29+ Delicious Summer Dessert Recipes for a Crowd Perfect for Large Gatherings

When summer rolls around, it’s time to break out the sunshine and indulge in some truly delicious desserts.

Whether you’re hosting a backyard BBQ, attending a family reunion, or simply enjoying a warm evening with friends, having the right summer dessert can make all the difference.

But what happens when you’re not just cooking for one or two?

What if you need a dessert that’s big enough to feed a crowd without losing its charm or flavor?

That’s where we come in!

In this blog post, we’ve rounded up 29+ summer dessert recipes that are perfect for large gatherings.

From cool and refreshing fruit-based treats to rich and indulgent chocolate delights, you’re sure to find something to please every palate.

These recipes are designed to be simple, crowd-pleasing, and easy to prepare, so you can spend less time in the kitchen and more time enjoying the company of your guests.

Whether you prefer no-bake options, make-ahead delights, or a little something to grill or freeze, we’ve got you covered.

So let’s dive into these delightful summer desserts that will elevate your next gathering!

29+ Delicious Summer Dessert Recipes for a Crowd Perfect for Large Gatherings

Summer is all about enjoying great company, good food, and delicious treats.

With 29+ summer dessert recipes for a crowd, you can ensure that your next gathering is a sweet success.

From fruity sorbets to decadent cheesecakes and everything in between, these recipes are designed to be easy to prepare, visually appealing, and bursting with flavor.

The best part? They can be made ahead of time, freeing you up to enjoy your party and spend quality time with your guests.

No matter the occasion, these desserts will leave everyone satisfied and impressed.

So, the next time you’re planning a summer get-together, choose a few recipes from this list and watch your dessert table become the highlight of the event.

No-Bake Berry Cheesecake Bars

These creamy, fruity cheesecake bars are a crowd-pleaser on hot summer days. No oven required—just a few hours in the fridge to set!

With layers of graham cracker crust, tangy cheesecake filling, and fresh berries on top, they’re the ultimate refreshing treat for barbecues, potlucks, or family reunions.

Ingredients:

For the crust:

• 2 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup sugar

For the filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups heavy cream

Topping:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• Optional: 2 tbsp berry jam for a glossy finish

Instructions:

1. In a large bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly into a 9×13-inch pan. Chill in the fridge for 30 minutes.
2. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
3. Whip the heavy cream in another bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
4. Spread the filling over the crust, smoothing the top.
5. Top with fresh berries. If using jam, warm it slightly and drizzle over berries for a glossy finish.
6. Refrigerate at least 4 hours or overnight before slicing into bars.

These bars are a breeze to make and even easier to love.

They’re light, flavorful, and endlessly adaptable—switch up the berries or add lemon zest to the filling for a twist. Perfect for when you want a dessert that looks impressive but doesn’t heat up your kitchen.

Peach Cobbler Sheet Pan Bake

Nothing says summer quite like a juicy, bubbling peach cobbler.

This sheet pan version is designed to feed a crowd, with golden-brown biscuit topping and caramelized peach filling stretching from corner to corner. Serve it warm with scoops of vanilla ice cream for a dessert that feels like a warm hug.

Ingredients:

For the filling:

• 10 cups sliced fresh peaches (or thawed frozen)
• 1 cup sugar
• ¼ cup brown sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Juice of 1 lemon

For the topping:

• 2 ½ cups all-purpose flour
• ½ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, cold and cubed
• 1 cup buttermilk

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a large sheet pan (about 13×18 inches).
2. In a large bowl, mix all filling ingredients. Spread evenly over the sheet pan.
3. For the topping, combine flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined.
4. Drop spoonfuls of biscuit dough evenly over the peach mixture.
5. Bake for 40–45 minutes, until the top is golden and the peaches are bubbly. Let cool slightly before serving.

This sheet pan cobbler is rustic, satisfying, and packed with nostalgic flavor.

It’s perfect for backyard BBQs or summer church picnics—just scoop and serve with a dollop of ice cream for a guaranteed hit.

Watermelon Granita with Mint and Lime

This frozen, icy dessert is as refreshing as it gets. Granita is a no-fuss Italian treat that’s easier than sorbet and doesn’t require any special equipment.

