15 Easy Raspberry Dessert Recipes (2026)

These 15 easy raspberry dessert recipes cover everything from a no-bake pie you can assemble in twenty minutes to a weekend pound cake that keeps for days. Every one has exact quantities, a doneness cue you can actually see, and storage times, so you pick a recipe and cook it straight from this page.

Raspberries are tart, soft and easy to overcook, which is why most of these recipes fold the berries in late or use them as a raw sauce on top. I bake with fresh berries in the season and frozen outside it, and every recipe below says which works. If you like this roundup format, the 15 easy strawberry dessert recipes for spring works the same way.

15 Easy Raspberry Dessert Recipes at a Glance

All 15 easy raspberry dessert recipes below are listed with total time and difficulty, so scan the table first, then jump straight to the one that fits your evening. Times include baking and chilling. If berries are out of season, the 15 easy blueberry dessert recipes for summer use frozen fruit the same way.

Recipe	Time	Difficulty	Best for
1. Easy Raspberry Chocolate Chip Cookies	26 min	Easy	Freezer dough, after-school snack
2. Raspberry Brownies	40 min	Easy	Birthday parties, potlucks
3. Easy Raspberry Cheesecake Cups	37 min + chill	Easy	Individual desserts, dinner parties
4. Raspberry Chocolate Tart	2 hr 20 min	Easy	Elegant make-ahead dessert
5. Fresh Raspberry Pavlova	2 hr 10 min	Medium	Gluten-free showpiece
6. Raspberry Mousse	2 hr 20 min	Easy	No-bake, make-ahead, elegant
7. Easy Raspberry Cupcakes	38 min	Easy	Birthdays, kids baking with you
8. Raspberry Lemon Bars	55 min	Easy	Summer picnics, buffets
9. No-Bake Raspberry Pie	4 hr 20 min	Easy	Hot-weather no-oven dessert
10. Raspberry Chocolate Chip Cookie Dough Cups	33 min	Easy	Portion control, small batch
11. Easy Raspberry Cobbler	1 hr	Easy	Sunday supper, using up berries
12. Raspberry Trifle	1 hr 30 min	Easy	Large crowds, scalable
13. Raspberry White Chocolate Bark	2 hr 10 min	Easy	Party favours, gifts
14. Raspberry Lemon Pound Cake	1 hr 20 min	Easy	Brunch, afternoon tea
15. Raspberry Ice Cream Pie	4 hr 15 min	Easy	Summer cookout, no oven

1. Easy Raspberry Chocolate Chip Cookies

Soft in the middle, crisp at the edge, with raspberries that keep their shape and stain the dough pink in a good way. This is the cookie to bake when you want a quick win with almost no technique.

Yield: 24 cookies · Prep: 15 min · Cook: 11 min · Total: 26 min · Difficulty: Easy

Ingredients

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg plus 1 yolk
• 1 tsp vanilla extract
• 1 1/4 cups (155 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (170 g) semisweet chocolate chips
• 3/4 cup (90 g) fresh raspberries
• Flaky salt, for finishing

Instructions

1. Heat the oven to 350°F (177°C) and line a baking sheet with parchment.
2. Cream the butter, brown sugar and granulated sugar for 2 minutes until pale and fluffy.
3. Beat in the egg, yolk and vanilla until smooth.
4. Add the flour, baking soda and salt and mix just until no dry streaks remain.
5. Fold in the chocolate chips, then the raspberries in three additions, using a light hand.
6. Scoop 2-tablespoon mounds onto the sheet, spacing them 2 inches apart.
7. Bake 10 to 11 minutes, until the edges are golden brown and the centres still look underdone.
8. Cool on the pan 5 minutes, then transfer to a rack.

Tip: Pull them while the middle still looks raw. They firm up as they cool, and the window is about 90 seconds.

Swap it: Use 1 1/4 cups (155 g) gluten-free oat flour and check that your chocolate chips are certified gluten-free. Contains dairy and egg.

