 package instant chocolate pudding mix (3.9 ounces)
2 cups cold milk
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 container whipped topping, thawed (8 ounces)
1 package chocolate sandwich cookies, crushed (about 24 cookies)
Gummy worms or candy pumpkins for topping

Instructions

Prepare the pudding by whisking the instant mix with cold milk for 2 minutes. Let it thicken.
In another bowl, beat cream cheese and powdered sugar until smooth. Fold in about half of the whipped topping.
Gently fold the pudding into the cream cheese mixture until even.
Crush the cookies into crumbs using a food processor or a zip top bag and rolling pin.
To assemble, layer in clear cups or a small trifle dish:
- Spoon of cookie crumbs
- Spoon of pudding mixture
- Repeat, ending with cookie crumbs on top
Tuck gummy worms or candy pumpkins into the top layer so they peek out of the “dirt.”
Chill for at least 1 hour before serving.

Kids can manage the layering and toppings, which makes this a low stress activity during holiday downtime.

This single serve cookie is perfect for late night cravings or a quick treat during Thanksgiving break. It uses pantry staples and cooks in the microwave in about a minute.

Ingredients (1 mug cookie)

3 tablespoons creamy peanut butter
2 tablespoons brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
3 tablespoons all purpose flour
Pinch of salt
1 tablespoon chocolate chips (optional but recommended)

Instructions

Use a microwave safe mug that holds at least 8 ounces. Add peanut butter, brown sugar, milk, and vanilla to the mug. Stir until smooth.
Add flour and a pinch of salt. Stir again until you have a thick dough with no dry spots.
Fold in chocolate chips if using.
Smooth the top of the dough in the mug.
Microwave on high for 45 to 60 seconds. The cookie should look set on top but still soft in the center. Cooking time can vary a bit by microwave, so start on the shorter side.
Let it cool for 3 to 5 minutes. The cookie firms up as it stands.

Eat it warm with a spoon. Kids and teens can make their own as long as they know how to handle a hot mug.

Mini Pumpkin Cheesecakes and Mini Pumpkin Cheesecake Bars for Little Hands

Mini cheesecakes are perfect for small hands and small appetites. These no bake pumpkin versions use cupcake liners and a press in crumb base, so there is no slicing and no worrying about cracked tops.

No Bake Mini Pumpkin Cheesecakes

Ingredients (about 12 mini cheesecakes)

Crust:

1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

Filling:

8 ounces cream cheese, softened
1/3 cup powdered sugar
1/2 cup canned pumpkin puree
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1 cup whipped topping, thawed

Topping:

Extra whipped topping
Fall sprinkles or a light dusting of cinnamon

Instructions

Line a 12 cup muffin tin with paper cupcake liners.
In a small bowl, mix graham crumbs, melted butter, and sugar until the crumbs look like wet sand.
Spoon about 1 tablespoon of crumbs into each liner. Press firmly with the back of a spoon or clean fingers to form a flat crust. Kids usually enjoy this step.
In a medium bowl, beat cream cheese and powdered sugar until smooth.
Add pumpkin puree, vanilla, and pumpkin pie spice. Beat again until evenly blended.
Gently fold in the whipped topping with a spatula until the mixture looks light and creamy.
Spoon the filling over each crust, filling liners nearly to the top. Smooth the tops or leave them with soft swirls.
Chill the pan for at least 3 to 4 hours, or until the cheesecakes are firm.
Before serving, add a small dollop of whipped topping and a pinch of sprinkles or cinnamon to each one.

Little helpers can handle spooning the crumbs, pressing crusts, and decorating, which gives them a real sense of ownership.

No Bake Mini Pumpkin Cheesecake Bars

If you prefer bars that slice clean for a dessert tray, this version uses the same idea in a pan.

