Dessert

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

Sorry we said "moist" a lot of times.

It's the ticket to fluffy, tender, tall cakes.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

Because it should look as good as it tastes.

We have Jake Cohen's great-aunt-in-law to thank for this fast, easy Iraqi Passover dessert.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

Life is sweeter with a few cartons of Sunscoop in my freezer.

For when you want a cake that looks like it’s from a $$$ bakery, but you def don’t own a stand mixer.

They look like truffles, but they're smoother, chewier, and more voluptuous.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth.