Labour Day is the unofficial goodbye to summer—and if you ask me, the best way to celebrate is with something sweet. Whether you’re hosting a backyard BBQ, heading to the lake, or just chilling at home, a good dessert is always the perfect ending. From fruity pies to no-bake treats and red, white & blue showstoppers, these Labour Day dessert ideas are festive, easy, and totally crowd-pleasing. Let’s whip up something that says sweet end to summer!
Labour Day Desserts
1. Vegan No-Bake Strawberry Cheesecake Bars
Why You’ll Love It
These vegan no-bake strawberry cheesecake bars are my go-to dessert for any summer gathering, and they’re especially perfect for Labour Day. They’re chilled, creamy, and packed with sweet strawberries—without a single drop of dairy. What I love most is that they don’t require baking, so I can prep them early in the day, chill them, and focus on the rest of the celebration. They’re crowd-friendly, easy to slice, and taste like a dream.
The crust is nutty and slightly chewy, the filling is smooth and rich thanks to soaked cashews and coconut cream, and the topping brings the fresh, vibrant flavor of strawberries. Every layer is naturally sweetened, and honestly, no one ever suspects they’re fully vegan. I’ve served these to kids, skeptical relatives, and even the “but where’s the cream cheese?” crew—everyone goes back for seconds.
Ingredients
For the crust:
- 1 cup almonds (or walnuts)
- 1 cup Medjool dates, pitted
- Pinch of salt
For the filling:
- 1½ cups raw cashews (soaked in hot water for 1 hour or overnight)
- ¾ cup full-fat coconut cream
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the strawberry topping:
- 1½ cups fresh strawberries
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Optional garnish: sliced strawberries, mint leaves
Instructions
Step 1: Prepare the crust
In a food processor, blend the almonds and dates with a pinch of salt until the mixture becomes sticky and crumbly. Press it evenly into the bottom of a parchment-lined 8×8-inch pan. Pop it in the freezer to set while you make the filling.
Step 2: Make the filling
Drain the soaked cashews and add them to a high-speed blender along with coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until the mixture is silky smooth. Scrape down the sides as needed to ensure it’s lump-free.
Step 3: Layer it up
Pour the filling over the crust and smooth the top with a spatula. Place it in the freezer to set for about 2 hours or until firm.
Step 4: Make the strawberry topping
In the meantime, blend the strawberries with maple syrup and lemon juice until smooth. You can strain it if you want a more refined finish, but I usually keep the pulp for extra texture.
Step 5: Final layer and chill again
Once the cheesecake layer is firm, pour the strawberry topping on top and spread it gently. Freeze for another hour to let it all come together.
Step 6: Slice and serve
Before serving, let it sit at room temperature for 10–15 minutes to soften slightly. Slice into bars and top with fresh strawberries or a mint sprig if you’re feeling fancy.
Pro Tip
Soaking the cashews in hot water for just 1 hour can save time if you forget to soak them overnight—they’ll still blend super smooth.
2. Red, White & Blue Vegan Fruit Tart
Why You’ll Love It
This Red, White & Blue Vegan Fruit Tart is as much a showstopper as it is a treat. Every Labour Day party needs that one dessert that makes everyone stop and stare—and this tart does exactly that. With its vibrant berry topping arranged like a flag or mandala, it’s festive, fresh, and surprisingly easy to make.
What I love most is how adaptable it is. The crust is crisp and buttery (without actual butter), the creamy filling is a dreamy mix of cashew and coconut, and the fruit—well, you can go wild. I usually stick to strawberries, blueberries, and coconut flakes for that patriotic look, but you could just as easily use raspberries, blackberries, or kiwi, depending on what’s in season. It tastes light, tangy, and sweet—perfect after a savoury barbecue meal.