Storage: Keeps in an airtight tin for 4 days. Freeze baked cookies up to 3 months and thaw at room temperature for 20 minutes. Make-ahead: freeze scooped dough balls on a tray, then bag them; bake from frozen at 325°F (163°C) for 13 minutes.

2. Raspberry Brownies

Dense, fudgy brownies with a glossy raspberry swirl on top and tart pockets through the middle. The swirl is stirred on after the batter hits the pan, so it stays red rather than browning with the cake.

Yield: 16 squares · Prep: 15 min · Cook: 25 min · Total: 40 min · Difficulty: Easy

Ingredients

For the brownies:

• 1/2 cup (113 g) unsalted butter
• 6 oz (170 g) bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 tsp salt

For the swirl:

• 1/2 cup (120 g) seedless raspberry jam
• 2 tbsp water

Instructions

1. Heat the oven to 350°F (177°C) and line an 8-inch (20 cm) square pan.
2. Melt the butter and chocolate together over low heat, then cool 5 minutes.
3. Whisk the sugar into the warm chocolate, then the eggs and vanilla, until glossy.
4. Sift in the flour, cocoa and salt and stir until the batter just comes together.
5. Spread the batter in the pan and swirl the jam through with a knife.
6. Bake 22 to 25 minutes, until the edges pull from the pan and a skewer comes out with moist crumbs.
7. Cool completely in the pan, then lift out and cut into 16 squares.

Tip: A skewer that comes out completely clean means you went too far. You want fudgy crumbs clinging to it.

Swap it: For a gluten-free version, swap the flour for 1/2 cup (65 g) gluten-free flour blend and add 1/2 tsp xanthan gum.

Storage: Best on day one. Keeps 4 days in the fridge; freezing softens the texture, so freeze only if you need to. Make-ahead: bake up to 2 days ahead, then reheat squares at 325°F (163°C) for 8 minutes.

3. Easy Raspberry Cheesecake Cups

All the flavour of a baked cheesecake in a single ramekin, with no water bath and no worrying about a cracked centre. Six of these beat one large cake when you want individual portions.

Yield: 6 cups · Prep: 15 min · Cook: 22 min · Total: 37 min plus chilling · Difficulty: Easy

Ingredients

For the base:

• 1 1/2 cups (150 g) graham cracker crumbs
• 5 tbsp (70 g) unsalted butter, melted
• 2 tbsp (25 g) granulated sugar

For the filling:

• 16 oz (450 g) full-fat cream cheese, room temperature
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (85 ml) heavy cream
• 3/4 cup (120 g) seedless raspberry jam, warmed
• 6 fresh raspberries, for topping

Instructions

1. Heat the oven to 325°F (163°C).
2. Mix the crumbs, melted butter and sugar and press firmly into 6 oven-safe ramekins.
3. Bake the bases 8 minutes, until they look dry at the edges, then cool 10 minutes.
4. Beat the cream cheese and sugar for 2 minutes until smooth and lump-free.
5. Add the eggs one at a time, then the vanilla and heavy cream, mixing on low.
6. Divide the filling among the ramekins and bake 12 to 14 minutes, until the edges are set and the centre still wobbles.
7. Cool 1 hour, chill 2 hours, then top with warm jam and a raspberry.

Tip: Take them out of the oven while the centres still look under-set. They firm up as they cool and stay creamy that way.

Swap it: Swap the graham crackers for crushed chocolate sandwich cookies for a sweeter base. Contains dairy, egg and gluten.

Storage: Keeps 4 days refrigerated, loosely covered. Freeze without the jam topping for up to 1 month. Make-ahead: bake the whole batch a day ahead; add the jam just before serving.

4. Raspberry Chocolate Tart

A ready-made crust, a five-minute ganache and a cold set in the fridge. This looks like a bakery window tart and costs you about twenty minutes of actual work.

