Sometimes, you just want to cap off your meal with a sweet treat. Sadly, most desserts require elaborate recipes that take forever to make. So we rounded up four quick and satisfying recipes you can make at home any time you want. Enjoy!
If you have 5 minutes: Microwaved Cereal Crispies
Ingredients:
- 1 teaspoon butter
- ½ cup cereal of your choice
- 4 large marshmallows
Directions:
Place the marshmallows and the butter in a microwave-safe bowl or mug. Microwave it for around 20 to 30 seconds, or until the butter has melted and the marshmallows have puffed up. Stir the marshmallows, slowly adding in the cereal.
If you have 10 minutes: Chocolate-Covered Oreos
Ingredients:
- 1 Pack of Oreos
- 1 ½ cups semisweet chocolate chips, melted
- 2 teaspoons coconut oil
- ¼ cup white chocolate chips, melted (optional)
Directions:
Stir together the melted semisweet chocolate and the coconut oil (which serves to thin the chocolate and makes it easier to dip the chocolate). Dip each Oreo in the melted chocolate, then place the dipped chocolates on a baking sheet lined with parchment. Place the baking sheet in the fridge to set the chocolate. If you have a little more time, you can take out the Oreos after 10 minutes and drizzle melted white chocolate on top. Return it to the refrigerator.
If you have 15 minutes: Nutella Pops
Ingredients:
- ¼ cup Nutella
- ½ cup milk
- 1 cup whipped cream
Directions:
Whisk together the Nutella, milk, and whipped cream, then pour the mixture into paper cups. Cover each cup with foil and slice a small slit in the middle, then insert a wooden popsicle stick in the slit. Place the pops in the freezer to set.
If you have 30 minutes: Slow Cooker Cheesecake
Ingredients:
- 3 tablespoons melted butter
- ¾ cup graham cracker crumbs
- ½ teaspoon kosher salt
- ½ cup of sugar
- 1 tablespoon sugar
- 2 large eggs
- 2 8-oz. blocks cream cheese, softened
- ⅓ cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
Directions:
Grease a 6” springform pan and wrap it tightly with foil. Pour an inch of water into a 6-quart slow cooker, then place a coil of foil in the water. The coil will serve as a rack for the pan. To make the crust, stir together the graham cracker crumbs, butter, 1 tablespoon sugar, and ¼ teaspoon salt. Press the mixture into the greased pan. To make the filling, beat the cream cheese using a mixer, slowly adding ½ cup sugar until fluffy. Add in the eggs, sour cream, flour, vanilla, and remaining ¼ salt. Pour the filling over the crust, then place the pan on top of the foil coil in the slow cooker. Place 3-4 paper towel sheets on the opening of the slow cooker to absorb the moisture, then put on the lid. Cook the cheesecake on high heat for 2 hours, then turn off the heat and let it stand for 1 hour. After cooking, remove the cheesecake from the slow cooker and place it in the refrigerator until chilled.
Marianne is Nixplay’s Web Content Editor. Her hobbies include exploring new places, playing table tennis, and cuddling puppies. Send her a message at marianne.salazar@nixplay.com.