29+ Easy & Delicious Summer Dessert Recipes for Every Picnic Basket

There’s nothing quite like a summer picnic—sunshine, fresh air, and delicious food enjoyed with friends or family.

And while sandwiches and salads get a lot of attention, no picnic is truly complete without dessert.

Whether you’re spreading out a blanket at the beach, lounging in the park, or hosting a backyard get-together, a cool and portable sweet treat can make your picnic feel extra special.

That’s why we’ve rounded up 29+ summer dessert recipes that are perfect for any outdoor setting.

From fruity popsicles and zesty cheesecakes to no-bake bars and crowd-friendly cookies, these desserts are all designed to be transportable, refreshing, and easy to prepare.

Whether you love tropical flavors, classic fruit combinations, or fun bite-sized sweets, there’s something here for every taste and picnic plan.

So grab your cooler, pack your basket, and get ready to enjoy summer’s sweetest moments—one dessert at a time!

29+ Easy & Delicious Summer Dessert Recipes for Every Picnic Basket

When the sun is shining and the weather invites you outdoors, having the right dessert can elevate your picnic from simple to unforgettable.

These 29+ summer dessert recipes are not only delicious but also practical—many are make-ahead, no-bake, or perfectly portioned for sharing.

Whether you’re craving something fruity, frozen, creamy, or crunchy, this collection ensures that you’ll never run out of ideas to keep your summer gatherings sweet and stress-free.

Strawberry Lemonade Bars

Nothing says summer quite like the refreshing combination of strawberries and lemonade. These bars are tangy, sweet, and vibrant—ideal for a picnic under the sun.

The bright citrus flavor cuts through the richness of the buttery crust, and the strawberry swirl adds a fruity twist that screams summer fun.

Ingredients:

For the crust:

• 1 cup (2 sticks) unsalted butter, melted
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp salt

For the filling:

• 1½ cups granulated sugar
• ¼ cup all-purpose flour
• 4 large eggs
• ½ cup freshly squeezed lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• 1 cup pureed strawberries (fresh or thawed frozen)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, mix melted butter, sugar, flour, and salt. Press evenly into the prepared pan and bake for 18–20 minutes until lightly golden.
3. Meanwhile, whisk sugar and flour in a separate bowl. Add eggs, lemon juice, and zest, and whisk until smooth.
4. Pour lemon mixture over the hot crust. Drop spoonfuls of strawberry puree over the top and swirl with a knife.
5. Bake for 22–25 minutes or until the center is set. Cool completely before cutting. Dust with powdered sugar before serving.

These bars hold their shape well and taste even better chilled, making them a practical and refreshing option for picnics.

They’re easy to pack and bring a splash of color and joy to your outdoor spread.

No-Bake Coconut Pineapple Cheesecake Cups

Transport your taste buds to a tropical island with these no-bake cheesecake cups.

Layered with crushed graham crackers, tangy pineapple, creamy coconut cheesecake filling, and toasted coconut flakes, these single-serve desserts are convenient, mess-free, and absolutely delightful.

Ingredients:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 1 cup canned crushed pineapple, well-drained
• ¼ cup powdered sugar
• ½ tsp coconut extract
• 1 cup whipped topping or whipped cream
• Toasted shredded coconut, for garnish

Instructions:

1. Combine graham cracker crumbs and melted butter. Press about 2 tablespoons into the bottom of each small cup or jar.
2. In a bowl, beat cream cheese until smooth. Add powdered sugar, coconut extract, and mix well. Fold in whipped topping and crushed pineapple.
3. Spoon the mixture over the crust in each cup.
4. Chill for at least 2 hours or until firm.
5. Top with toasted coconut before serving.

These no-bake cheesecake cups are a dream for warm weather.

They’re creamy yet refreshing, easy to store in a cooler, and quick to serve at a picnic without utensils or cleanup hassle. A perfect ending to any sunny afternoon.

Peach Basil Hand Pies

Peaches and basil might seem like an unusual combo, but together they create a deeply fragrant and summery dessert.

These hand pies are portable, juicy, and full of flavor—ideal for sharing outdoors without needing plates or forks.

