Super-Fast Dessert Recipes You Can Make Right Now

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Super-Fast Dessert Recipes You Can Make Right Now

These homemade sweets are ready in 25 minutes or less.

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Make yourself a sticky toffee pudding in no time at all with this easy microwave recipe.Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

By Ali Slagle

Ali Slagle is a recipe developer and regular contributor to NYT Cooking.

Published Feb. 13, 2025Updated Feb. 13, 2025

That familiar feeling hits: the craving for a little something sweet. But it’s late, or the emergency chocolate stash went poof, or you’re really “not a baker.” It’s going to be OK because you probably already have the ingredients you need to rustle together one of these homemade treats.

You can make yourself a warm cake faster than it takes an oven to heat, a joyful bite of Funfetti (sort of) when there seems little reason to blow out candles, a jammy fruit crisp when summer is far, far away, and a chewy chocolate-chip cookie without creaming butter or sifting flour — and without butter or flour, *******.

The four recipes below are far from projects; they serve just one or two people, take five minutes to half an hour, and skip the mixer in favor of a bowl and spoon.

They’re gentle, lazy, and, much like petting dogs, doing the crossword and saying thank you, small ways to sweeten any day.

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Beloved in Australia and New Zealand, fairy bread can be a Funfetti-like sweet treat.Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

Triangles of untoasted white bread covered with margarine or butter and “hundreds and thousands” (those are sprinkles stateside), fairy bread is a much-loved treat often served at children’s birthday parties in Australia or New Zealand. Even if you didn’t grow up with it, fairy bread might still taste familiar because the sugary-waxy sprinkles, tender crumb, butter and vanilla are reminiscent of Funfetti cake.

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These simple cookies are rich with nut butter and miso paste for a perfect salty-sweet balance.Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

Forget what you thought you knew about making a great chocolate-chip cookie. This two-step recipe delivers crisp edges, gooey middles and rich salted-caramel flavor with any nut or seed butter, brown sugar, miso paste and an egg. These may be dairy- and gluten-free, but they’re not lacking in any way.

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Microwaving the topping while the filling simmers on the stovetop balances this crisp’s texture.Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

Sink into this berry crisp any night of the week, no matter the season. The topping clumps and crisps in the microwave, and fresh or frozen berries simmer on the stovetop until jammy. Because the two elements are cooked separately, the topping won’t get soggy, delivering a brown sugary crunch to every bite.

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Ice cream, sour cream or whipped cream are all great on top of this gooey cake.Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

Feel the warmth of this ready-in-10-minutes take on sticky toffee pudding cake as soon as you spoon out a bite. You don’t have to top the soft, date-flecked cake with vanilla ice cream, sour cream or whipped cream, but the cold dairy swirling with the warm, glistening toffee sauce is something special.

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