8 Easy No-Bake Dessert Recipes For Kids

Lockdown is allowing us to spend more time with our children than ever before and it’s a great opportunity to get involved in new activities together.

Getting your children in the kitchen is a great way to bond whilst teaching them a whole host of skills along the way. We’ve done all of the hard work for you and collated 8 of the best no-bake dessert recipes to please the whole family without having to turn on the oven!

So grab your kids, don your aprons and let's get busy!

1. Frozen Banana Lollies

Keep the kids cool with these frozen banana lollies. A really fun recipe to get the kids in the kitchen that the whole family can enjoy!

Makes 4 Lollies

You’ll need:

2 Bananas

4 Large Strawberries

100g Natural Yoghurt

200g Dark Chocolate

1tbsp Hundreds & Thousands

4 Wooden Lolly Sticks

Method:

Line a baking tray with greaseproof paper

Cut your bananas into 4 equal-sized chunks

Firstly, thread a strawberry onto each lolly stick, then add the banana

Transfer your lollies onto your baking tray and place in the freezer uncovered for 1 hour

Put the yoghurt into a tall glass

Take out your lollies and dip them into the yoghurt so the banana is coated, avoiding the strawberries

Place back on the tray and pop back in the freezer until the yoghurt has set

Melt the chocolate in the microwave then pour into a large glass

Dip the top of each of your lollies into the melted chocolate and then sprinkle with hundreds & thousands

Your Frozen Banana Lollies are ready! They will keep in the freezer for up to 1 week 
 

Thanks BBC for a great recipe!

2. Cookies & Cream No-Bake Cheesecake

It doesn't get much better than this cookies and cream no-bake cheesecake recipe. Mouth-wateringly good, this is a great recipe to get older children in the kitchen. The whole family will enjoy devouring this.

You’ll need:

For the cheesecake base:

24 Chocolate Sandwich Biscuits

4 tbsp Unsalted Butter, melted

For the cheesecake filling:

15 Chocolate Sandwich Biscuits

16oz Cream Cheese

120g Icing Sugar

1 tsp Vanilla Extract

480ml Heavy Whipping Cream

Method:

Line a 9inch pan with greaseproof paper

Add 24 Chocolate Sandwich Biscuits to your food processor and blend for about 45 seconds until you have fine crumbs

Add the melted butter and blend again for 10 seconds until its all combined

Transfer your base mixture into your prepared pan and use a spoon to flatten it out

Transfer your pan base into the fridge to chill, now to start on the filling

Blend the remaining 15 chocolate sandwich biscuits for 45 seconds until they are fine crumbs, set aside

Using an electric whisk if you have one, if not you can use a handheld whisk, beat the cream cheese until its smooth

Add the icing sugar and vanilla extract and mix again until its all combined

Slowly pour in the whipping cream and whisk until its thickened and holds soft peaks- this can take 3-5 minutes

Using a spatula gently fold in the blitzed biscuits until its all combined

Remove your cheesecake base from the fridge and spread the filling evenly

Cover your cheesecake with cling film and transfer back to the fridge to chill for 4 hours or ideally overnight
 

See the original recipe here.

3. Marshmallow Pops

Easy, quick and fun to make these Marshmallow Pops will be a big hit with the kids! Younger children will love getting hands-on dunking their marshmallow pops in the chocolate then covering them in sprinkles.

You’ll need:

100g Milk Chocolate

1 Bag of Marshmallows

Lollypop Sticks

Optional Toppings:

Selection of sprinkles, Crushed Nuts, mini chocolate chips

Method:

Pour your chosen toppings into small bowls

Line a tray with greaseproof paper

Melt the chocolate: either in the microwave on a low setting or in a bowl over a pan of simmering water

For the fun bit: Push the lolly sticks about halfway through the marshmallow then dunk into the chocolate

Then dunk into your chosen topping bowl

Place your finished marshmallow pops onto your tray

Pop them into the fridge to set

4. Rainbow Fruit Ice Lollies

Rainbows are popping up everywhere at the moment so let's carry the theme into our kitchens and make some rainbow ice lollies. A healthy dessert option that will put a smile on everyone’s faces.

