No-Bake Thanksgiving Dessert Recipes

Thanksgiving is often defined by slow roasts, baked pies, and long hours in the kitchen—but what if you can enjoy decadent desserts without turning on the oven? No‑bake desserts are a lifesaver when time is tight, or when you just want to keep the house cool. These desserts deliver all the flavor, festivity, and sweetness you crave—with minimal effort.

In this guide, you’ll find a collection of no‑bake Thanksgiving dessert recipes, ranging from creamy pies and parfaits to layered trifles and frozen treats. Each recipe is made with wholesome ingredients, perfect for a stress‑free holiday dessert table. Whether you need something last‑minute or want make‑ahead options, these treats have you covered.

You’ll also get tips for successful no‑bake desserts, make‑ahead & storage ideas, and answers to common questions, so that your dessert turns out beautifully every time.

What Makes No‑Bake Desserts Great for Thanksgiving

There are many advantages to choosing no‑bake desserts for your holiday spread:

• Time‑saving: No oven needed. Many can be assembled in under 30 minutes.

• Overnight chilling allows flavors to meld, making tastes richer.

• Less stress—you don’t need to worry about burning crusts or cracking tops.

• Versatility: Many recipes have variations (fruit, nuts, dairy‑free, gluten‑free).

• Cooler kitchen: Very helpful for warm climates or when your oven is busy with turkey and side dishes.

Tips for Perfect No‑Bake Desserts

Before diving into recipes, here are useful tips to ensure your no‑bake dessert has the best texture and flavor:

• Use chilled ingredients where needed (e.g., whipping cream) to help with stability.

• Let creams, gels, or fillings set in the refrigerator long enough—overnight is ideal.

• Use good crusts: graham cracker, cookie, or nut crumbs mixed with butter or coconut oil to hold together. Press firmly.

• Flavor contrast: combine creamy, crunchy, fruity, and sometimes a bit of tang.

• Avoid watery fruits or excess juice unless drained well.

• Garnish just before serving to maintain appearance (nuts, whipped topping, fruit slices).

No‑Bake Pumpkin Cheesecake Pie

A festive, creamy pie that captures pumpkin spice flavor without baking.

Ingredients:

Crust

• 1½ cups graham cracker crumbs

• ¼ cup finely chopped pecans

• ¼ cup melted butter or melted coconut oil

Filling

• 16 oz cream cheese (softened)

• 1 cup pumpkin puree (not pumpkin pie mix)

• ½ cup pure maple syrup or brown sugar alternative

• 1 tsp vanilla extract

• 2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg)

• 1¼ cups heavy whipping cream (cold)

Topping

• Whipped cream

• Toasted pecans

• Sprinkle cinnamon

Instructions:

1. In a mixing bowl, combine graham cracker crumbs, chopped pecans, and melted butter/oil. Press into a 9‑inch pie pan to form crust. Chill in refrigerator while preparing filling.

2. In another large bowl, beat cream cheese until smooth. Add pumpkin puree, maple syrup, vanilla, and pumpkin pie spice. Mix until well combined.

3. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the pumpkin‑cream cheese mixture.

4. Spread filling over chilled crust. Smooth top.

5. Cover and refrigerate for at least 4‑6 hours, preferably overnight, until set.

6. Before serving, add a layer of whipped cream, toasted pecans, and a sprinkle of cinnamon.

Make‑ahead tip: This pie gets better if made the night before so flavors meld.

Layered Apple Pie Trifle Cups

These individual dessert cups combine apples, spice, and creamy layers—perfect for portion control.

Ingredients:

• 2 cups diced apples (peeled or unpeeled)

• 1 tsp lemon juice

• 2 tbsp brown sugar or coconut sugar

• 1 tsp cinnamon

• 8 oz vanilla pudding (prepared, cooled) or vanilla Greek yogurt

• 1 cup whipped cream or whipped topping

• 1 cup granola or crumbled graham cracker

• Optional: finely chopped walnuts or pecans

Instructions:

1. Toss diced apples with lemon juice, brown sugar, and cinnamon. Let sit for 10 minutes. If juices accumulate, drain lightly.

2. In individual serving glasses or small jars, layer: granola/crushed crackers at bottom, then apples, then pudding or yogurt, then whipped cream. Repeat if space.

3. Top with nuts or more granola. Chill at least 1 hour before serving.

No‑Bake Pecan Pie Bars

Enjoy the pecan pie flavor in a bar form, easy to slice and serve.

Ingredients:

Crust/Base

• 1½ cups graham cracker crumbs or digestive biscuit crumbs

• ½ cup melted butter or coconut oil

Pecan Filling

• 1 cup chopped pecans

• ½ cup pure maple syrup or date syrup

• ¼ cup melted butter or coconut oil

• 2 tbsp heavy cream or cream alternative

• 1 tsp vanilla extract

Instructions:

1. Line an 8×8 inch square pan with parchment. Press crust mixture into bottom. Chill while preparing filling.

2. In a bowl, combine pecans, syrup, melted butter, cream, and vanilla. Mix well.

3. Pour filling over crust. Spread evenly. Chill for 3‑4 hours or until firm.

4. Cut into bars and serve.

Frozen No‑Bake Pumpkin Parfait

A dessert that can almost function like ice cream—cool, creamy, and seasonal.

