Category: Graham Crackers

Pumpkin Pie Parfaits

Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners! Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Pumpkin Pie Parfaits…

The post Pumpkin Pie Parfaits appeared first on Weelicious.

Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners!

Pumpkin pie parfait in mason jar.

Table of Contents

Why I Love This Recipe

  • Kid-Friendly Cooking: Kids 4 and up can do almost every step of this recipe on their own.
  • Make Ahead Delight: It can be prepared 24 hours in advance, so all you need to do after dinner is pull the mason jars out of the fridge and serve.
  • Fun to Enjoy: It’s a ton of fun plunging your spoon into the jar layered with pumpkin spice cream and graham crackers. It’s like pumpkin pie with a fun, modern twist!
  • No-Bake Bliss: Your oven can get crowded when it comes to Thanksgiving. Skip the bake time and make this no-bake dessert instead!
  • Portion perfect: Individual mason jars make for easy serving and a picture-perfect presentation. I love individual portions for Thanksgiving dinner like Apple Sausage Stuffing Bites, Sweet Potatoes in Orange Cups or even Mini Pumpkin Cheesecakes!

The Ingredients

Ingredients to make Pumpkin Pie Parfaits.
  • Graham crackers: This classic kid-friendly crunch is the perfect crisp layer in your jar. Buy from the store or make Homemade Graham Crackers.
  • Cream cheese: Cream cheese adds a bit of tang to make this a cheesecake-like flavor.
  • Whipping cream: Essential to create texture! This light and fluffy layer pairs nicely with the thick cream cheese.
  • Pumpkin: It’s not a fall dessert without pumpkin!
  • Brown sugar: Just a touch for that bit of sweetness!
  • Spices: A touch of pumpkin pie spice to enhance the pureed pumpkin.

Substitutions and Variations

  • Gluten free favorite: This dessert only contains gluten in the graham crackers, so feel free to substitute in your favorite gluten-free variety.
  • Homemade pumpkin: It’s truly easy to Puréed Pumpkin at home. But you can absolutely use a can from the store too.
  • No special spices? No problem. Don’t buy a jar of pumpkin pie spice if you have other spices on hand. You can simply sprinkle in cinnamon, ginger, nutmeg, and cloves as you wish. And truly, if you only keep cinnamon on hand, then simply use a teaspoon of that.

How to Make Pumpkin Pie Parfaits

Pumpkin and cream cheese whipped in a bowl.

Step 1: Whip pumpkin and cream cheese until smooth.

Homemade whipped cream in a mixing bowl.

Step 2: Whip cream in a bowl until light and fluffy.

Crushed graham crackers in a bag.

Step 3: Crush graham crackers in their package or a ziploc bag.

Step 4: Alternate layers of all ingredients until jars are full.

Tips and Tricks

  • Crush it: Crush the grahams right in their package! If you are worried it will split open or the kids will be a bit too enthusiastic, you can also use a plastic zippered baggie.
  • Keep it cold: Make sure your cream is very cold so that it whips up easily.
  • Mix well: Let the cream cheese sit on the counter for at least 30 minutes to make it easier to combine with the pumpkin.
Jars of pumpkin pie parfaits.

FAQs

Are pumpkin pie parfaits allergen friendly?

I think these are a great treat for all ages. I don’t have good recommendations to replace the dairy here, so this dessert will always contain dairy. However, you can easily find gluten-free graham crackers to use, making this acceptable for those with gluten allergies or intolerances.

How do I store pumpkin pie parfaits?

Make these the night before serving! This makes them a perfect dessert to make ahead of any holiday meals. Because we assemble them in jars, you likely have lids on hand. I love that these are ready to serve! You can also give these to little hands as it will be much easier to eat a dessert in a jar rather than a slice of pie on a plate. They will safely last a few days in the fridge, but you do risk the whipped cream deflating and the graham crackers feeling soggy.

Is this an easy recipe for kids to make for Thanksgiving?

I love letting kids help with this recipe! The hand mixer is where I give them the most help. It’s a great way to teach them to keep their hair tied back and keep fingers out of the bowl. But they love using the stand mixer on their own with instruction, and can easily scoop layers into the jars.

More Pumpkin Recipes

These Pumpkin Pie Parfaits are everything you love about fall desserts, all wrapped up in a single jar. Easy to make, fun to serve, and even better to eat—this might just become your new go-to Thanksgiving treat!

