11 Easy No-Bake (and No Sugar) Thanksgiving Desserts to Try
Thanksgiving desserts don’t have to mean hours in the kitchen or a sugar overload. Whether you’re short on oven space, looking to cut back on refined sugar, or simply want a simpler approach to the holiday spread, these no-bake, naturally sweetened desserts deliver all the satisfaction without the fuss. From creamy parfaits to rich chocolate treats, here are eleven options that prove you don’t need an oven or added sugar to create something memorable.
Banana Cream Pie
This version uses a no-bake crust of crushed almonds and dates, with a filling made from blended cashews, ripe bananas, and vanilla. Layer sliced fresh bananas on top of the crust before adding the cream filling, then chill until firm. Top with coconut whipped cream and a sprinkle of cinnamon. The natural sweetness of the bananas means you don’t need any added sugar, and the result is a creamy, satisfying dessert.
Ingredients:
Crust:
- 1 1/2 cups almonds
- 1 cup Medjool dates, pitted
Filling:
- 1 1/2 cups cashews, soaked 4 hours
- 3 ripe bananas
- 1 teaspoon vanilla extract
- 1/4 cup coconut milk
- 2 additional bananas for layering
- Coconut whipped cream
- Cinnamon for topping
Instructions:
- Blend almonds and dates, press into a pie pan.
- Slice 2 bananas and layer over crust.
- Blend soaked cashews, 3 bananas, vanilla, and coconut milk until smooth.
- Pour filling over banana layer.
- Refrigerate for 4-6 hours until firm.
- Top with coconut whipped cream and cinnamon before serving.
Pumpkin Chia Pudding Parfaits
Chia pudding is a go-to for no-bake desserts, and adding pumpkin puree and warm spices like cinnamon and nutmeg gives it a seasonal twist. Mix chia seeds with almond milk, pumpkin puree, and a touch of maple syrup or mashed banana for sweetness. Let it sit in the refrigerator for a few hours until it thickens, then layer it in glasses with coconut whipped cream and crushed pecans. The result is a light, creamy dessert that tastes like pumpkin pie without the crust.
Ingredients:
- 1/4 cup chia seeds
- 1 cup almond milk
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup or 1 mashed banana
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Coconut whipped cream
- Crushed pecans
Instructions:
- Mix chia seeds, almond milk, pumpkin puree, sweetener, cinnamon, and nutmeg in a bowl.
- Refrigerate for 3-4 hours or overnight until thickened.
- Layer in glasses with coconut whipped cream and crushed pecans.
Date and Nut Energy Balls
Energy balls are incredibly versatile and require just a food processor. Blend Medjool dates with almonds, walnuts, or cashews, then add cocoa powder, cinnamon, or shredded coconut for flavor. Roll the mixture into bite-sized balls and refrigerate. These naturally sweet treats offer a satisfying chew and a hint of indulgence without any refined sugar. They’re perfect for guests who want something small and portable.
Ingredients:
- 1 cup Medjool dates, pitted
- 1 cup mixed nuts (almonds, walnuts, or cashews)
- 2 tablespoons cocoa powder (optional)
- 1/2 teaspoon cinnamon
- 2 tablespoons shredded coconut (optional)
Instructions:
- Add all ingredients to a food processor and blend until mixture sticks together.
- Roll into bite-sized balls.
- Refrigerate for at least 30 minutes before serving.
Coconut Cream Pie with Almond Crust
A no-bake crust made from ground almonds and dates forms the base for this coconut cream pie. For the filling, blend full-fat coconut milk with a little vanilla extract and a natural sweetener like dates or a touch of honey. Chill the pie until the filling sets, then top with toasted coconut flakes. The combination of textures and the rich coconut flavor make this dessert feel special without requiring any baking.
Ingredients:
Crust:
- 1 1/2 cups ground almonds
- 1 cup Medjool dates, pitted
Filling:
- 2 cans full-fat coconut milk, chilled
- 1 teaspoon vanilla extract
- 2-3 tablespoons maple syrup or honey
- Toasted coconut flakes for topping
Instructions:
- Blend almonds and dates until mixture sticks together. Press into a pie pan.
- Blend coconut milk, vanilla, and sweetener until smooth.
- Pour filling into crust and refrigerate for 4-6 hours until set.
- Top with toasted coconut flakes before serving.
Apple Cinnamon “Cheesecake” Cups
These individual cups use cashews soaked and blended until smooth to create a cheesecake-like filling. Mix the cashew cream with cinnamon, vanilla, and a bit of maple syrup, then layer it over a base of crushed dates and walnuts pressed into the bottom of small cups or jars. Top with diced fresh apples tossed in cinnamon. The result is a creamy, spiced dessert that mimics the comfort of apple pie.
Ingredients:
Base:
- 1 cup walnuts
- 1 cup Medjool dates, pitted
Filling:
- 2 cups cashews, soaked 4 hours
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup water
Topping:
- 2 apples, diced
- 1/2 teaspoon cinnamon
Instructions:
- Pulse walnuts and dates together and press into bottoms of cups or jars.
