3,460 dessert recipes

Low calorie marbled chocolate cheesecake made with cottage cheese, skim milk, and whipped egg whites on a cocoa cookie crust. A no-bake, lighter cheesecake with bold chocolate swirl.

Rhubarb tart with orange glaze layers tart-sweet rhubarb over buttery puff pastry, then gets brushed with a reduced citrus syrup. Two rectangles, one sheet pan, one of the easiest stone-fruit-season desserts going.

Rasomadhuri, Indian fried cheese balls made with ricotta, milk powder, and cardamom, soaked 24 hours in sugar syrup. A traditional sweet that melts on your tongue.

Chocolate-pecan and caramel pie layers a smooth gelatin-set chocolate mousse over a chewy caramel layer in a chocolate-pecan crust. Decadent make-ahead pie that slices clean.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Lemon poppy seed bundt cake made from a box cake mix and instant lemon pudding for extra moisture. A semi-homemade shortcut that bakes up incredibly moist with poppy seed crunch throughout.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Strawberry frost blended from frozen strawberries, low-fat yogurt, ricotta, and orange juice concentrate. A no-sugar-added frozen dessert that doubles as a diabetic-friendly treat.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

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Gingered grapefruit baskets stuffed with vanilla ice cream and topped with fresh ginger-sugared grapefruit segments. A bright, palate-cleansing make-ahead dinner-party dessert.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.