Ingredients
For the crust:
- 1½ cups almond flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil (melted)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For the filling:
- 1 cup raw cashews (soaked 4 hours or in hot water for 1 hour)
- ½ cup coconut cream
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the topping:
- ½ cup sliced strawberries
- ½ cup blueberries
- 2 tablespoons unsweetened coconut flakes
- Optional: kiwi, raspberries, or edible flowers for added color
Instructions
Step 1: Make the crust
Preheat your oven to 350°F (175°C). In a bowl, mix almond flour, maple syrup, melted coconut oil, salt, and vanilla until it resembles wet sand. Press the mixture evenly into the bottom of a tart pan (I use one with a removable base) and up the sides slightly. Bake for 10–12 minutes until lightly golden, then cool completely.
Step 2: Blend the creamy filling
In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla. Blend on high until smooth and creamy. Scrape down the sides as needed.
Step 3: Assemble and chill
Pour the filling into the cooled tart shell and smooth out the top. Chill in the fridge for at least 2 hours so it sets properly.
Step 4: Decorate with fruit
Right before serving, top the tart with your sliced strawberries, blueberries, and coconut flakes. I like to do stripes or circles for that festive red, white, and blue look.
Pro Tip
Use a tart pan with a removable bottom—it makes lifting and slicing the tart cleanly a breeze, especially when you’re showing it off at a party.
3. Grilled Pineapple with Coconut Whipped Cream
Why You’ll Love It
If you’ve never grilled fruit before, let this be your gateway. This Grilled Pineapple with Coconut Whipped Cream is one of the easiest desserts I’ve ever made, and yet it tastes and looks like something from a tropical escape. It’s juicy, caramelized, and lightly smoky from the grill—paired with a cool dollop of fluffy coconut whip, it’s a total summer vibe.
It’s the perfect dessert for outdoor cookouts because it uses the same grill that’s already fired up for your mains. Plus, it’s naturally gluten-free, refined sugar–optional, and always a hit with guests who want “just a little something sweet” after their burger or salad.
Ingredients
For the grilled pineapple:
- 1 ripe pineapple, peeled and sliced into ½-inch rings or spears
- 1 tablespoon maple syrup (optional)
- ½ teaspoon cinnamon (optional)
- A drizzle of lime juice
For the coconut whipped cream:
- 1 can full-fat coconut milk or coconut cream (refrigerated overnight)
- 2 tablespoons powdered sugar or maple syrup
- ½ teaspoon vanilla extract
Optional garnish: toasted coconut flakes, fresh mint, lime zest
Instructions
Step 1: Prepare the coconut whip
Scoop the solidified coconut cream from the top of the can into a chilled bowl (leave the liquid behind). Whip it using a hand mixer for 1–2 minutes until fluffy. Add vanilla and sweetener of choice. Whip again until smooth. Refrigerate until ready to serve.
Step 2: Prep the pineapple
Cut the pineapple into even slices or spears. You can brush them with a little maple syrup and cinnamon if you want extra sweetness and spice.
Step 3: Grill it up
Place the pineapple slices directly onto a hot grill or grill pan. Cook for 2–3 minutes per side until you get visible grill marks and the fruit starts to caramelize. Remove and let cool slightly.
Step 4: Assemble and serve
Plate the grilled pineapple and top with a generous spoonful of coconut whipped cream. Add lime zest or toasted coconut flakes on top if you want a fancier presentation.
Pro Tip
Make sure your pineapple is fully ripe—it should smell sweet at the base. A ripe pineapple means less added sweetener and more natural caramelization on the grill.
4. Vegan S’mores Cookie Skillet
Why You’ll Love It
S’mores are a classic for Labour Day, but turning them into a giant vegan cookie skillet? That’s where the magic happens. This dessert is gooey, chocolatey, and nostalgic—without the sticky fingers or the need for a campfire. It’s baked in one pan, easy to slice into wedges, and irresistible warm from the oven.
I love making this in my cast iron skillet, but a baking dish works too. The best part? It’s loaded with melty dark chocolate chunks and topped with golden vegan marshmallows that puff up and toast as it bakes.