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Jars of pumpkin pie parfaits.
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Pumpkin Pie Parfaits

In minutes you'll have the easiest Thanksgiving dessert ever — and maybe the most scrumptious too with these Pumpkin Pie Parfaits!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 340kcal
Author Catherine McCord

Ingredients

  • 1 cup pumpkin puree
  • 1 cup whipped cream cheese, or non-whipped at room temperature
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons brown sugar
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 sleeves graham crackers, crushed (about 2 1/2 cups)
  • 10 8-ounce mason jars

Instructions

  • In a large bowl, mix together the pumpkin, cream cheese, pumpkin pie spice and brown sugar with an electric mixer until thoroughly combined, about 2 minutes.
  • In a separate bowl, or in the bowl of a stand mixer, beat the heavy cream and powdered sugar until light and fluffy, about 5 minutes.
  • Layer the parfait ingredients into mason jars in this order: graham crackers, pumpkin cream cheese mixture, whipped cream. Continue to layer to fill the jar, at least 2 layers of each ingredient.
  • Serve chilled.

Video

Notes

  • Crush it: Crush the grahams right in their package! If you are worried it will split open or the kids will be a bit too enthusiastic, you can also use a plastic zippered baggie.
  • Keep it cold: Make sure your cream is very cold so that it whips up easily.
  • Mix well: Let the cream cheese sit on the counter for at least 30 minutes to make it easier to combine with the pumpkin.

Nutrition

Calories: 340kcal | Carbohydrates: 26g | Protein: 4g | Fat: 26g | Cholesterol: 85mg | Sodium: 180mg | Fiber: 1g | Sugar: 13g

The post Pumpkin Pie Parfaits appeared first on Weelicious.

No Bake Butterscotch Pie

Slice of butterscotch pie on a white plate with recipe title on top of photoThis is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch! Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a…

Slice of butterscotch pie on a white plate with recipe title on top of photo

This is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch!

A slice of butterscotch pie with pecans on top on a white plate with rest of pie in background

Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a butterscotch candy but served up as a no-bake pie. If you love the rich, caramel flavor of butterscotch you are going to love this easy homemade pie recipe.

Ingredients laid out on a white surface include a stick of butter, heavy whipping cream, chopped pecans, cornstarch, vanilla, egg yolks, brown sugar, milk, and graham cracker crumbs, with a blue and white checkered cloth nearby.

Ingredients Needed

  • A simple graham cracker crust with graham cracker crumbs and melted butter
  • Large egg yolks for the pudding custard
  • Light brown sugar gives that rich butterscotch flavor
  • Whole milk but you can also use low-fat or nonfat
  • Cornstarch helps to thicken the pudding
  • A soft whipped cream goes on top.
A round baking pan with a graham cracker crust is surrounded by a small pitcher of milk, three white eggs in a bowl, a bowl of brown sugar, and a wrapped stick of butter on a white and blue checked cloth, all on a white surface.
A bowl of creamy caramel sauce sits on a white surface with a blue-striped cloth beneath. Nearby are eggs, a bowl of brown sugar, a stick of butter, and a small pitcher of cream, indicating ingredients for a recipe.
A sieve is being used to pour a smooth, light brown mixture into a springform pan with a graham cracker crust. The background features a tile wall, and a striped kitchen towel is partially visible on the counter.
A pie crust filled with a creamy mixture sits in a round baking pan. Nearby are three eggs, a bowl of brown sugar, a stick of butter, and a blue-striped cloth. A small pitcher of milk is in the background.

How to make Butterscotch Pie

  1. Combine graham cracker crumbs with the melted butter in a bowl until there are no dry crumbs left. Pour the crumbs into a prepared 9” springform pan and firmly press it in the bottom and up the sides of the pan to create a thick crust.
  2. Make the homemade pudding: Melt the butter in a saucepan over medium-low heat. Add the egg yolks and whisk until they are well combined with the butter. Add the brown sugar and whisk until smooth and then add the milk and cream and keep whisking. Add the cornstarch a little bit at a time. Then stir until the pudding thickens.
  3. I like to strain the filling into the crust so it’s really smooth, but this is optional. The nice thing about straining it is that it removes any small lumps.
  4. Get a piece of plastic wrap and cover the filling so that the wrap is touching the surface of the pudding. This will prevent a skin from forming on top while it cools. Poke a few small holes in the plastic – this will allow steam to escape as the filling cools. Cool the filling in the crust then store it in the refrigerator for four to six hours or overnight.
  5. Top the pie with whipped cream before serving. You can also make a more traditional meringue topping, if you prefer.
Close up shot of butterscotch pie with one slice missing

Recipe Tips for the Best Butterscotch Pie

Why use a 9-inch springform pan? It makes for an easy release – no worries about sticking. If you don’t have a springform pan you can use a 10-inch pie plate or deep dish 9-inch pie plate.