Ingredients (8×8 pan)

Crust:

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Filling:

12 ounces cream cheese, softened
1/2 cup powdered sugar
3/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping, thawed

Topping ideas:

Whipped cream piped in small rosettes
Crushed gingersnaps around the edges
A light drizzle of caramel sauce

Instructions

Line an 8×8 square pan with parchment, leaving an overhang for lifting later.
In a bowl, stir together graham crumbs, melted butter, and sugar until evenly moistened.
Press the mixture firmly into the bottom of the pan to form a compact crust. Use the bottom of a glass or measuring cup for a smooth surface.
In a large bowl, beat cream cheese and powdered sugar until very smooth.
Add pumpkin puree, vanilla, and pumpkin pie spice. Beat until the color is even and no streaks remain.
Fold in the whipped topping gently until the filling is fluffy.
Spread the filling over the chilled crust, smoothing the top with a spatula.
Cover the pan and chill for at least 6 hours, or overnight, so the bars slice cleanly.
Lift the firm block out of the pan using the parchment overhang. Place it on a cutting board and cut into squares or rectangles with a sharp knife.
Add small swirls of whipped cream or a sprinkle of crumbs on top of each bar right before serving.

Kids can help press the crust, spread the filling, and decorate the tops. The pan does the rest of the work in the fridge, which fits nicely into a busy Thanksgiving prep schedule.

Easy Chocolate, Peanut Butter, and Candy Bar No Bake Desserts

This group of desserts is for anyone who secretly loves the candy bowl more than the pie plate. Everything here leans into chocolate, peanut butter, and crunchy mix-ins, with clear steps and short chill times. Most of these can sit in the fridge while you finish dinner, then come out cold, rich, and ready to slice.

If your Thanksgiving table leans heavy on pumpkin and pecan, these recipes bring balance with sweet-salty flavors, candy bar toppings, and quick stovetop methods that beginners can handle.

No-Bake Butterscotch Apple Pie With Snickers

This pie tastes like a caramel apple and a candy bar met a classic Thanksgiving pie. You get a crumb crust, a soft cream layer, fresh apples, sticky butterscotch, and chopped Snickers bars on top.

Ingredients

Crust:

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar

Creamy layer:

8 ounces cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping, thawed

Apple layer:

2 medium crisp apples (Honeycrisp, Gala, or similar)
1 tablespoon lemon juice
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

Butterscotch and candy bar topping:

3/4 cup butterscotch chips
2 tablespoons heavy cream or milk
3 regular size Snickers bars, chopped
Pinch of salt (optional, for balance)

Instructions

In a medium bowl, stir graham crumbs, melted butter, and sugar until all crumbs are coated. The mix should feel like damp sand.
Press the crumbs into a 9 inch pie pan, packing them firmly across the bottom and up the sides. Use the bottom of a glass for an even surface. Chill while you prepare the filling.
For the creamy layer, beat cream cheese and powdered sugar in a bowl until smooth and fluffy. Mix in vanilla.
Gently fold in the whipped topping until the mixture looks light and even. Spread this layer over the chilled crust. Return the pie to the fridge.
Peel and core the apples, then chop them into small bite size cubes. Toss with lemon juice, brown sugar, and cinnamon in a small bowl until coated.
Scatter the apple mixture evenly over the cream layer. Press the apples down lightly so they settle into the filling.
Place butterscotch chips and heavy cream in a microwave safe bowl. Heat in 20 second bursts, stirring between each, until melted and smooth. Add a tiny pinch of salt if you like a sweet-salty edge.
Let the butterscotch cool for 3 to 5 minutes so it is warm but not hot, then drizzle it slowly over the apples.
Sprinkle chopped Snickers pieces over the top, pressing them gently into the soft butterscotch so they stick.
Cover the pie with plastic wrap and chill for at least 4 hours. Overnight gives the cleanest slices and allows the flavors to blend.

To slice, use a sharp knife and cut straight down through the candy layer. Wipe the blade with a warm damp cloth between cuts. Serve cold, with the layers visible on the plate. It really does feel like a carnival caramel apple, a candy bar, and a holiday pie all in one slice.

Easy Tiramisu and Easy Key Lime Pie (fancy but beginner friendly)

These two desserts look a bit dressy, which is nice if you want something that feels more “grown up” on a Thanksgiving table full of kid snacks and candy bars. Both are no bake, fridge set, and written for beginners.

Easy No Bake Tiramisu

This version skips raw eggs and cooks nothing. It still has that coffee soaked cookie layer with a creamy top, so it feels special with very little effort.