With sweet watermelon, bright lime, and a hint of mint, this crowd-sized batch is the ultimate palate cleanser for hot summer nights.

Ingredients:

• 8 cups seedless watermelon, cubed
• ½ cup sugar
• Juice of 3 limes
• Zest of 1 lime
• 2 tbsp fresh mint leaves

Instructions:

1. In a blender, combine watermelon, sugar, lime juice and zest, and mint. Blend until smooth.
2. Pour mixture through a fine mesh sieve into a shallow baking dish to remove pulp (optional but results in smoother texture).
3. Freeze for 1 hour. Use a fork to scrape the icy edges toward the center. Repeat every 30 minutes for about 3–4 hours, or until the entire mixture is fluffy and icy.
4. Fluff again just before serving. Serve in cups or small bowls.

This granita is the definition of simple elegance—fruity, vibrant, and deeply cooling.

It’s naturally dairy-free and a great make-ahead option. Serve it at large gatherings, or portion into cups for a casual dessert that still feels special.

Lemon Icebox Cake with Whipped Cream and Blueberries

Bright, tangy, and irresistibly creamy, this lemon icebox cake layers graham crackers with a sweetened lemon cream and fluffy whipped topping.

It chills into a sliceable, almost cheesecake-like dessert that’s perfect for feeding a summer gathering—no baking required!

Ingredients:

• 2 (3.4 oz) boxes instant lemon pudding mix
• 3 cups cold milk
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 3 cups whipped topping (or homemade whipped cream)
• 1 box graham crackers
• 2 cups fresh blueberries
• Optional: lemon zest for garnish

Instructions:

1. In a large bowl, whisk the lemon pudding mix and milk for 2 minutes until thickened. Set aside.
2. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping and prepared lemon pudding until fully combined.
3. In a 9×13-inch dish, layer graham crackers to cover the bottom. Spread a layer of lemon cream over the crackers, followed by a layer of blueberries.
4. Repeat layers, ending with a thick layer of lemon cream on top. Garnish with extra blueberries and lemon zest.
5. Cover and refrigerate at least 6 hours or overnight to allow the cake to set.

This chilled cake is a summer staple—sweet, citrusy, and unbelievably creamy.

It’s easy to scale up for a bigger crowd and can be made the night before your event, making dessert the least stressful part of your day.

Chocolate Chip Cookie Slab

Think giant chocolate chip cookie, baked in one pan, sliced into generous squares, and ready to serve to a crowd.

Crispy on the edges and gooey in the center, this recipe delivers all the joy of cookies without the batch-by-batch hassle.

Ingredients:

• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips
• Optional: flaky sea salt for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan or sheet pan with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; mix well.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture. Stir in chocolate chips.
4. Spread dough evenly into prepared pan. Sprinkle with sea salt if using.
5. Bake for 20–25 minutes, or until golden brown and set in the center. Cool before slicing into bars.

Whether served with a scoop of ice cream or enjoyed on their own, these cookie bars are a warm, nostalgic treat everyone will love.

They’re also easy to transport, making them perfect for picnics or potlucks.

Tropical Fruit Trifle

This vibrant, layered dessert is as beautiful as it is delicious.

With layers of fluffy cake, whipped cream, and tropical fruits like mango, pineapple, and kiwi, this trifle feeds a crowd and brings sunshine to any summer table.

Ingredients:

• 1 store-bought pound cake or angel food cake, cubed
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups diced mango
• 2 cups diced pineapple
• 2 kiwis, peeled and sliced
• 1 cup shredded coconut (optional)
• 1 tbsp lime juice

Instructions:

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. In a large trifle dish or clear bowl, layer half the cake cubes, followed by a layer of whipped cream and a mixture of mango, pineapple, and kiwi.
3. Repeat layers, finishing with a thick layer of whipped cream.
4. Sprinkle with shredded coconut and a squeeze of lime juice. Chill for at least 2 hours before serving.

This tropical trifle is like a vacation in a bowl—bright, fruity, and delightfully creamy. It’s the kind of dessert people keep coming back to for “just one more spoonful.”

Plus, it’s easy to assemble and forgiving if you’re short on time.

