Summer is here, and the last thing anyone wants to do is turn on the oven! Baking can heat up the entire house, making it uncomfortable to even be inside. That’s why no-bake desserts are the perfect solution for satisfying your sweet tooth during the warmer months. And what’s better than a no-bake dessert? A no-bake dessert that can feed a crowd! These 9×13 no-bake desserts are perfect for potlucks, barbecues, family gatherings, or simply having a delicious treat on hand all week long. They are easy to make, require minimal effort, and are absolutely bursting with summer flavors. This article will guide you through a collection of fantastic no-bake 9×13 dessert recipes, complete with detailed instructions and tips to ensure success every time.
**Why No-Bake 9×13 Desserts are Perfect for Summer**
Before we dive into the recipes, let’s talk about why these desserts are a summer staple:
* **No Oven Required:** The most obvious benefit! Keep your kitchen cool and comfortable by avoiding the oven altogether.
* **Easy to Make:** No-bake recipes typically involve simple steps and minimal ingredients, making them perfect for busy summer days.
* **Crowd-Pleasing:** The 9×13 pan size is ideal for feeding a large group, whether it’s a family gathering, potluck, or barbecue.
* **Make-Ahead Friendly:** Many no-bake desserts can be made ahead of time, allowing you to prep for your event in advance and saving you time on the day of.
* **Versatile:** From fruity delights to chocolatey indulgences, there’s a no-bake dessert to suit every taste.
* **Refreshing:** Many no-bake desserts are served chilled, providing a cool and refreshing treat on a hot summer day.
**Essential Tips for No-Bake Success**
Before we get started with the recipes, here are a few essential tips to ensure your no-bake desserts turn out perfectly every time:
* **Use High-Quality Ingredients:** Since these recipes rely on the flavors of the ingredients themselves, using high-quality ingredients will make a noticeable difference in the final product.
* **Chill Time is Crucial:** Most no-bake desserts require adequate chilling time to set properly. Be patient and don’t rush this step! The chilling process allows the flavors to meld together and the dessert to firm up.
* **Pay Attention to Details:** Read the recipe carefully and follow the instructions precisely. Small details can make a big difference in the outcome.
* **Don’t Overmix:** Overmixing can lead to a tough or gummy texture. Mix ingredients until just combined.
* **Line Your Pan:** Lining your 9×13 pan with parchment paper or foil makes it easy to lift the finished dessert out of the pan for easy cutting and serving.
* **Use a Food Processor (Optional):** For crusts that require crushing cookies or crackers, a food processor is your best friend. It will quickly and evenly break down the ingredients.
* **Proper Storage:** Store your no-bake desserts in the refrigerator in an airtight container to prevent them from drying out or absorbing odors.
**Recipe 1: Strawberry Icebox Cake**
This classic no-bake dessert is a crowd-pleaser for a reason. It’s simple, refreshing, and bursting with fresh strawberry flavor.
**Ingredients:**
* 1 (14.3 ounce) package graham crackers
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* 1 (16 ounce) container frozen whipped topping, thawed
* 1 pound fresh strawberries, sliced
**Instructions:**
1. **Prepare the Cream Cheese Mixture:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined. Gently fold in the thawed whipped topping.
2. **Assemble the Cake:** Line the bottom of a 9×13 inch pan with a single layer of graham crackers, breaking them as needed to fit. Spread a layer of the cream cheese mixture over the graham crackers. Arrange a layer of sliced strawberries over the cream cheese mixture.
3. **Repeat Layers:** Repeat the layers of graham crackers, cream cheese mixture, and strawberries until all ingredients are used, ending with a layer of cream cheese mixture on top.
4. **Chill:** Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld together.
5. **Serve:** Before serving, garnish with additional sliced strawberries, if desired. Cut into squares and enjoy!
**Tips for Strawberry Icebox Cake:**
* For a richer flavor, use full-fat cream cheese.
* If you don’t have fresh strawberries, you can use frozen strawberries, thawed and drained.
* Add a sprinkle of graham cracker crumbs on top for a decorative touch.
* Consider adding a thin layer of strawberry jam between the graham crackers and cream cheese mixture for an extra burst of strawberry flavor.