Yield: 8 slices · Prep: 20 min · Cook: none · Total: 2 hr 20 min including chilling · Difficulty: Easy

Ingredients

For the ganache:

• 8 oz (225 g) semisweet chocolate, finely chopped
• 3/4 cup (180 ml) heavy cream
• 2 tbsp (25 g) unsalted butter, cubed
• 1 tbsp raspberry liqueur or 1 tsp vanilla extract

To finish:

• 1/3 cup (85 g) seedless raspberry jam
• 1/2 cup (75 g) fresh raspberries
• 1/2 cup (60 g) heavy cream, whipped to soft peaks

Instructions

1. Heat the oven to 350°F (177°C) and bake a 9-inch (23 cm) tart shell blind for 10 minutes, until dry to the touch.
2. Pour the cream into a saucepan and heat until it just begins to steam and tiny bubbles form at the edge.
3. Pour it over the chopped chocolate and leave 2 minutes, then stir from the centre outward until glossy.
4. Stir in the butter and liqueur, pour into the cooled shell and tap the pan on the counter to settle it.
5. Chill 2 hours, until firm enough to slice cleanly.
6. Warm the jam with a splash of water, brush over the tart and arrange the fresh raspberries on top.
7. Slice with a hot, dry knife and serve with the whipped cream.

Tip: Warm the knife under hot water and wipe it dry between every cut. A cold knife drags the ganache into strings.

Swap it: Use a store-bought chocolate cookie crust and skip the blind bake. Contains dairy and gluten.

Storage: Keeps 3 days refrigerated; the ganache will dull slightly but stays glossy enough. Make-ahead: assemble a day ahead and add the fresh berries on the day.

5. Fresh Raspberry Pavlova

A crisp shell with a marshmallow-soft middle, which is the whole point of a pavlova. Two egg whites and a lot of patience get you there, and the raspberries sit on top at the last second so they stay bright.

Yield: 8 servings · Prep: 20 min · Cook: 1 hr 45 min · Total: 2 hr 10 min · Difficulty: Medium

Ingredients

For the meringue:

• 4 large egg whites (120 g), room temperature
• 1 cup (200 g) caster sugar
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tsp cornstarch

To serve:

• 1 1/2 cups (300 ml) heavy cream, whipped to soft peaks
• 1 cup (140 g) fresh raspberries
• 2 tbsp icing sugar
• 1/4 cup (30 g) pistachios, roughly chopped

Instructions

1. Heat the oven to 300°F (150°C) and line a baking sheet with parchment.
2. Beat the egg whites to foamy, then to firm peaks, about 6 minutes.
3. Add the sugar a tablespoon at a time, beating after each, until the meringue holds a glossy, rigid shape.
4. Fold in the vanilla, vinegar and cornstarch with a spatula until no white streaks remain.
5. Shape into a 9-inch (23 cm) circle with a swirl in the centre, 3 inches (8 cm) high.
6. Bake 1 hour 45 minutes, until the outside feels hard and the top looks matte and dry, not brown.
7. Cool completely in the oven with the door ajar, then top with cream, raspberries, icing sugar and pistachios.

Tip: Any trace of yolk in the bowl stops the whites whipping. Wipe the bowl and whisk with a little vinegar on a clean cloth first.

Swap it: Sugar-free versions never crisp properly, so swap the meringue for a thick, lightly salted whipped cream base instead. Contains dairy and egg.

Storage: The dry meringue keeps 2 days in an airtight tin at room temperature. Once topped, refrigerate and eat within 4 hours. Make-ahead: bake the shell a day early and store it unwrapped.

6. Raspberry Mousse

Four ingredients, two bowls and a fridge. The mousse sets from the fruit and cream alone, so there is no gelatin and no cooking to mess up.

Yield: 4 servings · Prep: 20 min · Cook: none · Total: 2 hr 20 min including chilling · Difficulty: Easy

Ingredients

• 1 1/2 cups (225 g) fresh or frozen raspberries
• 1/4 cup (50 g) granulated sugar
• 1 tbsp lemon juice
• 1 1/4 cups (300 ml) heavy cream, very cold
• 4 fresh raspberries, to finish

Instructions

1. Warm the berries, sugar and lemon juice in a small pan for 5 minutes, until the sugar dissolves and the berries slump.
2. Blend until completely smooth, then press through a sieve for a seedless texture if you want it perfectly smooth.
3. Cool the purée to room temperature, about 25 minutes, so it does not melt the cream.
4. Whip the cold cream to stiff peaks, about 3 minutes.
5. Fold the cream into the purée in two additions, cutting through the centre and turning the bowl, so you keep the air in.
6. Divide between 4 glasses and chill at least 2 hours, until it holds a spoon upright.