Coconut Cream Pie Bars

These coconut cream pie bars have all the flavors of a classic coconut cream pie but in a convenient, crowd-friendly bar form.

With a buttery graham cracker crust, rich coconut custard filling, and a topping of freshly whipped cream and toasted coconut, they’re an irresistible treat perfect for summer gatherings.

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the filling:

• 1 ½ cups coconut milk (full-fat)
• 1 ½ cups whole milk
• 4 large egg yolks
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut

For the topping:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup toasted coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. For the crust: Mix graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven to cool.
3. For the filling: In a saucepan, combine coconut milk, whole milk, egg yolks, sugar, and cornstarch. Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes). Remove from heat and stir in vanilla extract and shredded coconut.
4. Pour the coconut filling over the cooled crust, smoothing the top. Refrigerate for at least 3 hours to set.
5. For the topping: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled bars and sprinkle with toasted coconut.
6. Slice and serve chilled.

These creamy, coconut-infused bars are perfect for summer parties and potlucks.

They’re sweet, indulgent, and packed with tropical flavor, making them a crowd favorite that doesn’t take much effort to prepare.

Strawberry Shortcake Cupcakes

Miniature versions of the classic strawberry shortcake, these cupcakes are the perfect individual serving for a crowd.

Fluffy vanilla cupcakes are topped with sweetened strawberries and fresh whipped cream, creating a treat that’s both charming and delicious.

Ingredients:

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the strawberries:

• 4 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For the whipped cream:

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. For the cupcakes: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Gradually add the dry ingredients, alternating with milk, until just combined.
3. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
4. For the strawberries: In a bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 20 minutes to macerate.
5. For the whipped cream: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
6. To assemble: Slice each cupcake in half. Layer the bottom half with sweetened strawberries, then top with whipped cream and the other half of the cupcake. Serve immediately.

These strawberry shortcake cupcakes are a fun and portable twist on the traditional dessert.

They’re perfectly portioned for individual servings, making them great for a summer celebration or picnic.

S’mores Brownie Bites

These s’mores brownie bites combine the best of both worlds: rich, fudgy brownies and the nostalgic flavors of a campfire s’more.

With a graham cracker crust, gooey marshmallows, and a rich chocolate topping, they’re the perfect handheld treat to bring a little campfire fun to your summer gatherings.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

For the brownies:

• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ tsp salt
• 1 cup chocolate chips

For the topping:

• 2 cups mini marshmallows
• ¼ cup chocolate chips (optional, for drizzling)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
2. For the crust: Combine graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then remove from the oven.
3. For the brownies: In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Stir in flour, cocoa powder, and salt until smooth. Fold in chocolate chips.
4. Spoon the brownie batter over the graham cracker crust, filling each cup about 2/3 full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and immediately top each brownie bite with mini marshmallows. Return to the oven for 3–5 minutes until the marshmallows are toasted.
6. Optional: Drizzle with melted chocolate chips for an extra indulgent touch. Let cool slightly before serving.

These s’mores brownie bites are sure to be a hit at your summer gathering. They’re chewy, gooey, and packed with all the fun flavors of the classic campfire treat.

Best of all, they’re bite-sized, so guests can enjoy them without the mess.

Pineapple Coconut Popsicles

These tropical popsicles are a refreshing treat for hot summer days, combining the sweet taste of pineapple and the creamy texture of coconut milk.

Perfect for a crowd, they’re easy to make ahead and are guaranteed to be a hit at any summer gathering.

Ingredients:

• 2 cups fresh pineapple, chopped
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• ½ cup shredded coconut (optional)

Instructions:

1. Blend the pineapple in a blender until smooth. If you like a bit of texture, pulse it lightly so there are some small chunks.
2. In a bowl, combine the pineapple puree, coconut milk, honey or maple syrup (if using), and vanilla extract. Stir until fully mixed.
3. Pour the mixture into popsicle molds, filling them almost to the top. If desired, sprinkle some shredded coconut into each mold for extra texture and flavor.
4. Insert sticks and freeze for at least 4 hours, or until completely frozen.
5. To release the popsicles, run warm water over the outside of the molds for a few seconds.

These popsicles are tropical, creamy, and not overly sweet, making them the perfect treat to cool down with on a hot day.