**Recipe 2: Chocolate Lasagna**
This decadent no-bake dessert is a chocolate lover’s dream! It features layers of Oreo crust, cream cheese filling, chocolate pudding, and whipped topping.
**Ingredients:**
* **Crust:**
* 36 Oreo cookies, finely crushed
* 6 tablespoons melted butter
* **Cream Cheese Layer:**
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup powdered sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* **Chocolate Pudding Layer:**
* 2 (3.9 ounce) packages instant chocolate pudding mix
* 3 cups cold milk
* **Topping:**
* 1 (8 ounce) container frozen whipped topping, thawed
* Chocolate shavings or mini chocolate chips (for garnish)
**Instructions:**
1. **Prepare the Crust:** In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture evenly into the bottom of a 9×13 inch pan.
2. **Prepare the Cream Cheese Layer:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and mix until well combined. Gently fold in one (8 ounce) container of thawed whipped topping.
3. **Spread the Cream Cheese Layer:** Spread the cream cheese mixture evenly over the Oreo crust.
4. **Prepare the Chocolate Pudding Layer:** In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Let stand for 5 minutes to thicken.
5. **Spread the Chocolate Pudding Layer:** Carefully spread the chocolate pudding mixture over the cream cheese layer.
6. **Add the Topping:** Spread the remaining (8 ounce) container of thawed whipped topping over the chocolate pudding layer.
7. **Chill:** Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
8. **Garnish and Serve:** Before serving, garnish with chocolate shavings or mini chocolate chips. Cut into squares and enjoy!
**Tips for Chocolate Lasagna:**
* For a richer flavor, use double-stuffed Oreo cookies.
* Experiment with different flavors of pudding mix, such as vanilla or butterscotch.
* Add a layer of chopped nuts, such as pecans or walnuts, for added texture and flavor.
* Drizzle with chocolate sauce or caramel sauce before serving.
**Recipe 3: Lemon Icebox Dessert**
This tangy and refreshing no-bake dessert is perfect for those who love a little zest in their lives.
**Ingredients:**
* 1 (14.3 ounce) package graham crackers
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup lemon juice
* 1 tablespoon lemon zest
* 1 (16 ounce) container frozen whipped topping, thawed
**Instructions:**
1. **Prepare the Lemon Cream Cheese Mixture:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk, lemon juice, and lemon zest, mixing until well combined. Gently fold in the thawed whipped topping.
2. **Assemble the Dessert:** Line the bottom of a 9×13 inch pan with a single layer of graham crackers, breaking them as needed to fit. Spread a layer of the lemon cream cheese mixture over the graham crackers.
3. **Repeat Layers:** Repeat the layers of graham crackers and lemon cream cheese mixture until all ingredients are used, ending with a layer of cream cheese mixture on top.
4. **Chill:** Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld together.
5. **Serve:** Before serving, garnish with additional lemon zest or a sprinkle of powdered sugar, if desired. Cut into squares and enjoy!
**Tips for Lemon Icebox Dessert:**
* Use fresh lemon juice for the best flavor.
* Adjust the amount of lemon juice to your liking, depending on how tart you want the dessert to be.
* Add a layer of lemon curd between the graham crackers and cream cheese mixture for an extra burst of lemon flavor.
* Garnish with fresh berries, such as blueberries or raspberries, for a pop of color and flavor.
**Recipe 4: Peanut Butter Cup Dessert**
Calling all peanut butter and chocolate lovers! This no-bake dessert is a decadent combination of peanut butter, chocolate, and whipped cream.
**Ingredients:**
* **Crust:**
* 2 cups chocolate graham cracker crumbs
* 6 tablespoons melted butter
* **Peanut Butter Layer:**
* 1 (8 ounce) package cream cheese, softened
* 1 cup peanut butter
* 1 cup powdered sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* **Chocolate Layer:**
* 1 (3.9 ounce) package instant chocolate pudding mix
* 2 cups cold milk
* **Topping:**
* 1 (8 ounce) container frozen whipped topping, thawed
* Mini peanut butter cups, chopped (for garnish)
**Instructions:**
1. **Prepare the Crust:** In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of a 9×13 inch pan.
2. **Prepare the Peanut Butter Layer:** In a large bowl, beat the softened cream cheese and peanut butter with an electric mixer until smooth and creamy. Add the powdered sugar and mix until well combined. Gently fold in one (8 ounce) container of thawed whipped topping.
