Top 10 Tasty Desserts Count down with us here: View this video on YouTube youtube.com Strawberry Cheesecake Poke Cake View this video on YouTube youtube.com Servings: 9INGREDIENTSCooking spray6 graham crackers, whole½ box vanilla cake mix, prepared according to package1 pound strawberries with tops removed1 8-ounce block cream cheese, softened1 14-ounce can sweetened condensed milk1 cup milk8 ounces whipped toppingStrawberries for garnishPREPARATION 1. Preheat oven to 350°F/175°C.2. Spray a 9x9 baking pan with cooking spray.3. Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.4. Crush the remaining graham cracker and set aside.5. Pour the vanilla cake batter on the graham cracker base, then bake for 25-30 minutes, until an inserted toothpick comes out clean. 6. Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.7. In a large bowl, mash strawberries with a whisk until very fine.8. Add cream cheese and condensed milk, whisking until there are no large lumps.9. Add the milk, stirring until smooth.10. Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.11. Spread the whipped topping evenly on top.12. Chill the cake anywhere from 3 hours to overnight.13. Slice, and serve with strawberries and the reserved graham cracker crumbs. Slow Cooker Peach Cobbler View this video on YouTube youtube.com INGREDIENTS2 21-ounce cans peach pie filling1 box vanilla cake mix8 oz unsalted butter, cut into small chunks⅓ cup walnuts (optional)Vanilla ice cream (optional)PREPARATION1. Put peach pie filling in slow cooker. Then top with cake mix, butter, and walnuts. 2. Cook on high for 2-2.5 hours or until the cake part reaches desired consistency. 3. Top with ice cream and serve. Mini Oreo Cheesecakes View this video on YouTube youtube.com INGREDIENTS16 ounces cream cheese, softened½ cup sour cream½ cup sugar1 tablespoon vanilla2 eggs12 Oreo cookiesCrushed Oreos for toppingMuffin tin linersPREPARATION1. Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined. 2. Line a muffin tin with paper liners (white looks the cutest), and place a whole Oreo at the bottom of each liner. 3. Top with cheesecake mixture and crumbled Oreos (you can mix them into the cheesecake if you prefer). 4. Bake at 275°F/135°C for 22 minutes.5. Cool completely, then refrigerate for at least 3 hours, leaving the cheesecakes in the muffin tin. 6. Remove them from the muffin tin right before serving. Ice Cream Bites View this video on YouTube youtube.com INGREDIENTSIce cream (any flavor), softened 2 cups chocolate chips½ cup coconut oil (use refined coconut oil for a neutral taste) ⅓ cup crispy rice cerealPREPARATION1. Spread out softened ice cream on a wax-paper-lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight. 2. Remove ice cream from tray, peel off the wax paper, and cut into bite-size squares. Return to the freezer until ready to dip. 3. Microwave 2 cups of chocolate chips with ½ cup coconut oil for 90 seconds, stopping to stir every 30 seconds, until melted and smooth. Allow chocolate mixture to come to room temperature. Mix in rice cereal. 4. Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up. Enjoy! Upside-Down Banana Bread View this video on YouTube youtube.com Servings: 6-8INGREDIENTS4-5 ripe bananas3 eggs½ cup oil½ cup granulated sugar1 tablespoon ground cinnamon2 cups flour½ cup butter1 cup brown sugar2-3 bananas, slicedVanilla ice creamPREPARATION 1. Preheat oven to 350°F/175°C.2. In a large bowl, mash the bananas.3. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.4. Add the flour and mix until the batter has no large pockets of flour. Set aside.5. In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.6. Bring up the heat to medium and cook until the mixture starts bubbling.7. Remove the caramel from heat and pour into a greased 9x9 baking pan.8. Lay the banana slices evenly on top of the caramel.9. Spread the banana bread batter on top.10. Bake 40-50 minutes.11. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.12. Place a plate upside down on top of the pan, then invert the pan, flipping the banana bread onto the plate. 13. Slice, then serve with vanilla ice cream. Puff Pastry 4 Ways View this video on YouTube youtube.com Cream Cheese FillingINGREDIENTS1 8-ounce block cream cheese¼ cup granulated sugar½ teaspoon vanilla extractPREPARATIONIn a medium bowl, mix cream cheese, sugar, and vanilla until smooth. Strawberry Pastry DiamondMakes 9 pastriesINGREDIENTS1 sheet thawed puff pastry5 strawberries, halved, stems removed9 tablespoons Cream Cheese Filling, recipe abovePowdered sugarPREPARATION1. Preheat oven to 400°F.2. Cut the puff pastry into 9 equal squares.3. Taking one of the squares, fold one of the edges to the opposite edge.4. Leaving a ½-centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch. 5. Unfold the square.6. Taking the top flap, fold it toward the 2 cuts near the bottom. 7. Take the bottom flap and fold it toward the top edge.8. Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top. 9. Repeat with the remaining pastry squares.10. Bake for 15-20 minutes, until pastry is golden brown and puffed.11. Serve with a sprinkle of powdered sugar!Raspberry Pastry FlowerMakes 4 pastriesINGREDIENTS1 sheet thawed puff pastry20 raspberries4 tablespoons Cream Cheese Filling, recipe abovePowdered sugarPREPARATION1. Preheat oven to 400°F.2. Cut the puff pastry into 4 equal squares.3. Leaving a ½-centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.4. Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.5. Take one of the edge flaps and fold it toward the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.6. Repeat with the remaining pastry squares.7. Bake for 15-20 minutes, until pastry is golden brown and puffed.8. Serve with a sprinkle of powdered sugar!Blueberry Pastry PinwheelMakes 9 pastriesINGREDIENTS1 sheet thawed puff pastry36 blueberries9 tablespoons Cream Cheese Filling, recipe abovePowdered sugarPREPARATION1. Preheat oven to 400°F.2. Cut the puff pastry into 9 equal squares.3. Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center. 4. Take one of the flaps and fold it toward the center. Fold every other flap toward the center until you have created a pinwheel shape. 5. Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.6. Repeat with the remaining pastry squares.7. Bake for 15-20 minutes, until pastry is golden brown and puffed.8. Serve with a sprinkle of powdered sugar! Apple Pie Bake View this video on YouTube youtube.com Serves 4-6INGREDIENTS2 packs cinnamon roll dough with icing4 eggs½ cup milk1 tablespoon cinnamon1 teaspoon vanilla extract2 tablespoons butter2 Granny Smith apples, diced1 cup brown sugar, packedVanilla ice creamINSTRUCTIONS1. Preheat oven to 375°C.2. Cut the cinnamon roll dough into 3 even strips, then cut those strip into 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.3. In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.4. In a pan over medium heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.5. Sprinkle the cinnamon roll dough pieces evenly in a 9x9 baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.6. Bake for 25-30 minutes, until golden brown.7. Serve with ice cream! No-Bake Chocolate Peanut Butter M&M Balls View this post on Facebook Facebook: video.php INGREDIENTS ½ cup melted butter1½ cups peanut butter2½ cups powdered sugar Chocolate chips M&M’sPREPARATION1. Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry. Make 1-inch balls and freeze for about 20 minutes or until firm. 2. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.3. Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s (optional), and allow to harden. Refrigerate if needed. Cookies & Cream Puffs View this video on YouTube youtube.com Servings: 15-20INGREDIENTS25 chocolate sandwich cookies2 egg yolks2 cups half & half¼ cup granulated sugar¼ cup cornstarch1 cup water8 tablespoons butter½ cup flour4 eggsPREPARATION 1. Preheat oven to 425°F.2. Using a knife, separate the cream from the cookies, and place them in two separate bowls.3. Crush cookies in a blender or a food processor until fine. Set aside.4. In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.5. Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth. 6. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.7. In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.8. Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.9. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes, until the pastry has risen considerably and the insides are dry.10. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. 11. Microwave the remaining cookie cream for 30 seconds, stirring until smooth.12. Dip the top of each filled cream puff into the cookie cream, dripping off any excess.13. Sprinkle any remaining cookies crumbs on top of each cream puff.14. Serve! Churro Ice Cream Bowls View this video on YouTube youtube.com Makes 8 churro bowlsINGREDIENTS¼ cup butter, cubed2 tablespoons brown sugar½ teaspoon salt1 cup water1 cup flour1 teaspoon vanilla4 eggsCooking oil sprayOil for fryingCinnamon sugarIce creamHot fudge and caramel topping (optional) 6- to 12-cup muffin tinPREPARATIONIn a medium saucepan over medium/high heat, add butter, brown sugar, salt, and water and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to avoid accidentally cooking the eggs). Mix in the vanilla extract and add in the eggs, one at a time, making sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer to a piping bag with a small star tip. Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight). Heat oil in a deep pot to 350˚F/175˚C. Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry. Fry them in batches, until nicely browned — no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached, remove them from the oil to a paper towel–lined plate. Dab off any excess oil, then roll them in a cinnamon sugar mixture. Fill with your favorite ice cream and toppings. Enjoy! Want BuzzFeed Tasty right in your inbox? Sign up for our newsletter! If you can't see the signup box above, just go here to sign up for the BuzzFeed Tasty newsletter!