They’re also dairy-free, which makes them an excellent option for those with dietary restrictions.

Blueberry Lemon Pound Cake

This blueberry lemon pound cake is moist, tangy, and packed with sweet bursts of fresh blueberries.

It’s easy to make in one large loaf, and the flavor combination of lemon and blueberries is always a crowd-pleaser. Perfect for picnics, brunches, or as an afternoon treat.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• Zest of 2 lemons
• ½ cup sour cream
• 1 ½ cups fresh blueberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla and lemon zest.
4. Gradually add the dry ingredients, alternating with sour cream, beginning and ending with the dry ingredients. Be careful not to overmix.
5. Gently fold in the blueberries, being cautious not to crush them.
6. Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the glaze by whisking together powdered sugar and lemon juice.
8. Drizzle the glaze over the cooled cake. Slice and serve.

This blueberry lemon pound cake is rich yet refreshing, with the perfect balance of sweet and tart flavors.

It’s sure to impress your guests, and it can easily be doubled for larger gatherings.

Chocolate-Dipped Frozen Banana Bites

Chocolate-dipped frozen banana bites are a simple, yet indulgent, summer treat. These bite-sized frozen treats are made by dipping banana slices in rich chocolate and then freezing them, making them a perfect option for a warm-weather dessert.

They’re easy to make and require only a few ingredients.

Ingredients:

• 4 ripe bananas
• 1 ½ cups semi-sweet chocolate chips
• 1 tbsp coconut oil or vegetable oil
• ½ cup crushed nuts (e.g., almonds, pistachios, or peanuts)
• ½ cup shredded coconut (optional)

Instructions:

1. Peel the bananas and slice them into 1-inch thick rounds.
2. Line a baking sheet with parchment paper and arrange the banana slices in a single layer.
3. In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring between each, until smooth and completely melted.
4. Dip each banana slice into the melted chocolate, coating it halfway, and then place it back onto the parchment paper.
5. Optional: Sprinkle the dipped bananas with crushed nuts or shredded coconut for extra texture.
6. Once all banana slices are dipped, place the baking sheet in the freezer for at least 2 hours, or until the chocolate has hardened.
7. Serve straight from the freezer.

These frozen banana bites are a fun, healthier alternative to traditional chocolate-dipped treats, while still offering all the indulgence of chocolate and a satisfying bite.

They’re perfect for a sweet snack at any outdoor gathering or as a kid-friendly dessert option.

Key Lime Pie Bars

These key lime pie bars offer the perfect balance of tangy and sweet, with a buttery graham cracker crust, creamy lime filling, and a hint of zesty lime flavor.

They’re easy to make, can be prepped ahead of time, and serve a large crowd—ideal for outdoor summer parties or family reunions.

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 cans (14 oz each) sweetened condensed milk
• 1/2 cup fresh lime juice
• 3 large egg yolks
• 1 tsp lime zest

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Lime wedges for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing some to hang over the sides for easy removal.
2. For the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven to cool.
3. For the filling: In a large bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, and lime zest until smooth. Pour the mixture over the cooled crust.
4. Bake for 15–20 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely, then refrigerate for at least 3 hours or overnight.
5. For the topping: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
6. Once the bars are fully chilled, spread the whipped cream on top and garnish with lime wedges. Slice into bars and serve.

These key lime pie bars offer all the tropical flavors of the traditional dessert in a convenient, easy-to-serve form.

Their bright and refreshing taste makes them perfect for hot summer days.

Strawberry Mango Sorbet

This refreshing sorbet combines the sweetness of ripe strawberries with the tropical flavors of mango, creating a delicious, icy treat that’s both fruity and cool.

It’s dairy-free, gluten-free, and perfect for anyone looking for a light, vegan-friendly dessert for a crowd.

Ingredients:

• 3 cups fresh strawberries, hulled
• 2 cups fresh mango, peeled and chopped
• 1/2 cup granulated sugar (or to taste)
• 1/2 cup water
• Juice of 1 lime

Instructions:

1. In a blender or food processor, combine the strawberries, mango, sugar, water, and lime juice. Blend until smooth, adding more water if needed to achieve a pourable consistency.
2. Pour the mixture into a shallow baking dish or large ice cube tray. Freeze for about 4 hours, or until firm.
3. Once frozen, break up the mixture with a fork, scraping the frozen sorbet into fluffy, icy crystals.
4. Serve immediately as a light, refreshing sorbet. Alternatively, store in an airtight container in the freezer for up to 1 week.