Ingredients

1 package ladyfingers (about 24 to 30 cookies)
1 1/2 cups strong brewed coffee, cooled to room temperature
2 tablespoons granulated sugar (for the coffee)
8 ounces cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped topping, thawed
2 tablespoons cocoa powder, for dusting

Directions

Stir the granulated sugar into the cooled coffee until dissolved. Pour into a shallow dish.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping until creamy and light.
Quickly dip each ladyfinger into the coffee, turning it so both sides get wet, then lay them in a single layer in an 8×8 dish. Do not soak them, or they will fall apart.
Spread half of the cream mixture over the ladyfingers.
Add a second layer of dipped ladyfingers on top, then spread the remaining cream over that.
Cover and chill at least 6 hours, or overnight, so the cookies soften and the flavors blend.
Right before serving, sift cocoa powder over the top in a thin layer.

This works well as a lighter option after heavy plates of stuffing and potatoes, especially for coffee lovers at the table.

Easy No Bake Key Lime Pie

Key lime pie is bright, creamy, and a nice change of pace from all the brown and orange dishes. This version sets in the fridge and slices clean.

Ingredients

1 premade graham cracker crust (9 inch)
1 can sweetened condensed milk (14 ounces)
1/2 cup lime juice (bottled or fresh, key lime if you have it)
1 teaspoon lime zest (optional but adds flavor)
1 container whipped topping, thawed (8 ounces)

Topping (optional):

Extra whipped cream
Thin lime slices or more zest

Directions

In a large bowl, whisk sweetened condensed milk, lime juice, and lime zest until smooth and slightly thick. The acid in the lime starts to firm the mixture right away.
Fold in the whipped topping until everything looks even and creamy.
Pour the filling into the premade crust and smooth the top.
Chill for at least 4 hours, or overnight, until the pie is firm.

Serve this alongside pumpkin and pecan pies for guests who like a tart, refreshing dessert after a rich meal.

S’mores No-Bake Cookies and Chocolate Peanut Butter No-Bake Cookies

These cookies use one simple stovetop base. You mix sugar, cocoa, butter, and oats, then customize with different add-ins. No oven, just a pot, a spoon, and a sheet of parchment.

Core mixture:

1/2 cup unsalted butter
2 cups granulated sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups quick cooking oats

Add-in options:

For s’mores no bake cookies:

1 cup mini marshmallows
3/4 cup crushed graham crackers (small chunks, not fine crumbs)
1/2 cup mini chocolate chips (optional)

For chocolate peanut butter no bake cookies:

1/2 cup creamy peanut butter
1/2 cup chopped peanuts (optional, for crunch)

Cooking and Dropping Instructions

Line two baking sheets with parchment paper and set them near the stove.
In a medium saucepan, combine butter, sugar, milk, cocoa powder, and salt.
Bring the mixture to a full rolling boil over medium heat, stirring often. Once it reaches a steady boil, cook for 1 minute, stirring. This helps the cookies set later.
Remove from heat and stir in vanilla.

For s’mores cookies:
5. Stir in the oats until coated. Gently fold in mini marshmallows, crushed graham pieces, and mini chocolate chips if using. Work quickly so the marshmallows stay in soft chunks.

For chocolate peanut butter cookies:
5. Stir peanut butter into the hot cocoa mixture until smooth, then add oats and chopped peanuts if using. Mix until everything is well combined. 6. Using a spoon or small cookie scoop, drop heaping tablespoons of the mixture onto the parchment. Leave a little space between each cookie. 7. Let the cookies cool at room temperature for about 30 minutes, or until firm enough to pick up.

The s’mores version tastes like campfire season in cookie form, and the chocolate peanut butter batch has that classic candy-like flavor that always disappears first from the cookie tray.

These recipes are ideal for peanut butter fans at Thanksgiving who want something simple, chewy, and familiar. Each one uses basic pantry items and beginner friendly steps.

No Bake Peanut Butter Cornflake Bars

These bars are crunchy, sweet, and hold together well on a dessert table.

Ingredients

1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups cornflakes cereal

Instructions

Grease a 9×13 pan lightly or line it with parchment for easy lifting.
In a large saucepan, combine sugar and corn syrup. Cook over medium heat, stirring, until the mixture just starts to bubble around the edges. Remove from heat right away so it does not get hard.
Stir in peanut butter and vanilla until smooth.
Add cornflakes to the pot and fold gently until all the cereal is coated.
Quickly pour the mixture into the prepared pan and press it into an even layer with a spatula or lightly greased hands.
Let the bars cool at room temperature for about 1 hour, until set, then cut into squares.