Ingredients:

For the filling:

• 2 cups fresh peaches, diced
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• 1 tbsp chopped fresh basil
• 1 tbsp cornstarch

For the crust:

• 1 package refrigerated pie crusts (2 rounds)
• 1 egg (for egg wash)
• 1 tbsp water
• Coarse sugar for topping (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix peaches, brown sugar, lemon juice, basil, and cornstarch. Let sit for 10 minutes.
3. Roll out pie crusts and cut into circles (about 4-5 inches wide). Place a spoonful of filling on one half of each circle, fold over, and seal edges with a fork.
4. Beat egg with water to make an egg wash and brush over each pie. Sprinkle with coarse sugar if desired.
5. Bake for 20–25 minutes until golden brown and bubbling. Cool slightly before packing.

These hand pies are delicious warm or room temperature, and the flaky crust holds the juicy peach filling beautifully.

The basil adds a fresh note that elevates them from the ordinary to the extraordinary. They’ll be the first thing to disappear from the picnic basket.

Blueberry Lemon Cream Parfaits

These layered parfaits combine the sweet-tart flavor of fresh blueberries with a silky lemon cream, making them a refreshing and elegant dessert for any picnic.

Their individual servings make them easy to pack and serve, and the colorful layers are as delightful to look at as they are to taste.

Ingredients:

For the lemon cream:

• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 2 tbsp lemon zest
• 2 tbsp freshly squeezed lemon juice

For the blueberry compote:

• 2 cups fresh blueberries
• 2 tbsp honey
• 1 tsp lemon juice

For assembly:

• Granola, for crunch
• Fresh mint leaves, for garnish

Instructions:

1. Start by making the blueberry compote: In a small saucepan, heat the blueberries, honey, and lemon juice over medium heat. Stir until the blueberries burst and the mixture thickens (about 10 minutes). Let cool completely.
2. For the lemon cream, beat the cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture, along with the lemon zest and lemon juice.
3. Layer the parfaits in small jars or cups: Start with a spoonful of lemon cream, followed by a spoonful of blueberry compote, then a sprinkle of granola. Repeat layers until the cups are filled.
4. Garnish with fresh mint and serve chilled.

The creamy lemon layers, paired with the slightly sweet blueberry compote and the crunchy granola, create a perfect balance of textures and flavors.

These parfaits are incredibly refreshing on a hot summer day and will make your picnic feel like a gourmet affair.

Watermelon Fruit Pizza

A healthier, but equally delicious option, this watermelon fruit pizza is both visually stunning and easy to prepare.

The sweet, juicy watermelon acts as a pizza base, and you can top it with whipped yogurt, fresh fruit, and a drizzle of honey to make a light yet satisfying dessert.

Ingredients:

• 1 medium watermelon
• 1 cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 kiwi, peeled and sliced
• 1 tbsp chopped fresh mint

Instructions:

1. Slice the watermelon into thick rounds, about 1–2 inches wide. Cut into wedges or leave whole depending on how large you want your “pizza” slices.
2. In a bowl, mix the Greek yogurt, honey, and vanilla extract until smooth.
3. Spread a generous layer of yogurt mixture over the top of each watermelon slice, leaving the edges exposed.
4. Decorate the “pizza” with fresh fruit—arrange strawberries, blueberries, and kiwi slices in a colorful pattern.
5. Drizzle with a little extra honey and sprinkle with chopped mint for a fresh finish.
6. Serve immediately, or chill for an hour before serving for a colder option.

This watermelon fruit pizza is a refreshing and guilt-free dessert that’s perfect for a sunny day.

The combination of juicy watermelon, creamy yogurt, and fresh fruit makes it a satisfying yet light dessert, and it’s sure to be a crowd-pleaser at any picnic.

Chocolate-Dipped Frozen Banana Bites

For an easy and fun-to-eat dessert that kids and adults alike will enjoy, try these chocolate-dipped frozen banana bites.

They’re the perfect mix of creamy, fruity, and indulgent, with the added bonus of being a simple, mess-free treat.