Crust Tips: If you want lots of tips for making the crust be sure to check out my post all about graham cracker crusts.

Measure ahead: When you make the filling be sure to measure all of your ingredients first so they are ready. Cooking the filling is a fast process and having everything premeasured will make it much easier.

For a Creamy Filling: For the creamiest, smoothest filling strain the filling when you pour it into the crust. You can use a fine-mesh strainer to make this easy.

Whipped Cream Tip: The easiest (and fastest) way to make whipped cream is to use cold cream and chill the bowl and beaters first. When everything is cold it will whip up faster!

Make Ahead: You can make the crust and filling the night before you want to serve it. Just wait to add the topping until the next day.

Slice of no bake butterscotch pie on white plate
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No Bake Butterscotch Pudding Pie Recipe

This No-Bake Butterscotch Pudding Pie is completely from scratch with the BEST butterscotch pudding EVER and a graham cracker crust!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 servings
Calories 414kcal
Author Dorothy Kern
Cost $10-12

Ingredients

For the crust:

  • 2 ¼ cups graham cracker crumbs
  • 8 tablespoons (113g) unsalted butter melted

For the pudding:

  • 2 tablespoons (28g) unsalted butter
  • 3 large egg yolks
  • ¾ cup (150g) packed light brown sugar
  • 1 ½ cups whole milk
  • ½ cup heavy whipping cream
  • 3 tablespoons (24g) cornstarch
  • 1 teaspoon vanilla extract

For the topping:

  • ¾ cup heavy whipping cream
  • ¼ cup (27g) powdered sugar
  • 1 tablespoon vanilla extract
  • Pecans crushed, optional

Instructions

  • Lightly spray a 9-inch springform pan with nonstick cooking spray. The springform pan helps with ease of cutting, but you can use a 9” pie plate if you prefer.
  • Stir the graham cracker crumbs with the melted butter until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
  • Measure out all of the pudding ingredients before starting. Pudding cooks fast and you don’t want your eggs to scramble! In a medium-sized saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar to the egg mixture and whisk until smooth. Quickly add the milk and heavy whipping cream, continuing to whisk over medium-low heat. Add the cornstarch 1 tablespoon at a time and whisk until dissolved. Switch to a wooden spoon and stir constantly. Once the pudding starts to thicken, continue cooking for another couple of minutes until it is bubbling slightly.
  • Remove from heat and stir in the vanilla extract. Strain the pudding through a fine sieve into the pie crust. This is optional, but helps strain out any lumps. Immediately cover the top of the pie with plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping. (Overnight is fine.)
  • Make the topping by beating the heavy whipping cream on high speed with the whisk attachment until it’s bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. It’s best to start with a cold bowl and beater for faster whipped cream. Spread the whipped cream over the pie and garnish with chopped pecans.

Video

Nutrition

Serving: 1slice | Calories: 414kcal | Carbohydrates: 39g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 133mg | Sodium: 161mg | Potassium: 132mg | Fiber: 1g | Sugar: 26g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

Other Pudding Pies We Love

Have you guys ever read my friend Julianne’s blog, Beyond Frosting? She’s one of the sweetest people I’ve met through blogging. She just wrote her first cookbook and it’s out now!

This book is one of my favorite new cookbook additions because it’s a topic I love dearly (and so do all of you): No Bake Desserts. The book is full of completely no-bake cheesecakes, pies, mousse, parfaits, bars and lots of other goodies that will keep your kitchen cool all year long. No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer is one of those books you MUST get yourself before the holidays. And then buy it for everyone on your Christmas list!

Graham Cracker Crust

A homemade graham cracker crust inside a glass pie plate with scattered graham crackers around it.With only 3-ingredients, our homemade Graham Cracker Crust is a no brainer replacement to the taste-less store-bought alternatives. It takes minutes to make and tastes amazing. There’s no secret I love pie recipes, and a pie is only good as its crust, so be sure to try my Easy Pie Crust and Oreo Pie Crust.…

A homemade graham cracker crust inside a glass pie plate with scattered graham crackers around it.