Store in an airtight container at room temperature for up to 4 days. Add parchment between layers if you stack them.

Simple No Bake Peanut Butter Oatmeal Bars

These are softer and more chewy than the cornflake bars and have that peanut butter granola bar feel.

Ingredients

1 1/2 cups quick oats
1 cup crisp rice cereal (for light crunch)
1/2 cup creamy peanut butter
1/3 cup honey or maple syrup
1/4 cup brown sugar
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup mini chocolate chips (optional)

Instructions

Line an 8×8 pan with parchment, leaving some overhang on the sides.
In a large bowl, mix oats and crisp rice cereal.
In a small saucepan, combine peanut butter, honey, brown sugar, and butter. Heat on low, stirring until the mixture is smooth and the sugar is dissolved. Remove from heat and stir in vanilla and salt.
Pour the warm mixture over the oats and cereal. Stir until everything is coated. Let it cool for 5 minutes, then fold in chocolate chips if using.
Press the mixture firmly into the lined pan. Pack it down with a spatula for bars that hold together.
Chill for at least 1 hour before lifting out and cutting into bars.

Keep these bars in the fridge for the best texture. They travel well and hold up on a dessert tray.

This mini cookie is a one-serving treat that feels like a warm blondie in a cup. It is nice for a quiet moment after guests leave, or as a quick dessert for one.

Ingredients (1 serving)

2 tablespoons creamy peanut butter
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
3 tablespoons all purpose flour
Pinch of salt
1 tablespoon chocolate chips or chopped candy bar pieces

Instructions

In a microwave safe mug, stir peanut butter, granulated sugar, brown sugar, milk, and vanilla until smooth.
Add flour and a pinch of salt. Stir until you get a thick, even dough.
Fold in chocolate chips or candy pieces.
Smooth the top and microwave on high for 40 to 60 seconds. The cookie should look set around the edges and soft in the center.
Let it cool for a few minutes. Eat warm with a spoon.

This tastes even better with a small scoop of ice cream on top, if you have some left from pie night.

Crispy Pretzel Bars and Crispy Chocolate Treats for a Sweet-Salty Crunch

If your dessert table feels a little too sweet, pretzel bars are the fix. They bring in salt, crunch, and chocolate, and they sit neatly next to pies and cheesecakes.

No Bake Crispy Pretzel Chocolate Bars

These bars mix pretzels with chocolate and peanut butter for that candy bark feel in sliceable form.

Ingredients

3 cups small pretzel twists or sticks, lightly crushed
1 1/2 cups crisp rice cereal
1 cup creamy peanut butter
1/2 cup unsalted butter
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Chocolate topping:

1 1/2 cups semisweet chocolate chips
2 tablespoons peanut butter

Optional drizzle:

1/4 cup caramel sauce
Flaky sea salt, for sprinkling

Instructions

Line a 9×13 pan with parchment, letting it hang over the sides.
In a large bowl, combine crushed pretzels and crisp rice cereal.
In a saucepan or microwave safe bowl, melt peanut butter and butter together. Stir in powdered sugar and vanilla until smooth.
Pour this mixture over the pretzels and cereal. Stir until everything is coated and clumps together.
Press the mixture firmly into the prepared pan in an even layer.
For the topping, melt chocolate chips and peanut butter together in the microwave in short bursts, stirring until smooth.
Pour the melted chocolate over the pretzel layer and spread it to the edges.
Drizzle caramel sauce on top if using, then gently drag a knife through to make light swirls. Sprinkle a tiny pinch of flaky salt over the surface for that sweet-salty finish.
Chill the pan for at least 2 hours, or until the top is firm.

To cut, lift the whole slab out using the parchment and place it on a cutting board. Use a sharp knife and press straight down to get clean bars. These hold well at room temperature for short periods, but keeping them chilled until serving gives the best snap and crunch.

Set these bars out with your pumpkin and apple desserts and watch people reach for them when they want that sweet-salty crunch after a rich Thanksgiving meal.

Light, Fruity, and Creamy No Bake Desserts to Balance the Feast

After a heavy Thanksgiving plate, a bright, cool dessert feels like a reset button. These no bake recipes lean into fruit, cream, and simple flavors, so you get a soft finish instead of a food coma. Most of them can chill quietly in the fridge while you handle the main meal, which is exactly what you need on a packed holiday.