This vibrant, fruity sorbet is a crowd-pleaser that’s naturally sweet and refreshing.

It’s simple to prepare and an excellent make-ahead dessert that adds a tropical flair to your summer events.

Cinnamon Roll Casserole

This cinnamon roll casserole is an indulgent breakfast or dessert option that’s easy to prepare for a crowd.

It’s made with cinnamon rolls, a rich custard, and a sweet glaze, all baked together into a gooey, warm, and comforting dish that’s perfect for brunches, potlucks, or as a special treat for summer gatherings.

Ingredients:

• 2 cans (12 oz each) refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup butter, melted

For the glaze:

• 1/2 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cut the cinnamon rolls into quarters and arrange them evenly in the prepared dish.
3. In a bowl, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, and melted butter. Pour this custard mixture evenly over the cinnamon rolls.
4. Bake for 25–30 minutes, or until the casserole is golden brown and set in the center.
5. While the casserole is baking, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a small bowl until smooth.
6. Once the casserole is done, drizzle the glaze over the top while it’s still warm. Serve immediately.

This cinnamon roll casserole is a comforting and decadent dessert or breakfast for a crowd.

It’s incredibly easy to make and sure to be a hit, especially when topped with a sweet glaze that complements the cinnamon roll flavor.

Watermelon Sorbet

This vibrant and refreshing watermelon sorbet is an easy-to-make, dairy-free dessert that’s perfect for hot summer days.

It’s naturally sweet with just the right amount of tang from lime, making it an irresistible treat for your guests.

Ingredients:

• 4 cups watermelon, cubed and seeds removed
• ½ cup granulated sugar (or to taste)
• Juice of 2 limes
• 1 cup water

Instructions:

1. Place the watermelon cubes in a blender or food processor and blend until smooth.
2. Strain the mixture through a fine-mesh sieve to remove any pulp or extra water.
3. In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves. Remove from heat and let it cool completely.
4. Add the sugar syrup and lime juice to the watermelon juice and mix well.
5. Pour the mixture into a shallow dish or ice cube tray and freeze for 4–6 hours or until solid.
6. Once frozen, scrape the sorbet with a fork to create icy, fluffy crystals.
7. Serve immediately as a refreshing treat or store in an airtight container in the freezer for up to one week.

This watermelon sorbet is incredibly refreshing, light, and naturally sweet, making it the perfect way to cool off during summer get-togethers.

It’s also an easy, no-cook dessert that can be prepared ahead of time.

Peach Cobbler Bars

These peach cobbler bars combine the flavors of a classic peach cobbler in a convenient, hand-held bar form.

With a buttery shortbread crust, juicy peach filling, and a crumble topping, they’re a crowd-pleasing dessert that’s perfect for potlucks or backyard BBQs.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, cold and cut into cubes
• 1 large egg

For the filling:

• 4 cups fresh or frozen peaches, peeled and sliced
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the crumble topping:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ tsp ground cinnamon
• ½ cup unsalted butter, cold and cut into cubes

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
2. For the crust: In a bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg.
3. Press the dough evenly into the prepared pan and bake for 10–12 minutes, or until the crust is lightly golden.
4. For the filling: In a bowl, mix together the peaches, sugar, cornstarch, lemon juice, and vanilla extract. Pour the peach mixture over the partially baked crust.
5. For the crumble topping: In a bowl, combine the flour, sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the peaches.
6. Bake for an additional 30–35 minutes, or until the top is golden brown and the peach filling is bubbly.
7. Let cool before slicing into bars. Serve warm or at room temperature.

These peach cobbler bars are the perfect combination of juicy, sweet peaches and a buttery, crumble topping.

They’re an easy way to serve a classic peach cobbler without the hassle of individual servings.

No-Bake Chocolate Peanut Butter Bars

These no-bake chocolate peanut butter bars are a simple yet indulgent dessert that requires minimal effort.

