9 Easy No-Bake Desserts for Mother’s Day

It’s Mother’s Day weekend, and as a kid, we all know that the way to Mom’s heart was a cute DIY trinket or craft to hang at her desk or fridge door. But now that we’re older, we can take it a step up and treat her to a dose of sweetness on her special day!

Whether she’s a chocolate lover or a sucker for coconut cream pie, there’ll always be a sweet treat out there to satisfy her craving and put a smile on her pretty face! Oh, and did we mention that these recipes are all NO-BAKE, too?

Here are our nine easy no-bake desserts you can make for your mom on Mother’s Day.

No-Bake Banana Split Dessert

Does Mom have a hankering for a banana split? Make it more interesting by making her a no-bake version! I bet you’ve never heard (or tasted!) anything like this! And the good news is, it’ll take you approximately 2.2 seconds to assemble everything.

What You’ll Need:

For the Crust:

  • 2 cups (168 g) graham cracker crumbs
  • ½ cup (113.5 g) unsalted butter, melted

For the Cream Cheese Layer:

  • 12 ounces (340.2 g) cream cheese, at room temperature
  • ¼ cup (50 g) granulated sugar
  • 8 ounces (226.8 g) Cool Whip

For the Fruit & Toppings:

  • 3 to 4 bananas, sliced
  • 20 ounce (566.99 g) canned crushed pineapple, drained well
  • 16 ounces (453.59 g) strawberries, hulled and sliced
  • 8 ounces (226.8 g) Cool Whip
  • ½ cup (58.5 g) walnuts, chopped
  • Chocolate syrup
  • Maraschino cherries


  1. Grease a 9×13-inch baking dish; set aside.
  2. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
  3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
  4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
  5. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, and covered, in the refrigerator for up to 4 days.

Black Forest No-Bake Cheesecake

Don’t you just love a big slice of delicious chocolate cake? This Black Forest no-bake version is even more delicious because of another added ingredient– CHEESE! Your mom’s going to go gaga over this Mother’s Day dessert!

What You’ll Need:

  • 1 6-ounce Oreo pie crust
  • 1/2 recipe Microwave Chocolate Ganache prepared
  • 8 ounces whipped topping
  • 8 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1/4 cup baking cocoa
  • 15 ounces cherry pie filling
  • 1 dark chocolate candy bar


  1. An Oreo pie crust is the base of this recipe. You’ll simply remove the lid to prepare it for the next step.
  2. Prepare Microwave Chocolate Ganache per recipe instructions. Pour ganache into Oreo pie crust and refrigerate for one hour or until mostly set.
  3. In a medium bowl, add whipped topping, cream cheese, powdered sugar, and baking cocoa.
  4. Using a handheld mixer, beat together until completely combined and no lumps remain.
  5. Spoon cheesecake mixture over chocolate ganache and spread evenly over pie crust.
  6. Spoon cherry pie filling over the cheesecake layer and refrigerate to set, for at least one hour.
  7. Prior to serving, use a vegetable peeler to create chocolate curls from the candy bar for garnish.

Cappuccino Icebox Cake

Everyone loves coffee, but it’s even better paired with cake– or in a cake? Yes, you read it right! This Cappuccino Icebox Cake will be a great dessert to start Mom’s morning on Mother’s Day!

What You’ll Need:

  • 3 Tbsp instant cappuccino mix + 2 Tbsp water or milk
  • 2 cups whipping cream
  • 2 cups Greek yogurt
  • 2 tsp vanilla extract
  • 4 Tbsp brown sugar
  • about 300 g (10.5 oz) graham crackers
  • 5 Tbsp instant cappuccino mix + 1/4 cup warm milk for soaking crackers


  1. In a small bowl, combine 3 Tbsp instant cappuccino mix with 2 Tbsp water.
  2. In a large bowl, mix whipping cream until soft peaks form. Add cappuccino-water mix, Greek yogurt, vanilla extract, and brown sugar.
  3. In a shallow dish or plate, blend 5 Tbsp instant cappuccino mix and 1/4 cup of warm milk. Soak each graham cracker in this mixture for a few seconds before putting it into a pan.
  4. Place one single layer of graham crackers in the bottom of an 8×8″ pan.
  5. Spoon 1/3 of the cream-yogurt mixture over the crackers and spread evenly. Repeat with two more layers of crackers and cream mixture. Cover and chill for at least 2 hours.
  6. Before serving, lightly dust Cappuccino Icebox Cake with cocoa powder for decoration.

Easy No-Bake Coconut Cream Pie

Are you ready to prepare something tropical and different for Mother’s Day? This easy no-bake Coconut Cream Pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! All you need to do is mix up the filling and chill it in the crust! Your mom won’t forget this unique treat!

What You’ll Need:

  • 1 recipe Golden Oreo Crust Graham Cracker or Shortbread may be substituted, homemade or store-bought
  • 2 boxes 3.4 ounces each Instant Coconut Pudding Mix
  • 3 1/2 cups milk (that’s 3 and ½ cups)
  • 2 cups shredded sweetened coconut
  • 1-2 cups Fresh Whipped Cream or Cool Whip for topping
  • 1 cup toasted coconut for topping


  1. Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you’re making a Golden Oreo crust, no need to remove the filling either.)
  2. Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
  3. Before serving, top with whipped cream and toasted coconut. Store covered in the refrigerator for up to 3 days.

