This is what most of us think of when we hear "no-bake cookies," and it's a classic for a reason. This version from Brown Eyed Baker could not be simpler with peanut butter and oatmeal. I make these every few weeks, and they're always a huge hit. Kids love them, I love making them, they're a huge win.

If you need something fancy, this tiramisu from Averie Cooks is it. Creamy layers of mascarpone cheese, lady fingers, whipping cream, and confectioners sugar. It looks really impressive, but this coffee and cream treat is one of the easiest. Yes, the cheese can be expensive, but it's still cheaper than buying it out at a restaurant.

I love Inside BruCrew Life's recipes, and this new one for no-bake strawberry cheesecake has me drooling. It combines many of my favorite things — cookies, cream cheese, whipped cream, chocolate, and fresh berries. I want to make these right now, so that I have it ready to eat after lunch. If strawberries aren't your thing, or if you're allergic, I have the perfect solution: more Oreos.

This peanut butter cookie pie from Averie Cooks just looks decadent, doesn't it? I am here for the whipped peanut butter pudding filling, rich cookie crust, and salty, roasted peanuts giving the pie the perfect crunch. It's easy to make, but it does take some time to set up, so give yourself some leeway.

"But Mom, I'm hungry," is the chant of the summer, is it not? These energy bites from Gimme Some Oven are the perfect antidote. They provide kids with fiber, a little protein, and enough carbs and fat to fuel them and keep them full. Plus, they're dead simple to make.

These peanut butter butterscotch cookies from Brown Eyed Baker set up so quickly, you can have them ready in a jif. Plus, they're a really good use-up recipe if you only have a few cups of rice cereal. It uses butterscotch chips, which are the tastiest of all the baking chips if you ask me. So buy extra so that you can toss some back while you make these.

Averie Cooks' Death By Chocolate bar tastes like something you'd pay a ton of money to eat at a restaurant. It's incredibly rich without being cloyingly sweet, it's rich without being too dense, and the textural differences between the topping and the crust amps everything up. However, anyone can make these.

I do not have the time or inclination to make old fashioned ice cream, but thankfully, there are a ton of no-churn recipes available to us that make the process simple. My favorite version is found on Spruce Eats, and I make it more often than I really should. It's so simple.

My family eats rice at least four times a week, and we often end up with leftovers. Enter rice pudding. Not only is it obscenely delicious, it's malleable. Top it with cherries, chocolate, graham crackers or raisins, whatever you want. The possibilities are endless. My favorite recipe is actually made in the slow cooker.

This impressive rainbow cheesecake from the Food Network is actually no-bake. I know, I didn't believe it either, but after making it for Pride, I'm convinced there's sorcery happening. It comes together like a dream and tastes like a light and fluffy cloud. It is stunning, and would be a real show stopper at any meal.