No-bake desserts the kids can make

Michele Borboa, MS

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Summer is a great time for your kids to hone their cooking skills. With no-bake desserts, they learn how to make sweet treats without the risk of burning their hands on the oven.

No bake cherry cheesecake

No-Bake White Chocolate Blueberry Cookie Bars

Cookies and kids go together as well as cookies and milk, so when the weather heats up, keep the kiddos happy by teaching them how to make these no-bake cookies.


  • 2-1/2 cups crisp rice cereal
  • 2 cups uncooked quick-cooking oats
  • 1/2 cup dried blueberries
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup almond butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup white chocolate baking chips


  1. Let your kids measure out and stir together cereal, oats, and blueberries in a large bowl.
  2. While the kids are mixing the dry ingredients, bring the brown sugar and corn syrup to a boil in a small saucepan over medium-high heat, stirring constantly. Remove the pan from the heat and stir in the almond butter and vanilla.
  3. Depending on their ages, help your kids pour the brown sugar mixture over the cereal mixture. Give the kids a big spoon to stir the mixture until it is well combined.
  4. Allow the cereal mixture to cool slightly. Let your kids stir in the white chocolate and then press the mixture into a 13 x 9-inch pan.
  5. Set the baking dish aside for 1 hour then cut into bars or squares.

Super Easy Mini Ice Cream Sandwiches

This basic recipe is a yummy jumping off point for many other mouthwatering variations. Home-baked cookies are the best, but when it’s too hot to bake cookies, store-bought cookies work just fine.


  • 2 dozen store-brought ginger snaps (or other cookies you have on hand)
  • 1 pint vanilla ice cream (or another flavor), softened slightly
  • 1 cup finely shaved dark chocolate (or sprinkles, nuts, crushed cookie, etc.)


  1. Let your kids arrange 12 cookies on the counter, bottom-side up.
  2. Hand your kids a spoon and have them place a scoop of ice cream on each cookie, spreading it into an even thickness with the back of the spoon to the edges of the cookie.
  3. Instruct the kids to place the remaining cookies on top, bottom-side down, and firmly press together. Teach them how to smooth the sides of the ice cream to be flush with the cookie edges.
  4. Roll the cookies in the dark chocolate, pressing the chocolate into the ice cream. Wrap each cookie in plastic wrap and freeze immediately. When ice cream has firmed up, unwrap and enjoy.

No-Bake Cherry Cheesecake

One of my fondest dessert memories is making cherry cheesecake with my mom. It was simple: graham cracker crust, whipped cream cheese and sugar, topped with cherry pie filling. This no-bake cheesecake recipe is made in a muffin tin for individual-sized servings.


  • 2 cups crushed graham cracker crumbs
  • 1/4 cup melted butter
  • 2 (8-ounce) packages Neufchatel, softened at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup plain Greek yogurt
  • 1 (20-ounce) can cherry pie filling or homemade cherry preserves


  1. Generously spray a 12-cup muffin pan with cooking spray.
  2. Let the kids combine the graham cracker crumbs and butter in a medium bowl.
  3. Help the kids evenly divide the cracker crumb mixture among the muffin cups and show them how to use their fingers to press the crumbs into a crust.
  4. Let the kids unwrap Neufchatel and place it in a food processor with the sugar and yogurt. Secure the top and process the mixture until smooth.
  5. Help the kids evenly divide cream cheese mixture among the muffin cups, smoothing the tops with the back of a spoon. (If you have extra filling, you can also use the spoon to eat it out of the bowl!)
  6. Place the filled muffin pan in the refrigerator for 2 hours. When ready to serve, carefully invert pan to remove cheesecakes.
  7. Serve them topped with cherry pie filling.

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Michele Borboa, MS
Michele Borboa, MS is a contributing editor for specializing in health, fitness, and all things food. She is a veteran health and fitness professional, personal chef, and mom in Bozeman, Montana. She is also the author of the time-saving cookbook Make-Ahead Meals Made Healthy (Fair Winds Press, July 2011). You can contact Michele at or give her a tweet at