You’ll need:

Ice Lolly Moulds

A handful of the following fruits:

Blueberries

Red Grapes

Strawberries or Raspberries

Tinned Peach Slices

Green Grapes

Sugar-Free Lemonade

Method:

1. Wash the fruit
2. Slice the strawberries, grapes and peach slices
3. Next, fill your ice lolly moulds with the fruit in this order; blueberries, sliced red grapes, strawberries or raspberries, tinned peach pieces and green grapes.
4. Make sure the fruits are tightly packed into your ice lolly moulds then top up the moulds with the lemonade
5. Add the lids to your moulds and pop them in the freezer, it may take a few hours until they are ready 
    

Thanks to Eats Amazing for this recipe!

5. Cinnamon Rolls

A very easy version of an all-time favourite, Cinnamon Rolls. Super quick and super yummy, little hands will love helping to make these!

You’ll need:

2 Slices of White Bread, crusts removed

2 tbsp Butter

2 tbsp Cinnamon Sugar (you can make your own by mixing 100g of granulated sugar to 1 tablespoon of ground cinnamon)

1/2 tsp of water, or as needed

Method:

Roll out your slices of bread until they are thin

Butter the bread and sprinkle with the cinnamon sugar

Roll both of the bread slices until they are tight rolls

Cut your rolls into 1inch slices

To make the frosting topping: mix the icing sugar with the water to make a thin frosting then drizzle over your bread slices

Your cinnamon rolls are ready!
 

Credit: All Recipes

6. Gluten-Free Vegan Peanut Butter Cookies

These no-bake Peanut Butter cookies are a healthy alternative to your normal shop-bought cookies, dairy and gluten-free these will make for a great dessert to keep those little tummies full.

You’ll need:

240g Peanut Butter

170g Maple Syrup

180g Rolled Oats

Method:

Line a baking tray with greaseproof paper

Add the peanut butter and maple syrup to a large microwaveable bowl and mix until combined

Heat the mixture in the microwave for 20-second increments, whisking in between, for 4-7 times until the mixture begins to dry out

Adds the oats to your mixture and mix it thoroughly until it is all combined

Using a spoon, scoop out your mixture into equal parts onto your baking tray. Flatten slightly with a fork and make sure they are spaced evenly apart

Transfer your cookies to the freezer and allow to chill for 15-25 minutes

7. Frozen Yoghurt Bark

Kids and adults alike will enjoy tucking into this low in sugar, frozen yoghurt dessert.  

You’ll need:

For the yoghurt bark:

500g Greek Yoghurt

2 tbsp Honey

1 tbsp Cranberries

1 tbsp Raisins

Optional Toppings:

5 Fresh Strawberries, chopped

1 tbsp Chocolate Chips

1 tsp Desiccated Coconut

Method:

Line a baking tray with some foil

In a large bowl mix the yoghurt and honey until its combined

Add the cranberries and raisins and mix again

Pour your yoghurt mixture onto your prepared baking tray, spread the mixture to your desired thickness

Sprinkle on top your choice of topping and place in the freezer for 2-4 hours until its completely frozen

Remove from the freezer and use a sharp knife to cut off bark into pieces

Your frozen yoghurt bark will keep nicely in the freezer in freezer bags if it doesn’t all get eaten!
 

Thanks to My Fussy Easter for this recipe!

8. Chocolate Banana Ice Cream

If you’re looking for a super simple ice cream dessert then look no further, made with only three ingredients this is a delicious ice cream recipe that the whole family will enjoy.

You’ll need:

4 Bananas, peeled and sliced

1 tbsp Peanut Butter

1 tbsp Cocoa Powder

Method:

Line a baking tray with greaseproof paper

Place the sliced banana onto your baking tray and transfer to the freezer for 30 mins or overnight

Remove your banana slices from the freezer and pop them into a blender for until you have a creamy consistency.

Add the peanut butter and cocoa powder and blitz again until its all combined

Your Ice Cream is ready
 

See the original recipe here.