With only 3-ingredients, our homemade Graham Cracker Crust is a no brainer replacement to the taste-less store-bought alternatives. It takes minutes to make and tastes amazing.

There’s no secret I love pie recipes, and a pie is only good as its crust, so be sure to try my Easy Pie Crust and Oreo Pie Crust.

A homemade graham cracker crust inside a glass pie plate with scattered graham crackers around it.

Homemade Graham Cracker Crust is a no-brainer.

If you have 15 extra minutes, you have time to use a homemade graham cracker crust in your favorite pie recipe. Homemade makes such a difference in taste and texture and the store bought versions are packed with corn syrup and taste like cardboard. You will thank yourself for spending a few extra minutes, with just 3 ingredients!

How to make a Graham Cracker Crust:

Combine: Mix graham cracker crumbs and sugar in a bowl then pour in the melted butter, stirring well to incorporate.

Two images showing graham cracker crumbs then after melted butter and sugar are added to make a graham cracker pie crust.

Press the graham cracker mixture into a pie pan, pressing firmly to the bottom and up the sides–I like to use the back of a measuring cup.

Bake: I recommend baking this crust because it binds the butter and sugar together so it stays together. Bake at 350°F for 10 minutes then let cool before adding your favorite pie filling.

For a No-Bake option, place it in the fridge for several hours so the butter can harden and hold together This option works for our no-bake cheesecake, for example.

Two images showing how to make a graham cracker crust by pressing the mixture into a glass pie pan with the flat part of the measuring cup, then after it's done and ready to be filled.

Make Ahead and Freezing Instructions:

To Make Ahead: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.

To Freeze: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.

Recipe Variations:

Easy Desserts With Graham Cracker Crust:

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A homemade graham cracker crust inside a glass pie plate with scattered graham crackers around it.
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Graham Cracker Crust

Our easy homemade Graham Cracker Crust is just 3-ingredients and takes less than 15 minutes to make. You can also make it gluten-free or vegan.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 116kcal
Author Lauren Allen
Cost 3

Equipment

Ingredients

  • 1 1/2 cups graham cracker crumbs , about 12 full sheets, crushed
  • 1/3 cup granulated sugar
  • 6 Tablespoons butter , melted
US Customary – Metric

Instructions

  • Preheat oven to 350F.
  • Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
  • Press into Pan: Pour crumb mixture into an 8" – 9.5" pie pan and use the back of a measuring spoon to press it firmly in the bottom and up the sides of the pan.
  • Bake for 10 minutes. Remove from oven and allow to cool completely before filling with your favorite pie.

Video

Notes

Make Ahead Instructions: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.
Freezing Instructions: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.
Vegan adaptation: Buy vegan graham crackers (most brands are) then swap out the butter for a vegan butter or margarine substitute.
Gluten Free: Use gluten free graham cracker crumbs.
Brown Sugar: The granulated sugar can be swapped for brown sugar. You can use honey, but I recommend using a combination of honey and granulated sugar.
Other Graham Cracker Flavors: Try using cinnamon or chocolate graham crackers.

Nutrition

Calories: 116kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 175IU | Calcium: 10mg | Iron: 0.4mg

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I originally shared this recipe July 2018. Updated November 2020 and November 2024.

S’Mores Dip

This oven baked S’mores Dip recipe is the cleanest, mess-free way to serve s’mores at home year-round! Zero fuss with just 4 ingredients.

The post S’Mores Dip appeared first on Budget Bytes.

Camping is one of my favorite budget-friendly activities. Whether it’s a girl’s trip or a family affair, count me in! You know what goes hand in hand with camping? S’MORES! And boy, do I have the easiest version of that camping menu classic for you. This skillet S’mores Dip recipe is the cleanest, mess-free way to serve s’mores! Zero mess, zero fuss. All you need is just 3 ingredients and a box of graham crackers; this is the easiest dessert ever! 

