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I enjoy dessert. However, I don’t particularly enjoy recipes that resemble a chemistry exam and create a mess of dirty dishes. The recipes I have included are actually ones I complete on a weeknight. They may seem like more effort than they are. Some recipes may seem like a lot of effort while others are more simple. Regardless no recipe will take up too much of your time. Feel free to pick and choose recipes and work your way down the list at your own pace.

1) Classic Cheesecake

There is a perception that making cheesecakes is overly complicated. But the primary focus of this recipe is to not overbake it. If you pull the cheesecake while it is still jiggly in the center and let it set overnight in the fridge, you make it look like you know what you are doing. If you are worried about cracks, a water bath is a good option, and even a sour cream topping will cover up a lot of mistakes. I like to make this when I want to impress people without putting in too much effort.

2) No-Bake Cheesecake Bites

These are the answer to the question of what to do when it is too hot to turn on the oven. Simply press some crust into the bottom of a muffin tin, spoon in the filling, and let the fridge do the actual work! They come out as cute little two-bite rounds that disappear off the tray before I can even arrange them nicely. You can top them with whatever fruit is looking good that week!

3) Fudgy Brownies

I have baked a lot of brownies, and I’m unapologetic about favoring fudgy over cakey. The trick is to pull them out of the oven when a toothpick test reveals a few moist crumbs (as opposed to coming out completely clean). They should cool before you cut them for perfectly rectangular pieces, but scooping warm brownies from the pan is an equally reasonable option. Adding some flaky salt on top elevates them to the taste of the high-end brownies.

4) Strawberry Shortcake

I believe the best method for making shortcakes uses biscuits instead of sponge cakes. Sponge cakes become mushy too quickly, while biscuits can absorb the juices without disintegrating. To prepare the filling, smash some strawberries with sugar so they draw out their juices. Then, split the biscuits and load them with strawberries and whipped cream. Don’t stress about making it presentable. It’s supposed to be a mess.

5) Chocolate Chip Cookies

With a large number of cookie recipes, every baker thinks their cookie is the best. There is some merit to this thinking. The most boring, yet, most important step is doing the rest period. They taste better with the rest (sit) period, so I definitely do this step. I did this so there are a few molten chocolate pockets. I did this so the the cookies are slightly underbaked in the middle (this is my goal).

6) Blueberry Cake

This is the cake I usually make when someone says they don’t really like desserts, as it’s not too sweet and anyway it will disappear. Just toss the blueberries in a little bit of flour so that they don’t all sink to the bottom. It’s good warm, good cold, and for some reason even better the next morning with coffee (which I won’t feel bad about!). All it needs is a light dusting of powdered sugar.

7) Apple Pie

Making apple pie is a fun project that makes the entire house smell great while it’s baking. When mixing apples for the filling, be sure to combine a variety of apples, some that will hold their shape and some that will go soft and saucy. Adding a bit of lemon juice and extra cinnamon will help the filling have more flavor and not taste flat. Serve the pie warm, with some ice cream and enjoy the compliments!

8) Lemon Bars

Lemon bars are the ones that always go first at a potluck, and I have stopped questioning it. The secret is to ensure that the shortbread base is allowed to turn fully golden prior to adding any filling. If not, the base will turn soft and lose its texture. Use a larger quantity of lemon than you think is sensible so that the filling has enough lemon flavor. Allow the filling to cool to room temperature before you begin cutting, unless a puddle of filling sounds enjoyable.

9) Gingerbread Cookies

Hitting the oven, these cookies radiate warmth like the whole holiday season! For cut-out cookies, you must chill the dough so it holds its shape and doesn’t spread into blobs. I like leaving a little snap on the edge for a soft middle, so I tend to pull them a little early. Decorating is totally optional, but it does keep the kids occupied for a good twenty minutes!