- Blend soaked cashews, maple syrup, vanilla, cinnamon, and water until smooth.
- Pour filling over crusts.
- Toss diced apples with cinnamon and top each cup.
- Refrigerate for 3-4 hours until set.
Chocolate Avocado Mousse
Avocado might seem like an unusual dessert ingredient, but its creamy texture makes it ideal for mousse. Blend ripe avocados with unsweetened cocoa powder, a splash of almond milk, and a natural sweetener like dates or banana. The avocado provides richness without any avocado flavor coming through. Chill the mousse and serve it in small bowls topped with fresh raspberries or a sprinkle of cacao nibs for added texture.
Ingredients:
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond milk
- 3-4 Medjool dates, pitted, or 1 ripe banana
- 1 teaspoon vanilla extract
- Fresh raspberries or cacao nibs for topping
Instructions:
- Blend all ingredients except toppings until completely smooth.
- Chill for at least 1 hour.
- Serve in small bowls topped with raspberries or cacao nibs.
Pecan Pie Bars
These bars capture the essence of pecan pie without the oven. The base is made from dates and pecans pulsed together, then pressed into a pan. The topping is a sticky mixture of more dates, pecans, and a bit of vanilla, blended until it reaches a caramel-like consistency. Once assembled and chilled, slice into squares. The bars are rich, nutty, and naturally sweet, with a satisfying bite.
Ingredients:
Base:
- 1 cup pecans
- 1 cup Medjool dates, pitted
Topping:
- 1 1/2 cups pecans
- 1 cup Medjool dates, pitted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Pulse base ingredients together and press into a lined pan.
- Blend topping ingredients until caramel-like consistency forms.
- Spread topping over base layer.
- Refrigerate for 2-3 hours, then slice into bars.
Berry Coconut Panna Cotta
Panna cotta traditionally requires gelatin, but you can achieve a similar texture using agar agar, a plant-based thickener. Heat coconut milk with agar agar until it dissolves, then add vanilla and a touch of maple syrup or mashed fruit for sweetness. Pour into molds or glasses and refrigerate until set. Top with fresh or lightly mashed berries for a bright, elegant dessert that looks impressive but takes minimal effort.
Ingredients:
- 2 cups coconut milk
- 2 teaspoons agar agar powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Fresh berries for topping
Instructions:
- Heat coconut milk in a saucepan and whisk in agar agar until dissolved.
- Remove from heat and stir in maple syrup and vanilla.
- Pour into molds or glasses.
- Refrigerate for 3-4 hours until set.
- Top with fresh berries before serving.
Sweet Potato Brownies
These no-bake brownies use mashed sweet potato as a base, which adds natural sweetness and moisture. Mix the sweet potato with almond butter, cocoa powder, and a bit of maple syrup or dates. Press the mixture into a pan and refrigerate until firm, then cut into squares. The sweet potato gives the brownies a fudgy texture, and the cocoa powder provides a deep chocolate flavor without any refined sugar.
Ingredients:
- 1 cup mashed sweet potato (cooked)
- 1/2 cup almond butter
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons maple syrup or 4-5 dates, blended
- 1 teaspoon vanilla extract
Instructions:
- Mix all ingredients until well combined.
- Press mixture into a lined pan.
- Refrigerate for 2-3 hours until firm.
- Cut into squares and serve.
Lemon Coconut Tarts
A crust made from shredded coconut and dates pressed into tart pans holds a bright lemon filling. Blend cashews with fresh lemon juice, lemon zest, and a touch of maple syrup until smooth and creamy. Pour the filling into the crusts and refrigerate until set. The tartness of the lemon balances the sweetness of the dates and coconut, creating a refreshing finish to a heavy meal.
Ingredients:
Crust:
- 1 cup shredded coconut
- 1 cup Medjool dates, pitted
Filling:
- 1 1/2 cups cashews, soaked 4 hours
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 3 tablespoons maple syrup
- 1/4 cup coconut milk
Instructions:
- Blend coconut and dates, then press into tart pans.
- Blend soaked cashews, lemon juice, zest, maple syrup, and coconut milk until smooth.
- Pour filling into crusts.
- Refrigerate for 4-6 hours until set.
Cranberry Orange Bliss Balls
Dried cranberries, orange zest, and cashews come together in a food processor to create these festive bites. Add a bit of shredded coconut and a touch of vanilla, then roll the mixture into balls and refrigerate. The tartness of the cranberries pairs beautifully with the bright orange zest, and the cashews provide a creamy base. These are simple to make ahead and offer a burst of flavor in every bite.
Ingredients:
- 1 cup cashews
- 1 cup dried cranberries
- Zest of 1 orange
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions:
- Add all ingredients to a food processor and pulse until mixture sticks together.
- Roll into balls.
- Refrigerate for at least 30 minutes before serving.
