Dessert Recipes

Oma's cherry cheesecake is a no-bake retro classic with a buttery graham crust, fluffy whipped cream cheese filling, and bright cherry pie topping. A potluck dessert from grandma's recipe box.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

They are absolutely the greatest cookies in the world. They are buttery, flakey and chocolaty. Delicious treats at Christmas or at any occasion.

Kaesekuchen, traditional German cheesecake: a light cottage cheese and sour cream filling with lemon, vanilla, and raisins, baked on a buttery shortcrust base and topped with almonds. Lighter than the American style.

Gluten-free cherry crisp with sour cherries, almond extract, and an oat-walnut crumble topping. Easy dessert, no flour required, ready in under an hour.

Kolacky cookies made with a tender cream cheese pastry dough filled with fruit spread, pinched into tri-cornered shapes, and baked golden. A Czech holiday cookie tradition.

Sherry glazed poppy seed cake, a doctored cake mix bundt with sour cream richness, crunchy poppy seeds, and a boozy buttered sherry syrup that soaks deep into every slice.

Dairy-free tofu cheesecake with a graham cracker crust, crushed pineapple, orange juice, and honey. Silky smooth filling with no cream cheese needed. Topped with fresh kiwi slices.

Scrumptious peanut butter and banana cake, everyone loves it!

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

A moist chocolate date cake baked in an 8-inch square pan with chocolate chips in the batter and a crunchy chip-nut-sugar topping. Dates softened in boiling water keep it impossibly tender. The kind of no-fuss cake you carry straight to the picnic in the pan.

Finnish pecan balls (Finnish snowballs) made with butter, cake flour, and toasted pecans, rolled twice in powdered sugar for a melt-in-your-mouth holiday cookie.

Miniature chocolate peanut butter pies in mini muffin tins. Graham crust, frozen peanut butter filling, and chocolate ganache topping. Make 24 ahead and stash in the freezer for up to a week.

Pumpkin crunch with a spiced pumpkin custard base topped with dry yellow cake mix, chopped pecans, and drizzled melted margarine. A dump cake with a crunchy, buttery top.

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.