15 Easy 3-Ingredient Dessert Baking Recipes

You'll discover how just three ingredients can transform your baking routine into something remarkably simple yet satisfying. From rich peanut butter cookies to decadent Nutella brownies, these recipes prove that fantastic desserts don't require a pantry full of ingredients. Whether you're a novice baker or simply pressed for time, each recipe offers clear instructions and reliable results. Let's explore these streamlined treats that'll have you spending less time gathering ingredients and more time enjoying the sweet rewards.

Classic Peanut Butter Cookies

Classic 3-ingredient peanut butter cookies represent one of the simplest yet most satisfying desserts in home baking. These cookies strike the perfect balance between chewy and crispy, while showcasing the rich, nutty flavor that makes peanut butter a beloved ingredient worldwide.

What makes this recipe particularly special is its accessibility – requiring only three basic ingredients that most people already have in their pantries. Despite their simplicity, these cookies deliver the same nostalgic taste and texture as traditional peanut butter cookies that use twice as many ingredients.

• 1 cup peanut butter (smooth or chunky)
• 1 cup granulated sugar
• 1 large egg

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium mixing bowl, combine the peanut butter, sugar, and egg. Mix thoroughly until the ingredients form a uniform, slightly sticky dough. Using your hands or a cookie scoop, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Create the classic crisscross pattern on top of each cookie using a fork, gently pressing down to flatten them slightly.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will be soft when first removed from the oven but will firm up as they cool.

For best results, use room temperature ingredients and avoid using natural peanut butter, as the oils can separate and affect the cookie texture. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If your dough seems too sticky to handle, refrigerate it for 30 minutes before shaping the cookies.

Nutella Brownies

Nutella brownies are the perfect solution for those moments when you're craving something decadently chocolatey but don't want to deal with a long list of ingredients or complicated steps. These fudgy, rich brownies require just three basic ingredients and transform the beloved chocolate-hazelnut spread into a satisfying dessert that rivals traditional brownies.

What makes these brownies special is their intense Nutella flavor and their wonderfully dense, almost truffle-like texture. The minimal ingredient list doesn't compromise the quality of the final product – in fact, the simplicity allows the pure, rich taste of Nutella to shine through in every bite.

Ingredients:

• 1 cup Nutella
• 2 large eggs
• 1/2 cup all-purpose flour

Instructions:

Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. In a large mixing bowl, combine the Nutella and eggs, whisking until the mixture becomes smooth and well-combined. Add the flour and mix until just incorporated – be careful not to overmix, as this can make the brownies tough.

Pour the batter into the prepared pan, spreading it evenly with a spatula. The batter will be thick, so take your time to ensure it reaches all corners of the pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don't overbake, as these brownies are meant to be fudgy.

Pro Tips: For the best results, bring your eggs to room temperature before mixing them with the Nutella – this helps them incorporate more easily. If you find the Nutella too stiff to mix, microwave it for 20-30 seconds to soften it slightly. These brownies will continue to set as they cool, so resist the urge to cut into them while they're still hot. For clean-cut squares, refrigerate them for at least an hour before slicing.

Cream Cheese Danish

Cream cheese danish is a beloved breakfast pastry that combines flaky, buttery layers with a rich, creamy filling. This simplified 3-ingredient version uses pre-made crescent roll dough to achieve similar results in a fraction of the time compared to traditional danish pastries.

While classic danish pastries require complex laminated dough that takes hours to prepare, this quick method delivers a satisfying alternative perfect for busy mornings or last-minute dessert needs. The result is a warm, golden-brown pastry with a smooth cream cheese center that rivals coffee shop offerings.

• 2 cans crescent roll dough
• 16 oz cream cheese, softened
• 1 cup granulated sugar

Preheat the oven to 375°F (190°C). Unroll one can of crescent dough and press into the bottom of a 9×13 inch baking pan, pinching together any seams to create a solid base. Beat the softened cream cheese with sugar until smooth and spread this mixture evenly over the dough base. Unroll the second can of crescent dough and carefully place it on top of the cream cheese layer, again sealing any seams.

Bake for 20-25 minutes until the top is golden brown and the dough is completely cooked through. Allow to cool for at least 20 minutes before cutting into squares or diamonds. The cream cheese filling will be very hot immediately after baking and needs time to set.