3. **Spread the Peanut Butter Layer:** Spread the peanut butter mixture evenly over the chocolate graham cracker crust.
4. **Prepare the Chocolate Layer:** In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Let stand for 5 minutes to thicken.
5. **Spread the Chocolate Layer:** Carefully spread the chocolate pudding mixture over the peanut butter layer.
6. **Add the Topping:** Spread the remaining (8 ounce) container of thawed whipped topping over the chocolate pudding layer.
7. **Chill:** Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
8. **Garnish and Serve:** Before serving, garnish with chopped mini peanut butter cups. Cut into squares and enjoy!
**Tips for Peanut Butter Cup Dessert:**
* Use creamy peanut butter for the smoothest texture.
* Add a drizzle of melted chocolate over the top for an extra touch of chocolatey goodness.
* Sprinkle with chopped peanuts for added crunch.
* For a more intense peanut butter flavor, use peanut butter chips in the peanut butter layer.
**Recipe 5: Coffee Icebox Cake**
This no-bake dessert is a perfect pick-me-up for coffee lovers. It features layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder.
**Ingredients:**
* 1 (12 ounce) package ladyfingers
* 1 cup strong brewed coffee, cooled
* 1/4 cup coffee liqueur (optional)
* 1 (8 ounce) container mascarpone cheese, softened
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* 1 cup heavy cream
* Cocoa powder, for dusting
**Instructions:**
1. **Prepare the Coffee Mixture:** In a shallow dish, combine the cooled coffee and coffee liqueur (if using).
2. **Soak the Ladyfingers:** Dip each ladyfinger into the coffee mixture for a few seconds, just until lightly moistened. Be careful not to soak them for too long, or they will become soggy.
3. **Assemble the Cake:** Line the bottom of a 9×13 inch pan with a single layer of soaked ladyfingers, cutting them as needed to fit.
4. **Prepare the Mascarpone Cream:** In a large bowl, beat the softened mascarpone cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
5. **Spread the Mascarpone Cream:** Spread a layer of the mascarpone cream over the ladyfingers.
6. **Repeat Layers:** Repeat the layers of soaked ladyfingers and mascarpone cream until all ingredients are used, ending with a layer of mascarpone cream on top.
7. **Chill:** Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together.
8. **Dust and Serve:** Before serving, dust the top with cocoa powder. Cut into squares and enjoy!
**Tips for Coffee Icebox Cake:**
* Use espresso for a stronger coffee flavor.
* Add a sprinkle of chocolate shavings on top for an extra touch of indulgence.
* If you don’t have mascarpone cheese, you can substitute with cream cheese.
* Consider adding a layer of chocolate ganache between the ladyfingers and mascarpone cream.
**Recipe 6: No-Bake S’mores Bars**
Enjoy the classic campfire treat without ever turning on the oven!
**Ingredients:**
* 6 tablespoons butter
* 1 (10 ounce) package marshmallows
* 6 cups Rice Krispies cereal
* 1 (11 ounce) package milk chocolate chips
* 1/2 cup mini marshmallows
**Instructions:**
1. Grease a 9×13 inch pan.
2. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted.
3. Remove from heat and stir in Rice Krispies cereal until well coated.
4. Press mixture into prepared pan.
5. Melt chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Spread melted chocolate over the cereal mixture.
6. Sprinkle with mini marshmallows.
7. Let cool completely before cutting into bars.
**Tips for No-Bake S’mores Bars:**
* For extra gooey bars, use marshmallow creme instead of regular marshmallows.
* Add a layer of crushed graham crackers to the bottom of the pan before pressing in the cereal mixture for a more authentic s’mores flavor.
* Drizzle with melted white chocolate for added sweetness and visual appeal.
**Recipe 7: No-Bake Fruit Pizza**
A colorful and refreshing dessert that’s perfect for summer parties.
**Ingredients:**
* 1 (20 ounce) package sugar cookies, refrigerated
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* Assorted fresh fruit (strawberries, blueberries, kiwi, mandarin oranges, etc.)
