15 Easy Dessert Recipes With Few Ingredients

If you love dessert but don’t want a long grocery list or hours in the kitchen, you’re in the right place. These 15 easy recipes use a handful of everyday ingredients and deliver big flavor with minimal effort. No fancy tools, no complicated steps—just simple treats that work on busy weeknights or last‑minute gatherings.

You’ll find classics like brownies and mousse, plus quick wins like fruit crumbles and no-bake bars. Pick a couple to try this week and keep the rest in your back pocket for when a craving strikes.

What Makes This Special

These desserts focus on 5 ingredients or fewer (not counting basics like salt, water, or optional toppings). They lean on pantry staples—think sugar, butter, cocoa, cream, eggs, and fruit.

Most recipes are one-bowl or no-bake, which means less cleanup and less stress. Even better, each one is easy to tweak with spices, extracts, or swaps you already have at home. The result: crowd-pleasing sweets that feel homemade without draining your time.

Shopping List

Dairy: Unsalted butter, heavy cream, milk, cream cheese, Greek yogurt
Eggs: Large eggs
Sweeteners: Granulated sugar, brown sugar, powdered sugar, honey, sweetened condensed milk
Chocolate: Cocoa powder, chocolate chips (dark, milk, or semi-sweet)
Flours & Starches: All-purpose flour, cornstarch, rolled oats
Fruits & Nuts: Bananas, berries, apples, lemons, peanut butter, shredded coconut, nuts (optional)
Flavor Boosters: Vanilla extract, cinnamon, sea salt
Extras (optional): Graham crackers or biscuits, marshmallows

Step-by-Step Instructions

2-Ingredient Chocolate Mousse: Melt chocolate chips with a splash of cream.
Whip the remaining cold cream to soft peaks, fold in melted chocolate, chill 1 hour.
No-Bake Peanut Butter Bars: Mix peanut butter, powdered sugar, and crushed graham crackers. Press into a pan, top with melted chocolate, chill until set, slice.
Classic Rice Krispie Treats: Melt butter with marshmallows over low heat. Stir in cereal, press into a greased pan, cool, and cut.
Add a pinch of salt for balance.
3-Ingredient Banana Ice Cream: Freeze ripe banana slices. Blend with a splash of milk and a spoon of peanut butter until creamy. Serve soft or refreeze.
Quick Berry Crumble: Toss berries with a little sugar and cornstarch.
Top with oats, brown sugar, and melted butter. Bake at 375°F (190°C) until bubbly and golden.
Chocolate Mug Cake: In a mug, mix flour, sugar, cocoa, milk, and oil. Microwave 60–90 seconds until just set.
Add chocolate chips if you like.
Shortbread Cookies: Cream butter and sugar, mix in flour and a pinch of salt. Form a log, chill, slice, and bake at 325°F (165°C) until edges are pale golden.
Cheater Cheesecake Cups: Beat cream cheese with sweetened condensed milk and vanilla. Spoon into cups over crushed cookies, chill 2 hours, top with berries.
Caramelized Cinnamon Apples: Sauté sliced apples with butter, brown sugar, and cinnamon until tender.
Finish with a pinch of salt. Serve warm over yogurt or ice cream.
Lemon Posset: Simmer cream with sugar until slightly thickened. Stir in lemon juice, pour into ramekins, and chill until set.
Top with zest.
Chocolate-Dipped Strawberries: Melt chocolate, dip dry strawberries, set on parchment. Sprinkle with nuts or coconut before the chocolate sets.
Yogurt Bark: Spread Greek yogurt on a lined sheet, drizzle honey, and scatter berries and nuts. Freeze, then break into pieces.
Coconut Macaroons: Mix shredded coconut, egg whites, sugar, and a pinch of salt.
Scoop mounds and bake at 325°F (165°C) until edges are golden.
One-Bowl Brownies: Melt butter, whisk in sugar, eggs, vanilla, then cocoa and flour with a pinch of salt. Bake at 350°F (175°C) until set but fudgy.
Affogato: Scoop vanilla ice cream into a cup. Pour over hot espresso.
Add shaved chocolate or a pinch of sea salt for flair.

