If you ever wondered what the love child between cheesecake and strawberry shortcake was, look no further than this easy and vegan, no-bake dessert perfect for any summer gathering, pool party, or bbq. It's light and refreshing, highlighting the perfect summer fruit, strawberries. It can also be made year round, thanks to the use of freeze-dried strawberries that are always in season!

This vegan pie inspired by Coquito, the traditional coconut holiday cocktail from Puerto Rico, is the perfect way to switch up your go-to pies this holiday season. It’s got all of the flavor, flair, and fun that coquito brings, without the alcohol! Silky, smooth, and decadent- like the glass of coquito you should be drinking alongside this.

This Hazelnut Baklava-Inspired pie is the perfect easy, vegan, and dairy-free way to spice up your holiday dessert table. Inspired by the traditional middle eastern pastry, this pie incorporates all of the syrupy goodness, nutty texture, and luscious flavor profile of pecan pie.

Chocolate chip cookies are an essential dessert during the change of any season. This iconic cookie is made and consumed with comfort in mind. These vegan, quick, and easy Sweet Potato Miso Chocolate Chip Cookies add some warmth that we crave during the autumn, with some saltiness that we’re all feeling inside.

This No-Bake Peanut Butter and Jelly Pie is the perfect way to welcome fall, back to school, and nostalgia. Each bite is smooth, nutty, and rich with the sweetest swirls of the jam that brings you the most bliss. It’s quick, easy, and a fun recipe to make with kids.

This plant-based crepe cake with tahini pastry cream is guaranteed to satisfy the sweet tooth you have every weekend. The recipe uses a no-frills shortcut with pancake mix making crepe batter that much easier. The foundational cake is the perfect vessel for seasonal fruit to shine. Make this every season for a fun twist on produce and seasonality.

This plant-based whipped cheesecake with strawberry topping is guaranteed to satisfy the cheesecake craving you just got this instant. The miso-buttery cookie crust has the correct filling to crust ratio, creating the study bottom for the most luscious and creamy cream cheese filling. What’s better than a summery cheesecake that requires NO oven time. Nothing. That’s the answer.

This plant-based, egg-free Miso Chocolate Fudge Cake will be your staple chocolate cake for any party, birthday, or get-together. It’s chewy, fudgy, and has a beautiful bite (thanks to the miso). Don’t forget to frost with a Miso Chocolate Buttercream frosting for even more decadence and flair.

This plant-based, dairy-free Arroz con Leche de Avena uses oats, citrus notes, and the warm spices of cinnamon for the creamiest dessert or starts to your day. Orange blossom water and tahini pay an homage to the classic Moroccan rice pudding- while adding floral-nutty notes to every bite.

This plant-based olive oil cake is inspired by the infamous slice from Via Carota. It's zesty, sweet, and moist with the perfect amount of spice- making it the perfect cake to serve during the holidays.

This spiced sweet and salty miso Murasaki potato pie is the perfect twist on the classic sweet potato pie we all know and love. It’s light, it’s filling, and it’s plant-based!

Chocolate chip cookies are an essential dessert during the change of any season. From Summer to Fall, and Fall to Winter, this iconic cookie is made and consumed with comfort in mind. These quick and easy Pumpkin Miso Chocolate Chip Cookies add some warmth that we crave during the autumn, with some saltiness that we’re all feeling inside.

Baklava is one of the most delicious, sweet, and sinfully perfect desserts throughout the middle east. This cheesecake is one of the creamiest desserts you can make that’s both plant-based and dairy-free. Inspired by the classic Mediterranean dish, this cheesecake has a pistachio-walnut crust with honey and orange blossom water. The filling is a blend of vegan cream cheese, cashews, and coconut cream with a hint of tahini for an extra creamy touch.

Corn belongs in desserts, too! This easy, plant-based, and flavorful ice cream is the perfect way to use the leftover ears of corn you have from the barbecue. Inspired by the corn ice cream in Rincon, Puerto Rico, this creamy and decadent ice cream is the perfect nightcap to any hot summer night. You will want to make this for your friends, family, and loved ones every summer from here on out.

This easy, affordable, and quick plant-based curd is the perfect way to use over-ripe mangos in your fruit basket. Spiced with cardamom and based with creamy coconut milk, this creamy filling is decadent and rich without it being too sweet. Add it to your cakes, spoon it over ice cream, or eat it by the spoon.

This easy, quick, and plant-based coffee cake takes the perfect breakfast treat to the next level. Stuffed with zesty, minty blueberries, each bite reminds you that the sun is here! Caramel flavors pair beautifully with the sweet floral notes of berry, lemon, and mint.

This easy, quick, and plant-based cake is the epitome of summer and all of the perfect flavors that are harvested during the best season of the year. This corn cake uses corn flour, cherries, and a hint of cinnamon and cardamom for a combination of flavors that beg to be topped by vanilla ice cream. It’s moist, it’s decadent, it’s vegan, and perfect for your next BBQ.

Tembleque, a traditional coconut pudding (that’s usually dusted with cinnamon) and is ABSOLUTELY DELICIOUS! This quick, easy, and plant-based dessert is typically made with 5 ingredients. We add a tangy addition of passion fruit juice to spice things about and truly bring you to the tropics during every bite.

If there’s anything our advancing society has shown us, it’s that we are ALL a little fruity. This fruity, creamy, rich, and vibrant concoction is perfect for any pride celebration. It’s packed full of nutrients thanks to the plant-based alternatives to cream cheese-cashews and coconut milk. The nostalgia during every bite will truly make you feel what it’s like to be a kid again!

Upgrade your banana bread to a banana cake, with the flavors of the Middle East and North Africa. This banana cake is inspired by the flavors that were introduced to me and my brother by my Moroccan grandmother. Semolina flour for a coarse and dense texture, orange blossom water to compliment the sweet flavors of banana, and tahini, cardamom, and cinnamon to bring all of the rich flavors together. This cake is sweet, rich, moist, and perfect for breakfast, dessert, and any snack in between.