26 Raspberry Desserts That Are Perfectly Tart-Sweet, from No-Bake Cheesecake to Whoopie Pies

Aside from being über-cute, these tiny cakes come together with just a whisk and a single bowl. And since they’re so small, they bake up in just 15 minutes. Take that, layer cake.

The soufflé is something you think you should know how to make (you’re a capital-A adult, after all), but here, intimidating is an understatement. No worries: With a delicate touch, success is within reach.

Anyone who says ice pops are for kids has obviously never tried these, which are basically fruity frozen cocktails on a stick. Serve a batch at brunch and you’ll never go back to bottomless mimosas.

These decadent cups are deceptively elegant—no one will ever guess that they take 25 minutes to make, start to finish. Seriously, if you can make whipped cream, you can make this dessert.

Raspberry on its own is lovely. Raspberry paired with mouth-puckering lemon? Out-of-this-world delicious. Since these tender cakes (er, pies) transport well, they make a great picnic or lunchbox treat.

You’re in charge of dessert, but you can’t be bothered with turning on the oven. You’re in luck, because the press-in crust, cream cheese filling and simple compote of this cheesecake will never give you away.

This stunner may look like an intense baking project, but it couldn’t be simpler to assemble. You know how to make pancakes, right? Good.

These humble-looking cookies are harboring a secret: There’s an entire bag of freeze-dried raspberries in there. Paired with the earthy rye flour, they bake up crisp, golden and vibrating with tart-sweet berry intensity.

Whether you want to feel like a Parisian pâtissier or an extra in the latest Wes Anderson movie, these whimsical pastries have your name on them. The recipe is a bit involved, but the results are so worth the effort.

The thing about raspberry desserts is that they’re always welcome to guest appearances from other berries. Here, earthy blackberries balance the intensity of the raspberries and add a gorgeous plummy hue.

Newsflash: You don’t need a fancy ice cream maker to create fluffy, creamy ice cream at home. The shortcut? Whipped cream, of course.

Bye, food coloring. These chewy cookies get their pretty pink color from crushed, freeze-dried raspberries, which also add plenty of tart, fruity flavor to the dough.

Those farmers market raspberries deserve better than to be tossed in your next smoothie. This free-form pie is honestly just as easy to make, but so much more impressive (not to mention delish).

Forget what you know about this old-school British dessert. We took it from kinda stuffy to totally modern by ditching the usual bowl and tossing it all together on a sheet pan. Now, where’s our spoon?

Buttery brown sugar shortbread, tart raspberry jam and creamy vanilla frosting combine to make a dessert that’s as special as it is simple to make. Keep the layers thin and you’ll be able to stack the bars for lunchbox treats.

We know, we know. Tiramisu is typically a coffee dessert. But when the berries are in abundance, why not flip the script? It doesn’t even require turning on your oven.

Thanks to steamed beets (sneaky!) and plenty of fresh raspberries, this tart is bright pink and sweet but not too sweet.

This masterpiece may seem like a major undertaking, but know that you can make the dough—and even bake and fill the pie—ahead. Just snap a picture before you gobble it up.

Mouth-puckering and buttery, these bars are laced with raspberry purée to tame the sour citrus and add a blush pink tint.

You already love starting a meal with the savory kind, so why not end a meal with a plateful of this sweet version? Yep, we went there.

We see that half-empty carton of eggnog lingering in the fridge. Instead of letting it go to waste, put it to good use in this silky-smooth and festive custard.

Technically, you can use any flavor of ice cream or sorbet you like. Our favorites? Vanilla, strawberry and not one, but two kinds of raspberry.

Lighter than a traditional cake but just as impressive to look at, this meringue-based dessert gets its flavor from lemon curd and raspberry jam. Bonus, it’s naturally gluten free.

These cuties were inspired by those layered, rainbow-bright cookies in every Italian bakery case. They’re flavored with matcha, almond and raspberry, but you can use any combination of ingredients (like cocoa powder or sesame paste).

These are the chewy, sugary bars of our grade-school dreams. Piping the jam on top is the key to getting a good swirl—use a Ziploc bag with one corned snipped if you don’t have a pastry bag handy.

Behold, the sweetest Christmas Yule log we’ve ever seen. (C’mon, just try not to squeal at those itty-bitty raspberry-meringue mushrooms.)