For best results, store the cream cheese danish in the refrigerator and bring to room temperature before serving. If the top browns too quickly during baking, cover loosely with aluminum foil. The pastry can be customized by adding fruit preserves, lemon zest, or vanilla extract to the cream cheese mixture, though this will increase the ingredient count beyond three.

Oreo Truffles

Oreo truffles are a decadent, no-bake dessert that transforms simple store-bought cookies into elegant confections. These bite-sized treats feature a rich, creamy center made from crushed Oreos and cream cheese, all enveloped in a smooth chocolate coating.

What makes these truffles particularly appealing is their versatility and simplicity. With just three ingredients and no baking required, they're perfect for both novice cooks and experienced bakers looking for a quick yet impressive dessert to serve at parties or give as gifts.

• 1 package (14.3 oz) Oreo cookies
• 1 package (8 oz) cream cheese, softened
• 16 oz white or dark chocolate melting wafers

Crush the Oreo cookies (including the cream filling) in a food processor until they become fine crumbs. Mix the cookie crumbs with softened cream cheese until well combined and smooth. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze the balls for 15-20 minutes until firm.

Melt the chocolate wafers according to package instructions. Using a fork or dipping tool, dip each chilled truffle ball into the melted chocolate, ensuring complete coverage. Tap off excess chocolate and place the coated truffles back on the parchment paper. Let the chocolate set completely at room temperature or refrigerate for faster results.

For best results, keep the truffle centers cold while dipping them in chocolate, working in small batches. If the truffle mixture becomes too soft to roll, refrigerate it for 15-20 minutes. The finished truffles can be decorated with sprinkles, cookie crumbs, or drizzled chocolate while the coating is still wet, and they should be stored in an airtight container in the refrigerator for up to two weeks.

Banana Oatmeal Cookies

These 3-ingredient banana oatmeal cookies are the perfect way to use up overripe bananas while creating a healthy and satisfying treat. The natural sweetness from the bananas eliminates the need for added sugars, making these cookies a guilt-free option for both breakfast and dessert.

The combination of rolled oats and mashed bananas creates a chewy, wholesome texture that holds together surprisingly well without the need for flour or eggs. These cookies are naturally gluten-free, vegan, and can be customized with additional mix-ins for variety.

Ingredients:

• 2 large ripe bananas
• 2 cups rolled oats
• 1/4 cup mini chocolate chips

Preheat the oven to 350°F (175°C). In a large bowl, mash the bananas until smooth and creamy. Add the rolled oats and mix thoroughly until well combined. Fold in the chocolate chips, ensuring they're evenly distributed throughout the mixture. Drop rounded tablespoons of the mixture onto a lined baking sheet, slightly flattening each cookie with the back of a spoon. Bake for 12-15 minutes or until the edges are lightly golden and the cookies are set.

For best results, use bananas that are very ripe with brown spots on the peel, as they provide the most natural sweetness and are easier to mash. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cookies can also be frozen for up to 3 months.

Chocolate Mousse

Chocolate mousse is a classic French dessert that perfectly embodies both elegance and simplicity. With just three ingredients, you can create a silky-smooth, airy dessert that rivals those served in fine restaurants.

This recipe focuses on achieving the perfect balance between rich chocolate flavor and light, fluffy texture. The success lies in proper temperature control and careful folding techniques, ensuring your mousse maintains its signature cloud-like consistency.

• 8 ounces semi-sweet chocolate, chopped
• 4 large eggs, separated
• ¼ cup granulated sugar

Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth. Let it cool slightly but ensure it remains fluid.

In a separate bowl, beat the egg whites until foamy, then gradually add sugar while continuing to beat until stiff peaks form. Once the chocolate has cooled to just above room temperature, stir in the egg yolks one at a time until fully incorporated.

Gently fold one-third of the egg white mixture into the chocolate to lighten it. Then, carefully fold in the remaining egg whites in two batches, maintaining as much air as possible in the mixture. Divide the mousse among serving dishes and refrigerate for at least 4 hours or overnight until set.

Temperature control is crucial when making chocolate mousse. The chocolate should be warm enough to remain fluid but not so hot that it cooks the eggs or deflates the egg whites. If the mousse appears grainy, it's likely because the chocolate was too hot when combined with other ingredients. For food safety concerns, consider using pasteurized eggs, especially when serving to young children, elderly, or immunocompromised individuals.

