45 Memorial Day desserts for a sweet start to summer

With summer on the horizon, Memorial Day weekend always feels like the kickoff to a new season. This weekend is a time for yard sales, cookouts, time in the garden, and most importantly, it’s a time to honor those who have served our country. There’s no better way to do that than breaking out the grill, gathering your nearest and dearest and enjoying seasonal dishes. And while we love the parade of burgers, hot dogs and sides that comes along with the holiday weekend, dessert is always a top priority when it comes to menu planning in our minds.

Unlike holidays like Thanksgiving that have traditional desserts, Memorial Day offers more flexibility and creativity. From cold treats to make-ahead friendly options, you can experiment with seasonal berries and stone fruit, plus classic flavors like lemon and chocolate.

There are plenty of patriotic options such as our Red, White and Blueberry Pie, Rice Cereal Treats and flag-themed popsicles. It’s the perfect weekend to avoid the oven with treats like No-Bake Cheesecake Bars and No-Bake Lemon Icebox Pie. While not relegated to summer, there’s no better time to make pie. We love nothing ore than a homemade blueberry pie, a perfect double crust peach pie and a cool Coconut Cream Pie. If you’re serving a crowd, check out Strawberry Rhubarb Crumble Bars, S'mores Bites or Key Lime Pie Bars. Read on to check out more of our favorite Memorial Day desserts to fit any size gathering and theme.

Red, White and Blueberry Pie by Shay Shull

This patriotic pie pays homage to the flag while leaning into the best flavors of summer. A press-in vanilla wafer crust holds a no-bake strawberry pudding filling, which sets in the refrigerator. Before serving, top with whipped cream and fresh blueberries.

Classic Angel Food Cake by Kayla Hoang

With its iconic shape, golden brown exterior, plush texture and snow white crumb, angel food cake is perhaps the most understated cake there is. The cake is lovely on its own and even better topped with whipped cream and fresh fruit, this light-as-air, just-sweet-enough sponge cake does it all. While it's readily available at practically any grocery store, a classic angel food cake is even better homemade.

Red, White & Blue Popsicles by Matt Abdoo

These flag-themed popsicles are a perfect sweet treat to cool down after a warm weekend. The trio of fillings are made with blended fresh fruit and layered in the mold. Make these a few days in advance to cut down on prep time on Memorial Day.

Frozen Margarita Pie by Riley Wofford

Despite the name, this dessert is totally family-friendly. Much like a Key lime pie, this dessert starts by filling a graham cracker crust with a silky condensed milk, egg and lime juice filling. The margarita-inspired element comes from the flaky salt rim, which adds some crunch while balancing the acidity and sweetness of the pie.

No-Bake Cannoli Cheesecake by Jessie Sheehan

This no-bake cheesecake takes all the flavors of Italian cannolis and turns them into cheesecake form. After chilling the press-in vanilla wafer crust, the ricotta and cream cheese filling is layered on top. To channel all the joys of a cannoli, garnish the cheesecake with a ring of chopped pistachios and chocolate chips.

Strawberry Rhubarb Bars by Emily Connor

These strawberry-rhubarb pie bars hit all the notes of a double-crust fruit pie but are far simpler to make. A single pie dough recipe does double duty as a bottom crust that’s pressed into the pan and a topping that’s strewn over the jammy fruit filling. The dough comes together quickly in a bowl—no special equipment or pie-making prowess needed.

Bourbon Pound Cake with Macerated Peaches by Kayla Hoang

Peaches and cream takes on pound cake form in this elevated dessert. While not overtly boozy, the addition of bourbon in both the cake batter and filling adds a deep caramel flavor throughout. Serve each slice with a heaping spoonful of macerated peaches.

The Pioneer Woman's Blackberry Icebox Cake by Ree Drummond

While icebox cakes always feel festive, they couldn’t be easier to put together. Here, layers of store-bought pound cake, blackberry jam and whipped cream are layered in a pan and chilled in the refrigerator. When ready to serve, unmold the cake, slice it into individual portions and top with fresh blackberries.