Ingredients:

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

Instructions:

1. Peel the bananas and cut them into bite-sized slices, about 1 inch thick.
2. Line a baking sheet with parchment paper and arrange the banana slices in a single layer.
3. In a heatproof bowl, melt the chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.
4. Dip each banana slice halfway into the melted chocolate, allowing any excess to drip off.
5. Roll the chocolate-covered bananas in chopped nuts or shredded coconut for added texture and flavor.
6. Place the dipped banana slices back on the parchment-lined sheet and freeze for at least 1 hour or until the chocolate is firm.
7. Pack them in a cooler for a cool and satisfying picnic treat.

These frozen banana bites are a simple yet delicious dessert that offers a little indulgence without being too heavy.

The chocolate coating adds a rich touch, while the bananas stay cool and refreshing—ideal for a summer picnic. Plus, they’re easy to make and easy to share!

Tropical Mango Sorbet

A scoop of tropical mango sorbet is the perfect way to cool down on a hot summer day.

This vibrant, fruity dessert is made with fresh mangoes and a hint of lime, giving it a bright, tangy flavor that will transport you straight to paradise.

Ingredients:

• 3 ripe mangoes, peeled and diced
• 1/4 cup fresh lime juice
• 1/2 cup sugar (adjust based on sweetness of mangoes)
• 1/2 cup water

Instructions:

1. In a blender or food processor, combine the diced mangoes, lime juice, sugar, and water. Blend until smooth and creamy.
2. Pour the mixture into a shallow container and cover it tightly. Freeze for about 2 hours, then scrape the mixture with a fork to break up any ice crystals.
3. Continue freezing, scraping every hour, until the sorbet reaches a fluffy, slushy texture (about 4 hours total).
4. Scoop into bowls or cones and serve immediately, or store in an airtight container for later.

This mango sorbet is naturally sweet, light, and refreshing. It’s perfect for picnics since it’s easy to pack and won’t melt too quickly.

The tropical flavors are a hit in the summer and provide a healthy alternative to traditional ice cream.

S’mores Brownie Bites

S’mores and brownies come together in these delicious bite-sized treats.

The rich, fudgy brownies are topped with melted chocolate, mini marshmallows, and a sprinkle of graham cracker crumbs—just like the classic campfire s’mores but in a much more portable, bite-sized form.

Ingredients:

For the brownies:

• 1 box of brownie mix (plus ingredients required on the box)
• 1/2 cup mini chocolate chips (optional)

For topping:

• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs
• 1/2 cup milk chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. Prepare the brownie batter according to the package instructions, folding in mini chocolate chips for extra richness.
3. Spoon the brownie batter into the muffin tin, filling each cup about 2/3 full. Bake according to package instructions, about 18–20 minutes, or until a toothpick comes out clean.
4. While the brownies are still warm, top each with a few mini marshmallows, pressing them gently into the surface.
5. Return the pan to the oven for another 2–3 minutes until the marshmallows are lightly golden.
6. Sprinkle graham cracker crumbs over the marshmallows and top with a few milk chocolate chips. Allow to cool completely before removing from the muffin tin.

These s’mores brownie bites are the ultimate combination of chocolate, marshmallows, and graham crackers.

They’re easy to pack for a picnic and bring that nostalgic s’mores flavor in a more portable form. Plus, they’re so satisfying you’ll want to make them again and again.

Lemon Coconut Energy Bites

For a healthy and energizing picnic treat, these no-bake lemon coconut energy bites are perfect.

Packed with oats, coconut, and a touch of citrus, they provide a sweet, zesty boost to your picnic without any added sugar.

Ingredients:

• 1 cup rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond butter or peanut butter
• 2 tbsp honey or maple syrup
• 1 tbsp chia seeds
• Zest and juice of 1 lemon
• 1/2 tsp vanilla extract

Instructions:

1. In a medium bowl, combine oats, shredded coconut, almond butter, honey, chia seeds, lemon zest, lemon juice, and vanilla extract. Stir well until all ingredients are thoroughly mixed.
2. Roll the mixture into 1-inch balls, making sure they hold together.
3. Place the energy bites on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
4. Store the bites in an airtight container for up to one week.

These lemon coconut energy bites are quick to make, healthy, and provide just the right amount of sweetness for a picnic snack.

They’re great for a light pick-me-up between activities and can be easily carried in your bag or cooler without worry of mess.

Chocolate-Covered Strawberry Skewers

These chocolate-covered strawberry skewers are a simple yet elegant dessert that combines the rich flavor of chocolate with the fresh juiciness of ripe strawberries.