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil (soft, not melted)
- ½ cup brown sugar or coconut sugar
- ¼ cup plant milk
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips or chunks
- ½ cup vegan mini marshmallows
- ¼ cup crushed vegan graham crackers (or crushed digestive biscuits)
Instructions
Step 1: Make the cookie dough
In a bowl, cream together coconut oil and sugar until fluffy. Stir in plant milk and vanilla. Add flour, baking soda, and salt and mix into a dough. Fold in half the chocolate chips and marshmallows.
Step 2: Prepare the skillet
Grease a small cast iron skillet or baking dish. Press the cookie dough evenly into the pan. Sprinkle the top with the remaining chocolate chips, marshmallows, and crushed graham crackers.
Step 3: Bake until gooey
Bake at 350°F (175°C) for 18–22 minutes until the edges are golden and the marshmallows are puffed and toasty. Don’t overbake—the center should stay a little soft and gooey.
Step 4: Serve warm
Let it cool for 5 minutes, then dig in with a spoon or slice it like a pie. Bonus points if you top it with a scoop of vegan vanilla ice cream!
Pro Tip
Want crispier edges and a gooier center? Chill the dough for 15 minutes before baking—it slows down the spread and gives you that classic cookie skillet texture.
5. Mini Vegan Berry Cobblers
Why You’ll Love It
These Mini Vegan Berry Cobblers are the kind of dessert that feels both rustic and elegant. They’re made with juicy mixed berries bubbling under a golden oat crumble topping—and served in individual ramekins, they’re perfect for a picnic or dinner party.
What I love most is how versatile they are. Use any berries you have on hand—blueberries, strawberries, blackberries, raspberries, or a mix. The filling comes together with just a touch of maple syrup and lemon, and the topping gets golden and crisp without needing butter or refined sugar. It’s a dessert that screams summer but still feels cozy.
Ingredients
For the berry filling:
- 2 cups mixed fresh berries (or frozen, thawed and drained)
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the crumble topping:
- ½ cup rolled oats
- ¼ cup almond flour
- ¼ cup chopped walnuts or pecans (optional)
- 2 tablespoons coconut oil or vegan butter
- 2 tablespoons maple syrup
- Pinch of salt and cinnamon
Instructions
Step 1: Prep the filling
In a bowl, toss the berries with maple syrup, cornstarch, lemon zest, and vanilla. Divide the mixture into 4 small ramekins or oven-safe jars.
Step 2: Mix the topping
In another bowl, mix oats, almond flour, nuts, salt, and cinnamon. Add coconut oil and maple syrup, and mix until crumbly.
Step 3: Assemble and bake
Spoon the crumble over the berries in each ramekin. Bake at 350°F (175°C) for 25–30 minutes or until the top is golden and the filling is bubbly.
Step 4: Cool slightly and serve
Let cool for 10 minutes before serving. Serve warm with a scoop of vegan vanilla ice cream or a drizzle of coconut cream.
Pro Tip
Want to make it ahead? Assemble and refrigerate unbaked, then bake fresh just before serving. It’s the easiest way to impress with zero last-minute effort.
FAQs
1. What are the best vegan Labour Day desserts?
The best vegan Labour Day desserts are fresh, simple, and easy to share—like no-bake cheesecake bars, fruit tarts, and grilled pineapple. They’re perfect for outdoor parties and use seasonal ingredients without any animal products.
2. Can you make dessert on the grill?
Yes! Grilled fruit like pineapple or peaches makes an amazing dessert. Just caramelize on the grill and serve with coconut whipped cream or vegan ice cream.
3. Are there any no-bake vegan dessert options?
Definitely. No-bake vegan desserts like strawberry cheesecake bars or chilled fruit tarts are perfect for hot-weather holidays like Labour Day.
Whether you’re firing up the grill, heading to a park, or just relaxing at home, these vegan Labour Day desserts bring a little joy to your plate without any compromise. They’re simple, seasonal, and crowd-friendly—and best of all, totally dairy- and egg-free. So grab a fork (or a spoon), pick your favorite, and let’s celebrate the long weekend with flavor and compassion in every bite. If you try one, tag me—I’d love to see your twist on it!