Overhead view of s'mores dip in a skillet

Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

Ingredients for S’mores Dip

Here’s what you’ll need to make this easy s’mores dip recipe:

  • Semi-Sweet Chocolate Chips: The base of this dip is made with a layer of semi-sweet chocolate chips. You can also use milk chocolate or dark chocolate chips, or even a chocolate bar broken into small pieces. 
  • White Chocolate Chips: Adds a creamy, sweeter contrast to the semi-sweet chocolate chips. 
  • Mini Marshmallows: I prefer using mini marshmallows as they melt quickly and evenly. You can also use regular-sized marshmallows or jumbo marshmallows cut in half.
  • Graham Crackers: Honey or cinnamon-flavored graham crackers both work well as dippers—choose your favorite!

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

  • Peanut butter or butterscotch chips
  • A drizzle of caramel sauce on top
  • Dollops of peanut butter between the chocolate and marshmallow layers
  • Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
  • Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Top Tip

Chocolate can burn and become grainy if heated for too long. Evenly layer the chocolate chips and marshmallows, and switch to broil very briefly once the marshmallows start to puff up. The chocolate will continue melting from the residual heat without overcooking! If you’re doing this over a campfire or on a grill, you won’t get the toasty marshmallow appearance but they will still become gooey and warm. Yum!

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

A hand dipping a graham cracker into s'mores dip
Close up of s'mores dip in a skillet
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S’mores Dip

This oven baked S'mores Dip recipe is the cleanest, mess-free way to serve s'mores year-round! Zero fuss with just 4 ingredients.
Course Dessert
Cuisine Amercian
Total Cost ($5.59 recipe / $0.69 serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings, 6 crackers dipped per person
Calories 384kcal
Author Jess – Budget Bytes

Equipment

  • 9'' Cast Iron Skillet

Ingredients

  • 1 ½ cups semi-sweet chocolate chips $2.22
  • ½ cup white chocolate chips $1.42
  • 1 cup mini marshmallows $0.84
  • ½ box Graham crackers $1.11

Instructions

  • Preheat oven to 350 degrees. Spread semi-sweet chocolate chips on the bottom of your cast iron skillet.
  • Then, spread white chocolate chips across the top of the semi sweet chocolate chips.
  • Top with mini marshmallows.
  • Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
  • Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking.
  • Remove from oven and serve hot with graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Sodium: 187mg | Fiber: 4g
Half eaten s'mores dip with a graham cracker scooping more out

how to make S’mores Dip – step by step photos

Semi-sweet chocolate chips in a skillet.

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Semi-sweet and white chocolate chips in a skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Chocolate chips and mini marshmallows in a skillet for s'mores dip

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Broiled s'mores dip in a skillet

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

A hand dipping a graham cracker into s'mores dip

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

The post S’Mores Dip appeared first on Budget Bytes.

Key Lime Pie Bars

These creamy, tart, and perfectly sweet Key Lime Pie Bars are like a slice of paradise and couldn’t be any easier to make!

The post Key Lime Pie Bars appeared first on Budget Bytes.

One bite of these creamy, tart, and perfectly sweet Key Lime Pie Bars puts me in tropical vacation mode—FAST! Since a dreamy vacation to the Keys was not in the cards this year, these bars have been in regular rotation at my house all summer. The buttery base is loaded with Ritz crackers, brown sugar, AND graham crackers for the ultimate easy crust, while the key lime filling is velvety smooth and creamy thanks to the addition of Greek yogurt. These homemade bars are like a slice of paradise– I guarantee you’ll want to make a double batch!

Key lime pie bars topped with whipped cream and lime slices.

What is Key Lime Pie?

Key lime pie is a classic American dessert made from key lime juice, sweetened condensed milk, and a crumbly cracker crust. Its origins are hotly contested; some say this deliciously tart treat originated in the kitchens of New York City, while others more widely believe it was first made in Key West, Florida, where key limes grow in abundance. No matter where it originated, my key lime pie bar recipe gives you all the flavors of this iconic dessert in an easy-to-make and portable form!

Key limes are smaller than regular limes, and their flavor is more bitter. They’re also more aromatic and have a lighter, more yellow juice than regular limes. If you can find some fresh, a thin slice will make the perfect garnish! In my recipe, I opted for regular lime juice over key lime, because it shaved about $3.00 off my total cost, and, as you know, that’s what we’re all about here in the Budget Bytes kitchen. 

