Sweet Savings: 20 Delicious Dessert Recipes on a Budget

• By Abeera Anwar
• 7 months ago
• 14 minutes read

Indulging in sweet treats doesn’t have to come with a hefty price tag! Whether you’re craving something rich and chocolatey, fruity and refreshing, or warm and comforting, there are plenty of dessert recipes that deliver delicious flavors without breaking the bank. With simple ingredients and creative twists, you can whip up delightful desserts that satisfy your sweet tooth and your budget.

In this article, we’ve gathered a selection of affordable, easy-to-make desserts that prove you don’t need to spend a fortune to enjoy a little sweetness in your life!

1. Fudgy Homemade Brownies

Ingredients

• 12 Tbsp butter (salted) 
• 2 Tbsp cooking oil 
• 3/4 cup unsweetened cocoa powder 
• 1 1/4 cup granulated sugar 
• 2 large eggs 
• 2 tsp vanilla extract 
• 1/4 tsp salt 
• 3/4 cup all-purpose flour 
• 1/2 cup chocolate chips 

Method

1. Preheat the oven to 350ºF. Melt the butter in a large bowl in the microwave (or in a saucepot and then transfer to a bowl).
2. Add the cooking oil and cocoa powder to the melted butter and whisk until smooth.
3. Whisk the sugar into the chocolate mixture until evenly incorporated, then whisk in the eggs, vanilla extract, and salt.
4. Stir in the flour until it forms a thick batter. Finally, fold in the chocolate chips.
5. Prepare an 8×8-inch baking dish by coating it with butter or non-stick spray, then laying in a piece of parchment paper (the paper does not need to cover all sides of the dish). Add the brownie batter to the prepared dish, then spread it out evenly.
6. Bake the brownies in the preheated oven for 40 minutes. The brownies will be quite soft and moist, even when fully baked.
7. Remove the brownies from the oven and let them cool for 10 minutes before lifting them out of the baking dish. Slice into nine pieces and serve.

Recipe Credits: budgetbytes

2. No Bake Strawberry Cheesecake

Ingredients

• 1/2 lb. fresh strawberries
• 2 Tbsp granulated sugar
• 4 oz. cream cheese, room temperature
• 1 Tbsp lemon juice
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar 
• 1/2 tsp vanilla extract
• 2 graham crackers 
• 1 Tbsp butter 
• 1/2 Tbsp brown sugar 

Method

1. Wash the strawberries well, remove the stems, then slice them. Place the sliced strawberries in a bowl, add the granulated sugar, and stir to combine. Let the strawberries sit while you prepare the rest of the dish, stirring them occasionally to help draw out the juices.
2. In a separate bowl, begin whipping the heavy whipping cream on high speed with a hand mixer or stand mixer. When it becomes thick and fluffy, but is not yet forming peaks, add the vanilla extract and powdered sugar. Start on low speed until the powdered sugar is incorporated, then switch to high speed and continue to whip until the whipped cream forms stiff peaks.
3. In a separate bowl, combine the cream cheese and lemon juice. Use a hand mixer or stand mixer to whip the cream cheese and lemon juice together until soft and creamy.
4. Add the whipped cream to the bowl of whipped cream cheese, then whip the two together until evenly combined.
5. To make the graham cracker crust, place the graham crackers in a zip top bag and use a heavy object to crush the crackers until they are in fine crumbs. Melt the butter in a small bowl, then add the graham cracker crumbs and brown sugar, and stir until combined.
6. To assemble the no bake cheesecakes, divide the graham cracker crumbs between two jars, glasses, or other small containers. Next add the cheesecake filling, then top with the juiced strawberries (making sure to add a couple spoonful of the strawberry juice with the berries). Enjoy immediately or refrigerate until ready to eat!