With a crunchy graham cracker crust, a creamy peanut butter filling, and a rich chocolate layer on top, they’re a perfect treat for any summer gathering.

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1 cup powdered sugar
• 1 cup unsalted butter, melted

For the filling:

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract

For the chocolate topping:

• 1 ½ cups semi-sweet chocolate chips
• 2 tbsp unsalted butter

Instructions:

1. Line a 9×13-inch baking dish with parchment paper or foil for easy removal.
2. For the crust: In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of the prepared dish to form an even layer. Refrigerate while you prepare the filling.
3. For the filling: In a bowl, mix together peanut butter, powdered sugar, and vanilla extract until smooth. Spread the peanut butter mixture over the graham cracker crust. Refrigerate for at least 30 minutes to allow it to firm up.
4. For the chocolate topping: In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring between each, until smooth.
5. Pour the melted chocolate over the peanut butter layer and spread evenly. Refrigerate for another hour, or until the chocolate is set.
6. Slice into squares and serve chilled.

These chocolate peanut butter bars are the perfect no-bake treat—rich, creamy, and satisfying, with a crunchy texture and decadent chocolate topping.

They’re quick to prepare and always a hit with both kids and adults.

Lemon Blueberry Cheesecake Bars

These lemon blueberry cheesecake bars are creamy and tangy, with a refreshing lemon flavor paired with sweet blueberries.

They’re a simple way to make a decadent cheesecake without the need for a springform pan, and they’re perfect for serving a crowd.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 1/3 cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest and juice of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper.
2. For the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let it cool.
3. For the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Pour the cheesecake filling over the cooled crust and smooth it into an even layer.
5. Sprinkle the blueberries evenly over the top of the cheesecake mixture.
6. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
7. Let cool, then refrigerate for at least 4 hours or overnight before cutting into bars and serving.

These lemon blueberry cheesecake bars are the perfect balance of sweet and tart.

The blueberry topping and lemony filling make this a refreshing and indulgent treat for any summer gathering.

S’mores Ice Cream Cake

This no-bake s’mores ice cream cake combines the flavors of a classic campfire treat with the refreshing coolness of ice cream.

Layered with graham cracker crumbs, chocolate, marshmallows, and vanilla ice cream, this dessert is guaranteed to be a crowd favorite.

Ingredients:

For the crust:

• 2 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the ice cream layers:

• 2 quarts vanilla ice cream, softened
• 2 cups mini marshmallows
• 1 cup chocolate chips (milk or dark)
• 1/2 cup heavy cream

For the topping:

• 1/2 cup mini marshmallows
• 1/4 cup chocolate chips
• Crushed graham crackers (for garnish)

Instructions:

1. Line a 9×13-inch baking dish with parchment paper.
2. For the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl, then press the mixture into the bottom of the dish to form a firm crust. Freeze for 30 minutes to set.
3. For the first ice cream layer: Spread softened vanilla ice cream evenly over the crust and return to the freezer for 1–2 hours to harden.
4. For the second layer: In a small saucepan, heat the heavy cream until it begins to simmer. Add the chocolate chips and stir until melted and smooth. Let the mixture cool slightly, then drizzle it over the frozen ice cream layer.
5. Sprinkle the mini marshmallows over the chocolate sauce and freeze again for 1 hour to set.
6. For the final topping: In a small pan, toast the mini marshmallows under the broiler for a few minutes, watching closely to prevent burning. Sprinkle the toasted marshmallows and crushed graham crackers over the top of the cake.
7. Serve immediately or freeze until ready to serve.

This s’mores ice cream cake brings the campfire treat to a whole new level.

It’s cool, creamy, and packed with nostalgic s’mores flavor that everyone will love.

Tropical Fruit Salad with Honey Lime Dressing

This tropical fruit salad is a light, refreshing dessert that’s full of vibrant, juicy fruits like pineapple, mango, kiwi, and strawberries.

The honey lime dressing adds the perfect sweetness and tang, making it an easy yet impressive dessert for a crowd.