Strawberry Ice Cream

Homemade strawberry ice cream brings the perfect balance of creamy sweetness and fresh fruit flavor to any dessert table. This simple three-ingredient version eliminates the need for an ice cream maker while still delivering the rich, smooth texture that makes ice cream so irresistible.

The key to this recipe's success lies in using perfectly ripe strawberries and ensuring all ingredients are properly chilled before mixing. This method creates a no-churn ice cream that rivals traditional churned versions, with bright pops of real strawberry in every spoonful.

• 2 cups heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 2 cups fresh strawberries, chopped

Pour the heavy whipping cream into a large bowl and beat with an electric mixer until stiff peaks form, typically about 3-4 minutes. In a separate bowl, combine the sweetened condensed milk with finely chopped strawberries, mixing until well incorporated. Gently fold the whipped cream into the strawberry mixture using a rubber spatula, maintaining as much air in the mixture as possible to ensure a light, creamy texture.

Transfer the mixture to a freezer-safe container, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm. For best results, stir the mixture once after 2 hours of freezing to prevent ice crystals from forming and to distribute the strawberries evenly throughout the ice cream.

For optimal results, choose strawberries that are fully ripe and sweet, as they'll provide the best flavor. Allow the ice cream to sit at room temperature for 5-10 minutes before scooping, and use a warm ice cream scoop for easier serving. Store in the freezer for up to two weeks, keeping the container tightly sealed to prevent freezer burn.

Shortbread Cookies

Classic shortbread cookies epitomize simplicity in baking, requiring just three basic ingredients to create a rich, buttery, and melt-in-your-mouth texture. These traditional Scottish treats have remained virtually unchanged for centuries, proving that sometimes the simplest recipes are the most satisfying.

The key to perfect shortbread lies in the quality of butter used and the proper handling of the dough. The high butter content creates the characteristic crisp yet tender crumb, while the minimal mixing and handling preserve the delicate texture that makes these cookies so special.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar

Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter until smooth, then gradually mix in the powdered sugar until well combined. Slowly incorporate the flour, mixing until the dough comes together and forms a ball. Be careful not to overmix. Press the dough into an ungreased 9-inch square baking pan, or shape into 1/2-inch thick rounds on a baking sheet. Prick the surface with a fork in a decorative pattern.

Bake for 20-25 minutes, or until the edges are lightly golden brown. Remove from the oven and immediately score into fingers or wedges while still hot. Allow to cool completely in the pan before removing.

Temperature control is crucial when making shortbread – the butter should be cool room temperature, not melted, and the dough should be kept cool during handling. If the dough becomes too soft while working with it, refrigerate for 15-20 minutes before baking. Store cooled cookies in an airtight container for up to two weeks, or freeze for up to three months.

Apple Dump Cake

Apple Dump Cake is one of the simplest and most satisfying desserts you can make with just three ingredients. This classic comfort food gets its name from the method of preparation – literally dumping the ingredients into a baking dish and letting the oven do the work.

The combination of apple pie filling, yellow cake mix, and butter creates a delightful dessert that tastes like it took hours to prepare. The top becomes golden and crispy while the bottom stays moist and fruity, making it perfect for any occasion, from casual family dinners to potluck gatherings.

Ingredients:

• 2 cans (21 oz each) apple pie filling
• 1 box yellow cake mix (15.25 oz)
• 1 cup (2 sticks) unsalted butter, melted

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and pour both cans of apple pie filling into the bottom, spreading them evenly. Sprinkle the dry cake mix evenly over the apple filling, making sure to cover all areas. Pour the melted butter over the cake mix, trying to coat as much of the dry mix as possible.

Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling. Let the cake cool for at least 15 minutes before serving. The dessert can be served warm or at room temperature, and pairs wonderfully with vanilla ice cream or whipped cream.

For best results, ensure the melted butter covers as much of the cake mix as possible to prevent any dry spots. If you notice some dry patches during baking, you can carefully drizzle a little more melted butter over those areas. Store any leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week. Reheat individual portions in the microwave for 20-30 seconds to restore the original warm, gooey texture.