Ingredients for Key Lime Pie Bars

Here’s what you’ll need to make these homemade key lime pie bars:

  • Ritz Crackers: These buttery, salty crackers make the crust extra delicious.
  • Graham Crackers: Use whole graham crackers, rather than the pre-made boxed crumbs, to cut costs and give the crust a better texture.
  • Brown Sugar: Adds sweetness and helps to bind the crust together.
  • Butter: Use cold, unsalted butter to make the crust.
  • Cornstarch & Water: Helps to thicken the key lime filling without using eggs.
  • Lime Juice: I use regular lime juice because it’s easy to find and budget-friendly. Feel free to use key lime juice if you can! Nellie and Joe’s key lime juice is a great option if you have some extra room in your budget!
  • Lime: As I use regular lime juice (which is sweeter than key lime juice), the zest and juice from a fresh lime add a little extra zing.
  • Greek Yogurt: Adds tang and creaminess to the filling. Use full fat Greek yogurt for the best results. The yogurt also helps give it a custardy texture, so I don’t miss eggs in my version of this recipe!
  • Sweetened Condensed Milk: Makes this key lime pie bars recipe extra creamy and sweet.

Is Key lime pie supposed to be yellow or green?

Believe it or not, key lime pie is supposed to be yellow! Key lime juice, by nature, is a pale yellow color, meaning the filling of a traditional key lime pie will also be yellow. Green key lime pies have added food coloring or additional ingredients to achieve the green color. So don’t worry if your homemade key lime pie bars look yellow instead of green—that’s how they should be!

Storage Instructions

Keep your key lime squares in an airtight container in the refrigerator for 3-4 days. The crust may soften slightly after a few days, but they’ll still taste delicious! These bars also freeze really well. Lay them out in a single layer on a baking sheet and freeze for an hour, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

How To Get Clean Slices

I know how delicious these key lime pie bars smell fresh out of the oven, and it can be tempting to cut into them right away! However, for the best results, wait until they’ve cooled and then chill in the refrigerator for 30 minutes to an hour before cutting. Use a sharp knife and cut straight down in one motion, wiping the knife clean between each slice. This will give you beautiful, clean edges and slices that hold their shape.

A key lime pie bar being sliced in half by a fork.
Key lime pie bars topped with whipped cream and lime slices.
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Key Lime Pie Bars

These creamy, tart, and perfectly sweet Key Lime Pie Bars are like a slice of paradise and couldn't be any easier to make!
Course Dessert
Cuisine Amercian
Total Cost ($8.19 recipe / $0.54 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 hour 45 minutes
Servings 15 bars, 1 square per person
Calories 373kcal
Author Jess – Budget Bytes

Ingredients

Crust Ingredients

  • 15 ritz crackers* $0.55
  • 9 sheets of Graham crackers (1 package)** $0.74
  • 4 Tbsp unsalted butter $0.49
  • 3 Tbsp brown sugar $0.09

Filling Ingredients

  • 2 Tbsp cornstarch $0.10
  • 2 Tbsp cold water $0.00
  • 1 lime, zest + juice*** $0.25
  • ¾ cup lime juice $0.49
  • ¼ cup full fat Greek yogurt $1.02
  • 2 14 oz. cans sweetened condensed milk $4.46

Instructions

  • In a food processor, combine Ritz crackers, graham crackers, unsalted butter, and brown sugar.
  • Pulse until well-combined, but not too fine!
  • Press crust evenly into parchment-lined 9×13” baking dish.
  • Bake crust for 15 minutes at 350°F. Remove from oven and let cool.
  • Gather cornstarch, cold water, lime juices, lime zest, Greek yogurt, and sweetened condensed milk. Whisk cornstarch and cold water together.****
  • Whisk all key lime filling ingredients together in a large mixing bowl until smooth.
  • Pour key lime filling on top of pre-baked crust.
  • Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.
  • Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

See how we calculate recipe costs here.

Notes

*About one and a half “fresh stacks” of Ritz Crackers
**One sheet of graham crackers equals 4 crackers per sheet.
***Nellie and Joe’s key lime juice is my favorite option for this recipe, but regular lime juice works just fine and is more budget-friendly. Regular lime juice is a little sweeter than key lime juice, but I found including the extra 1-2 Tbsp of juice from the fresh lime helped give it a little more tartness!
****Whisking the corn starch and cold water together before whisking all of the ingredients together is preferable to avoid lumps.
 

Nutrition

Serving: 1square | Calories: 373kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Sodium: 319mg | Fiber: 1g
Key lime pie bars topped with lime slices on a plate.

how to make Key Lime Pie Bars – step by step photos

Ritz crackers, brown sugar, and graham crackers in a food processor next to a small bowl of cubed butter.