No Bake Strawberry Woolworth Cake and Cherry Cream Cheese Dessert

These two pan desserts look old fashioned in the best way. They slice into neat squares, feed a crowd, and taste light enough after turkey and gravy.

No Bake Strawberry Woolworth Cake

Ingredients

Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

Filling:

1 package cream cheese, softened (8 ounces)
1 cup granulated sugar
1 teaspoon vanilla extract
1 can evaporated milk, well chilled (12 ounces)
1 small box strawberry gelatin (3 ounces)
3/4 cup boiling water
1/4 cup cold water

Instructions

In a bowl, mix graham crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the bottom of a 9×13 pan. Chill while you make the filling.
In a small bowl, stir strawberry gelatin with boiling water until dissolved. Add cold water, then let it cool to room temperature.
Beat chilled evaporated milk in a large bowl on high speed until it increases in volume and looks fluffy, about 4 to 5 minutes.
In another bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
Gently fold the whipped evaporated milk into the cream cheese mixture.
Slowly pour in the cooled strawberry gelatin, folding until the color is even.
Pour over the chilled crust and smooth the top.
Cover and chill at least 6 hours, or overnight, so the cake slices cleanly.

Make ahead tip: Prepare the day before Thanksgiving, cover tightly, and keep cold. Add fresh strawberry slices on top right before serving if you want a little garnish.

Cherry Cream Cheese Dessert (layered pan dessert)

Ingredients

Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Cream layer:

2 packages cream cheese, softened (16 ounces total)
1 cup powdered sugar
1 teaspoon vanilla extract
1 container whipped topping, thawed (8 ounces)

Topping:

2 cans cherry pie filling (21 ounces each)

Instructions

Stir graham crumbs and melted butter in a bowl until evenly moistened. Press into the bottom of a 9×13 pan. Chill for 15 minutes.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until very smooth and creamy.
Fold in whipped topping until the mixture looks light and even.
Spread the cream layer over the chilled crust, smoothing it to the edges.
Spoon cherry pie filling over the cream layer and gently spread it out. Do not press hard or the layers can blend.
Cover and chill for at least 4 hours, or overnight.

Make ahead tip: This dessert is even better on day two. Make it on Wednesday, chill overnight, and it will be ready to slice straight from the fridge on Thanksgiving.

Cherry Crisp Recipe and Heavenly Filled Strawberries

If you want something that feels a bit fresher, cherries and berries are your friends. These two recipes stay simple, but they offer bright flavor and a lighter finish.

Easy No Bake Style Cherry Crisp

This version skips the oven. You build a soft crumb topping on the stove or at room temperature, then spoon it over chilled cherries.

Ingredients

Filling:

2 cans cherry pie filling (21 ounces each)

Topping:

1 cup old fashioned oats
1/2 cup all purpose flour
1/2 cup brown sugar, packed
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup chopped pecans or walnuts (optional)

Instructions

Spread cherry pie filling in an 8×8 or 9×9 dish and chill while you make the topping.
In a medium bowl, stir oats, flour, brown sugar, salt, and cinnamon until combined.
Add melted butter and mix with a fork until the mixture forms clumps that look like a classic crisp topping. Stir in nuts if using.
For a firmer topping, add the mixture to a dry skillet and cook over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly toasted. Let it cool.
Sprinkle the crumb topping evenly over the cold cherries right before serving.

Serve this cherry crisp in bowls with vanilla ice cream or whipped cream. The contrast between cold cherries and crunchy topping works well after a rich meal.

Heavenly Filled Strawberries

These little bites feel fancy, but they are fast and very forgiving. They are perfect if you want something light that still looks pretty on the platter.

Ingredients

1 pound fresh strawberries, large if possible
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream or whipped topping
Crushed graham crackers, chopped nuts, or mini chocolate chips for garnish (optional)

Instructions

Rinse strawberries and pat dry. Slice off the leafy tops so they sit flat.
Cut an X from the pointed end down toward the base of each berry, stopping about three quarters of the way so the berry stays attached. Gently open the sections with your fingers.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Add heavy cream and beat until slightly fluffy, or fold in whipped topping instead.
Spoon the filling into a piping bag or a zip top bag with the corner snipped. Pipe filling into the center of each strawberry until full.
Dip the tops into crushed graham crackers, nuts, or mini chocolate chips if you like a bit of texture.
Chill for at least 30 minutes before serving.