Coconut Macaroons

Classic coconut macaroons are a delightful treat that combines the sweet, tropical flavor of coconut with a crispy exterior and chewy interior. These gluten-free cookies are perfect for those with dietary restrictions and can be made with just three simple ingredients.

The beauty of coconut macaroons lies in their simplicity and versatility. While the basic recipe requires minimal ingredients, these treats can be elevated with a chocolate drizzle, dipped bases, or even filled with your favorite jam for an extra burst of flavor.

Ingredients:

• 14 oz sweetened shredded coconut
• 14 oz sweetened condensed milk
• 1 teaspoon vanilla extract

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the sweetened shredded coconut and sweetened condensed milk, mixing thoroughly until the coconut is evenly coated. Add the vanilla extract and stir until well incorporated. Using a small cookie scoop or two spoons, form the mixture into small mounds, about 1-1.5 inches in diameter, and place them on the prepared baking sheet, leaving about an inch of space between each macaroon.

Bake the macaroons for 20-25 minutes, or until they turn golden brown around the edges and on top. Remove from the oven and let them cool completely on the baking sheet before transferring to a wire rack. The macaroons will firm up as they cool, creating their signature crispy exterior and chewy center.

For best results, store your macaroons in an airtight container at room temperature for up to a week. If your macaroons start sticking to the parchment paper during baking, try refrigerating the formed cookies for 30 minutes before baking to help them hold their shape better. To prevent over-browning, you can loosely cover the macaroons with aluminum foil during the last 5 minutes of baking if they're getting too dark.

Flourless Chocolate Cake

Flourless chocolate cake is a decadent dessert that transforms simple ingredients into a rich, fudgy masterpiece. Its dense, truffle-like texture makes it a perfect choice for special occasions or when you're craving an intensely chocolatey treat.

This elegant dessert is naturally gluten-free and requires just three basic ingredients to create its signature texture. The absence of flour allows the pure chocolate flavor to shine through, while also creating a uniquely smooth and creamy consistency that sets it apart from traditional cakes.

Ingredients:

• 12 ounces semi-sweet chocolate, chopped
• 3/4 cup unsalted butter
• 4 large eggs

Preheat your oven to 325°F (165°C) and prepare an 8-inch springform pan by greasing it with butter and lining the bottom with parchment paper. In a double boiler or heat-safe bowl set over simmering water, melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk the eggs until they become frothy. Gradually fold the egg mixture into the chocolate mixture until well combined, being careful not to overmix. Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool completely in the pan. The cake will sink slightly in the middle as it cools, which is normal.

For best results, chill the cake for at least 2 hours before serving. The cake can be dusted with cocoa powder or topped with fresh berries, whipped cream, or a chocolate ganache. Room temperature eggs will incorporate better than cold ones, and high-quality chocolate will significantly impact the final taste. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Lemon Bars

These classic lemon bars strike the perfect balance between sweet and tart, featuring a buttery shortbread crust topped with a bright, citrusy custard filling. Despite their sophisticated taste, these bars require only three basic ingredients: butter, sweetened condensed milk, and lemons.

The magic of these lemon bars lies in their simplicity. The condensed milk eliminates the need for additional sugar or eggs in the filling, while simultaneously creating that signature smooth, creamy texture that makes lemon bars so irresistible. The result is a foolproof dessert that looks and tastes like it came from a professional bakery.

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. For the crust, work softened butter with your hands until it forms a soft dough, then press it evenly into the bottom of the prepared pan. Bake for 15-20 minutes until lightly golden.

While the crust bakes, zest and juice the lemons, then whisk together with the sweetened condensed milk until smooth.

Pour the lemon mixture over the hot crust and return to the oven for 15-18 minutes, or until the top is just set and barely jiggles when gently shaken. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours until fully chilled and firm.

For best results, use room temperature lemons and roll them on the counter before juicing to extract maximum juice. When zesting, avoid the white pith beneath the yellow skin as it can add unwanted bitterness. These bars can be stored in an airtight container in the refrigerator for up to 5 days, though the crust may soften slightly over time. For clean cuts, dip your knife in hot water and wipe it clean between slices.

• 1 cup (226g) unsalted butter, softened
• 2 cans (14 oz each) sweetened condensed milk
• 4 large lemons

No-Churn Vanilla Ice Cream

No-churn vanilla ice cream is a delightfully simple dessert that proves you don't need an ice cream maker to create smooth, creamy frozen treats at home. This three-ingredient version produces a rich, luxurious texture that rivals store-bought premium ice cream.