Tip: If the purée is warm when it hits the cream, the whole thing goes soupy and takes much longer to set. Cool it first.

Swap it: Use unsweetened coconut cream in place of heavy cream for a dairy-free mousse, and thicken with 1 tbsp cornstarch cooked into the purée. Contains dairy in the original version.

Storage: Keeps 2 days refrigerated. Mousse with pasteurised heavy cream is safer for pregnant guests and young children; otherwise use a pasteurised carton cream. Make-ahead: this is already a make-ahead dessert, so do it the day before.

7. Easy Raspberry Cupcakes

A plain vanilla cupcake that lets the raspberry do the talking. Use fresh berries in the filling and freeze-dried raspberry powder in the frosting for a colour that will not run.

Yield: 12 cupcakes · Prep: 20 min · Cook: 18 min · Total: 38 min · Difficulty: Easy

Ingredients

For the cupcakes:

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (100 g) unsalted butter, softened
• 3/4 cup (150 g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (80 ml) milk

For the filling and frosting:

• 1/2 cup (85 g) seedless raspberry jam
• 1 cup (225 g) unsalted butter, softened
• 3 1/2 cups (440 g) powdered sugar
• 1/3 cup (80 ml) raspberry juice, from a straining bag of fresh berries
• 12 fresh raspberries

Instructions

1. Heat the oven to 350°F (177°C) and line a 12-cup muffin pan.
2. Whisk the flour, baking powder and salt together in a bowl.
3. Cream the butter and sugar for 3 minutes until very pale, then beat in the eggs one at a time and the vanilla.
4. Add the dry ingredients in three additions, alternating with the milk, mixing only until just combined.
5. Fill the liners two-thirds full and bake 16 to 18 minutes, until a skewer comes out clean and the tops spring back.
6. Cool 10 minutes, then lift out and cool completely.
7. Core each cupcake, pipe in the raspberry jam, then frost with the buttercream coloured by the raspberry juice and top with a fresh berry.

Tip: Hollow out the centre with a sharp knife after the cupcakes cool, otherwise the warm cake tears and the jam melts out.

Swap it: For gluten-free cupcakes, use 1 1/2 cups (190 g) gluten-free flour blend containing xanthan gum. Contains dairy, egg and gluten.

Storage: Frosted cupcakes keep 3 days in a airtight container at room temperature. Unfrozen, they freeze up to 2 months; freeze the frosting separately and refrost once thawed.

8. Raspberry Lemon Bars

The dessert that travels best to a picnic, because it slices clean and survives the drive. The filling uses just five ingredients and sets into something between a curd and a jelly.

Yield: 16 bars · Prep: 20 min · Cook: 35 min · Total: 55 min plus cooling · Difficulty: Easy

Ingredients

For the crust:

• 1 1/4 cups (150 g) all-purpose flour
• 1/4 cup (50 g) powdered sugar
• 8 tbsp (113 g) cold unsalted butter, cubed
• 1/4 tsp salt
• Zest of 1 lemon

For the filling:

• 2 large eggs
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (85 ml) fresh lemon juice
• 1 tsp vanilla extract
• 3/4 cup (110 g) fresh or frozen raspberries, roughly chopped
• Confectioners’ sugar, for dusting

Instructions

1. Heat the oven to 350°F (177°C) and line an 8-inch (20 cm) square pan, leaving an overhang.
2. Pulse the flour, powdered sugar, salt and lemon zest in a food processor, then add the cold butter and pulse to coarse crumbs.
3. Press the crumbs into the pan in an even layer and bake 15 minutes, until pale gold at the edges.
4. Whisk the eggs, sugar, lemon juice and vanilla together until smooth.
5. Scatter the berries over the hot crust, then pour the egg mixture on top.
6. Bake 18 to 20 minutes, until the edges are set and the centre still has a slight tremble.
7. Cool fully in the pan, then lift out and cut into 16 bars. Dust with confectioners’ sugar just before serving.