These keep well for a few hours in the fridge, so you can prep them in the afternoon and bring them out after dinner.

Cream Cheese Caramel Apple Dip and Cinnamon-Spiced Bananas

If you like “fruit plus dip” more than a full dessert, these two are ideal. They are short, sweet, and great for grazing.

Cream Cheese Caramel Apple Dip

Ingredients

8 ounces cream cheese, softened
1/3 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/2 cup caramel sauce, plus more for drizzling
1/4 cup toffee bits or finely chopped pecans (optional)
Apple slices for serving

Directions

Beat cream cheese, brown sugar, and vanilla in a bowl until smooth and creamy. Spread in a shallow dish. Pour 1/2 cup caramel sauce over the top and spread gently so it covers the cream cheese layer. Sprinkle toffee bits or pecans over the caramel. Chill for at least 30 minutes so it firms slightly. Serve with crisp apple slices. If you worry about browning, toss apple slices with a splash of lemon juice before setting them out.

Cinnamon Spiced Bananas

Ingredients

2 ripe but firm bananas, sliced
1 tablespoon butter
1 1/2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon water or orange juice
Pinch of salt

Directions

Add butter to a small skillet and heat over medium until melted. Stir in brown sugar, cinnamon, water or juice, and a pinch of salt. Cook for 1 minute until the mixture looks syrupy. Add banana slices and gently stir to coat. Cook for 1 to 2 minutes, just until warmed and glossy, not mushy. Spoon over vanilla ice cream, yogurt, or even pancakes. You can also reheat this quickly in the microwave in a covered bowl if you prefer less stovetop time.

No Bake Vegan Caramel Pecan Cheesecake (plant based holiday showstopper)

If you have vegan guests, or you just want a dairy free option for yourself, this cheesecake checks every box. It feels rich, cuts clean, and uses simple pantry friendly plant based ingredients.

Ingredients

Crust:

1 1/2 cups vegan cookie crumbs or graham style crumbs
1/3 cup coconut oil or vegan butter, melted
2 tablespoons brown sugar

Filling:

2 cups raw cashews, soaked
1/2 cup canned coconut milk (full fat, well stirred)
1/3 cup maple syrup or agave
1/4 cup melted coconut oil
2 teaspoons vanilla extract
2 tablespoons lemon juice
Pinch of salt

Caramel pecan topping:

1/4 cup coconut oil or vegan butter
1/2 cup brown sugar, packed
1/4 cup canned coconut milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups chopped pecans

Soaking step

Place cashews in a bowl and cover with hot water. Let them soak for at least 1 hour (or up to overnight in cool water). Drain and rinse well before using. This softens them so the filling blends silky smooth.

Instructions

Line the bottom of an 8 or 9 inch springform pan with parchment.
Mix cookie crumbs, 1/3 cup melted coconut oil or vegan butter, and brown sugar in a bowl. Press firmly into the bottom of the pan. Chill while making the filling.
Add soaked cashews, 1/2 cup coconut milk, maple syrup, 1/4 cup melted coconut oil, vanilla, lemon juice, and salt to a high speed blender.
Blend until very smooth and creamy. Stop and scrape the sides as needed. The texture should be like thick yogurt.
Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
Cover and chill in the fridge for at least 6 hours, or overnight. For a firmer slice, you can freeze it for 1 to 2 hours, then move to the fridge.

Caramel pecan topping

In a small saucepan, melt 1/4 cup coconut oil or vegan butter over medium heat. Add brown sugar and stir until it starts to bubble.
Stir in 1/4 cup coconut milk, vanilla, and salt. Let it bubble gently for 2 to 3 minutes until slightly thickened.
Remove from heat and stir in chopped pecans. Let the mixture cool to just warm.
Spoon over the chilled cheesecake and spread to the edges. Chill for another 30 minutes.

Slice with a sharp knife. The texture is rich but still light enough to enjoy after a big meal, and no one at the table needs to know it is vegan unless you tell them.

Protein Balls and Light Sweet Bites for After Dinner

Sometimes you want something small and a little more balanced after a heavy holiday plate. Protein balls are great for that. They feel like dessert, but they are closer to a snack, and they keep well all weekend.