Recipe Credits: budgetbytes

3. Easy Lemon Cream Pie

Ingredients

• 1.5 cups crushed vanilla wafers 
• 6 Tbsp butter, melted 
• 2 Tbsp sugar 
• 1 14oz. can sweetened condensed milk 
• 3 lemons 
• 1 tsp vanilla extract 
• 1 cup heavy whipping cream

Method

1. Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.
2. Press the butter crumb mixture into a 9-inch pie plate and use a flat bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.
3. Zest and juice the lemons. You’ll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced portions of the lemon to use as garnishes.
4. Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
5. In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.
6. Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.
7. Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.

Recipe Credits: budgetbytes

4. Sorbet

Ingredients

• 2 cups frozen mango chunks 
• 1/4 cup real maple syrup 
• 1 Tbsp lemon juice 
• 1-2 very ripe frozen bananas (about 1 cup diced) 

Method

1. Gather frozen mango chunks, maple syrup, lemon juice, and frozen banana.
2. Blend the mango, maple, lemon juice, and banana in a blender on high.
3. Stop periodically to scrape the sides of your blender down, pushing the fruit towards the blade, then blend again until completely smooth and creamy. Do not add water! Just keep stopping and scraping to achieve the creamy, dense texture of this sorbet.
4. Pour the sorbet batter into a freezer-safe bowl or dish (preferably one that has an air-tight lid).
5. Cover and freeze sorbet for approximately 1 hour, until it is not quite rock hard just soft enough to scoop with an ice cream scoop or spoon. Enjoy!

Recipe Credits: budgetbytes

5. Oatmeal Cookies

Ingredients

• 10 Tbsp salted butter, softened 
• 1/2 cup granulated white sugar 
• 1/2 cup brown sugar
• 1 egg 
• 1 tsp vanilla extract 
• 1 cup all-purpose flour 
• 1/2 tsp salt 
• 1/2 tsp baking soda
• 1/2 tsp cinnamon 
• 1.5 cups old-fashioned rolled oats 
• 3/4 cup raisins

Method

1. Preheat the oven to 350°F. In a large mixing bowl, add the softened butter, white sugar, and brown sugar. Blend the ingredients together with a hand mixer until smooth.
2. Add the egg and vanilla extract to the bowl and blend with the sugar mixture until smooth.
3. Next in a separate bowl, whisk together the dry ingredients (flour, salt, baking soda, and cinnamon) until well combined. Add the rolled oats to the dry ingredients and mix until combined.
4. Add all of the dry ingredients to the same bowl as the sugar mixture. Blend the ingredients together with a hand mixer on low speed until just combined. Do not overmix.
5. Next add the raisins to the bowl and fold them into the cookie dough with a spatula.
6. Using a medium cookie scoop or your hands, scoop the cookie dough into roughly 2 Tbsp portions then roll into a ball. Place the cookies on a parchment lined baking sheet about 2-3 inches apart. You’ll likely need to cook the cookies in two batches, so keep the remaining dough chilled until ready to roll and bake.*
7. Bake the cookies for 13-14 minutes or until lightly golden brown. The center of the cookies may look too soft when you remove them from the oven, but keep in mind the cookies will continue to set as they cool. Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Recipe Credits: budgetbytes

6. Mini lemon Butter snap cheesecakes

Ingredients

• 85g lemon jelly
• 250g Butternut Snap cookies
• 250g cream cheese
• 1/2 cup condensed milk
• Lemon rind, to garnish

Method

1. Combine jelly crystals with 1 cup boiling water. Stir to dissolve then refrigerate until cool and just starting to set. Don’t let it become firm.
2. Preheat oven to 180C. Place cookies over the holes of two 12-cup patty pan trays. Bake for 8-10 minutes until cookies have softened, being careful not to let them burn. Remove from oven and use a spoon to gently push the softened cookies into the patty pans to create a rounded tart case.
3. Set aside to cool.
4. Using hand-held beaters, beat cream cheese and condensed milk until smooth. Add cooled jelly and mix until combined. Pour into cooled cookie shells and refrigerate until set.