No-Bake Vegan Thin Mint Cookies

This Chocolate Vegan Mint cookie recipe is hopelessly addictive but shockingly easy to make! Your mom deserves one of the world’s greatest cookies on her special day, one that she’ll enjoy no matter what diet she’s on!

What You’ll Need:

  • 12 Oreo sandwich cookies separated, cream center removed
  • 12 ounces Bakers Semi-Sweet Chocolate finely chopped
  • 2 tsp coconut oil
  • 1/4 tsp pure peppermint extract or oil or more to taste


  1. Put the chocolate and the coconut oil in a small glass bowl and microwave for 1 minute. Stir, then put back in the microwave for another minute. Stir to melt all the chocolate. If there are still lumps, microwave very briefly again. Stir in the peppermint extract.
  2. Using a fork or chocolate dipping tool, dip each cookie into the chocolate and gently flip over to completely coat. Gently tap off the excess chocolate by tapping the fork against the side of the bowl, and lay the cookies on a parchment-covered baking sheet. When you have finished all the cookies, put the pan in the refrigerator to harden the cookies.
  3. Store the cookies in the refrigerator and enjoy them cold.

No-Bake Cookie Dough Bars

We’re sure Mom gets a craving for cookie dough now and then, and now, she can enjoy all the yummy flavor of cookie dough in this yummy no-bake cookie dough bars recipe without the guilt!

What You’ll Need:

  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) of butter, softened
  • 1 cup flour
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • Sprinkles

Topping Ingredients:

  • 1 bag of white chocolate candy melts
  • 1/2 cup heavy cream
  • Gel food coloring


  1. Combine brown sugar and softened butter in a large bowl with a hand mixer until evenly blended. Add in flour, condensed milk, and vanilla extract. Blend on med-high until you have a thick dough. Fold in chocolate chips and sprinkles with a spoon or spatula.
  2. Line a square baking pan with parchment paper, then spread the dough out evenly in your pan. Make sure to press firmly all around the surface to get one uniform layer. Chill in the refrigerator for 1 hour.
  3. While the dough is chilling, make your topping by combining white chocolate chips and heavy cream in a saucepan over low-medium heat. Stir frequently until melted and creamy. Add a drop of gel food coloring.
  4. Take the dough from the refrigerator and pour your topping layer over the surface. Add sprinkles to the top. Return to chill for another hour, then cut and serve.

No-Bake Oreo Peanut Butter Bars

Oreos are always a good ingredient for a scrumptious dessert, and this easy no-bake peanut butter bar recipe uses OREOS instead of crackers! It’s chocolate and peanut butter at its best, and it’s bound to get Mom drooling!

What You’ll Need:

  • 6 tablespoons Challenge unsalted butter melted
  • 20 Oreo Cookies
  • 1 cup powdered sugar
  • 3/4 cup + 2 tablespoons peanut butter divided
  • 1 cup white chocolate chips


  1. Line an 8×8″ or 9×9″ pan with foil and spray with nonstick cooking spray.
  2. Place Oreo cookies in a food processor and pulse until roughly chopped. Reserve about 2 tablespoons of the cookie crumbs. Add the melted butter and blend until smooth, then add the powdered sugar and ¾ cup peanut butter. Blend until thick. Press into prepared pan.
  3. Place 2 tablespoons peanut butter and white chocolate chips in a microwave-safe bowl. Heat on 50% power in 30-second increments, stirring between each, until melted and smooth. Spread over the mixture in the pan in an even layer and sprinkle with the reserved cookie crumbs. Chill until set.
  4. For clean cuts, let the cold pan sit at room temperature for about 10 minutes and heat your knife under hot water. Use swift strokes when cutting and you’ll avoid cracking the top too much. Store in an airtight container for up to 4 days.

No-Bake Salted Caramel Coconut Macaroons

Chocolate, coconut, and salted caramel? Can anything sound more amazing? This delicious macaroon recipe is no-bake and easy to make and gives Mom the perfect mix of coconut, caramel, and chocolate!

What You’ll Need:

  • 3 tbsp (45ml) milk
  • 6 tbsp (84g) salted butter
  • 11 oz bag Kraft caramels*, wrappers removed
  • 4–5 cups (288g-360g) shredded sweetened coconut
  • 4 oz melting chocolate, such as almond bark
  • Sea salt


  1. Add the milk, butter, and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
  2. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey.
  3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
  4. Allow cooling completely.
  5. In a small bowl, melt the chocolate according to the package directions.
  6. Dip the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
  7. Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.

Strawberry Icebox Cake

This Strawberry Icebox Cake takes fresh strawberries and cream to the next level! Fluffy whipped cream, juicy strawberries, and graham crackers– it’s a no-brainer Mother’s Day dessert that Mom will surely love!

What You’ll Need:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 pound of strawberries sliced
  • 7.2 ounces graham crackers 1.5 sleeves


  1. In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar, and vanilla until stiff peaks form.
  2. Place a very thin layer of cream on the bottom of a 9×9 square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer. Repeat layers 2 more times, ending with strawberries. Arrange the berries in a pretty pattern, if desired.
  3. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

Social Media Post:

Happy Mother’s Day weekend!🤰🌺 Surprise your Mom 👩‍🦰(or your wife!) with a delicious no-bake dessert🍮 to start off her special day!🌷

📍Click the link to read more➡

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