They are easy to make, fun to eat, and perfect for a summer picnic when you want a sweet treat with minimal fuss.

Ingredients:

• 1 pint fresh strawberries, hulled
• 1 cup semi-sweet chocolate chips
• 1 tsp coconut oil (optional, for smooth melting)
• 1/2 cup crushed nuts (e.g., almonds or pistachios) or sprinkles for garnish
• Wooden skewers or toothpicks

Instructions:

1. Thread the strawberries onto wooden skewers or toothpicks, leaving a little space between each berry.
2. In a heatproof bowl, melt the chocolate chips and coconut oil (if using) over a double boiler or microwave in 30-second increments, stirring until smooth.
3. Dip each strawberry in the melted chocolate, coating about two-thirds of the berry.
4. Roll or sprinkle the chocolate-covered part of the strawberry with crushed nuts or sprinkles.
5. Arrange the skewers on a parchment-lined tray and let the chocolate harden for 15–20 minutes at room temperature, or refrigerate for quicker results.

These chocolate-covered strawberry skewers are perfect for a picnic because they’re easy to hold, transport, and eat.

The combination of fresh strawberries and chocolate is always a crowd-pleaser, and the option to add crushed nuts or sprinkles offers a bit of customization for different tastes.

Peach and Honey Yogurt Parfaits

The combination of sweet, juicy peaches and creamy honey yogurt creates a perfectly balanced parfait that’s light, refreshing, and satisfying.

These parfaits are a great way to enjoy the flavors of summer fruit while still feeling like a decadent treat. Plus, they’re easy to assemble and pack for a picnic.

Ingredients:

• 2 large ripe peaches, peeled and diced
• 1 cup Greek yogurt
• 2 tbsp honey (plus extra for drizzling)
• 1 tsp vanilla extract
• 1/4 cup granola
• Fresh mint leaves, for garnish

Instructions:

1. In a bowl, mix the Greek yogurt with honey and vanilla extract until smooth and creamy.
2. Layer the parfaits in small cups or jars, starting with a spoonful of honey yogurt, followed by a layer of diced peaches.
3. Repeat the layers until the cup is filled, finishing with a dollop of yogurt on top.
4. Sprinkle granola over the top and drizzle with extra honey.
5. Garnish with a fresh mint leaf and chill for 30 minutes before serving.

These peach and honey yogurt parfaits are both healthy and indulgent, offering a wonderful contrast between the creamy yogurt and the juicy peaches.

They’re also very versatile, so you can substitute peaches with other seasonal fruits if desired, making them an excellent choice for any summer picnic.

Raspberry Lemon Shortcakes

A twist on the classic strawberry shortcake, these raspberry lemon shortcakes are bursting with bright citrus flavor and sweet berries.

The fluffy homemade biscuits paired with tangy raspberries and whipped cream create the perfect picnic dessert that’s both light and satisfying.

Ingredients:

For the biscuits:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk

For the filling:

• 2 cups fresh raspberries
• 2 tbsp honey or sugar (adjust to taste)
• 1 tbsp lemon zest
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add buttermilk and stir until the dough just comes together.
3. Turn the dough onto a floured surface, knead lightly, and roll out to about 1-inch thickness. Cut into rounds using a biscuit cutter or glass.
4. Place the biscuits on the prepared baking sheet and bake for 12–15 minutes or until golden brown. Let them cool slightly.
5. For the filling, mix the raspberries, honey, and lemon zest in a bowl. In another bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
6. To assemble, split each biscuit in half, and spoon some raspberry mixture onto the bottom half. Top with whipped cream and place the other biscuit half on top.
7. Serve immediately, or refrigerate for later use.

These raspberry lemon shortcakes bring the perfect balance of tart raspberries, creamy whipped cream, and fluffy biscuits.

The lemon zest adds a refreshing twist, making these shortcakes an ideal treat for a summer picnic. They’re light, easy to serve, and sure to impress!

Blackberry Lime Cheesecake Cups

These no-bake blackberry lime cheesecake cups are a refreshing and tangy treat for your picnic.

The combination of creamy cheesecake filling, sweet blackberries, and a zesty lime kick creates a well-balanced dessert that’s both indulgent and light.