Recipe Credits: bestrecipes

7. Pineapple slice

Ingredients

• 440g butter cake mix
• 3/4 cup desiccated coconut
• 100g butter, melted
• 430g tin crushed pineapple in juice

Method

1. Preheat oven to 180C. Grease a 20cm square cake tin and line the base and sides with baking paper, leaving enough overhanging to make it easy to lift out the finished slice.
2. Using just the cake mix part of the package (not the icing mix), weigh out 200g cake mix into a bowl. Stir through coconut, then add melted butter and mix well. Press evening into the base of the prepared tin and bake for 10 minutes until golden on top.
3. Meanwhile, drain juice from pineapple tin, reserving it. Mix crushed pineapple with remaining cake mix, then add 2 tablespoons of reserved juice and mix to form a loose batter. Pour over base in tin and return to oven for 15-18 minutes until set. Allow to cool then cut into 9 squares.

Recipe Credits: bestrecipes

8. Cheat’s Manchester tart

Ingredients

• Large ready-made pastry shell
• 300ml milk
• 3 tbsp custard powder
• 3 tbsp caster sugar
• 1 tsp vanilla bean paste
• 3 tbsp plum jam
• 4 tbsp desiccated coconut
• Raspberries, to decorate

Method

1. Place the milk, vanilla bean paste, custard powder and sugar in a saucepan over medium heat. Stir continuously for approximately 10 minutes, until smooth and thick. Cover with cling wrap to prevent a skin forming. Cool.
2. Spread pie shell with plum jam. Top with half the desiccated coconut. Pour the cooled custard over the coconut. Sprinkle with the remaining custard. Chill for 30 minutes. Serve.

Recipe Credits: bestrecipes

9. Retro cornflake cake

Ingredients

• 4 eggs
• 2/3 cup caster sugar
• 1/4 tsp salt
• 2/3 cup self-raising flour
• 2 tbsp cornflour
• 300ml cream
• 1 cup Frosties or cornflakes

Method

1. Preheat oven to 180C. Grease and line the base of two 20cm sandwich tins.
2. In a stand mixer or using hand-held beaters, whisk eggs, sugar and salt for 4-5 minutes until very pale and doubled in size. Meanwhile, sift flour and cornflour three times. Add to egg mixture and fold through. Distribute batter evenly between the two tins and bake for 12-15 minutes until the cake springs back when lightly touched. Allow to cool in the tin, then remove and cool completely.
3. To make filling, whip cream until thick. Place 1 cup Frosties in a zip-lock bag and crush with a rolling pin. Fold through thick cream.
4. To make icing, beat butter with icing sugar until smooth. Add milk and beat through.
5. To assemble cake, place one sponge on serving board. Spread over cream filling in an even layer, ensuring it goes right to the edges. Top with second sponge. Use a small palette knife to spread a thing layer of icing over the top and sides of the cake. Take small handfuls of Frosties and press them gently into the frosting. Continue working around until you have covered the entire cake.
6. Slice into wedges and serve.

Recipe Credits: bestrecipes

10. Golden syrup impossible pie

Ingredients

• 4 eggs
• 1/3 cup caster sugar
• 1/3 cup golden syrup
• 125g butter, melted
• 1 tsp vanilla essence
• 1/2 cup plain flour
• 1 cup desiccated coconut
• 500ml milk
• Extra golden syrup, to drizzle

Method

1. Preheat oven to 180C. Grease a 26cm ceramic or cast iron pie dish with butter or spray oil.
2. In a stand mixer or using handheld beaters, whisk eggs with caster sugar and golden syrup for 4 minutes until thick and fluffy. Mix in melted butter and vanilla, followed by flour and coconut. Add milk and whisk until just combined. Pour into prepared pie dish and bake for 40-45 minutes. After 20 minutes, cover loosely with foil so the top doesn’t burn. The pie will be just set and still a little wobbly.
3. Allow to cool slightly, then drizzle over extra golden syrup. Slice and serve.

Recipe Credits: bestrecipes

11. Lemon Snowflakes

Ingredients

• 1 package lemon cake mix (regular size)
• 2-1/4 cups whipped topping
• 1 large egg, room temperature
• Confectioners’ sugar

Method

1. Preheat oven to 350°. In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky.
2. Drop by tablespoon full into confectioners’ sugar; roll lightly to coat. Place on ungreased baking sheets. Bake until lightly browned and tops are cracked, 10-12 minutes. Remove to wire racks to cool.