10) Peach Cobbler

A cobbler is my go-to choice when I want the payoff of a pie without the fuss of a pie crust. You literally just dump the fruit (any fruit) into a dish, spoon some batter over it, and let the oven do the work. The top crust bakes into a nice golden brown and when done, the fruit should be bubbling. It is so good and so easy; almost too easy.

11) Brown Sugar Cookies

If a chocolate chip cookie and a snickerdoodle had a quieter, more sophisticated cousin, this would be it. The brown sugar adds a deep, almost caramel flavor with chewy edges. They need nothing on top, which is why I make them when I am out of energy and patience. Just a fair warning, the dough is extremely hard to keep your hands off of.

12) Carrot Cake

I will unabashedly say that carrot cake is just a way of eating cream cheese frosting with a utensil. The carrot content ensures the cake stays so moist that it is very forgiving of baking mistakes. I personally think walnuts are better than raisins, and my family can argue about that one. The day before is when your cake should be made though, as the cake will be better after it sits for an entire day.

13) Chocolate Chip Shortbread Cookie Bites

These cookies have a shortbread base and are likely to be a problem when it comes to self-control as they are buttery and crumbly. Just like shortbread, these don’t have any eggs and they include a few simple steps that are mostly just butter doing work. I like to use mini chips so that everyone gets some chocolate in every bite. They can be stored in a tin, though that is assuming that they last long enough.

14) Banana Bread

Banana bread exists because no one wants to eat the sad brown bananas that are going to waste, but no one wants to throw them out either. In fact, the riper the bananas are, the better so let them go even beyond what seems reasonable. It is very easy to make, with one bowl and one pan, which is why I make it so often. Plus, a small amount of chocolate chips transforms the recipe into cake and I don’t have to tell anyone.

15) Pumpkin Bread

Although pumpkin bread is a type of bread, all the sugar and cinnamon means we are classifying this as a dessert. The best part is that all the ingredients come together in one bowl. For weeknight baking this is the level of effort I can commit. It is definetely going to be easier to cut once it has sat for a day, but it will be sad if you cut it and discover it has dried out from over-baking.

16) Raspberry Mousse Cake

I used to let people think it came from a bakery case, and I do like the way the golden brown top crust looks. The tart raspberry jam underneath keeps it from being overly sweet. The jam layer can make it a little tricky to slice, so it does take some pre-chilling time, which is actually preferable when I’m entertaining. For pretty layers and to keep the jam from squishing out, slice it with a warm knife.

17) Chocolate Sheet Cake

This cake requires minimal effort on the baker’s part, while also feeding a large number of peopleand feeding a large number of people. No leveling, stacking, or fussing is required to make this cake, as it bakes flat in a single pan. The warm frosting is poured over the cake while it is still warm, allowing it to sink in and remain glossy. Square portions can be cut to watch the pan clear out more quickly than it should.

18) Chai Spice Cupcakes

Standard vanilla cupcakes are okay, but using a chai spice blend shows that you are putting extra thought into it. The frosting is cream cheese, and the spices are warm cinnamon with cardamom, which pair very nicely together. I keep making these throughout the fall, and before I act like I’m surprised that they are all gone by the end of the day. If there are three cupcakes on a plate, it looks like way more work was done than actually was.

19) Snickerdoodles

The combination of the cinnamon sugar crust and the slight tang from the cream of tartar just works. Don’t skip on the cream of tartar; that’s what gives the cookie its personality. I usually take them out when they still look slighty underdone so that the middles remain soft and chewy. These are the cookies that are most likely to elicit a response that they taste like childhood.

20) Cinnamon Rolls

Certainly, they require some time, but most of this time is the dough rising and you can do other things in the meantime. A great option is to take them out just a little bit underbaked so that the centers remain gooey. If you frost them while they’re still warm, the icing oozes into all the crevices. There’s a reason people seem to be drawn into the kitchen as soon as these come out.