Ingredients:

For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp sugar

For the filling:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp lime juice
• Zest of 1 lime
• 1/2 cup heavy whipping cream, whipped

For the topping:

• 1 cup fresh blackberries
• 2 tbsp honey

Instructions:

1. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of small jars or cups to form the crust.
2. In a separate bowl, beat the cream cheese, sour cream, powdered sugar, vanilla extract, lime juice, and lime zest until smooth.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Spoon the cheesecake filling over the prepared crusts, smoothing the tops.
5. In a small bowl, toss the blackberries with honey and spoon them over the cheesecake cups.
6. Refrigerate for at least 2 hours before serving.

These blackberry lime cheesecake cups are a light, creamy dessert with a pop of tartness from the lime and sweetness from the blackberries.

They’re easy to make ahead and perfect for picnics, offering individual servings that are both refreshing and satisfying.

Churro Bites

For a fun and shareable treat, these churro bites are crunchy on the outside, soft on the inside, and coated in cinnamon-sugar goodness.

They’re easy to eat with your hands, making them ideal for a picnic treat that everyone will enjoy.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup vegetable oil (for frying)

For coating:

• 1/2 cup sugar
• 1 tbsp cinnamon

Instructions:

1. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil, then reduce heat and add flour. Stir vigorously until the dough pulls away from the sides of the pan. Remove from heat.
2. Let the dough cool for 5 minutes, then stir in eggs one at a time, mixing until smooth. Add vanilla extract.
3. Heat oil in a frying pan over medium-high heat. Using a spoon or piping bag, carefully drop small spoonfuls of dough into the hot oil and fry until golden brown, about 2–3 minutes.
4. Remove the churro bites from the oil and drain on paper towels.
5. In a small bowl, mix sugar and cinnamon, then roll the churro bites in the cinnamon-sugar mixture.
6. Serve immediately, or let cool and pack them for your picnic.

These churro bites are a fun and delicious finger food that’s perfect for a picnic.

They offer the same great flavor of traditional churros but are much easier to share and enjoy outdoors. The cinnamon-sugar coating is irresistible and adds a nice crunch!

Kiwi Coconut Popsicles

These tropical kiwi coconut popsicles are refreshing, creamy, and full of bright, zesty flavors.

The combination of fresh kiwi and coconut milk creates a smooth, creamy popsicle with just the right amount of sweetness. These are perfect for a hot day, and their vibrant green color makes them a visually stunning addition to your picnic.

Ingredients:

• 4 ripe kiwis, peeled and sliced
• 1/2 cup coconut milk (or full-fat coconut cream)
• 2 tbsp honey or maple syrup (adjust to taste)
• 1/4 tsp vanilla extract
• 1/4 cup shredded coconut (optional)

Instructions:

1. Blend the sliced kiwis, coconut milk, honey, and vanilla extract in a blender until smooth.
2. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
3. If desired, sprinkle shredded coconut into each mold for added texture and a coconutty flavor.
4. Insert popsicle sticks and freeze for at least 4 hours, or overnight for best results.
5. To remove from the molds, run warm water over the outside of the molds for a few seconds.

These kiwi coconut popsicles are naturally sweet and have a tropical, creamy texture that will cool you off in the summer heat.

They’re easy to make, transport, and enjoy at any picnic, making them an excellent choice for a light, fruity dessert.

Pineapple Coconut Energy Bars

These no-bake pineapple coconut energy bars are packed with tropical flavors and offer a boost of energy while satisfying your sweet cravings.

With a chewy texture and hints of coconut, these bars are great for an afternoon pick-me-up or a healthy dessert for your picnic.

Ingredients:

• 1 cup dried pineapple, chopped
• 1 cup unsweetened shredded coconut
• 1/2 cup rolled oats
• 1/2 cup almond or peanut butter
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a food processor, combine the dried pineapple, shredded coconut, and rolled oats. Pulse until everything is finely chopped.
2. Add the almond or peanut butter, honey, vanilla extract, and salt. Process until the mixture starts to stick together.
3. Press the mixture into a lined 8×8-inch baking dish, packing it down firmly.
4. Refrigerate for at least 1 hour to firm up.
5. Once set, cut into bars and pack them for your picnic.