Tip: Cut with a long serrated knife dipped in hot water and wiped between strokes; a sticky filling drags if the blade is dry.

Swap it: For a cookie-dough crust, use one pouch of refrigerated sugar cookie dough pressed into the pan, and reduce the sugar in the filling to 1/2 cup (100 g).

Storage: Keeps 4 days refrigerated, dusted only just before serving. The filling has raw egg: use pasteurised eggs if you are serving it to pregnant guests or small children. Freeze the crumb layer only.

9. No-Bake Raspberry Pie

Jammed with berries and no oven in sight. Cook the jam and jelly on the stove briefly, chill it properly, and you have a pie that slices like the bakery version.

Yield: 8 slices · Prep: 20 min · Cook: 5 min · Total: 4 hr 20 min including chilling · Difficulty: Easy

Ingredients

For the crust:

• 1 1/2 cups (150 g) graham cracker crumbs
• 6 tbsp (85 g) unsalted butter, melted
• 2 tbsp (25 g) granulated sugar

For the filling:

• 2 cups (300 g) fresh or frozen raspberries
• 3/4 cup (150 g) granulated sugar
• 2 tbsp (30 ml) lemon juice
• 3 tbsp (45 ml) cornstarch, slaked in 1 tbsp cold water
• 1/2 cup (140 g) fresh raspberries, for topping

Instructions

1. Mix the crumbs, melted butter and sugar and press into a 9-inch (23 cm) pie plate, working it up the sides with a cup.
2. Refrigerate the crust 20 minutes, which is what keeps it from going soggy later.
3. Simmer the berries, sugar and lemon juice for 5 minutes, stirring, until the juices run clear at the edge of the pan.
4. Stir in the slaked cornstarch and cook 2 minutes more, until the sauce coats a spoon.
5. Pour into the chilled crust and smooth the top.
6. Cool at room temperature for 1 hour, then chill 3 hours, until the filling no longer wobbles when you nudge the pan.

Tip: Chill the crust before the hot filling goes in. That twenty-minute step is the whole difference between a crisp base and a soft one.

Swap it: Use the crust from any sugar cookie, or make it nut-free by using sunflower seed crackers. Check that the cornstarch is gluten-free if you are cooking for a guest who avoids it.

Storage: Keeps 3 days refrigerated. Not suitable for freezing, as the gelatin-free filling goes grainy when thawed. Make-ahead: perfect two days ahead; add the fresh topping an hour before serving.

10. Raspberry Chocolate Chip Cookie Dough Cups

Cookie dough portioned into a muffin tin, which is the single easiest way to get twelve even, single-serving desserts. The centre stays soft and the top gets properly golden.

Yield: 12 cups · Prep: 15 min · Cook: 18 min · Total: 33 min · Difficulty: Easy

Ingredients

• 1 1/4 cups (155 g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113 g) unsalted butter, melted and cooled 15 minutes
• 3/4 cup (165 g) packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (170 g) semisweet chocolate chips
• 1/2 cup (70 g) fresh raspberries

Instructions

1. Heat the oven to 350°F (177°C) and line a 12-cup muffin tin.
2. Whisk the flour, baking soda and salt together in a bowl.
3. Whisk the cooled melted butter, brown sugar, egg and vanilla until smooth and glossy.
4. Pour the wet mixture over the dry ones and stir until just combined, about 30 seconds.
5. Stir in the chocolate chips, then fold through the raspberries.
6. Fill each cup to the top, press 2 or 3 extra chips into the surface and bake 16 to 18 minutes, until the tops are golden and the centres still look soft.
7. Cool in the tin for 10 minutes, then lift out gently with a knife.

