10,005 dessert recipes

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Loved the idea of adding brewed coffee to the gingerbread batter, and it worked so well. The flavour was amazing.

Chocolate zucchini bread with melted unsweetened chocolate, grated zucchini, cinnamon, and chopped nuts baked into a rich, moist loaf. Uses the garden glut deliciously.

Sugar-free whole wheat cookies sweetened naturally with dates, coconut, and orange zest, rolled in ground pecans. A slice-and-bake icebox cookie with no added sugar.

Thanksgiving apple butter pumpkin pie blends spiced apple butter with pumpkin puree, brown sugar, and warm spices for a deeper, more complex twist on the classic. The fall pie that surprises pumpkin pie traditionalists.

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

Loaded oatmeal cookies packed with chocolate chips, butterscotch chips, raisins, and walnuts in a brown sugar and cinnamon dough. Chewy, chunky, and stuffed with mix-ins.

Triple-layer lemon cheesecake with a cinnamon cracker crust, creamy lemon filling, sour cream topping, and a tangy lemon curd glaze. A make-ahead dessert with bright citrus in every layer.

Death by chocolate bundt cake combines cocoa powder and 12 ounces of chocolate chips into a sour cream batter for the ultimate chocolate-on-chocolate dessert. Dusted with powdered sugar.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

Fudge Yummies are layered chocolate brownie bars with a cream cheese filling, melted marshmallow top, and swirled chocolate cream cheese frosting.

Pineapple cheese mold layers sugar-free orange Jell-O with cottage cheese, yogurt, and crushed pineapple for a creamy, light retro gelatin salad. A church potluck classic.

Fresh rhubarb pie with orange juice, orange zest, and nutmeg in a lattice-top crust. The filling gets cooked on the stovetop first for a set, glossy texture that won't make the bottom crust soggy.

Drop molasses cookies with buttermilk, brown sugar, ginger, and cinnamon rest overnight for deep flavor. Soft, cakey cookies with that old-fashioned dark molasses chew.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

Oven-baked fruit compote of dried apricots, apples, peaches, and raisins slow-cooked with honey, fresh lemon, and orange slices. Serve warm or chilled as a naturally sweet dessert.