National Dessert Day recipes

I’m not sure who comes up with these so-called holidays, but I think I like them. Today we celebrate quite possibly the best one yet — National Dessert Day. Take full advantage of the excuse to eat dessert first or skip dinner entirely.

Dessert lovers, raise your hands! If you scream for ice cream like I do, today was made for you. Let’s join together to celebrate all things chocolate, caramel, sweet and decadent. Fill your day with at least one of these irresistible options from Taste of Home.

Rhubarb topped cheesecake

Leave out the strawberries or cherries and try this delicious spin on the traditional cheesecake. If you love rhubarb pie but long for something a bit creamier, this combo will wow you.

Serves 12

Ingredients:

• 3/4 cup graham cracker crumbs (about 10 squares)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons reduced-fat margarine, melted

Filling:

• 2 (8 ounce) packages reduced-fat cream cheese, softened
• 1 cup fat-free vanilla yogurt
• 3/4 cup sugar
• 1 cup egg substitute
• 1 teaspoon grated lemon peel
• 1/4 cup lemon juice

Topping:

• 3 cups diced fresh or frozen rhubarb
• 1 cup sugar
• 2 tablespoons plus 1/2 cup cold water, divided
• 1 tablespoon cornstarch
• Red food coloring, optional

Directions:

1. In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-inch springform pan; set aside.
2. In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until combined. Stir in lemon peel and juice. Pour filling over crust.
3. Bake at 350 degrees F. for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Cover and refrigerate overnight.
4. In a large saucepan, combine the rhubarb, sugar and two tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for two minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.

Chocolate-coffee ice cream sandwiches

This could quite possibly be the best dessert of all time. It combines everything amazing in the dessert world including caramel, chocolate, coffee and ice cream. It sounds almost sinful, but the taste will surely remind you of heaven.

Serves 12-15

Ingredients:

• Brownies for ice cream sandwiches
• 1 teaspoon instant coffee granules
• 4 cups dulce de leche caramel ice cream, softened
• Chocolate-covered coffee beans, chopped

Directions:

1. Prepare batter for brownie for ice cream sandwiches; stir in coffee granules. Bake and cool according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for two hours or until firm.
2. Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in coffee beans. Wrap in plastic wrap. Freeze until serving.

Apple-blueberry cobbler

This berry filled version of apple cobbler is the comfort food of the dessert world. With apples in peak season, it only makes sense to make a big batch of cobbler out of them. Serve this one with a big side of ice cream and a warm cup of coffee.

Serves 6-8

Ingredients:

• 1 tablespoon butter, melted
• 9 gingersnap cookies, crushed

Filling:

• 4 large tart apples, peeled
• 1 tablespoon butter
• 3/4 cup sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 3 cups fresh blueberries
• 2 tablespoons lemon juice
• 1 tablespoon grated orange peel

Topping:

• 1 cup all-purpose flour
• 3 tablespoons brown sugar
• 6 tablespoons cold butter, cubed

Directions:

1. Spread butter over the bottom of an 8-inch square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
2. Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat.
3. Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to coat.
4. For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full).
5. Bake at 350 degrees F. for 35-40 minutes or until bubbly.

More dessert recipes

Pumpkin tiramisu
Desserts on a stick
Coffee liqueur sundae