Tip: Fill the cups right to the top. These do not rise much, and an underfilled cup bakes into a short, sad muffin rather than a domed cookie cup.

Swap it: For a gluten-free version, use 1 1/4 cups (155 g) gluten-free oat flour. Contains dairy and egg.

Storage: Keeps 5 days in an airtight tin, and they stay soft the whole time. Freeze up to 3 months; warm briefly in a 300°F (150°C) oven for 5 minutes before serving.

11. Easy Raspberry Cobbler

A fruit filling that bubbles under a drop biscuit topping, so the juices thicken into a sauce while it bakes. This is the recipe to make when the punnet of berries is starting to soften.

Yield: 8 servings · Prep: 20 min · Cook: 40 min · Total: 1 hr · Difficulty: Easy

Ingredients

For the filling:

• 5 cups (750 g) fresh or frozen raspberries
• 3/4 cup (150 g) granulated sugar
• 1 tbsp lemon juice
• 2 tbsp (30 g) cornstarch
• 1 tsp vanilla extract

For the topping:

• 1 1/2 cups (190 g) all-purpose flour
• 1/3 cup (75 g) granulated sugar
• 1 1/2 tsp baking powder
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) milk

Instructions

1. Heat the oven to 375°F (190°C) and butter a 9-inch (23 cm) baking dish.
2. Mix the berries, sugar, lemon juice, cornstarch and vanilla in the dish and spread them out evenly.
3. Whisk the flour, sugar and baking powder in a bowl, then rub the cold butter in with your fingertips until the mixture looks like coarse breadcrumbs.
4. Pour the milk over the top and stir just until a soft dough forms.
5. Drop the dough over the fruit in rough spoonfuls, leaving some fruit showing through.
6. Bake 35 to 40 minutes, until the topping is deep golden and the fruit is bubbling thickly at the edges.
7. Rest 15 minutes before serving, or the juices are too loose to scoop.

Tip: If you bake with frozen berries, do not thaw them first. Toss them in from frozen and add 5 minutes to the bake time.

Swap it: Use oat flour plus 2 tbsp more butter in the topping for a nut-free version that still crisps well.

Storage: Keeps 4 days refrigerated, though the topping softens. Best reheated at 325°F (163°C) for 15 minutes. Freezes well for 3 months as a bake-frozen pie, covered in foil.

12. Raspberry Trifle

A glass bowl of cake, cooked custard, cream and berries, layered so people can see it. It scales to any crowd, and it is the easiest of these desserts to prepare the day before.

Yield: 8 servings · Prep: 30 min · Cook: 12 min · Total: 1 hr 30 min including chilling · Difficulty: Easy

Ingredients

For the custard:

• 2 large egg yolks
• 1/3 cup (65 g) granulated sugar
• 2 tbsp (15 g) cornstarch
• 2 cups (480 ml) whole milk
• 1 tsp vanilla extract

For assembly:

• 3 cups (500 g) fresh or frozen raspberries, plus 1 cup (140 g) for the top
• 3 cups (500 g) pound cake or sponge cake, cubed
• 2 cups (480 ml) heavy cream, whipped to soft peaks
• 1/2 cup (90 ml) seedless raspberry jam, loosened with 1 tbsp warm water

Instructions

1. Whisk the yolks, sugar and cornstarch together, then whisk in the milk in a thin stream.
2. Pour into a saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 6 minutes.
3. Stir in the vanilla, press a piece of cling film onto the surface and cool completely.
4. Mash half the berries with the jam, and leave the rest whole.
5. Layer half the cake, then the berry jam, then custard, then the whipped cream in a deep glass bowl.
6. Repeat the layers, ending with cream, and finish with the reserved whole berries.
7. Chill 1 hour, or overnight for a deeper flavour.

Tip: Chill the bowl and the cream ahead. A warm bowl stops the cream whipping, and I have thrown away a whole batch that way.

Swap it: Replace the custard with Greek yogurt thinned with a little milk for a lighter version. To double the recipe for a party, use a deep 4-quart trifle bowl.

