We’ve put together a collection of no-bake fall desserts that make enjoying the season’s best flavors easy and oven-free.

Baked or no-bake, it’s the perfect base for all your favorite fillings, from a creamy cheesecake ... you can get from a ...

This baked cheesecake is easy to make and topped with fresh berries. Frozen can be substituted out of season. Preheat the oven to 180C/160C Fan/Gas 4. For the cheesecake, place the sponge base ...

This light and creamy no-bake cheesecake is gloriously purple ... and firmly press the crumbs into the sides and base. The crust should come up to about 1cm/½in from the top of the tin.

Make it this year and find out. You'll need six ounces of bittersweet chocolate for this pumpkin chocolate cheesecake recipe: two ounces for the brownie crust and four ounces for the chocolate ...

And when you don’t have that, there’s frozen pie crust. There are plenty of bland, dry, and crumbly premade crusts out there (we know because we tasted a few), but we found three that taste ...

Ready made pie crust: You want to use refrigerated pie crust, not frozen. You can usually find it in the dairy case at the ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a rebuttal), ...

Heat the oven to 350°F. Lightly coat an 8x8-inch baking pan (about 2 inches high) with cooking spray. Line the bottom and ...