Don’t Miss Out on These Three Quick Dessert Recipes Of No-bake Boozy Desserts for the Summer

If you’re looking for desserts that pack a punch but also require minimal prep and clean up, then Cadbury Dessert Corner’s got you covered. We’ve got three brilliant recipes for no-bake desserts that come together super quickly, so all you have to do is gather the ingredients and get to work. These desserts also capture the very essence of summer, so they won’t weigh you or your guests down after a heavy meal, despite being spiked with boozy goodness.

Cherry Cheesecake Jars

Ingredients:

Spiked cherries:

• 340 gm pitted cherries
• 120 ml water
• 1 ½ tbsp lemon juice
• 2 tbsp maple syrup
• 60 ml bourbon
• 1 tsp cornstarch
• 2 tbsp water

For the biscuit crust:

• 4 digestive biscuits
• 3 tbsp butter

Cheesecake mousse:

• 250 ml whipping cream
• 226 gm cream cheese
• 1 tsp vanilla extract
• 80 ml maple syrup
• 1 tbsp lemon zest
  
  

Instructions:

• Heat the cherries in a saucepan along with water, lemon juice, maple syrup, and bourbon. Cook it for 5-6 minutes or until the cherries become mushy and release their juices.
• Make the cornstarch slurry and add it to the cherry compote. Keep mixing and let it thicken.
• Just a minute or two taking the cherries off the stove, add the bourbon.
• Let the cherries cool down.
• Whip the cream first and then add the vanilla extract and maple syrup to it. Then fold in the cream cheese, and finally add the lemon zest.
• Crumble the digestive biscuits and add melted butter to this. Spoon it into a serving dish or individual bowls.
• Then add the cream filling, followed by the cooked cherries. Repeat the steps until you run out of all ingredients.
• Chill in the fridge before serving.

Mojito Granita

Ingredients:

• 200 gm sugar
• 720 ml water
• 20-30 gm finely chopped mint leaves
• 120 ml fresh lime juice
• 120 ml white rum

Instructions:

• Heat the sugar and water in a saucepan until all the granules have fully dissolved. Take it off heat and let it cool.
• The blend mint leaves, lime juice and white rum in a food processor.
• Pour into a container and freeze for a couple of hours.
• Then run a fork over the frozen liquid to break up the ice crystals. Do this every couple of hours until you get a small pebble-like consistency.
• Serve chilled with some more mint leaves as garnish.
• You can use any fruit of your liking like watermelon, mango, and even berries for this recipe.

Cranachan

Ingredients:

• 100 gm brown sugar
• 1 tbsp butter
• 100 gm rolled oats
• 250 gm mascarpone
• 300 ml cream
• 75 ml whisky
• 450 gm raspberries

Instructions:

• Toast the oats with butter and sugar until golden and crunchy. This should take about 4 to 5 minutes.
• Whisk the mascarpone and cream until you get soft peaks.
• Add whisky, 300 gm of raspberries, and ⅔ of the oats together. Mix well.
• Add this mixture to a serving dish or individual bowls, then garnish with the rest of the raspberries and oats.

Fróse Popsicles

Ingredients:

• 150 gm peeled and chopped pears
• 150 gm chopped and hulled strawberries
• 355 ml róse
• 60 ml simple syrup

Instructions:

• Blend all the ingredients until smooth.
• Pour the mixture into 10 popsicle moulds and freeze.
• Demould and enjoy.