Ingredients:

• 2 cups fresh pineapple, diced
• 2 cups fresh mango, diced
• 2 cups fresh strawberries, sliced
• 2 kiwis, peeled and diced
• 1 orange, peeled and segmented
• 1/2 cup fresh coconut flakes (optional)

For the honey lime dressing:

• 3 tbsp honey
• 2 tbsp lime juice
• 1 tsp lime zest

Instructions:

1. In a large bowl, combine all of the chopped fresh fruit.
2. In a small bowl, whisk together the honey, lime juice, and lime zest until the honey is fully dissolved and the dressing is smooth.
3. Drizzle the dressing over the fruit salad and toss gently to coat the fruit evenly.
4. If desired, sprinkle the coconut flakes over the top for extra tropical flavor.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This tropical fruit salad is light, refreshing, and bursting with flavor.

The honey lime dressing ties everything together, making it the perfect summer dessert or a side dish for a BBQ.

Frozen Key Lime Pie Bites

These frozen key lime pie bites are a bite-sized, refreshing treat that combines the tangy flavor of key lime with a creamy, frozen texture.

They are perfect for a crowd, offering all the flavors of a traditional key lime pie in a handheld, easy-to-serve form.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh key lime juice (or regular lime juice)
• Zest of 1 lime
• 1 ½ cups heavy cream

Instructions:

1. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of silicone mini muffin pans to form a crust. Freeze for 30 minutes to set.
2. In a separate bowl, combine the sweetened condensed milk, lime juice, and lime zest. Stir until smooth.
3. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lime mixture until well combined.
4. Spoon the lime filling over the graham cracker crusts, filling each mini muffin cavity evenly. Freeze for at least 4 hours or until completely firm.
5. To serve, pop the bites out of the silicone mold and enjoy!

These frozen key lime pie bites are the perfect combination of sweet, tart, and creamy, offering a cool and refreshing summer treat in an easy-to-eat format.

They’re ideal for parties and outdoor events.

Chocolate-Covered Strawberry Skewers

Chocolate-covered strawberry skewers are a fun and simple dessert that looks as great as it tastes.

With fresh strawberries dipped in chocolate and skewered for easy serving, these are a great addition to any dessert spread. They’re easy to make and perfect for a crowd.

Ingredients:

• 1 pint fresh strawberries, hulled
• 1 ½ cups semi-sweet chocolate chips
• 1 tbsp coconut oil (optional, for smoothness)
• 1 cup crushed nuts, sprinkles, or shredded coconut (optional)
• Wooden skewers

Instructions:

1. Wash and hull the strawberries, then pat them dry with a paper towel.
2. Melt the chocolate chips and coconut oil (if using) in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring after each.
3. Dip each strawberry into the melted chocolate, coating it halfway. If desired, roll the chocolate-covered part of the strawberry in crushed nuts, sprinkles, or shredded coconut.
4. Insert a wooden skewer into the stem end of each strawberry and place them on a parchment-lined baking sheet.
5. Refrigerate the skewers for about 30 minutes, or until the chocolate has hardened. Serve chilled.

These chocolate-covered strawberry skewers are an easy yet elegant dessert that adds a fun and interactive element to your gathering.

They’re great for any event, from casual BBQs to more formal celebrations.

No-Bake Lemon Cheesecake Parfaits

These no-bake lemon cheesecake parfaits are layered with a tangy lemon cheesecake filling, a buttery graham cracker crust, and fresh fruit. These individual servings are refreshing and creamy, making them a perfect dessert for a crowd.

The best part is, no baking is required!

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 2 tbsp sugar

For the cheesecake filling:

• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

For the topping:

• Fresh berries (blueberries, raspberries, or strawberries)
• Lemon zest (optional)

Instructions:

1. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is moist and crumbly. Divide the mixture evenly between individual serving glasses or jars, pressing it down to form a crust layer.
2. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the sour cream, vanilla extract, lemon zest, and lemon juice, and beat until well combined and creamy.
3. Spoon the cheesecake filling over the crust in each serving glass, smoothing the top with a spoon.
4. Refrigerate the parfaits for at least 2 hours to allow the flavors to meld.
5. Before serving, top each parfait with fresh berries and a sprinkle of lemon zest for extra flavor.

These no-bake lemon cheesecake parfaits are a simple and elegant dessert that’s sure to impress your guests.

The layers of graham cracker crust, creamy lemon filling, and fresh fruit make each bite light, refreshing, and satisfying.