These pineapple coconut energy bars are a healthy, no-bake dessert option that provides natural sweetness and a tropical twist.

They’re easy to make ahead and keep well, making them a perfect snack for any picnic or outdoor activity.

Lemon Basil Panna Cotta

This lemon basil panna cotta is an elegant, creamy dessert that combines the rich flavor of vanilla cream with the fresh, aromatic taste of basil and lemon.

It’s a refreshing, light treat that will impress your picnic guests and is easy to transport in individual cups.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh basil leaves, chopped
• 1 1/2 tsp gelatin powder
• 2 tbsp cold water

Instructions:

1. In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes to bloom.
2. In a saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and lemon zest. Heat over medium heat until the sugar dissolves, but don’t bring it to a boil.
3. Stir in the bloomed gelatin until completely dissolved, then remove from heat.
4. Add the chopped basil leaves and let the mixture steep for about 10 minutes to infuse the basil flavor.
5. Strain out the basil leaves, then pour the mixture into small cups or jars.
6. Refrigerate for at least 4 hours, or until set.

This lemon basil panna cotta is light and creamy with a refreshing citrus and herb twist.

It’s an elegant dessert that’s easy to make ahead and perfect for a picnic, offering a unique combination of flavors that’s both tangy and aromatic.

Apple Cinnamon Nachos

A fun, fresh, and healthy take on dessert nachos, these apple cinnamon nachos are loaded with crispy apple slices, sweet cinnamon sugar, and a drizzle of caramel sauce.

They’re a delightful, shareable treat for a picnic that offers a satisfying crunch while still being light and fruity.

Ingredients:

• 3 large apples, thinly sliced
• 1 tbsp lemon juice
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/4 cup caramel sauce (store-bought or homemade)
• 1/4 cup chopped pecans (optional)

Instructions:

1. In a small bowl, combine the sugar and cinnamon.
2. Toss the apple slices with lemon juice to prevent browning, then sprinkle the cinnamon-sugar mixture over the apples.
3. Arrange the apple slices in a single layer on a platter or large plate, slightly overlapping to create a nacho-like effect.
4. Drizzle with caramel sauce and sprinkle with chopped pecans for added crunch (optional).
5. Serve immediately or pack in containers for your picnic.

These apple cinnamon nachos are a great balance of fresh, crunchy, and sweet, with a little caramel drizzle to bring everything together.

They’re simple to assemble and are a great healthy yet indulgent dessert option for a picnic or outdoor gathering.

Watermelon Feta Salad Cups

This watermelon feta salad is a savory-sweet combination that’s perfectly refreshing for a hot summer day.

The juicy watermelon, tangy feta, and fresh mint come together to make an exciting flavor profile that’s both light and satisfying. Presented in individual cups, it’s easy to serve at a picnic.

Ingredients:

• 4 cups watermelon, cut into small cubes
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp balsamic glaze or vinegar
• Pinch of salt and pepper

Instructions:

1. In a large bowl, toss together the watermelon cubes, crumbled feta, and chopped mint.
2. Divide the mixture into individual cups or small bowls.
3. Drizzle with balsamic glaze or vinegar and season lightly with salt and pepper.
4. Serve immediately or refrigerate until ready to serve.

These watermelon feta salad cups are vibrant and full of contrasting flavors, making them a refreshing and light option for a summer picnic dessert.

The combination of sweet watermelon, salty feta, and tangy balsamic is perfect for those looking for something both savory and sweet.

Blueberry Lemon Muffin Tops

These muffin tops are soft, slightly crunchy on the edges, and bursting with fresh blueberries and bright lemon flavor.

They’re an ideal treat to pack for a picnic because they’re easy to eat with one hand, while still offering a bakery-quality dessert experience.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 1 egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the softened butter with sour cream, egg, vanilla extract, and lemon zest until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
5. Gently fold in the blueberries.
6. Spoon dollops of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12–15 minutes or until golden brown around the edges.
8. Allow to cool before serving.

These blueberry lemon muffin tops are a fun twist on traditional muffins, with a light, tender texture and vibrant flavor.

They’re perfect for picnics because they’re easy to transport and have a refreshing, fruity taste that pairs wonderfully with the summer weather.