Honey Butter Biscuit Strawberry Shortcake by Danielle Kartes

Strawberry shortcake is an evergreen favorite but works especially well during Memorial Day when berries are at their peak. Here, shortcakes are swapped for plush biscuits infused with honey for a touch of added sweetness. Serve them with macerated berries and a dollop of whipped cream.

Pineapple Upside Down Cake by Jessie Sheehan

This retro cake always gets a crowd talking and couldn’t be easier to make. Slices of pineapple and maraschino cherries are placed in the bottom of a pan along with a brown sugar and butter mixture before pouring the filling in. After baking, the cake is inverted to reveal the caramelized fruit on the bottom.

Citrus Poke Cake by Morgan Baker

Poke cakes are beloved, thanks to their easy assembly. After coming out of the oven, the cake is poked all over and brushed with citrus juice. As the cake cools, it’s drizzled with a pudding mixture, which keeps the cake moist while adding even more flavor in every bite.

Strawberry Ice Cream Cake by Laura Vitale

This no-bake dessert is perfect for feeding a crowd when the temperature is rising. The cookie crumb crust is topped with vanilla and strawberry ice cream, sliced strawberries and whipped cream. Since it’s frozen, this can be made days in advance and kept in the freezer until you’re ready to serve.

No-Bake Cheesecake Bars by Kayla Hoang

We love this low-lift recipe, which delivers all the flavor of cheesecake in a no-bake recipe. A buttery graham cracker crust is the base to a silky cream cheese filling. For even more flavor and a pop of color, serve with a drizzle of homemade raspberry sauce.

Ultimate Rice Krispie Treats by Katie Stilo

These are a far cry from those bland store-bought rice cereal treats. This family-friendly recipe is going to be the talk of Memorial Day weekend. The secret here is adding jarred marshmallow fluff in addition to mini marshmallows, which amps up the toasty, buttery flavor while keeping them moist.

Coconut Cream Pie by Jessie Sheehan

This is the ultimate coconut cream pie, which is perfect warm weather hosting. The no-bake cookie crust, which comes together in just five minutes, is crispy and sweet. By the time the filling is ready to be transferred to the crust, the crust will be chilled and perfectly set without ever having seen the inside of an oven.

Mexican Chocolate Icebox Cake by Melissa Knific

Icebox cakes are as foolproof as they are delicious. This one takes on the flavors of Mexican chocolate by layering graham crackers, spiced chocolate whipped cream and chocolate chips together. To get picture perfect slices, make sure to really let the cake set in the freezer before serving.

Giant Blueberry Pop Tart by Riley Wofford

Much like a slab pie, this giant pop tart gets baked on a rimmed baking sheet and has an ideal crust to filling ratio. A homemade blueberry jam is layered inside the crust before the whole thing gets drizzled with a blueberry-infused glaze. It’s easy to slice and share, and is sure to be the talk of your Memorial Day gathering.

Red, White and Berry Rice Cereal Treats by Alejandra Ramos

No matter your age, there’s no denying the pleasure of a chewy marshmallow cereal treat. While the tried and true classic version is hard to beat, this patriotic twist comes closes perfect for Memorial Day weekend. Sweet and crunchy freeze-dried berries are added to the mixture to lend red and blue pops of color and fruity flavor to the gooey squares.

Homemade Blueberry Pie by Erin Jeanne McDowell

There are a few keys to a perfect blueberry pie — and it’s as much about the methods you use as it is finding the sweetest fruit to put inside. Here, a tender, flaky crust encasing a filling made of plump blueberries is just begging to go a la mode. While it’s tempting to dig in right out of the oven, pies need time to fully set after baking, so plan accordingly.

No-Bake Lemon Icebox Pie by Jessie Sheehan

You’ve heard of icebox cakes, but here this no-bake technique goes into pie territory. A press-in shortbread crust holds a filling made with only six ingredients. While the food coloring is optional, a few drops really drive the look of this lemon-flavored dessert home.