Storage: Keeps 3 days refrigerated. The custard is cooked through, so it is safe for everyone, though this is the version I would serve to small children. Make-ahead: assemble the night before; it actually improves overnight.

13. Raspberry White Chocolate Bark

White chocolate, dried raspberry pieces and anything crunchy, snapped into shards. No baking, no mixer, and it doubles as a party favour if you break it into pieces in a little cellophane bag.

Yield: 12 servings · Prep: 10 min · Cook: none · Total: 2 hr 10 min including setting · Difficulty: Easy

Ingredients

• 12 oz (340 g) white chocolate, chopped
• 1 cup (140 g) freeze-dried raspberries, roughly crushed
• 1/2 cup (70 g) pistachios, chopped
• 2 tbsp (15 g) coconut flakes
• 1/4 tsp flaky salt

Instructions

1. Line a baking sheet with parchment, leaving an overhang on all sides.
2. Melt the white chocolate in a bowl set over barely simmering water, stirring until smooth, then take it off the heat.
3. Spread it across the parchment about 1/4 inch (6 mm) thick, using the back of a spoon.
4. Scatter the crushed freeze-dried raspberries, pistachios and coconut over the surface and press them in lightly.
5. Finish with a pinch of flaky salt and leave at room temperature until fully set, about 2 hours.
6. Lift off the parchment, snap into shards and store in an airtight tin in layers of parchment.

Tip: Use freeze-dried raspberries, not fresh. Fresh berries release water as the chocolate sets and turn the surface dull and blotchy.

Swap it: Dried cranberries, mini marshmallows, toasted coconut, chopped pretzels and leftover cake crumbs all work in place of some of the pistachios. For a dairy-free version, use a white coconut or oat chocolate bar. The original contains dairy and tree nuts; swap the pistachios for sunflower seeds to make it nut-free.

Storage: Keeps 2 weeks in a cool, dry cupboard, or 3 months frozen. Make-ahead: this only gets better, so make it up to a week early and keep it sealed.

14. Raspberry Lemon Pound Cake

A dense, moist loaf that stays good for three days, which makes it the right bake for brunches and for a dessert table that has to survive a long afternoon. Raspberries go into the batter and the glaze goes over while it is warm.

Yield: 10 slices · Prep: 20 min · Cook: 60 min · Total: 1 hr 20 min · Difficulty: Easy

Ingredients

For the cake:

• 1 1/2 cups (195 g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs
• Zest of 2 lemons plus 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup (140 g) fresh or frozen raspberries, plus a few to serve

For the glaze:

• 1/2 cup (60 g) powdered sugar
• 1 tbsp lemon juice
• 1 tsp milk

Instructions

1. Heat the oven to 325°F (163°C) and line a 9×5-inch (23×13 cm) loaf pan.
2. Whisk the flour, baking powder and salt together in a bowl.
3. Cream the butter and sugar for 5 minutes, scraping the bowl twice, until very pale and fluffy.
4. Beat in the eggs one at a time, then the lemon zest, juice and vanilla.
5. Add the dry ingredients in three additions and mix on low speed only until combined.
6. Fold in the raspberries in two additions, then scrape into the pan and smooth the top.
7. Bake 55 to 60 minutes, until a skewer inserted in the centre comes out with a couple of moist crumbs.
8. Cool in the pan 15 minutes, turn out and drizzle with the glaze while still warm.

Tip: Creaming the butter and sugar for a full 5 minutes is the whole recipe. Shorten it and the cake comes out tight, and that is not fixable later.

Swap it: Swap in 1/2 cup (80 g) almond flour in place of 50 g of the wheat flour for a nuttier crumb, and reduce the sugar by 1/4 cup (50 g).

Storage: Wrapped, it keeps 3 days at room temperature and 5 days refrigerated. Wrapped in foil, it freezes for 3 months and thaws at room temperature overnight. Make-ahead: bake the day before; the loaf is better on day two.