The secret to this recipe lies in the combination of sweetened condensed milk and whipped cream, which creates the perfect balance of sweetness and a silky-smooth consistency. The addition of pure vanilla extract enhances the classic flavor profile that makes this ice cream a timeless favorite.

Ingredients:

• 2 cups heavy whipping cream, cold
• 1 (14 oz) can sweetened condensed milk
• 2 teaspoons pure vanilla extract

In a large mixing bowl, whip the heavy cream until stiff peaks form. This typically takes 3-4 minutes with an electric mixer at medium-high speed. In a separate bowl, combine the sweetened condensed milk and vanilla extract, stirring until well mixed. Gently fold the whipped cream into the sweetened condensed milk mixture, being careful not to deflate the whipped cream. Continue folding until the mixture is uniform and no streaks remain.

Transfer the mixture to a freezer-safe container and smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours or overnight until firm.

For best results, store the ice cream in a container with a tight-fitting lid and keep it toward the back of the freezer where the temperature remains most consistent. Let the ice cream sit at room temperature for 5-10 minutes before scooping for the perfect serving consistency. This homemade ice cream will maintain its quality for up to 2 weeks when properly stored.

Peanut Butter Fudge

Peanut butter fudge stands as one of the most beloved and straightforward desserts, requiring minimal ingredients while delivering maximum satisfaction. This classic treat combines the rich, nutty flavor of peanut butter with a smooth, melt-in-your-mouth texture that makes it impossible to resist.

The beauty of this three-ingredient version lies in its simplicity and reliability. Unlike traditional fudge recipes that require careful temperature monitoring and precise timing, this method produces consistently excellent results with basic pantry staples and minimal effort.

Ingredients:

• 2 cups creamy peanut butter
• 2 cups powdered sugar
• 1/2 cup butter, melted

Line an 8-inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal. In a large microwave-safe bowl, heat the peanut butter and butter together in 30-second intervals, stirring between each interval until completely melted and smooth. Add the powdered sugar gradually, stirring until thoroughly combined and the mixture becomes thick and uniform.

Transfer the mixture to the prepared pan, spreading it evenly with a spatula. Press down firmly to eliminate any air pockets and create a smooth surface. Refrigerate for at least 2 hours or until firm.

For best results, store the fudge in an airtight container in the refrigerator for up to two weeks. When cutting, use a sharp knife warmed under hot water and wiped dry between cuts to achieve clean squares. If the fudge becomes too firm, allow it to sit at room temperature for 10-15 minutes before serving.

White Chocolate Bark

White Chocolate Bark is a delightfully simple yet elegant dessert that transforms basic ingredients into a stunning confection. The smooth, creamy texture of white chocolate creates the perfect canvas for an array of toppings, making it an infinitely customizable treat that's perfect for holidays, gifting, or simple indulgence.

The beauty of this recipe lies in its versatility and foolproof nature. While traditional bark recipes often call for tempering chocolate, this simplified version achieves professional-looking results without complex techniques. The key is using high-quality white chocolate and ensuring it melts slowly and evenly.

Ingredients:

• 24 oz premium white chocolate, chopped
• 1 cup mixed dried fruits (cranberries, blueberries, or apricots)
• 1 cup toasted nuts (almonds, pistachios, or pecans)

Line a large baking sheet with parchment paper. Place the chopped white chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until completely melted and smooth. Be careful not to overheat, as white chocolate can seize easily. Once melted, immediately pour the chocolate onto the prepared baking sheet and spread it into an even layer about 1/4 inch thick.

While the chocolate is still wet, sprinkle the dried fruits and nuts evenly over the surface. Gently press the toppings into the chocolate to ensure they stick. Allow the bark to cool completely at room temperature for about 1 hour, or place in the refrigerator for 30 minutes until fully set. Once hardened, break or cut the bark into irregular pieces.

For best results, store the white chocolate bark in an airtight container at room temperature for up to two weeks. When melting the chocolate, avoid any contact with water as this will cause the chocolate to seize. If you're working in a warm kitchen, consider chilling your baking sheet before spreading the chocolate to help it set more quickly and evenly.