French Silk Pie by Kayla Hoang

While it’s not as French as the name implies, this luscious pie combines flaky pie crust, rich chocolate mousse and pillows of whipped cream to create a dessert that holds up to its silky moniker. To cut down on time, make use of store-bought pie crust. The mousse here comes together quickly with a handful of ingredients and a double boiler.

Strawberry Crumble Bars by Jessie Sheehan

For a seasonal treat that serves a crowd, we love these strawberry crumble bars. Strawberry jam is used for the filling, but you could use any flavor you love. The best part is that the dough is used for both the crust and crumble topping, saving you on dishes and prep time.

No-Bake Blueberry and Banana Icebox Cake by Brandi Milloy

Featuring fresh blueberries and bananas, rich golden Oreo cookies and homemade coconut whipped cream, this no-bake icebox cake is the perfect dessert for hosting. After making the vanilla and coconut filling, assemble the cake in a springform pan. Let it set in the refrigerator before slicing and serving.

Old-Fashioned Strawberry Shortcake by Trisha Yearwood

When you picture the dream strawberry shortcake, this is it. Two layers of a not-too-sweet biscuit-inspired cake are sandwiched with whipped cream and macerated strawberries. While we love the look of this in cake form, you can also serve it in individual bowls.

Melissa Clark's Fresh Any Fruit Tart by Melissa Clark

While this showstopper might look intimidating, it only takes a handful of ingredients to put together. A press-in shortbread crust fills a fluted tart pan before getting baked until golden. Fill it with your preferred jam of choice and top with a bounty of fresh fruit.

S'mores Bites by Maggie Shi

These sweet treats deliver all the flavor of the campfire favorite in a recipe that’s ideal for serving a crowd. Graham crackers are topped with marshmallows and broiled in the oven until golden brown. As soon as they’re done, top them each with a Hershey's kiss, which will naturally soften without melting.

Best Strawberry Shortcakes by Kayla Hoang

To call a dish the best is a tall order, but this recipe really delivers. Here, the base takes on a biscuit, landing somewhere between layered buttermilk biscuits with cream biscuits. The result is a delicate biscuit that holds up macerated strawberries and airy whipped cream.

Perfect Peach Pie by Emily Connor

A homemade pie is one of life’s simple pleasures, and it doesn’t get much better than a classic, double crust peach pie. While a double crust may seem daunting, this recipe is foolproof and delivers an easy-to-roll out dough, which results in a buttery, flaky crust.

No-Bake Peanut Butter Pie by Jessie Sheehan

Peanut butter lovers, this one’s for you. This no-bake dessert starts with a press-in chocolate cookie crust, which pairs perfectly with the rich peanut flavor. For the filling, combine cream cheese, peanut butter, brown sugar and heavy cream, then smooth it out on top of the crust. Chill the entire pie in the refrigerator until it’s set.

Key Lime Pie Bars by Riley Wofford

Key lime pie is synonymous with summer. Here, the classic pie is transformed into single-serving bars that are perfect for enjoying with a crowd. Like the traditional pie, a graham cracker crumble creates the crust for these bars. Condensed milk, lime juice and eggs make up the silky smooth filling.

Strawberry Ice Cream Pie by Alex Guarnaschelli

This inventive dessert packs all the favorites of summer sweets into one: pie, ice cream and strawberries. Start by making your own butter pie dough for a flaky crust. Fill the crust with store-bought strawberry ice cream and pile high with glazed strawberries and a drizzle of balsamic vinegar.

Pink Lemonade Bars by Riley Wofford

These family-friend bars are a perfect sweet treat for feeding a crowd. Channeling the pink lemonade drink, raspberry purée is added to the lemon bar filling, which adds a pink hue as well as a bit of tang. Since they get dusted in a layer of powdered sugar before serving, there’s no stress if the tops crack.

Easy No-Bake Cheesecake by Carrie Parente

While we love cheesecake, it can be an undertaking to get it right. This recipe offers a no-bake version that delivers all the joy of cheesecake without the stress. Better yet, it’s made with only five ingredients.