21) Oatmeal Raisin Cookies

I will defend oatmeal raisin cookies at all costs. A little bit of extra vanilla and some added cinnamon makes these cookies taste warm and cozy instead of “virtuous.” If your household has some raisin haters, feel free to swap out the raisins for chocolate chips, and no one will ever know! Make sure to take them out of the oven while they are still slightly chewy and do not let them go crisp!

22) Churro Bread Pudding

Bread pudding may appear uncomplicated; however, when it is rolled in cinnamon sugar, it becomes an experience. This is how I utilize bread that is a day past its prime and I don’t feel guilty about it. The sugary coating becomes crisp around the edges while the center remains soft and custardy. A drizzle of caramel sauce takes it over the top, and I never have any regrets.

23) Banana Pudding Parfaits

Putting banana pudding into individual cups feels fancy even though it’s just assembly. I start layering with pudding and finished with pudding, then sliced bananas, and vanilla wafers until I reach the top and cover them up to let the cookies soften into cake. I put the last layer of bananas on top just before serving so they don’t brown. Plus, everyone gets their own cup so the portion size debate is over.

24) Pecan Pie

Pecan pie is essentially candy placed within a crust, and during the holiday season, this is precisely what I desire. The filling will set as the pie cools, so if you cut into the pie while it’s still warm, you will have a soupy filling, so use some restraint. Adding a little bit of bourbon or espresso keeps the pie from being overly sweet. In all honesty, a small slice is more than enough as it is extremely rich.

25) Mixed Berry Tart

Assembling a fruit tart requires minimal effort, as the emphasis is on the presentation and image created by the arrangement of fruit. You can use a simple crust and cream filling, complemented by assorted berries. I like to brush a bit of warm jam over the fruit and let it shine like it’s on the cover of a magazine. I prefer to slice it at the table, so everyone can see the process!

26) Tiramisu

While Tiramisu may feel like a dessert you would order at a restaurant, it is actually a simple ‘no-bake’ dessert that you can make at home. Just remember to dip the lady fingers quickly so that they absorb the flavor without becoming too soggy.

You will want to prepare this a few hours before you need it to allow it to set in the fridge. This makes the dessert perfect if you want it ready to go before your guests arrive. Add the cocoa powder just before you serve it to keep the cocoa velvety without the dessert becoming muddy.

27) Key Lime Pie

This pie is reminiscent of a vacation, no matter how gloomy the week is. It is refreshing and a little tart, plus comes together with virtually no baking, which is my favorite type of pie. The graham cracker crust provides the perfect salty crunch to the creamy filling. Be sure to keep it in the fridge until the last possible minute, as it is best served nice and chilled.

28) S’mores Bars

All of the nostalgia around campfires but none of the smoke in your eyes or the worry of catching sticks on fire. One pan, and you’ve got a graham bottom, a chocolate layer, and toasty marshmallow goodness. For that perfect golden blistered marshmallow look run them under the broiler for a minute. Let them set a little before you cut them, or just embrace the glorious, sticky, gooey mess.

29) Cinnamon Sugar Donut Holes

Without needing to travel anywhere, you can satisfy your fried dough cravings, and they’re gone almost as quickly as I can make them. While still warm, coat them in cinnamon sugar, it’ll stick better. Within an hour, it’s best to eat them and that has never once been an issue in my home. If you would like to begin a small frenzy, put out a bowl of chocolate for dipping.

30) Rice Krispie Treats

A great dessert option to consider is a rice krispie treat. If you don’t like it you may just not have had a good one before. The trick to a good rice krispie treat is using more marshmallows than the instructions say, and not packing the mixture tightly together. For an added touch, you can brown the butter before mixing it with the marshmallows and krispies. Rice krispie treats are a favorite among people and many falsely claim they are “too old” to eat them.

Nathaniel Lee

Nathaniel Lee is the self-taught chef and recipe developer behind HomeViable. No culinary school, no nutrition degree. He learned by watching, tasting, and refusing to stop asking why. Every recipe here teaches something. He wants you to understand your food, not just cook it.