Easy Oat and Nut Butter Protein Balls

Ingredients

1 1/2 cups old fashioned oats
1/2 cup nut butter (peanut, almond, or cashew)
1/3 cup honey or maple syrup
1/4 cup ground flaxseed or chia seeds
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup mini chocolate chips or chopped dried fruit (optional)

Instructions

Add oats, nut butter, honey, ground flax or chia, vanilla, and salt to a medium bowl.
Stir with a sturdy spoon until the mixture starts to clump. If it feels too dry, add 1 to 2 teaspoons more honey. If it feels too sticky, add a tablespoon of oats.
Fold in chocolate chips or dried fruit if you like a little extra sweetness.
Chill the bowl for 20 to 30 minutes so the mixture firms up.
Roll into balls about 1 inch wide and place on a plate or small tray.
Store in the fridge in an airtight container for up to 1 week.

These make a nice “second wave” treat after dessert is over, or a quick snack with coffee on Friday morning while you work through leftovers. They satisfy a sweet tooth without feeling as heavy as pie or cheesecake, which can be a relief after a Thanksgiving feast.

Single-Serve Mug Cakes and Quick Treats for Last-Minute Cravings

By the time the kitchen is finally clean on Thanksgiving, dessert dishes can feel like the last thing you want to touch. That is where single-serve mug cakes and quick small-batch treats earn their spot. You get something warm, sweet, and comforting with almost no effort, and you do not have to dirty another pan.

These ideas work well for late night cravings, visiting relatives who want “just a little something,” or teens raiding the fridge after leftovers. Everything here uses easy pantry ingredients, a microwave or quick stovetop method, and as few dishes as possible.

Chocolate Peanut Butter Mug Cake and Chocolate Peanut Butter No-Bake Cookies

Chocolate and peanut butter are hard to beat when you want dessert fast. This combo works especially well for beginners who want a guaranteed hit with almost zero planning.

Single-Serve Chocolate Peanut Butter Mug Cake

This mug cake tastes like a soft, warm brownie with a pocket of melted peanut butter in the center. It cooks in about a minute and uses one mug and one fork.

Ingredients (1 serving)

1/4 cup all purpose flour
2 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar
1/4 teaspoon baking powder
Pinch of salt
3 tablespoons milk
2 tablespoons vegetable oil (or melted butter)
1/4 teaspoon vanilla extract
1 1/2 tablespoons creamy peanut butter

Instructions

Use a microwave safe mug that holds at least 10 to 12 ounces so the cake has room to rise.
Add flour, cocoa powder, sugar, baking powder, and a pinch of salt to the mug. Stir with a fork until the dry mix looks even.
Pour in milk, vegetable oil, and vanilla. Stir until you get a smooth batter. Scrape the bottom and sides of the mug so no dry pockets remain.
Spoon the peanut butter into the center of the batter. Gently press it down so it is just under the surface. Do not stir it in, you want a soft “lava” center.
Microwave on high for 55 to 70 seconds. Start checking at 55 seconds. The top should look set and springy, but the center will still feel soft because of the peanut butter.
Let the mug cake rest for 2 to 3 minutes. It finishes cooking as it sits and the texture evens out.

Eat it straight from the mug with a spoon, or add a small scoop of ice cream on top. If you have extra guests sleeping over Thanksgiving night, line up a few mugs and let everyone mix their own.

Small-Batch Chocolate Peanut Butter No-Bake Cookies

These no bake cookies are a scaled down version of the classic oatmeal treat. You cook a quick chocolate peanut butter syrup on the stove, stir in oats, then drop spoonfuls on parchment. The batch is small, so you do not end up with a mountain of cookies on a holiday that is already packed with food.

Ingredients (about 8 to 10 cookies)

1/4 cup unsalted butter
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
Pinch of salt
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups quick oats

Stovetop steps

Line a small baking sheet or a section of the counter with parchment paper. This is where you will drop the cookies to set.
In a small saucepan, add butter, sugar, cocoa powder, milk, and a pinch of salt.
Set the pan over medium heat and stir until the butter melts and everything blends into a smooth mixture.
Bring it to a full rolling boil and let it boil for 1 minute, stirring often. This short boil helps the cookies firm up instead of staying sticky.
Remove the pan from heat. Quickly stir in peanut butter and vanilla until smooth.
Add the oats and stir until every flake is coated and the mixture looks thick and glossy.
Using a spoon, drop heaping tablespoons of the mixture onto the parchment. You can flatten the tops slightly with the back of the spoon if you like a more cookie-like shape.
Let the cookies cool at room temperature for about 20 to 30 minutes, or slide the tray into the fridge for a faster set.