Sheet-Pan Blueberry Crisp by Kelly Vaughan

If a crunchy streusel is more appealing to you than pie filling, you’ll love this sheet-pan crisp,, which gives you an ideal ratio of crumble to filling. Because the sheet-pan offers more room than a usual baking dish, you’re ensured mouthfuls of topping in every bite. Without much effort, you can serve a crowd in no time.

Martha Stewart's Brownie Sundae Ice Cream Cake by Martha Stewart

Horizontal slices of rich brownie cake make dramatic stripes in this frozen dessert, which features all the fixings of an old-fashioned sundae. Vanilla and strawberry ice cream are used as the fillings, along with crunchy peanut butter and crushed raspberries. Everything is layered in a loaf pan before freezing, slicing and serving.

Strawberry Shortcake Ice Cream Squares by Frances Largeman-Roth, RDN

These bars channel all the joys of strawberry shortcake with an easy-to-make recipe using store-bought ingredients. A press-in shortbread cookie crust holds up a layer of vanilla ice cream, fresh strawberries and strawberry sorbet. Top the bars with freeze-dried strawberries for a pop of color and more shortbread cookie crumbles.

No-Bake Lemon Cheesecake by Kayla Hoang

Whether you’re trying to avoid the oven or looking for a low lift, high reward dessert, this no-bake cheesecake is the perfect option for a party. A press-in graham cracker crust is topped with a lemon-infused cream cheese filling. A higher ratio of cream cheese ensures a light and luscious cheesecake.

Strawberry-Rhubarb Crisp by Siri Daly and Gretchen DeBoer

For the short time that strawberries and rhubarb are both in season, it’s almost a requirement to use them in as many sweet preparations as possible. Here, they’re combined with sugar, cornstarch and vanilla syrup before getting arrange into a baking dish. Top them with an oat and nut-filled streusel before baking for a perfect Memorial Day weekend crisp.

Lemon Poppy Seed Bundt Cake by Kayla Hoang

The classic pairing of lemon and poppy seeds comes together in Bundt cake form. The cake incorporates sour cream, which adds a subtle tang while ensuring a plush crumb, along with lemon zest and juice for a ton of real lemon flavor. Finish it off with a two-ingredient glaze.

No-Bake Banana Split Ice Cream Pie by Riley Wofford

This no-bake ice cream pie has all the elements that make a banana split so great. There’s a cookie crust, layers of chocolate and strawberry ice cream, and of course, slices of banana. To round the whole thing out, top with a drizzle of chocolate sauce, dollops of whipped cream and maraschino cherries.

Blueberry Pie Bars by Kayla Hoang

Easier than pie, these bars are ideal if you’re looking to feed a crowd. A streusel crumble acts as both the crust and crumble for these bars, cutting down on time in the kitchen. Between them is a layer of blueberries, which become jammy once baked.

Mixed Berry Cobbler by James Laird

With berries starting to come into season, there’s no better time than Memorial Day to make a classic fruit cobbler. This one is topped with a brown sugar streusel laced with ground cinnamon. While not required, we love serving this with ice cream or a scoop of whipped cream.

Sunny's Easy Patriotic Poke Cake by Sunny Anderson

Poke cakes are a great option when you don’t want all the fuss of precision and assembly. The idea is that the baked cake is poked all over with holes that then get filled with sauce or glaze. For a patriotic twist, we’re using a duo of raspberry and blueberry sauces. Use store-bought cake mix to make assembly a breeze and top with a sour cream and brown sugar glaze.

S'mores Chocolate Cream Pie by Anne Burrell

Memorial Day weekend signifies the beginning of s’more season. Instead of dealing with sticky fingers, opt for this show stopping dessert that has all the flavors of s’mores in pie form. Chill the pie in the refrigerator until you’re ready to serve, then top it with a pile of marshmallows and pop it under the broiler to get that signature burnished hue.

Strawberry and Vanilla Ice Cream Cookie Cake by Samantha Seneviratne

Store-bought cookies and ice cream come together for a crowd-pleasing dessert that’s low lift. Assemble it ahead of time and let it chill in the freezer until you're ready to dig in. Strawberry and vanilla make a classic pair, but you can experiment with any flavors you love.

This article was originally published on TODAY.com