Coconut Lime Macaroons

These coconut lime macaroons are chewy, sweet, and tangy, with a tropical kick from the lime zest.

They’re easy to make, and their bite-sized nature makes them a perfect dessert to serve at a picnic. Plus, the lime adds a refreshing citrus twist to the classic coconut flavor.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 2/3 cup sugar
• 2 egg whites
• 1 tsp vanilla extract
• Zest of 1 lime
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, lime zest, and salt. Stir until well mixed.
3. Using a spoon, scoop small amounts of the mixture and form into small mounds, placing them on the prepared baking sheet.
4. Bake for 18–20 minutes, or until the macaroons are golden brown around the edges.
5. Allow the macaroons to cool on a wire rack before serving.

These coconut lime macaroons are bite-sized and bursting with tropical flavor, making them a perfect sweet treat for your picnic.

They’re simple to make, and the lime zest adds a zesty brightness that complements the coconut, making them extra refreshing.

Strawberry Basil Sorbet

This strawberry basil sorbet is a cool and refreshing treat for hot summer days.

The sweetness of strawberries paired with the fragrant notes of fresh basil creates a unique twist on traditional sorbet, making it a standout dessert for any picnic.

Ingredients:

• 4 cups fresh strawberries, hulled
• 1/2 cup sugar
• 1/4 cup water
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice

Instructions:

1. In a small saucepan, combine sugar and water, and heat over medium until the sugar dissolves completely, making a simple syrup.
2. Add the chopped basil to the syrup and let it steep for about 10 minutes.
3. Blend the strawberries, basil syrup, and lemon juice in a food processor until smooth.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, or pour into a shallow container and freeze, stirring every 30 minutes until the sorbet reaches a firm, scoopable consistency (about 2-3 hours).
5. Serve immediately or store in the freezer until ready to serve.

This strawberry basil sorbet is light and refreshing with a surprising depth of flavor.

The basil elevates the sweetness of the strawberries, creating a unique dessert that is perfect for cooling off during a summer picnic.

Peach and Cream Cheese Puff Pastry Bites

These peach and cream cheese puff pastry bites are quick to prepare, elegant, and full of flavor.

The combination of flaky puff pastry, sweet peaches, and creamy cheese makes for a delightful dessert that’s easy to serve and enjoy outdoors.

Ingredients:

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 2 ripe peaches, peeled and diced
• 1 tbsp honey (optional)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet and cut it into small squares (about 2 inches each).
3. In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth.
4. Place a dollop of cream cheese mixture in the center of each puff pastry square.
5. Top the cream cheese with a few pieces of diced peach and drizzle lightly with honey (if using).
6. Fold the corners of the puff pastry over the filling to form small pockets, then brush with the beaten egg.
7. Bake for 15-20 minutes, or until the puff pastry is golden and crispy.
8. Let cool slightly before serving.

These peach and cream cheese puff pastry bites are perfect for picnics because they are easy to hold and enjoy without making a mess.

The sweet peaches and creamy filling pair wonderfully with the crispy pastry, making them an irresistible dessert for a summer outing.

Chilled Coconut Mango Rice Pudding

This tropical rice pudding combines the creaminess of coconut milk with the sweetness of ripe mangoes, creating a dessert that’s both indulgent and refreshing.

Served chilled, it’s the perfect end to a summer picnic meal.

Ingredients:

• 1 cup cooked white rice (preferably short-grain)
• 1 cup coconut milk
• 1/2 cup whole milk
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1 ripe mango, peeled and diced
• Toasted coconut flakes, for garnish

Instructions:

1. In a saucepan, combine the cooked rice, coconut milk, whole milk, and sugar. Cook over medium heat, stirring frequently, until the mixture thickens slightly, about 10–12 minutes.
2. Stir in the vanilla extract, then remove from heat and let cool to room temperature.
3. Once cooled, transfer the rice pudding to small individual cups or bowls, cover, and refrigerate for at least 2 hours.
4. Before serving, top with fresh mango cubes and a sprinkle of toasted coconut flakes for a tropical touch.

This chilled coconut mango rice pudding is the perfect make-ahead dessert for your picnic.

The creamy coconut base pairs beautifully with the fresh, juicy mangoes, while the toasted coconut adds a crunchy texture that’s sure to delight.