Ingredients:

• 2 cups pumpkin puree

• ½ cup sugar or sweetener of choice

• 1 tsp pumpkin spice mix

• 1 cup heavy cream, whipped

• 1 cup crushed ginger snaps or cookie crumbs

• Optional: caramel sauce or chopped pecans

Instructions:

1. In a bowl, mix pumpkin puree, sweetener, and pumpkin spice.

2. Whip heavy cream to soft peaks separately. Fold into pumpkin mixture.

3. In parfait glasses or a freezer‑safe dish, layer cookie crumbs and pumpkin cream mixture, finishing with a layer of pumpkin cream.

4. Freeze several hours until firm. Serve slightly thawed with optional toppings.

Chocolate Hazelnut No‑Bake Tart

For those who want a richer flavor—chocolate and nuts combine well for contrast to the typical autumn spice palette.

Ingredients:

Crust

• 1½ cups chocolate cookie crumbs or crushed chocolate biscuits

• ½ cup crushed hazelnuts

• ¼ cup melted butter or coconut oil

Filling

• 12 oz cream cheese, softened

• ½ cup Nut‑free chocolate spread or melted dark chocolate

• ½ cup powdered sugar or sweetener of choice

• 1 tsp vanilla extract

• ¾ cup whipped cream

Top

• Chopped hazelnuts or chocolate shavings

Instructions:

1. Combine crust ingredients, press into tart pan, chill.

2. Beat cream cheese, chocolate spread, sugar, and vanilla until smooth.

3. Fold in whipped cream. Spread filling into crust. Smooth top.

4. Chill for at least 4 hours. Before serving, garnish with chopped hazelnuts or chocolate shavings.

Vegan No‑Bake Cheesecake with Pumpkin & Cashew

A plant‑based version that doesn’t require eggs or dairy—but still creamy and festive.

Ingredients:

Crust

• 1½ cups raw almonds or walnuts, ground

• 1 cup medjool dates, pitted

• 2 Tbsp coconut oil

Filling

• 1½ cups raw cashews, soaked overnight and drained

• ½ cup pumpkin puree

• ½ cup coconut cream

• ¼ cup maple syrup

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

Instructions:

1. In food processor, blend crust ingredients until sticky. Press into 9‑inch springform or pie pan. Chill.

2. In blender, combine cashews, pumpkin puree, coconut cream, maple syrup, vanilla, and spice until completely smooth.

3. Pour filling over crust. Smooth top. Chill overnight until firm.

Quick No‑Bake Cranberry Pomegranate Parfait

Light, tart, and palette‑cleansing—perfect alongside heavier desserts.

Ingredients:

• 1 cup fresh cranberries (or thawed frozen)

• ½ cup sugar or sweetener of choice

• 1 Tbsp lemon juice

• 2 cups Greek yogurt or plant‑based yogurt

• 1 cup pomegranate seeds

• Granola or nut crumbs to garnish

Instructions:

1. In saucepan, simmer cranberries with sugar and lemon juice until they burst and form a compote. Cool.

2. In parfait glasses, layer yogurt, cranberry compote, pomegranate seeds, and granola. Repeat. Chill at least 1 hour.

Make‑Ahead & Storage Guide

• Most no‑bake desserts do best after chilling overnight. Store covered in refrigerator.

• For frozen treats, keep tightly wrapped to avoid freezer burn. Thaw (if needed) in fridge before serving.

• Crusts and crumb toppings can often be prepared ahead. Store crumbs/crust base in airtight containers.

• Garnishes like whipped cream, nuts, or fresh fruit should be added just before serving to keep texture fresh.

Frequently Asked Questions

Can I use dairy‑free or plant‑based ingredients?
Yes. Many no‑bake desserts adapt well with dairy‑free cream cheese, plant‑based whipping creams, coconut cream, etc.

What sweeteners work best for no‑bake desserts?
Pure maple syrup, date syrup, coconut sugar, brown sugar alternatives, or powdered sugar are all good choices depending on the recipe.

How firm should I expect no‑bake fillings to be?
They should be firm enough to slice or scoop cleanly after chilling—usually several hours or overnight. Freezing helps with firmness if you want a more solid dessert.

Can I use frozen fruit in parfaits or trifles?
Yes. Thaw and drain excess juice to avoid watery layers.

How do I prevent soggy crusts?
Press crust firmly, and chill before adding filling. If using cookie crumbs, avoid overly moist ingredients until just before serving.

Final Thoughts

No‑bake Thanksgiving desserts are a wonderful way to enjoy the sweet end to your holiday feast without extra stress. They bring variety, color, creamy textures, and lighter elements to balance heavy savory dishes.

Whether you choose a pumpkin cheesecake, layered trifle, pecan‑bar, or vegan cashew dessert, each of these dishes can become a highlight of your Thanksgiving table. With proper chilling and a few good garnishes, they’ll look as lovely as they taste—and leave you more time to enjoy the company.