Recipe Credits: tasteofhome

12. Chocolate Mousse Pie

Ingredients

• 2 cups semisweet chocolate chips
• 1-1/2 cups heavy whipping cream, divided
• 1/4 cup confectioners’ sugar
• 1 tablespoon vanilla extract
• 1 chocolate crumb crust (9 inches)
• Whipped cream and chocolate curls, optional

Method

1. In a large microwave-safe bowl, combine chocolate chips and 1/2 cup of cream. Cook on high until smooth, 1-2 minutes, stirring every 30 seconds. Stir in confectioners’ sugar and vanilla. Cool to room temperature.
2. In a large bowl, beat remaining 1 cup cream until soft peaks form. Gently fold into chocolate mixture, one third at a time. Spoon into crust. Refrigerate at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.

Recipe Credits: tasteofhome

13. Chocolate Caramel Bars

Ingredients

• 1 package (11 ounces) caramels
• 1 can (5 ounces) evaporated milk, divided
• 3/4 cup butter, softened
• 1 package German chocolate cake mix (regular size)
• 2 cups semisweet chocolate chips

Method

1. In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy, 5-7 minutes. Beat in dry cake mix and remaining milk.
2. Spread half the dough into a greased 13×9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips.
3. Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes. Cool and cut into bars.

Recipe Credits: tasteofhome

14. Dipped Peanut Butter Sandwich Cookies

Ingredients

• 1/2 cup creamy peanut butter
• 30 round butter-flavored crackers
• 1 cup white, semisweet or milk chocolate chips
• 1 tablespoon shortening

Method

1. Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm.
2. In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Recipe Credits: tasteofhome

15. Coffee Bean Bark

Ingredients

• 2 cups semisweet chocolate chips
• 2 teaspoons instant coffee granules
• 2/3 cup coarsely chopped coffee beans, divided
• 1 package (10 to 12 ounces) white baking chips

Method

1. Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans.
2. Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes.
3. In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.

Recipe Credits: tasteofhome

16. Popcorn Balls

Ingredients

• 3 Tbsp cooking oil 
• 1/2 cup yellow popcorn kernels, unpopped 
• 1/2 cup granulated sugar 
• 1/2 cup light corn syrup 
• 1/4 tsp salt 
• 2 Tbsp butter 
• 1/4 cup mini marshmallows 
• 1/2 tsp vanilla extract 

Method

1. Add the oil and one kernel to a 6-quart or larger pot. Place the lid on the pot and turn the heat onto medium-high. Wait for the test kernel to pop. Once the kernel pops, add the rest of the kernels, replace the lid, and give the pot a swirl to coat the kernels in the hot oil. Wait for the kernels to begin to pop.
2. Once the kernels begin to pop rapidly, crack the lid a little bit to allow excess steam to escape. Pop the rest of the kernels. Continue popping until they slow to about one pop every other second. Once popped, transfer the popcorn to a large bowl and set aside.
3. Add the sugar, corn syrup, and salt to a separate medium saucepan and heat over medium-high. Bring the mixture to a boil and stir to dissolve the sugar. Once the pot comes to a boil, boil the sugar mixture for 2 1/2 minutes.
4. Next remove the saucepan from the heat and add the butter, vanilla extract, and marshmallows. Stir quickly to melt the ingredients into the sugar mixture.
5. Once everything has melted, pour the sugar mixture over the cooked popcorn. Mix together quickly with a rubber spatula to coat the popcorn.
6. The popcorn will be slightly hot from the hot sugar mixture, so allow it to cool slightly. Once it’s slightly cool enough to touch, rub a dab (about 1/4 tsp) of cooking oil into your hands, grab a small handful of popcorn, and start to form 3-inch round popcorn balls. Place each popcorn ball on a parchment lined baking sheet to finish cooling and to set.
7. Be sure to work quickly because if the sugar mixture cools too much, it will be hard to form the popcorn balls. You should be able to make 12 3-inch popcorn balls. Serve at room temperature and enjoy!