You only wash one pan and one spoon, which feels like a gift after a full day of cooking. These cookies are great for late night grazing, and you can tuck a few into a container for road trip snacks the next day.

Cannoli Dip, Dirt Cake Cups, and Crispy Pretzel Bites for Grazing

Not every Thanksgiving dessert has to be a full slice of pie. Sometimes small bowls of snackable sweets fit the mood better, especially when people are playing games, watching football, or standing around the kitchen island.

Cannoli dip, dirt cake cups, and crispy pretzel bites all work well in this “grazing” setup. You can offer a small spoon and a few dippers, then let everyone build their own little plate.

Quick Cannoli Dip (served with waffle cones or cookies)

This cannoli dip has the flavor of the filling from a bakery cannoli without any pastry shells, frying, or piping. It comes together in one bowl and chills while you clean up.

You can use ricotta, cream cheese, or a mix of both, depending on what is in your fridge. Ricotta gives a more classic cannoli taste, cream cheese makes it thicker and richer.

Ingredients (about 6 servings)

1 cup whole milk ricotta cheese, well drained
4 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, but adds nice flavor)
1/2 cup mini chocolate chips
Pinch of salt

For dipping:

Broken waffle cones
Shortbread cookies, graham crackers, or vanilla wafers

Instructions

If your ricotta looks very wet, place it in a fine mesh sieve or line a colander with paper towels and let it drain for 10 to 15 minutes. This keeps the dip from turning runny.
In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
Add ricotta, powdered sugar, vanilla, almond extract (if using), and a pinch of salt. Mix on low at first so the sugar does not puff up, then beat until the mixture looks smooth and slightly thick.
Fold in the mini chocolate chips with a spatula.
Transfer the dip to a small serving bowl, cover, and chill for at least 30 minutes so the flavors settle and the texture firms slightly.

Right before serving, set the bowl on a plate and surround it with broken waffle cone pieces and cookies. Guests can scoop, swipe, and snack without needing a fork. If you want to stretch it for a crowd, set out extra graham crackers or plain butter cookies.

Dirt Cake Cups and Crispy Pretzel Bites as Late Night Snacks

You may already have dirt cake cups and crispy pretzel bars or bites prepared from earlier in your Thanksgiving lineup. They both shift perfectly into small snack portions for late night cravings.

Here are a few easy ways to repurpose them without extra work:

Dirt cake cups in mini jars: Spoon leftover dirt cake into small ramekins, clear plastic cups, or even tiny mason jars. Add a fresh sprinkle of crushed cookies on top and one gummy worm for a fun “second round” dessert after the main meal.
Crispy pretzel bites in bowls: Cut your crispy pretzel bars into small, bite size squares and pile them into short bowls or snack cups. The sweet-salty crunch pairs well with coffee, hot cocoa, or a nightcap.

If you like a “dessert snack board,” you can group these together:

Small bowl of cannoli dip with waffle cone pieces
A few dirt cake cups or scoops in small dishes
A pile of crispy pretzel bites or broken bar pieces

People can grab one or two bites without feeling like they are committing to another full dessert. It feels relaxed, casual, and easy to refill with what you already have on hand.

Conclusion

Easy no bake Thanksgiving desserts give you options, not pressure. They save oven space, cut down on dishes, and keep stress low while still looking special on the table. If you are short on time or new to baking, start with one simple recipe, like a 3 ingredient cheesecake or a no bake pumpkin pie, then try something a little new next year when you feel ready.

Match your dessert to your crowd and your energy level.

Short on time or hosting a small group? Go for quick pies, Oreo truffles, or mug treats.
Serving kids? Pick dirt cups, candy corn cookies, or colorful Jello pies they can help decorate.
Hosting vegan guests or gluten free friends? Lean on the vegan caramel pecan cheesecake or the gluten free no bake cheesecake so everyone has something they can enjoy.

You do not have to commit to one big showpiece. Mix and match a few small desserts instead, so guests can sample a bite or two of what looks good to them. However you build your menu, let these no bake recipes give you more room, more confidence, and more energy to actually enjoy the holiday with the people at your table.