While dessert is great any time of the year, summer desserts just have a little more pizazz to it with all of the fresh, ripe fruit popping up throughout the season. From cakes to sorbets, we’ve got you covered to have a very sweet and delicious summer dessert that will fulfill all of your sweet tooth summertime cravings. Simply pick your favorite summertime fruit and enjoy the simple and sweet recipe to whip up for you and your family to enjoy.
Blueberry Zucchini Cake
This blueberry zucchini cake is topped with a lemon buttercream that creates a mouthful of sweet and tangy flavors that are to die for. Moist, dense, and delicious, this recipe is everything you would want in a cake! Grab your pan, preheat that oven to 350F, and get baking!
Get the full recipe at The View from Great Island.
Key Lime Cheesecake
Laila’s key lime cheesecake is vibrant in color and creamy to the core. Enjoy each bite that is made with coconut cream, soaked and blended cashews, and pistachios to hit the spot. This cheese-free cheesecake can even be made vegan by sweetening with maple syrup instead of honey.
Key Lime Cheesecake
Ingredients
- 2 cups Raw cashews
- 1 cup Raw shelled pistachios plus chopped pistachios for garnish
- 4 tsp Grated lime zest
- 3/4 cup Fresh lime juice preferably from key limes
- 2/3 cup Unrefined coconut oil melted and cooled
- 1 cup Unsweetened coconut cream or coconut milk
- 1 cup Honey or pure maple syrup
- 1/8 tsp Sea salt
Pie Crust
- 1 1/2 cups Walnut pieces
- 1/2 cup Pitted dried dates
- 1/2 tsp Fresh lemon juice
- 1/2 tsp Pure vanilla extract
- 1/8 tsp Sea salt
Instructions
- Combine all the crust ingredients in a food processor and process until broken down into a rough puree that holds together, leaving small pieces of nuts visible for texture. Transfer the dough to the center of a 10-inch pie plate and loosely form it into a ball (set the processor bowl aside, no need to rinse). Press the dough evenly over the bottom of the pie plate and up the sides (the bottom of a flat dry-measuring cup would be a good tool for the job), but do not make a rim over the top of the plate.
- Place the cashews and pistachios in two separate bowls and add warm water to cover by a couple of inches. Cover with dishtowels and leave to soak for at least 4 hours or up to overnight (to shorten the soaking time to 1 hour, use hot water), until the pistachio skins have loosened. Drain the nuts and peel and discard the pistachio skins.
- Meanwhile, press the crust into the bottom of a 10-inch springform pan (the bottom of a flat dry-measuring cup would be a good tool for the job).
- In a high-speed blender or food processor, combine the drained cashews and pistachios, the lime zest, lime juice, oil, honey, and salt and blend until very smooth, about 3 minutes, stopping to scrape down the sides of the processor bowl if needed. Pour the filling over the crust and smooth it with a rubber spatula. Cover the pan with aluminum foil and freeze until solid, at least 4 hours or up to overnight.
- Remove the cheesecake from the freezer about 20 minutes before serving, but do not let it thaw completely (the goal is a semifreddo consistency; if the cheesecake thaws completely, it loses its wonderful silky, rich texture). Run a butter knife along the edges of the springform to loosen it, then remove the springform ring. Run a smooth, sharp knife under hot water and slice the cheesecake, re-warming the blade between slices. Sprinkle the slices with chopped pistachios. Store leftovers in the freezer; remove slices from the freezer about 20 minutes before serving. I like to slice the whole cake, freeze the slices individually and wrap in plastic wrap, and thaw them as needed.
See this recipe and more from Laila’s cookbook Food For Life.
Mango Sorbet
Fresh mango is one of the most perfect summertime snacks, so why not turn it into a cool treat that you and the kids will enjoy? Made with five simple ingredients, each spoonful will hit the spot! Make a large batch and pop it in the freezer to enjoy all summer long.
Get the full recipe at Spoonful of Flavor.
Mixed Berry Crisp
Made with blueberries, strawberries, blackberries, and a buttery crumble, this summer dessert is easy to make and loved by many. Get a great amount of vitamins and minerals from the fruit and top it with oats for some fiber and antioxidants. After baking, serve it warm with a scoop of your favorite ice cream on top.
Get the full recipe at Feel Good Foodie.
No-Bake Berry Dessert Lush
This layered, no-bake cheesecake is what you’ve been waiting for! Layers of fresh summer berries are combined with light and fluffy layers of cheesecake filling, all on top of a vanilla wafer cookie crust. The combination of a cookie crunch and creamy filling make it the perfect treat that hits all of the textures you desire in a treat. Plus, you can’t go wrong with fresh strawberries and blueberries.
Get the full recipe at Crazy for Crust.
Orange Creamsicles
These creamsicles are packed with flavor with just five simple ingredients (or less!). Made from coconut milk, orange juice, and maple syrup, it’s as easy as 1-2-3 to put together this simple and delicious summer dessert. The kids will love these to snack on under the hot summer sun.
Get the full recipe at Under the Willow Tree.
Peach Buckle
This classic Peach Buckle is made with buttermilk, brown sugar, and a ton of juicy peaches. This quick one-bowl recipe is just what you want in summer when ripe fruit is rolling in faster than you can eat. The best part about this recipe is that it is versatile as you can swap out peaches for any other stone fruit such as apricots or plums.
Get the full recipe at The View from Great Island.
Watermelon Lime Sorbet
Watermelon is the ultimate summer barbeque fruit. So, why not make a delicious, healthy, and cool treat to celebrate one of summer’s favorite fruits? Freeze the watermelon to make ice-like consistency and add a little lime for a kick of flavor, blend, and enjoy!
Get the full recipe at Eat the Gains.
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