Recipe Credit: budgetbytes

17. Macaroon Ice Cream Torte

Ingredients

• 30 chocolate or plain macaroon cookies, crumbled
• 1 quart coffee ice cream, softened if necessary
• 1 quart chocolate ice cream, softened if necessary
• 1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped
• Hot fudge topping, warmed

Method

1. Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers.
2. Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

Recipe Credits: tasteofhome

18. Jello Salad

Ingredients

• 3 oz strawberry flavored gelatin 
• 2 cups cottage cheese, small curd 
• 20 oz canned crushed pineapple in juice (drained & juice reserved)
• 1/2 lb fresh strawberries 
• 1 cup cold heavy whipping cream
• 1 tsp vanilla extract 
• 2 Tbsp granulated sugar 

Method

1. Wash, remove the stems, and quarter the strawberries. Feel free to cut any large pieces in half again. Set the strawberries to the side.
2. With a strainer and a small bowl, drain the crushed pineapples really well and reserve the pineapple juice.
3. In a blender*, add the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend until smooth then add the mixture to a large bowl.
4. Next make the whipped cream. In a separate metal or glass bowl, preferably a bowl that has been chilled in the refrigerator, add heavy cream, vanilla extract, and granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
5. Now carefully fold the whipped cream into the strawberry gelatin mixture.
6. Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
7. Refrigerate jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving. Enjoy!

Recipe Credits: budgetbytes

19. Marshmallow Pops

Ingredients

• 2 cups semisweet chocolate chips
• 4-1/2 teaspoons canola oil
• 40 large marshmallows
• 20 wooden pop sticks
• Optional toppings: Toasted coconut, assorted sprinkles and toasted chopped nuts

Method

1. In a microwave, melt chocolate chips with oil; stir until smooth.
2. Thread 2 marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.

Recipe Credits: tasteofhome

20. Mini strawberry galettes

Ingredients

• 350g strawberries, hulled, sliced about 5mm thick
• 1 tbsp brown sugar
• 1 tbsp cornflour
• 1 tsp vanilla extract
• 1 egg, whisked for egg wash
• 2 tbsp raw sugar
• 2 tsp cinnamon
• 200g plain flour, plus extra to dust
• 100g unsalted butter, chilled, chopped
• 2 tbsp brown sugar
• 3-4 tbsp chilled water

Method

1. For the pastry, place flour in a large bowl. Add butter and rub into the flour using your fingertips until coarse crumbs form. Stir in sugar and 3 tbsp chilled water and mix gently with your hand until dough starts to come together, adding a little more chilled water if required.
2. Gently press into a ball, then halve and press each half into a disc. Enclose each disc in plastic wrap and chill for 1-2 hours.
3. Meanwhile, place strawberries, brown sugar, cornflour and vanilla in a bowl and mix gently to combine. Place in the fridge until required.
4. Preheat oven to 190°C/170°C fan-forced. Line 2 baking trays with baking paper. Cut each pastry disc into quarters and roll into balls. Roll one ball out between 2 sheets of lightly floured baking paper to a 4mm-thick round. Transfer to prepared trays. Repeat with remaining pastry balls.
5. Combine raw cinnamon and sugar in a small bowl. Divide strawberry mixture among pastry rounds, leaving a 2cm border. Fold pastry edge over filling, leaving the center exposed. Brush egg wash over pastry, then sprinkle over cinnamon sugar. Bake for 25 minutes or until pastry is golden-brown. Cool on trays. Serve.

Recipe Credits: bestrecipes

With these dessert recipes, treating yourself to something sweet is easier and more affordable than ever. From cakes to simple cookies and refreshing frozen treats, these desserts show that you don’t need expensive ingredients to create something delicious. Whether you’re baking for a special occasion or just craving a little something to enjoy at home, these recipes offer a variety of options to satisfy your sweet tooth without straining your wallet. So go ahead and indulge—because enjoying dessert doesn’t have to cost a fortune!