* 1/4 cup apricot preserves, warmed and strained (for glaze)
**Instructions:**
1. Press the sugar cookie dough evenly into the bottom of a 9×13 inch pan.
2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until well combined.
3. Spread the cream cheese mixture evenly over the sugar cookie crust.
4. Arrange the assorted fresh fruit attractively over the cream cheese layer.
5. Brush the fruit with the warmed and strained apricot preserves to create a glaze.
6. Chill for at least 30 minutes before serving.
**Tips for No-Bake Fruit Pizza:**
* Use a variety of colorful fruits to make the pizza visually appealing.
* Cut the fruit into uniform sizes for a more polished look.
* If you don’t have apricot preserves, you can use another type of fruit preserves or a simple syrup.
**Recipe 8: Patriotic Berry Trifle**
Celebrate the Fourth of July or any patriotic holiday with this festive and delicious trifle.
**Ingredients:**
* 1 (14.3 ounce) package angel food cake, cubed
* 1 pint fresh strawberries, sliced
* 1 pint fresh blueberries
* 1 (3.4 ounce) package instant vanilla pudding mix
* 2 cups cold milk
* 1 (8 ounce) container frozen whipped topping, thawed
**Instructions:**
1. In a large trifle bowl or 9×13 inch pan, layer half of the angel food cake cubes.
2. Top with half of the sliced strawberries and blueberries.
3. In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let stand for 5 minutes to thicken.
4. Pour half of the pudding over the fruit.
5. Spread half of the whipped topping over the pudding.
6. Repeat layers with the remaining ingredients, ending with a layer of whipped topping.
7. Chill for at least 1 hour before serving.
**Tips for Patriotic Berry Trifle:**
* Use a clear trifle bowl to show off the beautiful layers.
* Add a layer of raspberry jam or strawberry preserves for extra flavor.
* Garnish with red, white, and blue sprinkles for a festive touch.
**Recipe 9: Mud Pie**
This chocolatey, coffee-flavored dessert is perfect for satisfying your sweet tooth.
**Ingredients:**
* 30 chocolate sandwich cookies, crushed
* 6 tablespoons melted butter
* 1 quart coffee ice cream, softened
* 1 cup chocolate sauce
* Whipped cream, for topping
* Chocolate shavings, for garnish
**Instructions:**
1. Combine crushed cookies and melted butter. Press into the bottom of a 9×13 inch pan.
2. Spread softened coffee ice cream over the crust.
3. Freeze for at least 2 hours.
4. Drizzle with chocolate sauce. Top with whipped cream and chocolate shavings before serving.
**Tips for Mud Pie:**
* Use a high-quality coffee ice cream for the best flavor.
* Add a layer of chopped nuts to the crust for added texture.
* Drizzle with caramel sauce in addition to chocolate sauce for extra indulgence.
**Recipe 10: No-Bake Banana Pudding Dessert**
A classic Southern dessert that’s easy to make and always a crowd-pleaser.
**Ingredients:**
* 1 (14.3 ounce) package vanilla wafers
* 4-5 ripe bananas, sliced
* 1 (3.4 ounce) package instant vanilla pudding mix
* 3 cups cold milk
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* 1 (8 ounce) container frozen whipped topping, thawed
**Instructions:**
1. Line the bottom of a 9×13 inch pan with vanilla wafers.
2. Top with a layer of sliced bananas.
3. In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let stand for 5 minutes to thicken.
4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sweetened condensed milk and vanilla extract, mixing until well combined.
5. Gently fold in the whipped topping.
6. Pour the pudding mixture over the bananas.
7. Spread the cream cheese mixture over the pudding.
8. Top with a final layer of vanilla wafers.
9. Chill for at least 4 hours before serving.
**Tips for No-Bake Banana Pudding Dessert:**
* Use ripe but firm bananas to prevent them from becoming mushy.
* Dip the banana slices in lemon juice to prevent browning.
* Add a sprinkle of cinnamon or nutmeg for extra flavor.
* Garnish with whipped cream and a vanilla wafer before serving.
**Conclusion:**
These no-bake 9×13 summer desserts are the perfect way to satisfy your sweet tooth without heating up your kitchen. They are easy to make, crowd-pleasing, and bursting with summer flavors. So, ditch the oven and whip up one of these delicious desserts today! Your family and friends will thank you for it.