In a food processor, combine 15 Ritz crackers, 9 sheets of Graham crackers, 4 Tbsp of unsalted butter, and 3 Tbsp of brown sugar.

Key lime pie bars crust mixture in a food processor.

Pulse until well combined, but not too fine!

Hands pressing down the crust for key lime pie bars into a baking dish.

Press crust evenly into parchment-lined 9×13” baking dish. Bake crust for 15 minutes at 350°F. Remove from oven and let cool.

The ingredients for key lime pie bar filling

Gather 2 Tbsp cornstarch, 2 Tbsp cold water, ¾ cup of lime juice, the additional juice and zest from 1 lime, ¼ cup of full fat Greek yogurt, and 2 14 oz. cans of sweetened condensed milk. Whisk cornstarch and cold water together.

Key lime pie bar mixture in a bowl.

Whisk all key lime filling ingredients together in a large mixing bowl until smooth.

Key lime pie filling being poured over the crust in a baking dish.

Pour key lime filling on top of pre-baked crust.

Key lime pie bars in a baking dish ready to be baked.

Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.

Cooked key lime pie bars in a baking dish, ready to be sliced.

Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

Key lime pie bars topped with lime slices.

This recipe for key lime pie bars is bright, tangy, and refreshing—perfect for summertime!

The post Key Lime Pie Bars appeared first on Budget Bytes.

No Bake Cheesecake Bars

Easy no bake cheesecake bars with graham cracker crust. The no bake bars have the creamiest filling that makes the perfect base for your favorite toppings. When you’re craving creamy cheesecake but don’t have the patience to wait for the ti…

Easy no bake cheesecake bars with graham cracker crust. The no bake bars have the creamiest filling that makes the perfect base for your favorite toppings. When you’re craving creamy cheesecake but don’t have the patience to wait for the time it takes to bake, this no bake cheesecake bars recipe is the exactly what…

The post No Bake Cheesecake Bars appeared first on Tastes of Lizzy T.

No-Bake Cheesecake

This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!

The post No-Bake Cheesecake appeared first on Budget Bytes.

This mouth-wateringly creamy No-Bake Cheesecake is the perfect dessert for when you’re craving something sweet but don’t want to spend much time in the kitchen. It truly doesn’t get much easier when it comes to creating a dessert that feels so extravagant; you’re just crushing cookies and mixing a few ingredients. That’s it! PS You can make this up to 4 days ahead!

Side view of a no bake cheesecake with cherries on top, one slice removed.

What Is a No-Bake Cheesecake?

Most cheesecakes (like New York, Philadelphia, or Basque) are made with eggs and baked, which gives them a rich, velvety mouthfeel and firm texture. Making traditional cheesecake is a WHOLE THING. Which is why I love No-Bake Cheesecake! It’s regular cheesecake’s less fussy younger cousin. You don’t use eggs. Instead, you use whipped cream to create a much lighter texture than a traditionally baked cheesecake. It’s also really easy to go plant-based when you make a No-Bake Cheesecake!

Ingredients For No-Bake Cheesecake

This easy-to-make No-Bake Cheesecake comes together in fifteen minutes with just a handful of ingredients. My favorite kind of dessert! The hardest part is waiting for it to set. Here’s what you’ll need to get this No-Bake Cheesecake on your table:

  • Honey-Graham Crackers: These cookies are the base of our crust. If you don’t like graham crackers, use your favorite cookie here. Oreos (minus the filling) and Shortbread Cookies are great substitutions.
  • Salted Butter: Helps pull the crust together. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the crust mixture. If you’re dairy-free, substitute with plant-based butter.
  • Brown Sugar: Helps sweeten the crust. Since cheesecake is served chilled, you won’t be able to taste the sugar as much as if it were a room-temperature dessert. So, we add a touch of sugar to the crumbled cookies to make sure the sweetness shows up. However, if you’re watching your sugar intake and want to leave it out, go for it. The crust will work without it.
  • Heavy Whipping Cream: Will be whipped to stiff peaks to lighten the cream cheese filling. If you’re plant-based, sub with unsweetened coconut cream.
  • Cream Cheese: Because what would a cheesecake be without it? You can use plant-based cream cheese as well.
  • Greek Yogurt: Adds a tanginess to the filling that helps develop a more intricate flavor profile without complicating things. You can substitute it with sour cream. For my dairy-free friends, use a plant-based sour cream or yogurt.
  • Powdered Sugar: Is the best option for sweetening, as it will dissolve immediately into the filling. Make your own by blending 1/2 cup granulated sugar with 1/2 tablespoon cornstarch until the mixture is powdery. You can also sweeten the filling with 1/3 cup of honey.
  • Vanilla: scents the filling and adds depth.