15. Raspberry Ice Cream Pie

A crunchy crust, soft vanilla ice cream and a ribbon of raspberry through the middle, with no oven anywhere near it. Ten minutes of assembly and then the freezer does the rest.

Yield: 8 slices · Prep: 15 min · Cook: none · Total: 4 hr 15 min including freezing · Difficulty: Easy

Ingredients

For the crust:

• 1 1/4 cups (125 g) graham cracker crumbs
• 5 tbsp (70 g) unsalted butter, melted
• 2 tbsp (25 g) granulated sugar

For the filling:

• 2 1/2 cups (600 ml) vanilla ice cream, slightly softened
• 3/4 cup (150 g) seedless raspberry jam, divided
• 1/3 cup (85 ml) heavy cream
• 1/2 cup (70 g) fresh raspberries

Instructions

1. Mix the crumbs, melted butter and sugar and press firmly into a 9-inch (23 cm) pie plate, working up the sides with a cup.
2. Freeze the crust 30 minutes, until firm, which stops the pie going soft on contact.
3. Whip the heavy cream to soft peaks and fold it through the softened ice cream, working fast so it does not melt.
4. Spread half the ice cream into the frozen crust and spoon over 1/3 cup (85 g) of the jam.
5. Add the remaining ice cream in a layer, then the rest of the jam, and swirl gently with a knife. Do not over-swirl or it turns uniformly pink.
6. Freeze 4 hours, until firm enough to cut cleanly.
7. Let it sit 10 minutes on the counter, then garnish with fresh raspberries and slice with a warm knife.

Tip: Soften the ice cream for 5 minutes only. Any longer and the filling turns soupy, and the pie slumps when you cut it.

Swap it: Use a chocolate-cookie crumb crust, or swap the jam for a quick raspberry sauce: simmer 1 cup berries with 1/3 cup sugar for 5 minutes and cool.

Storage: Keeps in the freezer for 1 month, and it is best straight from frozen. Soften 10 minutes before serving. Make-ahead: assemble up to 2 days ahead.

Tips for Making These

Fresh or frozen berries: the one swap that changes all 15 easy raspberry dessert recipes

• Measure by weight, not by cup. A cup of whole fresh raspberries and a cup of crushed frozen berries are not the same weight. If a recipe says 140 g, weigh it.
• Do not thaw frozen berries for baking. They bleed far more once thawed, which is exactly the pink-batter problem people ask about. Toss them in from frozen and add 5 minutes to the bake.
• For no-bake recipes, frozen works well. Mush the frozen berries into a purée while still frozen and cook them down; that removes the extra water before it reaches the filling.
• Pat dry any fresh berries that go into a batter. A paper towel for thirty seconds keeps a pound cake loose and stops a cobbler going to slop.
• Chill every crust before a hot filling goes on it. This is the single fix for a soggy base, and it applies to the bars, the no-bake pie and the ice cream pie.
• Adjust sweetness to the fruit you have. Berries in high summer are sweeter and need less sugar, so reduce the sugar in any of these recipes by a couple of tablespoons before you start.

Two more habits worth keeping. Bring a frozen dessert to room temperature for 10 minutes before slicing, or the knife will make a mess of it. And use your surplus fruit instead of throwing it away: freeze single layers on a sheet tray, then bag the individual berries once solid, so you can pull out exactly what a recipe needs.

If you want a second round of ideas, the 15 easy pudding dessert recipes for a crowd follow the same structure, with times and storage notes on every recipe. For a bake that needs almost no watching, the 15 easy cheesecake recipes for holidays are the ones I pull out when the guest list is long.

Frequently Asked Questions

A Raspberry Dessert for Every Occasion

If you only make one, start with the raspberry chocolate chip cookies. They need no mixer, the dough is forgiving, and the batch makes enough to share without leaving you baking twice.

For something that looks like you tried harder than you did, the no-bake chocolate tart is hard to beat, and the white chocolate bark needs only ten minutes. Work through this list of 15 easy raspberry dessert recipes at your own pace, and keep the make-ahead notes handy when the calendar fills up.