Keeping It Fresh

Store most baked items in an airtight container at room temperature for 2–3 days, or in the fridge up to 1 week. No-bake desserts and anything with cream or cream cheese should be refrigerated. Freeze cookie dough, brownies, or banana ice cream components for quick future treats.

For best texture, let chilled items sit at room temp 10–15 minutes before serving.

Why This is Good for You

Simple desserts help you control portions and ingredients. You can dial back sugar, choose dark chocolate, and lean on fruit for natural sweetness. Greek yogurt adds protein, oats bring fiber, and nuts offer healthy fats.

When you keep desserts straightforward, you’re more likely to enjoy a small, satisfying serving rather than overdoing it.

What Not to Do

Don’t overmix brownies, cookies, or shortbread—this toughens the texture.
Don’t skip chilling for no-bake bars, mousse, or cheesecake cups; they need time to set.
Don’t use wet fruit for dipping or bark; moisture prevents chocolate from sticking.
Don’t overmicrowave mug cakes; they go from tender to rubbery fast.
Don’t forget salt; a small pinch heightens sweetness and balances flavors.

Alternatives

Dairy-free: Swap coconut cream for heavy cream, dairy-free butter for butter, and plant-based yogurt for Greek yogurt.
Gluten-free: Choose certified gluten-free oats and use almond flour for shortbread-style cookies.
Lower sugar: Reduce sugar by 25% in crumbles and brownies, or use very ripe bananas and berries for sweetness.
Nut-free: Use sunflower seed butter instead of peanut butter and skip nut toppings.
Flavor boosts: Add vanilla, citrus zest, instant espresso powder, or cinnamon to deepen taste without extra effort.

FAQ

Can I make these desserts ahead of time?

Yes. Bars, brownies, cheesecake cups, and lemon posset do well when made a day in advance. Keep them covered in the fridge.

For best texture, let refrigerated items sit a few minutes before serving.

What if I don’t have an oven?

Stick to no-bake options like peanut butter bars, mousse, yogurt bark, rice krispie treats, banana ice cream, and chocolate-dipped fruit. A microwave can handle mug cake and melting chocolate.

How do I melt chocolate without burning it?

Use a double boiler or microwave in 15–20 second bursts, stirring between each. Stop when a few small lumps remain; they’ll melt in the residual heat.

Add a tiny bit of oil for a smoother finish.

Can I halve or double these recipes?

Usually, yes. For baked goods, use the right pan size to maintain thickness and adjust bake time slightly. For no-bake treats, scaling is very forgiving—just keep the ratios consistent.

Which dessert is best for last-minute guests?

Affogato is instant and impressive.

Chocolate-dipped strawberries or yogurt bark (if you have some frozen) are fast, too. Mug cake is a good single-serve option.

How ripe should bananas be for nice cream?

Very ripe, with lots of brown spots. The riper they are, the sweeter and creamier your ice cream will be without extra sugar.

What’s the easiest way to elevate these desserts?

Add texture and a finishing touch.

Try a pinch of flaky salt on brownies, toasted coconut on yogurt bark, or lemon zest on posset. A drizzle of honey or warm sauce can also make a big difference.

Can I use frozen fruit in the crumble?

Absolutely. Don’t thaw it.

Toss with cornstarch and sugar as directed, then bake a little longer until the filling is bubbling in the center.

How do I keep shortbread from spreading?

Chill the dough until firm before slicing and baking. Bake on a cool sheet and avoid softening the butter too much when mixing.

What’s a good substitute for sweetened condensed milk?

For the cheesecake cups, you can beat cream cheese with powdered sugar and a splash of cream and vanilla until smooth. Adjust sweetness to taste.

In Conclusion

Great desserts don’t need long ingredient lists or complicated steps.

With a few pantry staples and smart techniques, you can whip up sweets that taste homemade any day of the week. Start with one or two recipes, tweak them to your taste, and save the rest for when you want something simple and satisfying. Dessert should be easy—and now it is.

15 Easy Dessert Recipes With Few Ingredients – Sweet Treats Made Simple