What To Serve With No-Bake Cheesecake 

This easy breezy dessert is perfect topped with our Strawberry Syrup, Lemon Curd, Cherry Sauce, or Blueberry Sauce. If you want to garnish with fruit, frozen and thawed blueberries or cherries are an easy and economical option. You can, of course, top this easy cheesecake with sliced fresh strawberries.

How To Store No-Bake Cheesecake 

This luscious cheesecake can be made up to four days ahead. If you have any leftovers (highly doubtful), wrap them well and store them in an air-tight container for up to five days in the fridge and three months in the freezer.

Overhead view of a no bake cheesecake topped with cherries, one slice being lifted out.
Side view of one slice of no bake cheesecake on a plate, a fork taking a bite.
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No-Bake Cheesecake

This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!
Course Dessert
Cuisine American
Total Cost $14.37 recipe / $1.79 serving
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 slices
Calories 528kcal
Author Monti – Budget Bytes

Equipment

Ingredients

Crust

  • 10 oz. honey graham crackers (2 cups crushed) $1.44
  • 10 Tbsp salted butter, melted $1.28
  • 2 Tbsp brown sugar $0.04

Filling

  • 1 cup heavy whipping cream $1.50
  • 1 cup powdered sugar $0.27
  • 2 8oz. blocks cream cheese, room temperature $4.38
  • 5 oz. non-fat Greek yogurt $1.00
  • 1 tsp vanilla extract $0.58

Topping (optional)

Instructions

Crust

  • Crush the graham crackers to a fine powder in a blender or food processor and add to a medium bowl.
  • Mix the brown sugar into the graham cracker crumbs and then add the melted butter. Use your hands to mix the butter into the crumbs until a sand-like consistency is created.
  • Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.

Filling

  • Whip the heavy whipping cream and powdered sugar to stiff peaks.
  • In a separate bowl, whip the softened room-temperature cream cheese, Greek yogurt, and vanilla until smooth and creamy.
  • Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
  • Add the filling to your frozen crust gently. Lift the pie plate off the counter a 1/4 inch and gently drop it a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top.
  • Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
  • Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!

See how we calculate recipe costs here.

Notes

*Try other toppings like our Blueberry Sauce, Lemon Curd, Strawberry Sauce, or any store-bought fruit sauce or pie filling.

Nutrition

Serving: 1slice | Calories: 528kcal | Carbohydrates: 63g | Protein: 6g | Fat: 29g | Sodium: 373mg | Fiber: 2g
Side view of one slice of no bake cheesecake on a plate, a fork taking a bite.

How to Make No-Bake Cheesecake – Step by Step Photos

Crushed graham crackers in a blender.

Crush 10 ounces of graham crackers (about 18 crackers) to a fine powder in a blender and add to a medium bowl. You’ll need 2 cups once crushed.

Graham cracker and butter mixture held in a pair of hands.

Mix two tablespoons of brown sugar into the cookie crumbs and then add 10 tablespoons of melted butter. Use your hands to mix the butter into crumbs until a sand-like consistency is created.

Cookie crumbs being pressed into a pie plate with the back of a measuring spoon.

Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.

Heavy cream whipped to stiff peaks in a white bowl.

Whip 1 cup of heavy whipping cream and 1 cup of powdered sugar to stiff peaks.

Cream cheese, yogurt, and vanilla whipped in a bowl with a hand blender.

In a separate bowl, whip the two 8-ounce blocks of softened room-temperature cream cheese, 5 ounces of Greek yogurt, and 1 teaspoon of vanilla until smooth and creamy.

Cream cheese and whipped cream folded together.

Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.

Cheesecake mixture poured into the pie plate.

Add the filling to your frozen crust gently. Pick the pie plate up a 1/4 inch and gently drop it on the counter a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top. Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.

Close up overhead view of a no bake cheesecake topped with cherries, one slice being removed.

Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. Try our Cherry Sauce, Blueberry Sauce, Lemon Curd, or Strawberry Sauce. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!

More No-Bake Dessert Recipes

The post No-Bake Cheesecake appeared first on Budget Bytes.